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                                                                  One of my go-to dishes is sausage and peppers, because it's so easy to make, requires minimal ingredients, and is versatile. I usually keep some hot Italian sausages in the freezer so I can make this; as long as I have tomato sauce, garlic, onions, and peppers, I'm pretty much all set. You can adjust the recipe to be spicy or not spicy.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 2 sweet italian sausage
                                                                  • Yes No 1/4 tsp diced italian hot cherry peppers
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp toss the pepper strips in 2 tablespoons of the olive oil and sprinkle a little salt on them and place them in a pan under the broiler until they are tender and the skins start to blacken
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  There aren't many summer dishes as pure as a sweet corn and tomato salad. It's summer eating at its more blissful: sweet and crunchy, juicy and tangy. And so easy too!

                                                                  Ingredients
                                                                  • Yes No 6 ear sweet corn
                                                                  • Yes No 4 medium tomatoes, as ripe as possible
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1/4 cup fresh mixed herbs like italian parsley, basil, rosemary, sage
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Bring a large pot of water to the boil over medium-high heat. Add the corn and boil for five minutes. Drain and let cool.
                                                                  • Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. (Reserve, if you want, for a future batch of tomato sauce, or to mix into cream cheese for a fresh sandwich spread.) Chop the seeded tomato quarters into a rough dice. Pat dry with a paper towel to remove any extra moisture.
                                                                  • When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a chef's knife. Toss the corn with the tomatoes.
                                                                  • Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, then crumble in the goat cheese and toss gently. Serve and enjoy!
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 5 3 1/2 lb russet potato
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp smoked paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 clove garlic
                                                                  • Preheat oven to 450°F. In a large bowl, combine potatoes, oil, paprika, salt, pepper, cayenne and thyme; toss well to coat.
                                                                  • Divide potatoes between 2 rimmed baking sheets, spreading in a single layer. Bake for 20 minutes. Remove pans from oven and flip potatoes over. Sprinkle with garlic. Return pans to oven and bake 20 minutes longer.
                                                                  • Serve potatoes hot or at room temperature.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This chicken recipe comes from the region of La Rioja, in the North of Spain, hence the name "Pollo a la Riojana" or Rioja-Style Chicken. It is a region well-known for its wine production. The winters in Northern Spain are cold, like the climate in much of Europe, so soups and stews are very popular. This stew includes chicken and chorizo with sautéed peppers and garlic. It is a hearty main course for winter, but is light enough for any time of the year.

                                                                  Ingredients
                                                                  • Yes No 8 piece legs and breasts
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 spanish chorizo sausage
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 sprig parsley
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 1 oz peas
                                                                  • Yes No salt and pepper
                                                                  • This Rioja-style chicken recipe makes 4-5 servings.
                                                                  • Important Note: If you are unable to find Spanish chorizo sausage, you may substitute Portuguese Linguica sausage, which is very similar. Mexican or Caribbean varieties cannot be used as substitutes for Spanish chorizo in Spanish recipes, due to the difference in consistency and flavor.
                                                                  • Peel and chop the onion. Peel the garlic and cut into thin slices. Remove the stems and seeds and cut the red peppers into strips. Slice the chorizo into rounds. Chop the parsley.
                                                                  • Heat a large, heavy-bottomed pot with a couple tablespoons of olive oil. Brown the chicken in the pot on both sides. Remove pot from heat and set aside.
                                                                  • While the chicken is browning in the pot, heat 2 tablespoons of olive oil in a large heavy-bottomed frying pan or skillet over medium heat. Add onion and garlic and sauté until onion is translucent. Add parsley, peppers, chorizo. Cook, stirring often for about 10 minutes.
                                                                  • Add vegetables to the large pot of chicken and mix. Add white wine and chicken broth. Stir. Cover and simmer for 30-40 minutes. About 5 minutes before removing chicken from stove, add peas.
                                                                  Cuisine:YesNonorthern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  his succotash is made with fresh lima beans, fresh corn, butter, and cream.

                                                                  Ingredients
                                                                  • Yes No 2 lb lima bean
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 1/2 cup cream
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • More Succotash Baked Succotash Creamy Succotash Recipe Succotash with Okra Succotash with Garlic Succotash II Lima Bean Recipe Index Crockpot Vegetable
                                                                  • Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook

                                                                  Prep: 30 minutes; Cook: 15 minutes; Chill: 4 hours; Bake: 7 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup sweetened shredded coconut
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 9 inch coconut piecrust
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup unsweetened shredded coconut
                                                                  • Yes No 4 to 6 oz garnish, 1 white chocolate, shave
                                                                  • Combine milk and 2 cups sweetened coconut in a 3 1/2-quart saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
                                                                  • Whisk together eggs, 1/2 cup plus 2 tablespoons sugar, and flour in a medium bowl until well blended. Gradually whisk about 1/3 cup milk mixture into egg mixture; pour back into saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thickens and begins to bubble. Whisk 3 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod. Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Remove medium bowl from ice bath, and place plastic wrap directly on surface of mixture; chill 4 hours or until cold. (Mixture will thicken.)
                                                                  • Fill baked Coconut Piecrust with pastry cream, smoothing surface. Beat whipping cream, remaining 1/4 cup sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.
                                                                  • Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until golden, stirring twice. Cool. Top pie with coconut, and garnish, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1(9-inch) pie
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

                                                                  This salsa is good with everything from chips to fish to chicken.

                                                                  Ingredients
                                                                  • Yes No 4 dried anaheim chile peppers
                                                                  • Yes No 2 lb roma tomato
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No garnish, fresh cilantro sprigs
                                                                  • Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.
                                                                  • Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.
                                                                  • Sauté garlic and onion in hot oil 3 minutes or until tender.
                                                                  • Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir

                                                                  This is a really fun recipe to work with especially if you love chocolate or cocoa. it's easy and doesn't take much time.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cocoa powder
                                                                  • Yes No 2 tbsp confectioner's sugar/powdered sugar
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Add 2 tablespoons cocoa and 2 tablespoons confectioner's sugar to 1 cup whipping cream. Chill 30 minutes. Whip until stiff. Add 1/2 teaspoon each: almond extract and vanilla extract.
                                                                  • Yield: 2 cups
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1/4 cup mustard
                                                                  • Yes No 8 oz ham
                                                                  • Yes No 4 oz brie cheese
                                                                  • Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice the baguette into three 6-inch sandwiches.
                                                                  Yields: 36-inch sandwiches
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread

                                                                  In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 10 curry leaf
                                                                  • Yes No 1/4 cup indian chickpea flour
                                                                  • Yes No 2 tsp turmeric, ground
                                                                  • Yes No 1 hot paprika
                                                                  • Yes No 1/8 tsp asafoetida
                                                                  • Yes No 1 1/2 tbsp tamarind concentrate
                                                                  • Yes No 1 tbsp diced jaggery
                                                                  • Yes No brown sugar
                                                                  • Yes No 2 15 oz cans black eyed peas
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Heat oil in a 4-qt. saucepan over medium-high heat. Add cumin and curry leaves; cook, stirring, until fragrant, about 2 minutes. Stir in flour, turmeric, paprika, and asafetida and cook, stirring, until fragrant, 1–2 minutes. Stir in 2 3/4 cups water; bring to a boil. Stir in tamarind and jaggery; stir to dissolve.
                                                                  • Add black-eyed peas, season with salt; boil. Reduce heat to medium-low; simmer until thickened, 3–5 minutes. Stir in cilantro.
                                                                  • SERVES 4 – 6
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 18 cup popcorn
                                                                  • Yes No 4 tbsp truffle oil
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • In a large bowl, combine freshly popped popcorn and truffle oil, drizzling until all kernels are lightly coated. Add grated Parmesan, tossing well (continue to mix the popcorn to prevent cheese from clumping). Top with salt and parsley.
                                                                  Yields: 8servings (serving size: 2 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix

                                                                  Jay Decker combines barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans in a great entrée salad. Prep and cook time: about 25 minutes.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup pecan halves
                                                                  • Yes No 2 qt salad greens
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 4 chicken breast half (bone-in, skin-on)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 12 oz firm ripe nectarines, pitted
                                                                  • Yes No 5 oz goat cheese (chèvre)
                                                                  • Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.
                                                                  • Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.
                                                                  • Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.
                                                                  • Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.
                                                                  • Nut Oils on Salad: A drizzle of walnut, hazelnut, or almond oil makes a salad dressing--like the one in this salad--rich and interesting. Until recently, though, nut oils have generally been imported and pricey. Now, less expensive oils pressed from Western nuts are joining imports in grocery stores.
                                                                  • Nut oils are good for your heart, as well as your salads. Almond and hazelnut oils are rich in monounsaturated fats, and walnut oil supplies omega-3 fatty acids. Refrigerate nut oils after opening; they turn rancid quickly at room temperature.
                                                                  • Note: Nutritional analysis is per serving without skin.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 4main-dish servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Prepare this punch up to one day ahead.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 2 family sized tea bags
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 6 oz lemonade concentrate
                                                                  • Yes No crushed ice
                                                                  • Yes No slice lemon
                                                                  • Combine 4 cups water and sugar in a heavy saucepan; bring to a boil. Cook until sugar dissolves; remove from heat. Add cloves, tea bags, and cinnamon; steep 5 minutes. Strain mixture through a sieve into a pitcher; discard solids. Add remaining 2 cups water, juice, and lemonade concentrate; stir well. Chill. Serve over ice, and garnish with lemon slices, if desired.
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  These plantain chips make a great snack or appetizer for a Cuban-themed meal. If you are unable to find green (unripe) plantains, use very green bananas instead.

                                                                  Ingredients
                                                                  • Yes No 2 lb green bananas
                                                                  • Yes No 1/4 cup olive or avocado oil
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Have you ever wondered what cinnamon-less cinnamon rolls would taste like? Why aren't there more recipes for sticky, gooey, sweet breakfast rolls without cinnamon or caramel? There are so many other good options! So, craving a buttery, flaky breakfast bun and the sweet, tangy, taste of lemon, we made one up.

                                                                  Ingredients
                                                                  • Yes No 3 lemon
                                                                  • Yes No 1 0.25 oz, 2 1/2 teaspoons active yeast
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup unsalted butter, very soft
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 4 1/2 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 3 tbsp unsalted butter, very soft
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No zest and juice the lemons, divide the zest three parts, divide the juice two parts
                                                                  • Yes No a small inch bowl, mix the sugar
                                                                  • Yes No a large, thick, 10x15 inch butter, on a floured surface the dough out a yet still about 10x15 inches
                                                                  • Yes No small while the rolls are baking, prepare the glaze, in a food processor, add the remaining lemon juice and until, add the powdered sugar and until smooth and creamy
                                                                  • Yes No
                                                                  • In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and one part (1/3) of the lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
                                                                  • Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable. (If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand (see this video for explicit instructions ) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
                                                                  • Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about an hour.
                                                                  • Spread the dough evenly with the 3 tablespoons of softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firml inside. Cut the long dough roll into 12 even rolls. Pinch the bottom of each roll closed and place each one, open and cut side up, in the prepared baking dish.
                                                                  • Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
                                                                  • Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
                                                                  Yields: 12large breakfast rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz vsop
                                                                  • Yes No 1/2 oz grand marnier
                                                                  • Yes No 1/3 oz lemon juice
                                                                  • Fill a cocktail shaker with ice. Add the Cognac, Grand Marnier and lemon juice and shake well. Double strain the drink into a chilled coupe.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Wild salmon isn't in season just yet, so look for fresh-frozen (labeled "fish frozen at sea" or FAS) fish in stores, or order online from SeaBear Wild Salmon (www.seabear.com).

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 lb wild salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 8 slice lemon
                                                                  • Preheat oven to 450°.
                                                                  • Place fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush fish with oil; sprinkle with salt and pepper. Sprinkle dill and rind over fish; arrange lemon slices over fish. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  Yields: 6servings (serving size: about 4 1/2 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No one 1/4 oz unflavored powdered gelatin
                                                                  • Yes No 12 oz strawberry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 2 cup whole milk yogurt
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Fill a large bowl with ice water. Pour the lemon juice into a small bowl. Sprinkle the gelatin on top; let stand for 5 minutes.
                                                                  • Meanwhile, in a blender, puree the strawberries until smooth; you should have about 1 cup of strawberry puree.
                                                                  • In a small saucepan, combine the strawberry puree with the sugar and corn syrup and bring to a boil. Cook over moderately high heat until the sugar dissolves completely, about 1 minute. Remove the strawberry mixture from the heat and stir in the lemon gelatin until it melts.
                                                                  • In a medium bowl, mix the yogurt with the lemon zest and the hot strawberry puree. Stir in the heavy cream. Set the bowl in the ice water bath and let stand, stirring occasionally, until the strawberry yogurt is cold, about 20 minutes.
                                                                  • Pour the strawberry yogurt into an ice cream maker and freeze according to the manufacturer's instructions.
                                                                  • Pack the frozen yogurt into a plastic container. Press a sheet of plastic wrap directly onto the surface of the frozen yogurt and close with an airtight lid. Freeze until firm, about 4 hours.
                                                                  Yields: 5cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 min., Chill: 1 hr., Grill: 8 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp italian seasoning
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 6 oz, 1/2 inch thick beef strip steaks
                                                                  • Stir together butter, rosemary, 1 tsp. grated lemon rind, and salt and pepper to taste. Cover and chill until ready to serve.
                                                                  • Combine Italian seasoning and next 4 ingredients in a small bowl. Stir in remaining 1 tsp. lemon rind. Rub mixture over steaks. Cover and chill 1 hour.
                                                                  • Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or to desired degree of doneness. Serve with butter.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill

                                                                  These kebabs would be handsomely garnished with fresh pomegranate seeds (the fruit is in season late this month). If you have any leftover dressing, serve it as a dipping sauce.

                                                                  Ingredients
                                                                  • Yes No 1 cup pomegranate orange dressing
                                                                  • Yes No 2 lb boneless skinless chicken thigh
                                                                  • Yes No 2 large orange
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
                                                                  • Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 2 kebabs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste

                                                                  These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No 2 cup masa harina (available at mexgrocer.com
                                                                  • In a medium bowl, stir together masa harina, salt, and 1 1/4 cups water until dough forms; let sit for 5 minutes. Divide into six 2″ balls (about 3 oz. each), then flatten with your hands into 1/4″-thick disks. Set aside.
                                                                  • Heat chiles in a 10″ skillet over high heat and cook, turning, until lightly toasted, about 3 minutes; reduce heat to medium. Transfer chiles to a blender, add garlic and 1/2 cup water, and puree; return to skillet; add eggs and cook, stirring often, until cooked through, about 8 minutes. Set aside.
                                                                  • Heat a 12″ cast-iron skillet over medium-high heat. Working in batches, add disks, season with salt, and cook, turning once, until golden brown on both sides, about 4 minutes. Immediately transfer to a work surface, cut horizontally halfway through disk, and stuff with scrambled egg mixture. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb green cabbage
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 4 4 by 6 inch focaccia
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 8 1/4 4 oz, thick inch gruyère cheese
                                                                  • Yes No 1/2 lb corned beef
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.
                                                                  • Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.
                                                                  • Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  I first tasted this soup when I was in Barcelona. It may not look like the prettiest dish ? it actually looks quite frumpy ? but the flavours are amazing. The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach. Definitely give this a go. You will always get good results with this soup, but you'll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham. There's a little bit of chopping to do in this recipe, but you can use a food processor if you don't have much time.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No chorizo sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 of garlic
                                                                  • Yes No celery
                                                                  • Yes No fresh spinach
                                                                  • Yes No 8 fresh tomatoes
                                                                  • Yes No good quality chickpeas
                                                                  • Yes No 1.3 liter 1.3 litres chicken stock
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No prosciutto
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 hard eggs
                                                                  • I first tasted this soup when I was in Barcelona. It may not look like the prettiest dish – it actually looks quite frumpy – but the flavours are amazing. The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach. Definitely give this a go. You will always get good results with this soup, but you'll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham. There's a little bit of chopping to do in this recipe, but you can use a food processor if you don't have much time.Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions. Now take the lid off – the smell and colour will be fantastic. Stir it around and get some colour happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top. The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it.• from Jamie's Dinners
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grate

                                                                  White grape juice has always been a kid-friendly favorite. Make their dinner beverage special by adding orange juice, ginger ale, and a little sugar. Garnish with citrus slices to dress it up.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup white grape juice
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 1 liter ginger ale
                                                                  • Yes No slice garnish, orange slices
                                                                  • Bring sugar and 1 cup water to a boil over medium-high heat, and cook, stirring often, 3 minutes or until sugar dissolves. Remove from heat, and cool.
                                                                  • Stir in juices, and chill 2 hours. Stir in ginger ale just before serving. Serve over ice. Garnish, if desired.
                                                                  Yields: 6 ½cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.

                                                                  Ingredients
                                                                  • Yes No 1 cup fresh cilantro, stems
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 lb fresh peas
                                                                  • Tie together reserved cilantro stems with kitchen twine.
                                                                  • Heat oil in a medium pot over medium heat. Cook
                                                                  • onion and garlic, stirring occasionally, until tender, about
                                                                  • minutes. Add chili powder, and season with salt and
                                                                  • pepper; cook for 1 minute. Add rice, and stir to coat. Add
                                                                  • cilantro-stem bundle and the water; bring to a boil.
                                                                  • Reduce heat to low, and gently simmer, covered, until water
                                                                  • is absorbed, about 15 minutes.
                                                                  • Remove from heat, and add peas (do not mix). Cover, and
                                                                  • let stand for 10 minutes. Discard cilantro-stem bundle.
                                                                  • Season with salt and pepper. Stir in cilantro leaves.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 4 oz sharp white cheddar
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 6 egg
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 1 1/2 tbsp diced chives
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  •  In a 2-qt. saucepan, melt 2 tbsp. of the butter over medium-high heat. Add the shallots; cook until soft, 1–2 minutes. Whisk in the flour to make a smooth paste; slowly add the milk while whisking. Bring the sauce to a simmer, stirring, until thickened, about 5 minutes. Remove from heat; stir in the cheddar, mustard, cayenne, nutmeg, egg yolks, and salt and pepper. Stir over medium heat until just steaming, 3–4 minutes. Transfer the cheese mixture to a large bowl; stir in ham and chives; chill for 30 minutes.
                                                                  •  Heat oven to 375°. Grease six 8-oz. ramekins with the remaining butter. Coat the bottom and sides of ramekins with Parmesan; shake out any excess. In a large bowl, whip the egg whites to stiff peaks. Working in 3 batches, fold egg whites into the chilled cheese mixture to make a fluffy batter. Gently divide the batter between prepared ramekins and transfer to a rimmed baking sheet. With a damp cloth, wipe away any of the soufflé batter that's splashed onto the ramekin rims. Bake until golden brown and puffed, about 30 minutes. Serve immediately.
                                                                  • SERVES 6
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No dried egg noodles
                                                                  • Yes No vegetable oil
                                                                  • Yes No steak
                                                                  • Yes No 2 garlic cloves
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 1–2 fresh red chillies
                                                                  • Yes No bean sprout
                                                                  • Yes No soy sauce
                                                                  • Yes No sesame oil
                                                                  • Yes No a lime
                                                                  • Yes No 1 red pepper
                                                                  • Yes No handful a of snow peas
                                                                  • Yes No handful a of baby corn, lengthways
                                                                  • Yes No 6 spring onions
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No cos lettuce leaves
                                                                  • Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix

                                                                  The Champagne Cocktail was a favorite of the ’30s, and now it’s starting to come back. Adding a little elderflower liqueur brings it into the 21st century. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online.

                                                                  Ingredients
                                                                  • Yes No 1 small sugar
                                                                  • Yes No 10 dash angostura bitters
                                                                  • Yes No 1 oz st germain elderflower liqueur
                                                                  • Yes No 6 oz brut sparkling wine
                                                                  • Soak sugar cube with bitters and place in the bottom of a chilled champagne flute. Add elderflower liqueur, top with sparkling wine, and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 4 thick lb ruby chard, inner
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
                                                                  • Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 lb new potato
                                                                  • Yes No twelve 1 lb lobster
                                                                  • Yes No 12 littleneck lb clam
                                                                  • Yes No 2 lb dried chorizo sausage
                                                                  • Yes No 1 dozen ear corn
                                                                  • Yes No 6 stick unsalted butter
                                                                  • In a large, deep pot, cover the potatoes with cold, salted water and bring to a boil. Simmer for 5 minutes. Drain well.
                                                                  • On a flat beach, dig a 6-by-4-foot pit 2 feet deep. Line the pit with 90 rocks. Dig a 2-foot-wide pit nearby, also 2 feet deep.
                                                                  • Using 8 logs, build a bonfire in the large pit. Over the next hour and 45 minutes, add 6 logs to the fire every 15 minutes, building the fire outwards so that it covers the base of the pit. After the first 45 minutes, as the logs turn to coals, add 20 rocks to the fire. When the logs have completely turned to coals, after about 2 hours, shovel the 20 rocks to the sides. Leaving a 1-inch-thick layer of coals atop and between the rocks, shovel the rest of the coals into the smaller pit and extinguish with water.
                                                                  • Meanwhile, using a screwdriver, perforate the baking pans, punching holes in the bottoms about every inch.
                                                                  • Arrange the lobsters and potatoes together in 6 of the pans. Arrange the clams, chorizo and corn in the 6 remaining pans.
                                                                  • Wearing mitts, line the pit with a 1/2-inch-thick layer of rockweed. Arrange the pans on the rockweed in a single layer. Top the pans with a 1-inch-thick layer of rockweed. Fold the tarps in half lengthwise to measure 5 by 8 feet. Stack them on top of the rockweed. Weight down the edges of the top-most tarp with the remaining 10 rocks to trap the steam. Bake for about 1 hour, checking after 45 minutes. The lobsters and potatoes should be done; the clams, corn and chorizo will need another 15 minutes. When cooked, the lobsters will be bright red, the clams open, and the corn and potatoes fork-tender. Serve with melted butter.
                                                                  Yields: 12
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt

                                                                  Michele uses Duke's Mayonnaise and grates the eggs on the largest holes of cheese grater.

                                                                  Ingredients
                                                                  • Yes No 4 lb baking potato
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 tbsp spicy brown mustard
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
                                                                  • Stir together potato and egg.
                                                                  • Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.
                                                                  • Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.
                                                                  • Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.
                                                                  • Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.
                                                                  • Light Potato Salad: Substitute 1 cup low-fat mayonnaise.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 italian frying peppers
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 lb wild mushroom
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp minced marjoram
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp jalapeño hot sauce
                                                                  • Yes No 4 large egg
                                                                  • Preheat the oven to 400°. On a baking sheet, brush the peppers with olive oil and roast for 20 minutes, turning once, until lightly browned and softened. Transfer the peppers to a bowl, cover with plastic wrap and let cool for 10 minutes.
                                                                  • Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat, stirring, until lightly browned, 4 minutes. Stir in the shallot, garlic and marjoram and cook until fragrant, 2 minutes. Season with salt and pepper and keep warm.
                                                                  • Peel, core and seed the peppers. Transfer the peppers to a blender and puree. With the machine on, add the remaining 3 tablespoons of oil and the hot sauce and puree. Season with salt and pepper.
                                                                  • Bring a large saucepan filled with 3 inches of water to a simmer. Crack each egg into a cup, then slide it into the water. Poach the eggs over low heat until the whites are set and the yolks are runny, 4 minutes. Using a slotted spoon, lift the eggs out of the water and blot them dry.
                                                                  • Spoon the pepper puree onto plates and top with the mushrooms. Set the eggs on the mushrooms, season lightly with salt and pepper and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve

                                                                  Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung—wife of Dana Estates owner Hi Sang Lee—a soy-ginger glaze works well with the winery's Cabernet Sauvignon.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 tbsp sesame oil
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No one 14 oz firm tofu
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 scallion
                                                                  • Yes No cooked rice
                                                                  • In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
                                                                  • Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
                                                                  • In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 2main-course or 4 first-course servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These potatoes from Ad Hoc have a wonderfully fluffy texture because they're passed through a ricer or food mill to make them especially airy. But they're also nicely rich, thanks to generous amounts of butter and heavy cream.

                                                                  Ingredients
                                                                  • Yes No 4 lb yukon gold potato
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tbsp chives
                                                                  • Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes.
                                                                  • In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Season with salt and pepper and stir in the chives.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Classic bouillabaisse calls for fish native to the Mediterranean, many of which -- John Dory, weever, and rascasse -- are hard to come by in the United States. However, many fish in American waters are suitable. Avoid oily fish when making your selection. Halibut, red snapper, and monkfish are particularly good choices. The addition of mussels and lobster is not traditional but very delicious. In the French manner, bouillabaisse is served in two courses: the soup first and then the fish. It is just as good when fish and soup are served together.

                                                                  Ingredients
                                                                  • Yes No 3 lb bass
                                                                  • Yes No 2 leeks, white and light green parts
                                                                  • Yes No 8 sprig tarragon
                                                                  • Yes No 8 flat leaf parsley
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 small carrot
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 2 small onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No 8 sun dried tomato halves
                                                                  • Yes No 1 tsp saffron strands
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 2 tsp harisssa
                                                                  • Yes No 6 dried fennel branches
                                                                  • Yes No 3 1 1/2 lb lobster
                                                                  • Yes No 3 lb mussels, and beards
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 2 lb medium baking potato
                                                                  • Yes No 4 lb total fish fillets
                                                                  • Yes No 2/3 cup rouille
                                                                  • Yes No 1 french bread
                                                                  • Remove gills and any traces of blood from fish heads. Thoroughly wash fish bones; cut them into lengths that will fit inside 12-quart stockpot. Set aside.
                                                                  • Cut leeks into quarters lengthwise; slice 1/4 inch thick. Place in a small bowl of cold water; let soak 5 to 10 minutes to remove dirt and sand. Drain; set aside.
                                                                  • Make a bouquet garni: Cut dark-green leek leaves into two 5-inch lengths. Arrange tarragon and parsley sprigs in center of one leaf. Place other leaf on top to enclose tarragon; tie with kitchen string.
                                                                  • Roast seeds: Heat a small skillet over medium heat until very warm. Add coriander, fennel, and cumin seeds to warm skillet. Cook, shaking pan or stirring frequently, until toasted and fragrant, 2 to 3 minutes. Let seeds cool in a bowl.
                                                                  • Strain whole tomatoes over small bowl, reserving liquid. Remove seeds; place tomatoes in bowl with liquid. Set aside.
                                                                  • Heat oil in a 12-quart stockpot over medium heat; add reserved sliced leeks, carrots, celery, onions, garlic, and paprika. Cook until onions become translucent, about 5 minutes. Add reserved whole tomatoes and their liquid, sun-dried tomatoes, saffron, turmeric, harissa, roasted coriander, fennel, and cumin seeds. Stir to combine.
                                                                  • Raise heat to high, add reserved fish heads and bones, and cook, stirring frequently, until bones are opaque, about 5 minutes. Add fennel branches, orange peel, and bouquet garni. Add water to just cover bones, about 4 quarts. Bring to a boil; skim foam from the surface. Reduce heat; simmer, uncovered, 25 minutes. Pour stock through a sieve into a large bowl; discard solids. Return liquid to pot.
                                                                  • Meanwhile, bring a large stockpot of cold water to a rolling boil. Quickly add lobsters; cook about 12 minutes. Remove pan from heat. Drain lobsters; submerge in cold water to stop cooking. Drain again.
                                                                  • Place 1 cup reserved stock in a large saucepan. Add 1 cup water. Bring to a boil; add mussels. Cover; cook until mussels open, 5 to 7 minutes. Remove from heat. Discard any mussels that do not open.
                                                                  • Meanwhile, place stockpot with stock over medium-high heat; bring to a boil. Reduce heat to simmer. Season with salt and pepper. Add potatoes; cook until just tender, about 20 minutes. Add fish fillets; cook until opaque and cooked through, 3 to 5 minutes more. Remove tails and claws from lobsters (discard bodies or reserve for other use). Crack open claws and tail; add with mussels to pot; cook just long enough to warm. Serve with rouille and toasted French bread rounds.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  This salmon with cream cheese recipe is a delicious "tapa" or appetizer that you can serve along with a Spanish omelet, chorizo sausage or with a glass of Spanish wine as an afternoon snack. No wonder it is becoming more and more popular in Spain!

                                                                  Ingredients
                                                                  • Yes No 1/2 baguette
                                                                  • Yes No 1/2 lb smoked salmon
                                                                  • Yes No 1/2 lb mild soft cheese
                                                                  • Yes No 2 slice lemon
                                                                  • This salmon with cream cheese makes 4-6 servings as an appetizer.
                                                                  • Cut the baguette into slices approximately 1/4-inch thick. Lightly toast both sides. Allow to cool about 3-4 minutes.
                                                                  • Slice or spread cheese over each piece of toast. Cut salmon into toast-size pieces and place over cheese. Serve with lemon slice, since your guests may wish to squeeze lemon over top.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  There is hardly a bar in the world that will not offer some sort of rum drink.

                                                                  Ingredients
                                                                  • Yes No 1 oz light rum
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 2 oz unsweetened pineapple juice
                                                                  • Yes No lemon peel
                                                                  • Shake the rum, lemon juice, and pineapple juice with ice; then strain over ice into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  This whimsical dessert elevates store-bought sorbet and frozen puff pastry into ginger-spiced towers of contrasting textures.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 17 1/4 oz package frozen puff pastry
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 pint sorbet
                                                                  • Yes No summer berries
                                                                  • Yes No mint
                                                                  • Preheat oven to 375. On a lightly floured surface, roll out pastry to 1/8-inch-thick rectangle. Trim edges. Transfer to a parchment-lined baking sheet; freeze 10 minutes. Cut out twelve 3-inch squares. Freeze until firm, about 10 minutes.
                                                                  • Stir butter, ginger, and salt in a small bowl; set aside. Score a 1/4-inch border on each pastry. Score a crosshatch pattern within border. Brush each with butter mixture, then sprinkle each with 1/4 teaspoon sugar. Bake until crisp and lightly browned, 16 to 18 minutes. Transfer to a wire rack to cool.
                                                                  • Top 4 pastry squares with 1 scoop sorbet. Layer each with another pastry square and scoop of sorbet. Top with remaining pastry squares. Garnish with berries and mint.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 3/4 cup mild salsa
                                                                  • Yes No 1 romaine heart
                                                                  • Yes No 8 taco shells
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • In a small microwave-proof bowl, combine the beans and 1/2 cup of the salsa. Microwave on high until hot, 1 to 2 minutes. 2. Tear the lettuce into bite-size pieces. Divide the taco shells among 4 plates (2 per plate). 3. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and the remaining 1/4 cup of salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tear

                                                                  Notes: This marinade imparts a rich mahogany sheen and spicy bite to red meats and salmon. The recipe can be multiplied for larger batches; cover and chill up to 2 weeks. This recipe goes with Grilled Marinated Meat

                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 1/4 tsp hot chili flakes
                                                                  • Yes No 1 clove garlic
                                                                  • In a small container, mix soy sauce, vinegar, honey, sesame oil, chili flakes, and garlic.
                                                                  Yields: ½cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish
                                                                    Steps:
                                                                  • Yes No
                                                                    mix

                                                                  Citrus and almond is a quintessential Mediterranean flavor combination, while the lemon curd filling is a traditional British dessert topping. And as with many Passover desserts, this cake gets its structure from beaten egg whites instead of chemical leaveners. Prepare the curd a day or two ahead of time (leftovers are delicious on ice cream or fruit). You can bake the cake earlier in the day and let it cool on a wire rack, but decorate with the curd and berries just before serving.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp matzo cake meal
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup matzo cake meal
                                                                  • Yes No 1 1/2 tsp water
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup almonds, ground
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 cup lemon curd
                                                                  • Yes No 2 cup raspberry
                                                                  • Preheat oven to 350°.
                                                                  • Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.
                                                                  • Place the egg yolks in a large bowl, and beat with a mixer at high speed for 2 minutes. Gradually add 1 cup sugar, beating until thick and pale (about 1 minute). Add 1/4 cup matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended. Fold in the almonds.
                                                                  • Place egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Spoon batter into prepared pan.
                                                                  • Bake at 350° for 35 minutes or until golden brown and set. Cool for 10 minutes in pan on a wire rack. Run a knife around edge of cake. Remove cake from pan. Cool completely on a wire rack. (Cake will sink in center as it cools.) Spread 1 cup Lemon Curd in center of cake, and top with raspberries. Cut cake into wedges using a serrated knife. Serve immediately.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pork fried rice gets a kid-approved makeover, for a dish that’s healthy enough for you to serve to the little ones guilt-free. And it’s made with ingredients you probably have on hand, so dinner can be on the table in a flash. Game plan: Fried rice is just as delicious when made ahead and served cold. To do so, cook the recipe all the way through, then turn the rice out onto a large plate or baking sheet and spread it out so it can cool down quickly. When it’s lukewarm to room temperature, place it in an airtight container and refrigerate it until ready to eat. Be sure to get the rice into the fridge within 2 hours of cooking to avoid any serious food-safety issues. This fried rice is on the mild side, so be sure to have bottles of soy sauce and hot sauce on hand for the adults. This recipe was featured as part of our Good Food for Kids photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1/2 cup canadian bacon
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 4 cup long grain rice
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup frozen pea and carrot medley
                                                                  • Yes No 1/2 cup frozen edamame
                                                                  • Yes No 3 medium scallion
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Heat peanut or vegetable oil in a large, nonstick frying pan over medium heat. When it shimmers, tilt the pan to coat it evenly, add bacon, and cook until just browned, about 5 minutes.
                                                                  • Add garlic and cook until fragrant, about 10 to 20 seconds. Add rice and stir-fry, breaking up the rice and cooking until it’s heated through and coated with oil, about 3 to 5 minutes.
                                                                  • Evenly drizzle in beaten eggs and cook, stirring frequently, until rice is coated in egg and set, about 2 minutes. Add frozen vegetables and cook until thawed and cooked through, about 3 minutes. Add scallions, soy sauce, and sesame oil and cook until scallions just wilt, about 1 minute.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp jerk sauce
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 8 oz pineapple
                                                                  • Yes No 1 scallion
                                                                  • Cook the rice according to the package directions. Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside. Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates. Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken. Tip: The chili peppers in jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it to a dish. If the sauce is too spicy, cut the amount you use in the recipe by half.
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  "I've always been a fan of any food high in salt and starch," Grant Achatz says, "and soft pretzels right out of the oven are awesome." You can eat these slightly sweet, chewy, dark pretzel sticks plain or with mustard; Achatz goes for ranch dressing.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No water
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 5 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup baking soda
                                                                  • Yes No 1 large egg
                                                                  • Yes No flaky salt
                                                                  • Yes No prepared yellow mustard
                                                                  • In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.
                                                                  • Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour. Transfer the dough to an large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes.
                                                                  • Preheat the oven to 450°. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into a 9-inch stick about 1/2 inch thick. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.
                                                                  • In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once; add about 1 cup of hot water after before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly.
                                                                  • Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes. Serve warm or at room temperature, with mustard.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 12pretzel sticks
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Jean-Georges Vongerichten has been making rustic fruit bruschetta (essentially, a fruit tart with a bread crust) in the pizza oven at New York's Mercer Kitchen for years. This pear bruschetta, with its layer of creamy hazelnut frangipane flavored with amaretto, is a comforting, late-winter incarnation.

                                                                  Ingredients
                                                                  • Yes No four 5 by 3 inch, 6 oz thick sourdough bread, 5 by 3 inches
                                                                  • Yes No 3/4 3 oz cup roasted, and salted hazelnuts
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tsp amaretto liqueur
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 large ripe bartlett pears
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Preheat the oven to 350°. Put the bread slices on a large rimmed baking sheet and lightly toast for about 7 minutes.
                                                                  • In a food processor, finely grind 1/2 cup of the hazelnuts. Transfer to a bowl. Add the confectioners' sugar and butter and beat at medium-high speed until light and fluffy, about 3 minutes. Add the amaretto and vanilla and beat for 1 minute. Add the egg and beat until incorporated. Spread the hazelnut cream on the toasts.
                                                                  • Peel, halve and core the pears. Slice each pear half lengthwise 1/4 inch thick; spread them into fans. Brush with lemon juice. Using a spatula, transfer the pear fans to the toasts. Dust the pears with confectioners' sugar. Bake for about 30 minutes, or until the hazelnut cream is set and nicely browned. Dust the toasts with confectioners' sugar and scatter the remaining 1/4 cup of chopped hazelnuts over the top. Serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a fireside-ready version of classic shortcakes, perfect for camping. Instead, shape the shortcake dough around a skewer (or cleaned-up wooden stick) and cook it over the open flame. No, it won’t cook evenly—some parts of the shortcake will get charred, while the center will remain doughy and slightly undercooked—but that’s the charm of it all. This recipe was featured as part of our Wilderness Preparedness menu.

                                                                  Ingredients
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 cup chow all purpose baking mix
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                    Before you leave home:
                                                                  • Rinse strawberries and hull them by removing the green stem. Quarter berries and combine with sugar in a bowl; toss to coat and set aside to macerate, at least 20 minutes. The strawberries can be prepared up to 48 hours in advance and stored refrigerated in an airtight container.
                                                                    At the campsite:
                                                                  • Melt butter in a heavy skillet or pot over the fire. Remove from heat and allow to cool.
                                                                  • Briefly mix CHOW All-Purpose Baking Mix with heavy cream and melted butter in a bowl until dry ingredients have been slightly moistened.
                                                                  • Press a handful of shortcake dough into a sausage-like shape around a cleaned stick or a metal skewer with a handle until it stays attached on its own. Cook over an open flame, rotating often, until the outside is evenly golden brown and some parts are slightly charred, about 10 minutes. (If you have too much dough on the stick, it will start to slip off as it cooks.)
                                                                  • To serve, remove shortcake from the stick and place in a serving dish. Top with a spoonful of berries, some of the accumulated berry juice, and a generous drizzle of cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 cup sweet potato
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup pecans
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; tap out the excess.
                                                                  • Combine the measured flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • In the bowl of a stand mixer fitted with a paddle attachment, mix the sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute. Add the melted butter and mix on low speed until smooth. Add the eggs one at a time, mixing until fully incorporated, then mix in the vanilla.
                                                                  • Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add half of the reserved flour mixture, then 1/4 cup of the milk. Repeat with the remaining flour mixture and milk, mixing until just combined, about 1 minute. Remove the bowl from the mixer and fold in the nuts.
                                                                  • Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, about 55 to 60 minutes. Let cool in the pan for 15 minutes, then turn out on a wire rack to cool completely. The bread will last covered for up to 5 days.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Broccoli rabe is the more subtly flavored and elegant relative of broccoli, and since it is available almost year-round, this is a recipe to keep on hand at all times. The anchovies and red pepper flakes give the dish complexity, but we understand if you shy away from using them.

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli rabe
                                                                  • Yes No 1 lb pasta
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 4 teaspoons medium garlic clove
                                                                  • Yes No 7 4 teaspoons oil packed anchovy fillets
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Bring a medium saucepan filled with salted water to a boil over high heat. Blanch broccoli rabe by placing it in the boiling salted water for 2 minutes.
                                                                  • Drain broccoli rabe and cool it in an ice water bath. Once cool, drain broccoli rabe and shake to remove excess water. Chop on the bias into 1-inch pieces and set aside.
                                                                  • Cook pasta according to the package directions.
                                                                  • While the pasta cooks, heat a large frying pan over medium heat. Add olive oil, garlic, 3 teaspoons of the anchovies, and red pepper flakes. Cook until garlic begins to color and anchovies dissolve into the sauce.
                                                                  • Add drained and chopped broccoli rabe and sauté until thoroughly heated and slightly wilted. Season well with salt and freshly ground black pepper.
                                                                  • Add drained pasta and remaining 1 teaspoon anchovies and toss until pasta is coated with sauce and dish is heated through, about 2 minutes. Adjust seasoning as necessary and serve.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within.

                                                                  Ingredients
                                                                  • Yes No 3 lb yukon gold potato
                                                                  • Yes No salt
                                                                  • Yes No ten 1 inch rosemary
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No two 1 lb boneless rib eye steaks
                                                                  • Preheat the oven to 400°. In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes. Drain.
                                                                  • Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds. Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and starting to brown. Tilt the baking sheet and pour off any excess oil. Roast the potatoes for 15 minutes longer, until browned and crisp.
                                                                  • Meanwhile, light a grill or preheat a grill pan. Season the steaks with salt and black pepper and grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes. Carve the steaks into thick slices and serve with the potatoes.
                                                                  Cuisine:YesNorome
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Clothing designer Billy Reid says, "Folks in the South start eating grits young. You learn to love them as a kid and it never goes away." Using old-fashioned, stone-ground grits gives the casserole a better texture and flavor than quick cooking grits.

                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 2 coarse, 12 oz cup stone ground white grits
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 lb sharp white cheddar cheese
                                                                  • Yes No 3 large egg
                                                                  • Preheat the oven to 350°. Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil. Cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. Season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. Off the heat, stir in the butter and cheese, then stir in the eggs.
                                                                  • Pour the mixture into the prepared dish and bake for 1 hour, until bubbling and the top is golden. Let the grits casserole cool for 20 minutes before serving.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 6 oz dark chocolate
                                                                  • Yes No 16 raspberry
                                                                  • Yes No 4 tsp seedless raspberry preserves
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No pinch salt
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
                                                                  • In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
                                                                  • In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.
                                                                  • In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
                                                                  • Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
                                                                  • Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Ideal for a picnic, this crispy corn-flake-coated chicken needs no utensils to be enjoyed. Marinating it overnight in rich buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice. What to buy: Kellogg’s Corn Flake Crumbs are the perfect size for coating chicken. If you can’t find them, you can use 5 cups of corn flakes cereal and process it in the food processor until finely ground or place it in a plastic bag and crush the flakes with a rolling pin. Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper. The chicken needs to marinate overnight, so start this recipe a day in advance. This recipe was featured as part of both our Mother’s Day Picnic menu and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 tbsp hot sauce
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tsp finely ground black pepper
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 4 skinless chicken thighs
                                                                  • Yes No 4 skinless chicken drumsticks
                                                                  • Yes No 1 1/4 cup kellogg's corn flake crumbs
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Place a metal cooling rack inside a baking sheet and set aside.
                                                                  • Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
                                                                  • Bake until golden and crispy and internal temperature is 160°F, about 35 minutes.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    kellogg
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Kellogg

                                                                  These cookies are prepared similarly to how biscotti are (but they're baked once, not twice). The dough is shaped into flattened logs before going in the oven, then sliced into cookies after being baked.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Preheat oven to 350 degrees. Whisk together flour, spices, and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and beat in flour mixture.
                                                                  • Divide dough into 4 equal pieces, and form each into a 9 1/2-inch log. Place on parchment-lined baking sheets, and flatten each to a 2-inch width by pressing with the tines of a fork.
                                                                  • Bake until golden around
                                                                  • edges and firm to the touch,
                                                                  • about 25 minutes. Transfer
                                                                  • sheets to wire racks, and let
                                                                  • cool for 10 minutes. Remove
                                                                  • logs from sheets, and cut
                                                                  • on the bias into 3/4-inch-thick
                                                                  • slices. Let cool completely
                                                                  • on wire racks.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake

                                                                  Rather than pairing red wine with red meat, Marcia Kiesel opts for perfectly cooked halibut steaks. Any other meaty but delicately flavored fish, like wild striped bass or snapper, would also work (stay away from oily fish like bluefish when serving red wines—they tend to make the wine's tannins taste metallic). And the bright, lemony parsley sauce balances the earthy quality of a Graves.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 4 cup loosely packed parsley
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 1 1/2 lb thick halibut steaks
                                                                  • In a medium saucepan, heat 2 tablespoons of the olive oil. Add the shallots and cook over moderate heat until softened, about 5 minutes. Add the water and simmer until reduced by half, about 6 minutes. Add the cream and simmer until reduced by one-third, about 6 minutes. Let cool for about 10 minutes.
                                                                  • Stir the parsley into the saucepan. Transfer the sauce to a blender and coarsely puree. Return the sauce to the saucepan. Stir in the lemon juice, season the sauce with salt and pepper and keep warm.
                                                                  • In each of 2 large nonstick skillets, heat 1 tablespoon of the remaining oil until shimmering. Season the halibut with salt and pepper and cook over high heat, turning once, until browned and just cooked, about 4 minutes. Transfer the halibut to plates. Serve with the parsley sauce.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  The secret to excellent tomato sauce? According to F&W's Grace Parisi, the trick is starting with superlative whole (not crushed) tomatoes and simmering them with whole (not chopped) garlic cloves. The result: A classic marinara that can quickly be spun into all sorts of variations.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No one 35 oz peeled italian tomatoes
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 2 basil
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, heat the oil. Add the garlic and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3cups (enough for 1 pound of pasta)
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The Mediterranean flavors in this easy pasta dish come from sun-dried tomatoes, basil, almonds, garlic and Parmesan cheese, and the oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz refrigerated fresh linguine
                                                                  • Yes No 3/4 cup oil packed sun dried tomato halves
                                                                  • Yes No 1/4 cup loosely packed basil
                                                                  • Yes No 2 tbsp slivered almond
                                                                  • Yes No 2 tbsp preshredded fresh parmesan cheese
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
                                                                  • While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
                                                                  • Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  Sake-Steamed Clams
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 lb cockle
                                                                  • Yes No 1 cup sake
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 2 scallions, white and light green parts only
                                                                  • Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.
                                                                  • In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
                                                                  • Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Notes: If marinating fish, poultry, or pork, use white wine and white wine vinegar; for beef or lamb, use red. The recipe can be multiplied for larger batches; cover and chill up to 1 week. This recipe goes with Grilled Marinated Meat

                                                                  Ingredients
                                                                  • Yes No 1/3 cup red wine
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1 tsp marjoram, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a small container, mix wine, vinegar, shallots, olive oil, sugar, garlic, mustard, oregano, basil, marjoram, salt, and pepper.
                                                                  Yields: 2/3cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 lb pancetta
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 cup diced dill weed
                                                                  • Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
                                                                  • In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
                                                                  • Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer. Stir in the pancetta and cook for 2 minutes longer. Transfer the potatoes to a bowl. Toss with the dill right before serving.
                                                                  Yields: 10
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Adding the inner veins and seeds from the chile will increase the heat in this salsa.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 cup prechopped red onion
                                                                  • Yes No 3 tbsp chopped poblano chili pepper
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 1/2 tbsp lime juice
                                                                  • Yes No 1/4 tsp minced garlic
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp cumin, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 15.8 oz black eyed peas
                                                                  • Place all ingredients in a large bowl, and toss to combine.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: about 1/3 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

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