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                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 dried red chili pepper
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No salt
                                                                  • In a medium skillet, heat the oil. Add the panch phoron, cover and cook over high heat until the spices crackle, about 20 seconds. Add the dried chiles and cook, shaking the pan, for 20 seconds longer. Add the potatoes and cook, stirring, just until lightly browned in spots, about 5 minutes. Add the turmeric and season with salt. Cover tightly and cook over moderately low heat, stirring occasionally, until the potatoes are cooked through and lightly browned, about 15 minutes longer. Serve immediately.
                                                                  Yields: 5
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 stick organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
                                                                  • With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
                                                                  • Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1double-crust or two single-crust 9-inch pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate

                                                                  Set these simple cookies out with after-dinner coffee and tea and they’ll disappear in no time!

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp earl grey tea leaves, from approximately 6 tea bags
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Heat oven to 375° F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
                                                                  • Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup milk
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup fine dry bread crumb
                                                                  • Yes No prepared cilantro chutney and tamarind chutney
                                                                  • MAKE THE CRêPES In a blender, combine the milk, flour, sugar, salt, eggs and the 3 tablespoons of melted butter and blend until smooth. Let the batter stand at room temperature for 15 minutes.
                                                                  • Heat a 7-inch nonstick skillet and brush lightly with butter. Add 1/4 cup of the batter and, working very quickly, tilt the skillet to coat the bottom with the batter; pour any excess batter back into the blender. Cook the crêpe over moderate heat until browned around the edge, about 45 seconds. Flip the crêpe and cook until brown dots appear on the bottom, about 15 seconds longer. Transfer the crêpe to a baking sheet lined with parchment paper. Continue making crêpes with the remaining batter, brushing the pan with melted butter as necessary. You should have about 13 crêpes; set aside the 8 nicest ones and reserve the rest for another dish.
                                                                  • MAKE THE FILLING: In a large skillet, heat the 1/4 cup of oil until shimmering. Add the onion, garlic and ginger and cook over moderately high heat, stirring, until softened and lightly browned, about 5 minutes. Add the minced shrimp and cook, stirring, just until pink, about 1 minute. Add the coriander, turmeric and cayenne and cook, stirring, until the shrimp is cooked through and the spices are fragrant, about 1 minute longer. Scrape the mixture into a bowl and let cool slightly. Stir in the cilantro and season with salt.
                                                                  • Arrange the 8 crêpes on a work surface. Mound the shrimp filling in the center of each crêpe. Fold in the sides and roll up each crêpe like a burrito to enclose the filling; seal the edges with a little of the beaten eggs.
                                                                  • Put the remaining beaten eggs and the bread crumbs in 2 separate pie plates. Dip the stuffed crêpes into the egg and then roll in the bread crumbs, pressing lightly to help the crumbs adhere.
                                                                  • In a medium skillet, heat 1/2 inch of canola oil to 350°. Add the stuffed crêpes in a single layer and fry over high heat, turning once, until golden and crisp, about 3 minutes. Transfer the stuffed crêpes to paper towels to drain, then serve right away with cilantro and tamarind chutneys.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8crêpes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The crunchy juiciness of jicama is like a fresh breeze on a hot day. Peel this bulbous root vegetable with a knife rather than a vegetable peeler because the tough skin and outer layer are thick. Then slice, dice, or cut it into strips, and enjoy. Street vendors in Mexico rely on a time-tested combination of lime, ground dried chile, and salt for this popular snack.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb medium jicama
                                                                  • Yes No 3 1 1/2 cup navel orange
                                                                  • Yes No 2 3 cup small cucumber
                                                                  • Yes No 1/2 cup thinly sliced radish
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 2 tsp hot chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup coarsely chopped cilantro
                                                                  • Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle

                                                                  Most Mojitos are served with tragically mashed mint leaves, guaranteeing two problems: bitter flavors from overzealously crushed mint, and soggy leaves that get stuck in your teeth or straw. Make your Mojito the right way by gently pressing on the mint leaves to just release their oils, then straining them out to ensure an unencumbered sipping experience. This recipe was featured as part of our New Year’s Eve cocktail roundup.

                                                                  Ingredients
                                                                  • Yes No 3 mint
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 2 oz white rum
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz club soda
                                                                  • Place 2 of the mint sprigs, the lime juice, and the simple syrup in a cocktail shaker and press gently against the mint with the back of a spoon to release the oils.
                                                                  • Add the rum and a handful of ice and shake vigorously until the mixture is well chilled, about 20 seconds. Fill a 10-ounce glass with ice and strain the drink into the glass. Top with club soda and garnish with the remaining mint sprig.
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Take a margarita from cocktails to dessert by using limes and tequila in a chocolate-crusted frozen pie. Cheers!

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup loosely packed marshmallows, regular sized
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 1 tsp grated lime
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup tequila
                                                                  • Yes No 20 2 inch, 5 oz thin chocolate wafer cookies
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • In a 3- to 4-quart pan over medium heat, stir marshmallows with half-and-half until melted, about 5 minutes.
                                                                  • Nest pan in ice water; stir often until cool, about 3 minutes. Add lime peel, lime juice, and tequila; stir occasionally until cold, 8 to 10 minutes.
                                                                  • In a food processor, whirl cookies until finely ground. Add butter and whirl until mixed. Press cookie mixture evenly over bottom and halfway up sides of a 9-inch cake pan with removable rim.
                                                                  • In a bowl with a mixer on high speed, whip cream with sugar until it holds soft peaks. Fold in marshmallow mixture, blending well.
                                                                  • Pour filling into crust and spread level. Freeze until firm to touch in the center, about 1 hour, then wrap airtight and freeze until solid, at least 2 hours longer or up to 2 weeks.
                                                                  • Unwrap pie, run a thin knife between crust and pan rim, and remove rim. Set dessert on a flat plate. Let stand at room temperature about 10 minutes to soften slightly, then cut into wedges.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze

                                                                  Sprinkling breadcrumbs into the mushroom caps before stuffing helps to absorb some of the liquid the mushrooms release when cooked. Mexican chorizo is made with fresh pork (unlike Spanish chorizo, which uses smoked pork) and can be found in most supermarkets and Latin groceries. Prepare the stuffing up to a day in advance, and assemble the mushroom caps the afternoon of the party.

                                                                  Ingredients
                                                                  • Yes No 6 oz mexican chorizo sausage
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 11 oz extrasweet kernel corn
                                                                  • Yes No 2 oz less fat cream cheese
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1 oz slice white bread
                                                                  • Yes No 24 stuffer mushroom caps
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • To prepare stuffing, remove casings from chorizo. Cook chorizo, onion, and garlic in a large nonstick skillet over medium heat for 6 minutes or until browned, stirring to crumble. Drain chorizo mixture; pat dry with paper towels. Combine chorizo mixture and corn in a bowl. Combine cream cheese and sour cream in a small bowl; stir with a whisk until smooth. Add cheese mixture and salt to chorizo mixture.
                                                                  • Place white bread in a food processor; pulse 10 times or until fine crumbs measure 1 cup.
                                                                  • Fill each mushroom cap with about 3/4 teaspoon breadcrumbs. Stuff each with 2 teaspoons corn mixture; top with remaining breadcrumbs. Place on a baking sheet coated with cooking spray. Coat each mushroom with cooking spray. Bake at 400° for 20 minutes or until tops are browned.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings (serving size: 2 mushrooms)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 10 oz button mushroom
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 cup lentil
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 1/2 lb turkey
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup parsley
                                                                  • In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.
                                                                  • Add the lentils, salt, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
                                                                  • Stir the turkey, pepper, and 1/4 cup of the parsley into the soup. Top each serving with some of the remaining 1 1/2 tablespoons parsley.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/2 tbsp chopped fresh lavender leaves
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 325°.
                                                                  • Beat the first 5 ingredients at medium speed of a mixer until well-blended. Beat in egg whites. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt; gradually add flour mixture to sugar mixture, beating until blended. Stir in almonds.
                                                                  • Turn biscotti dough out onto a baking sheet coated with cooking spray; with lightly floured hands, shape the dough into a 10-inch-long roll; flatten the roll to a 1-inch thickness. Bake the roll at 325° for 30 minutes. Remove the roll from the baking sheet, and cool for 10 minutes on a wire rack.
                                                                  • Cut roll diagonally into 14 (1/2-inch) slices using a serrated knife. Place the slices, upright, on baking sheet. Bake the slices at 325° for 15 minutes (the cookies will be slightly soft in center but will harden as they cool).
                                                                  • Remove from baking sheet; cool completely on wire rack.
                                                                  • Note: Store in an airtight container. To freeze up to 6 months, place biscotti in an airtight container.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 14servings (serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze

                                                                  Mushrooms and peppers sautéed with plenty of garlic is a versatile dish. It makes a good side dish to accompany meat, chicken or eggs, but can be served as a “tapa” with slices of rustic bread. Preparation is simply slicing the mushrooms, pepper and garlic, then sautéing them in olive oil.

                                                                  Ingredients
                                                                  • Yes No .5 lb brown mushrooms
                                                                  • Yes No 1 whole red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt
                                                                  • This mushrooms, peppers and garlic recipes makes four servings as a side dish.
                                                                  • Rinse mushrooms under cold water. Trim stems of mushrooms and slice thinly.
                                                                  • Rinse red pepper and remove stem. Cut peppers in half lengthwise, remove seeds and devein peppers. Slice in thin strips.
                                                                  • Peel garlic and thinly slice.
                                                                  • Pour 2-3 tablespoons of extra virgin olive oil into a large, heavy-bottomed frying pan. Heat on medium. When oil is hot, add mushroom, pepper and garlic slices. Saute until vegetables are soft, being careful not to burn the garlic or over-cook the vegetables. Serve warm.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 2 tbsp chopped shallot
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.
                                                                  • Cook chopped bacon in a skillet over medium-high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan. Add shallots; sauté 2 minutes. Add beans; sprinkle with pepper and salt. Cook 2 minutes. Top with bacon.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle

                                                                  Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers. Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 oz dried shiitake mushroom
                                                                  • Yes No 3/4 cup diced bok choy
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1/4 cup diced water chestnut
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1/2 lb ground chicken
                                                                  • Yes No 24 wonton wrappers
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 cup water
                                                                  • Yes No 5 tbsp mirin
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1/4 cup seasoned rice vinegar (awasezu)
                                                                  • Yes No 3 tbsp chopped scallion
                                                                  • Yes No 1 tsp chili paste
                                                                  • To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
                                                                  • Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
                                                                  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.
                                                                  • To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings (serving size: 2 pot stickers and about 2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 18 oz baked beans
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 3 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 10 to 11 oz pizza dough
                                                                  • Yes No 1 12 oz turkey hot dogs
                                                                  • Yes No 1 egg
                                                                  • Preheat oven to 375°F. Make baked beans: Cook bacon in a large skillet over medium heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain fat. Discard all but 1 Tbsp. fat from pan. Add onion to skillet and cook until translucent, about 5 minutes. Stir in beans, brown sugar, molasses, Worcestershire sauce, dry mustard and salt. Cover and cook over medium-low heat for 25 minutes.
                                                                  • Prepare franks: Remove dough from package. (Do not tear dough along perforations.) Cut it in half crosswise. On a lightly floured surface, roll out and stretch one half lengthwise, and then trim short ends to form a 10- by-6-inch rectangle. Cut diagonally into 2 triangles. Roll up 1 hot dog in each triangle from one wide end to a point, pressing lightly to seal. Brush dough with egg. Repeat with remaining dough and hot dogs. Bake on a lightly oiled baking sheet until golden, 15 to 18 minutes. Serve with baked beans.
                                                                  Yields: 8hot dogs
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If your plans for dinner don't involve the grill, this asparagus is also delicious roasted. Place the asparagus spears on a jelly-roll pan, and roast at 450° for 5 to 7 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus spears
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 1 1/3 oz cup shredded parmigiano-reggiano cheese
                                                                  • Preheat grill.
                                                                  • . Snap off tough ends of asparagus. Coat asparagus with cooking spray; place on grill rack, and grill 4 minutes or until crisp-tender, turning frequently. Place asparagus on a serving platter.
                                                                  • . Combine vinegar and oil in a small bowl; stir with a whisk. Drizzle over asparagus; sprinkle with salt, pepper, and cheese. Serve immediately.
                                                                  Yields: 6servings (serving size: 1/6 of asparagus)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp rosemary leaves, dried
                                                                  • Yes No 4 1/2 3 inch by strips lemon zest
                                                                  • Yes No 1 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp grand marnier
                                                                  • In a medium saucepan, combine the water, sugar, rosemary, and lemon zest. Bring to a simmer, stirring occasionally. Remove from the heat, cover, and let infuse for 10 minutes.
                                                                  • In a large glass or stainless-steel bowl, combine the lemon juice and Grand Marnier. Strain the rosemary syrup into the lemon juice and stir to combine. Chill in the refrigerator or, to hasten the process, pour the lemon mixture into a stainless-steel bowl, set it in a larger bowl filled with ice, and stir until cold.
                                                                  • Pour the chilled lemon mixture into two 9-by-9-inch stainless-steel pans. Freeze for 15 minutes. Stir well and return the pans to the freezer. Continue freezing, stirring every 15 minutes, until the granita is completely frozen, about 1 hour in all. When ready to serve, scoop the granita into chilled bowls or stemmed glasses.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Plum tomatoes work best in this recipe; juicier tomatoes would thin the pesto. No need to seed or peel them. You can make the pesto ahead and keep it chilled. Stir in the tomatoes just before serving.

                                                                  Ingredients
                                                                  • Yes No 2 cup basil
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 cup chopped plum tomato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 6 oz red snapper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup orzo
                                                                  • To prepare pesto, combine first 4 ingredients in a food processor; process until smooth. Add cheese and red pepper; process until blended. Transfer mixture to a bowl. Add tomato, 1/2 teaspoon salt, and black pepper, stirring gently to combine.
                                                                  • Preheat broiler.
                                                                  • To prepare fish, sprinkle fish with 1/4 teaspoon salt. Arrange fish on a broiler pan coated with cooking spray, and broil 8 minutes or until fish flakes easily when tested with a fork. Place 1/2 cup orzo on each of 6 plates, and top each serving with 1 fillet and 1/4 cup pesto.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 6servings (serving size: 1/2 cup orzo, 1 fillet and 1/4 cup pesto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb carrot
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Heat the oven to 450°. In a roasting pan, combine the carrots with the oil, cumin, 1/4 teaspoon salt, and the pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes.
                                                                  • In a food processor, puree the carrots with the butter, milk, lemon juice, and 1/8 teaspoon salt. If necessary, reheat the puree in a small saucepan over low heat, stirring.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice

                                                                  The flavors of the Christmas holidays are captured in this quick bread recipe for Cranberry Orange Bread. Photo Instructions for Baking Quick Breads

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1 tbsp grated orange zest
                                                                  • Yes No 1 1/2 cup cranberry
                                                                  • Yes No 1/2 cup walnut
                                                                  • Preheat oven to 350 degrees F. Grease and flour 9x5 inch loaf pan. In medium bowl, with a wire whisk combine first set of ingredients. Set aside. In a large bowl, cream together butter and sugar. Add egg and combine. Stir orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries, and walnuts. Pour into prepared pan. Bake for 1 hour or bread tested done with toothpick. Cool in pan on wire rack for 10 minutes. Remove from pan and finish cooling on rack. Wrap in plastic and foil. This bread is better eaten the second day.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    finish
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 muscat wine
                                                                  • Yes No two long, 3 inch lemon zest
                                                                  • Yes No 8 peach
                                                                  • Yes No 2 leaf from 2 sprigs of lemon verbena
                                                                  • In a medium saucepan, combine the wine and lemon zest and bring to a boil. Add the peaches and simmer over low heat until tender, about 5 minutes. Transfer to a large glass baking dish. Add the lemon verbena leaves and let cool to room temperature, then refrigerate until lightly chilled. Serve the peaches in the wine.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 5 min. Instead of stirring all the ingredients together, serve optional shots of vodka on the side, and let guests add it or not.

                                                                  Ingredients
                                                                  • Yes No 1 46 oz low sodium vegetable juice
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1/2 cup vodka
                                                                  • Yes No celery stick
                                                                  • Combine vegetable juice, next 5 ingredients, and, if desired, vodka in a punch bowl or a pitcher. Serve over ice in glasses. Serve with celery sticks, if desired.
                                                                  • Note: For testing purposes only, we used V8 Low Sodium 100% Vegetable Juice.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ½qt.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    v8
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    V8
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 6 cup cubed pound cake
                                                                  • Yes No 3 peach
                                                                  • Yes No 1 pint raspberry
                                                                  • Combine cream, sugar and almond extract, if desired, in a bowl. With an electric mixer, beat until soft peaks form.
                                                                  • Place a dollop of cream in each of six glasses. Top with 1/4 cup of pound cake cubes, another spoonful of cream and some nectarine chunks and raspberries. Continue alternating layers of cake, cream and fruit until you have used it all. Serve immediately, or cover with plastic and refrigerate for up to 2 hours.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6parfaits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  An island drink made with three types of rum.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz dark rum
                                                                  • Yes No 1/2 oz light rum
                                                                  • Yes No 1/2 oz proof rum
                                                                  • Yes No 1/2 oz kahlúa
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 3 oz unsweetened pineapple juice
                                                                  • Yes No a wedge later
                                                                  • Shake the three rums, Kahlúa, lemon juice, and pineapple juice with ice; then strain over ice into a chilled highball glass. Garnish with a pineapple wedge and a maraschino cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Choose a lean, flavorful cut, such as flank steak, and -- with a sensible portion -- you can have your beef and eat it, too. Sauteed broccoli makes a healthy, low-carb side.

                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 1/2 lb beef flank steak
                                                                  • Yes No 2 pint broccoli
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 scallion
                                                                  • Yes No coarse salt
                                                                  • In the morning: Peel garlic; peel and slice ginger. Place both in a blender with peanut butter, 1/4 cup soy sauce, 1/4 cup vinegar, sugar, red-pepper flakes, and 2 tablespoons water. Blend until smooth. Place steak in a resealable plastic bag or shallow dish; add all but 1/2 cup sauce and refrigerate. Cover and store reserved sauce at room temperature. Cut florets from broccoli (reserve stalks for another use); cover and refrigerate.
                                                                  • At dinnertime: Heat broiler, with rack set 4 inches from heat. Lift steak from marinade; place on a broilerproof baking sheet. Broil until medium-rare, 8 to 10 minutes. Transfer to a large plate, and cover loosely with aluminum foil; let rest, 5 to 10 minutes.
                                                                  • While steak is broiling, thinly slice scallions, keeping whites and greens separate. In a large skillet, heat oil over medium. Add broccoli, scallion whites, and 1/4 cup water; season with salt. Cover skillet, and cook, tossing occasionally, until broccoli is just tender, 8 to 10 minutes. Uncover; add remaining tablespoon soy sauce and tablespoon vinegar. Cook, tossing, until liquid is evaporated, 1 to 2 minutes. Mix in scallion greens.
                                                                  • To serve, thinly slice steak across the grain; serve with broccoli and reserved peanut sauce.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil

                                                                  Quark is a German fresh cheese that is available in specialty stores. You can also substitute 4 ounces ricotta cheese blended with 1 tablespoon sour cream.

                                                                  Ingredients
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No 1/2 cup quark cheese
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 3 tbsp chives
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No cranberry chutney
                                                                  • Yes No crudités
                                                                  • Sprinkle gelatin over 1/12 cup water in a small saucepan; let stand 1 minute. Cook 2 minutes over low heat, stirring until gelatin dissolves.
                                                                  • Whisk together gelatin mixture, yogurt, quark, and goat cheese in a large bowl. Stir in chives. Season with salt and pepper.
                                                                  • Beat cream in a separate chilled bowl until soft peaks form. Fold gently into cheese mixture. Cover and chill 3 hours. Serve with chutney, crackers, and crudités.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 4cups
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 8 lamb loin chops
                                                                  • Yes No salt and pepper
                                                                  • In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
                                                                  • Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.
                                                                  • Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    puree
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Comfort food goes lighter in this recipe for chicken potpie. Homemade stock adds a depth of old-fashioned flavor to this classic.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 2 1/3 cup cubed red potato
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 cup diced cooked chicken
                                                                  • Yes No 1 petite cup frozen green peas
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No dash black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp 1% low-fat milk
                                                                  • To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
                                                                  • Preheat oven to 400°.
                                                                  • To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  For some reason we often find ourselves shying away from the seafood section at the grocery store. Particularly with shellfish, there's an intimidation factor that just isn't there with chicken or steak. If this sounds like you, mussels are a good place to start overcoming your fear! Cooking them is a snap--all you need to do is scrub off any residual grit, throw them in a pot with a little liquid, and cover with a lid. Wait five minutes and PRESTO! Mussels for dinner!

                                                                  Ingredients
                                                                  • Yes No serves 4 to 5
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 1 1 lb linguine
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3 tbsp sun dried tomatoes
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper

                                                                  A powdery phytochemical called saponin covers quinoa. Rubbing and rinsing the grain rids it of that bitter coating. Serve this nutty side dish as an accompaniment to peppercorn-crusted pork tenderloin or ham.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup quinoa
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 1/2 cup diced oso sweet
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No 3 tbsp chopped hazelnut
                                                                  • Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
                                                                  • Combine 6 cups water, salt, thyme, and bay leaf in a large saucepan; bring to a simmer over medium heat. Cover and cook 5 minutes; discard thyme and bay leaf. Keep warm over low heat.
                                                                  • Melt butter in a medium sauté pan over medium heat. Add onion, and cook for 10 minutes, stirring frequently. Add quinoa; cook 2 minutes, stirring constantly. Add warm seasoned water, 1/2 cup at a time, stirring frequently until each portion of warm seasoned water is absorbed before adding the next (about 30 minutes total). Stir in vinegar. Spoon 2/3 cup risotto into each of 6 small bowls or plates; top each serving with 1 1/2 teaspoons crème fraîche. Sprinkle each serving with 1 1/2 teaspoons hazelnuts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Here is a quick and easy dessert that only needs three ingredients! It takes less than ten minutes to make, so you can whip it up right after dinner while other people are clearing the table.

                                                                  Ingredients
                                                                  • Yes No serves four
                                                                  • Yes No four ripe bananas, any way you like
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No
                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1/2 17.3 oz frozen puff pastry sheets
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 banana
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400°.
                                                                  • Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10-inch square, carefully smoothing creases. Cut into 4 (4- to 5-inch) circles using a cutter. Place on a parchment paper-lined baking sheet.
                                                                  • Bake at 400° for 10 to 15 minutes or until golden brown and puffed.
                                                                  • Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute.
                                                                  • Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately.
                                                                  • *Frozen puff pastry shells may be substituted for frozen puff pastry sheets.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Bread pudding becomes a main dish inspired by the flavors of a loaded baked potato. Preparing the puddings in individual ramekins gives them a dressier feel and shortens cook time.

                                                                  Ingredients
                                                                  • Yes No 8 oz multigrain bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 3 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 oz lower sodium ham
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 4 tsp reduced fat sour cream
                                                                  • Preheat oven to 375°.
                                                                  • Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 375° for 10 minutes or until lightly toasted, turning once. Remove from oven; cool.
                                                                  • Combine bread, 1/2 cup cheese, 3 tablespoons onions, and next 5 ingredients (through egg yolks) in a large bowl. Place egg whites in a small bowl, and beat with a mixer at high speed until foamy (about 30 seconds). Gently fold egg whites into bread mixture.
                                                                  • Spoon about 1 cup bread mixture into each of 4 (7-ounce) ramekins coated with cooking spray. Divide the remaining 1/4 cup cheese and remaining 1 tablespoon onions evenly among ramekins. Bake at 375° for 20 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.
                                                                  • Wine Match by Scott Jones: These puddings need a fruity red to cut the richness and balance the sharp cheddar and salty ham--Colonia Las Liebres Bonarda 2009 (Argentine, $10) is ideal.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4(serving size: 1 bread pudding)
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Linzer Torte
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup hazelnut flour
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 10 oz cup seedless raspberry jam
                                                                  • Preheat the oven to 375° and lightly spray a 9-inch fluted tart pan with a removable bottom with vegetable cooking spray. In a food processor, pulse the hazelnuts until finely ground. Add the 1 cup of flour and the sugar, cocoa, cinnamon and cloves and pulse to blend. Add the butter and egg yolk and pulse until a soft dough forms. Turn the dough out onto a lightly floured surface and knead 2 or 3 times.
                                                                  • Press two-thirds of the dough into the tart pan in an even layer, pressing it into the corners. Spread the jam in the crust. On a lightly floured surface, roll out the remaining dough 1/4 inch thick. Using lightly floured small, decorative cookie cutters, stamp out as many shapes as possible and arrange them on the jam. Bake in the lower third of the oven for about 45 minutes, until the crust is deep brown and the jam is bubbling. Let cool, then serve.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 4 oz white chocolate
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb red grapes
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • MAKE THE CURD In a saucepan, boil the orange juice until it's reduced to 1/3 cup, about 12 minutes. Let cool.
                                                                  • In a microwave-safe bowl, whisk the egg yolks with the sugar. Whisk in the reduced orange juice and stir in the butter. Microwave the mixture on high power for 1 minute, until thickened. Whisk until smooth. Press a piece of plastic wrap directly onto the curd and refrigerate until chilled.
                                                                  • MAKE THE GRAPES Line a rimmed baking sheet with parchment paper. In a microwave-safe bowl, combine the white chocolate with the oil. Microwave for 1 minute, until the chocolate is just melted; whisk until smooth. Let cool.
                                                                  • Dry the grapes with a towel and set them in a large bowl. Pour in the chocolate, folding to coat. Sift the confectioners' sugar on top and stir until the grapes separate; transfer to the baking sheet and refrigerate for 10 minutes, until the chocolate sets. Serve the grapes in glasses with the orange curd in ramekins alongside.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 orange
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 3 whole chicken breast (boneless, skinless)
                                                                  • Yes No 2 lb asparagus
                                                                  • Yes No 6 1 3/4 to 2 lb small zucchini
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
                                                                  • Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
                                                                  • Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp mint, dried
                                                                  • In a medium bowl, combine mint, 2 tbsp. oil, 1 tbsp. oregano, 1/8 tsp. cinnamon, 1/8 tsp. nutmeg, cayenne, onions, and eggs; season with salt and pepper. Put milk and bread in a bowl; let soak 5 minutes. Drain bread; squeeze out milk. Mix bread, onion mixture, and meat. Divide mixture into 20 balls; flatten slightly into patties or roll into ovals. Dredge each meatball in flour. Pour enough oil into a 12" skillet to reach a depth of 1/2"; heat over medium-high heat. Working in 3 batches, cook meatballs until browned, 6–8 minutes. Transfer meatballs to paper towels. Discard oil; wipe out skillet.
                                                                  • Heat remaining oil in skillet over medium heat. Add garlic; cook 1 minute. Stir in tomato paste and bay leaves; cook 2 minutes. Add remaining oregano, cinnamon, and nutmeg, along with the tomatoes and broth. Cook, stirring, until thickened, 15–20 minutes. Season with salt, pepper, and lemon juice. Nestle meatballs in sauce; cook until sauce coats meatballs, about 5 minutes. Garnish with parsley.
                                                                  • SERVES 4 – 6
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nestlé

                                                                  This Breton butter cake is a classic dessert in Brittany. Kouign amann means "bread and butter," and if bread is the staff of life, then this special bread is certainly gilding the lily! Rich with butter and sugar, this cake needs no adornment whatsoever, although berries or whipped cream make for a special treat.

                                                                  Ingredients
                                                                  • Yes No 1 oz rapid rise yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 cup salted butter
                                                                  • Yes No 1 egg yolk
                                                                  • Sprinkle the yeast and 1 teaspoon sugar over the warm water and allow the yeast to dissolve for 5 minutes. Stir the flour into the yeast mixture until it forms a smooth, thick dough.
                                                                  • On a lightly floured surface, roll and stretch the dough into a large rectangle, about 9-inches by 13-inches. Dot the surface with 1/4 cup of the cold butter and sprinkle it with 1/4 cup of sugar. Fold the dough into quarters. Repeat the rolling and folding process again, three times.
                                                                  • Preheat an oven to 350F. Once the dough is folded into quarters the last time, fit it into a greased 9-inch round baking pan. Brush the surface of the dough with the egg yolk, sprinkle with the remaining 1/4 cup sugar, and bake it for 25 to 30 minutes, until it turns golden brown.
                                                                  • Allow the butter cake to cool in the pan for 10 minutes, run a thin, offset spatula or knife around the edges of the cake, and remove the cake from the baking pan. Serve the cake warm with berries or cream.
                                                                  • This Breton butter cake recipe makes 6 to 8 servings.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup whole wheat flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 8 oz carton non-fat yogurt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup minced pear
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp turbinado sugar
                                                                  • Preheat oven to 400°.
                                                                  • Place walnuts in a food processor; process until finely ground.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
                                                                  • Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
                                                                  • Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.
                                                                  Yields: 15servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  The sherry vinegar gives the relish lots of flavor, so choose a good one.

                                                                  Ingredients
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1 1/4 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 cup chopped roasted red bell peppers
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No thyme
                                                                  • To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.
                                                                  • Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade.
                                                                  • Prepare grill or broiler.
                                                                  • Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.
                                                                  • To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.
                                                                  Yields: 5servings (serving size: 3 ounces steak and 1/2 cup relish)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir

                                                                  For this classic Italian appetizer, I chose Gorgonzola for its sweet creaminess, but any quality blue cheese will do. A slice of tart apple is a nice foil to the garlic and cheese.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup crumbled gorgonzola cheese
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 12 1 oz slice french bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 3 18 oz granny smith apple
                                                                  • Prepare grill.
                                                                  • Combine first 4 ingredients in a small bowl, stirring until blended.
                                                                  • Place bread slices on grill rack coated with cooking spray; cook 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Spread 2 teaspoons cheese mixture over each bread slice. Serve with apple wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1 bruschetta and 2 apple wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Bulgogi is a staple at Korean barbecue restaurants, though it’s more commonly seen made with beef. By far the most important ingredients in this dish are the chile pepper paste and the crushed red pepper: They give it the distinctive spicy-salty note that has made it so popular. What to buy: Korean crushed red pepper or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Korean chile paste or kochujang is found in jars or plastic tubs in Korean markets or online. It will last indefinitely refrigerated in a covered container. Add spoonfuls to soups, marinades, and salad dressings for a spicy kick. This recipe was featured as part of our Korean barbecue menu.

                                                                  Ingredients
                                                                  • Yes No 2 lb pork shoulder
                                                                  • Yes No 6 scallion
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1/2 cup korean chile paste
                                                                  • Yes No 1/4 cup sesame oil
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 3 tbsp korean crushed red pepper
                                                                  • Yes No 3 tbsp sesame seed
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp sake
                                                                  • Place pork in the freezer for 45 minutes or until very firm. Slice into 1/4-inch-thick pieces; set aside.
                                                                  • Place remaining ingredients in a resealable bag or a nonreactive bowl and stir to combine. Add meat slices and marinate 1 hour or overnight.
                                                                  • Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove pork from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
                                                                  • Remove pork from marinade and let excess drip off. Grill uncovered, turning rarely, until crispy and lightly charred, about 10 to 15 minutes total.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable bag
                                                                  • Yes No
                                                                    charcoal

                                                                  Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when placing it on top of the pie.

                                                                  Ingredients
                                                                  • Yes No pate brisee
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
                                                                  • Preheat oven to 375 degrees. Cut a 13-inch round of parchment, and place on top of chilled piecrust. Fill with pie weights or dried beans. Freeze for 10 minutes.
                                                                  • Bake piecrust for 10 minutes. Remove weights and parchment, and continue to bake until barely golden brown, about 5 minutes. Let cool on a wire rack.
                                                                  • On a piece of lightly floured parchment, roll out remaining disk of dough to 1/8 inch thick. Transfer parchment with dough to an inverted baking sheet (this will make it easier to slide it onto pie). Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the leaf lattice to fit the pie).
                                                                  • Using a 2-inch leaf cutter, cut a pattern out of the round, spacing leaves 1 inch apart and leaving a 1/2-inch border around edge. Transfer leaves to a parchment-lined baking sheet. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Place in refrigerator while you etch the leaves.
                                                                  • Using a paring knife, etch veins in each leaf. To make egg wash, whisk together egg yolk and 1 tablespoon cream. in a small bowl. Remove leaf lattice from refrigerator, and lightly brush with egg wash. Arrange leaves around edge of lattice, making sure they do not extend over edge or they will brown too quickly. Lightly brush top of each leaf with egg wash as you work to help them adhere. Refrigerate for 20 minutes.
                                                                  • Bake lattice on inverted baking sheet until golden, 20 to 25 minutes. The thin spaces between the leaves will brown before the rest of the crust; tent with foil if crust browns too quickly. Let cool.
                                                                  • Reduce oven to 350. Combine sugar, flour, salt, and spices. In a large bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and remaining 3/4 cup cream. Whisk in flour mixture.
                                                                  • Place partially baked piecrust on a rimmed baking sheet. Pour filling into crust. Bake until slightly puffed and almost set (it should jiggle slightly when shaken gently), 35 to 40 minutes. Remove pie from oven. Using one or two large spatulas, place leaf lattice onto pie. Center it carefully; once lattice has been placed, it cannot be adjusted without smearing the filling. Bake until all but the center of the pie is set, 7 to 10 minutes. Cool completely on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Choose whichever hearty bread you like-crusty or not. Fig preserves marry beautifully with a soft fresh goat cheese and a little bit of pepper and balsamic give a nice kick.

                                                                  Ingredients
                                                                  • Yes No 2 slice multigrain bread
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No 3 tbsp fig preserves
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp vinegar glaze
                                                                  • Yes No 1 tsp olive oil
                                                                  • Spread cheese on both slices of bread. Top one slice with preserves, pepper, and balsamic. Lightly oil outside of bread.
                                                                  • If using a panini press: Place in press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.
                                                                  • If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes.
                                                                  • If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes.
                                                                  Yields: 1
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake

                                                                  In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.

                                                                  Ingredients
                                                                  • Yes No 3 cup cherry tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 oz sourdough bread
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 12 large oz elbow macaroni
                                                                  • Yes No 2 8 oz cup shredded extrasharp cheddar cheese
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 12 oz evaporated low fat milk
                                                                  • Preheat oven to 375°.
                                                                  • Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.
                                                                  • While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.
                                                                  • Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Fugazza is a delicious foccacia-like pizza popular in South America. Fugazza has a soft airy crust, perfect for soaking up olive oil, and does not have tomato sauce or much cheese. Fugazza is most often topped with sweet cooked onions. Fugazza is easy to make. The dough is just pressed into the pan - no need to roll it out. The onions are sautéed in olive oil to soften and sweeten them. Artichoke hearts, olives (black and green), pimento, thinly sliced ham, herbs, parmesan are frequent additional toppings. Use a pizza stone or a perforated pizza pan if you have them, but a regular baking sheet will work fine.

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tsp yeast
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 large onion
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/3 cup sliced pimiento
                                                                  • Yes No 1/2 cup olive
                                                                  • Yes No 1/3 cup grated parmesan chese
                                                                  • Yes No coarse salt
                                                                  • Sprinkle the yeast over 1 cup of the water. Add the flour, salt and olive oil to large bowl or in the bowl of a standing mixer, and whisk together. Gradually stir in the water with the yeast. Stir in another 3/4 cups water and knead dough (with dough hook or by hand), adding more water if dough is too dry. Knead dough until it is very smooth, about 5 minutes in the standing mixer or 10 minutes by hand. Dough will be soft and slightly sticky. Place dough in a oiled bowl and cover loosely. Let dough rise until double in size. Slice the onions into thin rings. Heat 1/4 cup olive oil in a large skillet and cook onions and pimentos over medium-low heat until the onions are soft and turning golden, about 10 minutes. Remove from heat and let cool. Preheat oven to 425 degrees. Lightly oil a large rectangular baking pan (about 18" by 12"). Punch down the pizza dough and stretch it gently to fit the baking pan, pressing it into the corners. Brush the dough lightly with olive oil. Spread the cooked onions over the top of the dough. Cut the olives into quarters and scatter them over the onions. Sprinkle the pizza with the grated parmesan and some coarse salt. Place the pizza into the preheated oven and bake until the pizza crust appears golden and crispy. Cut pizza into rectangles, and serve hot or at room temperature.
                                                                  Cuisine:YesNosouth american
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  Crisp meringues encase fruity sorbet (any flavor will work). A stint in the freezer hardens the sorbet, ensuring a clean cut.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 2 tsp white vinegar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 qt raspberry sorbet
                                                                  • Preheat oven to 250°.
                                                                  • To prepare meringues, cover a large baking sheet with parchment paper. Draw 2 (8 x 12-inch) rectangles on paper. Turn paper over, and secure with masking tape.
                                                                  • Combine first 3 ingredients, stirring with a whisk. Place cream of tartar and egg whites in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vinegar and vanilla, and beat until combined. Divide egg white mixture evenly between drawn rectangles; spread the egg white mixture to the outside edges of each rectangle.
                                                                  • Bake at 250° for 2 hours or until dry. Turn oven off; partially open oven door. Cool meringues in oven 1 hour. Remove from oven. Carefully remove meringues from paper.
                                                                  • To prepare sandwiches, spread sorbet over flat side of 1 meringue; top with the remaining meringue, flat side down, pressing gently. Wrap sandwich tightly in plastic wrap; freeze 4 hours or until firm. Unwrap and cut sandwich in half lengthwise. Cut each half crosswise into 6 (2 x 4-inch) pieces. Cut each piece in half diagonally to form 24 triangles.
                                                                  Yields: 12servings (serving size: 2 triangles)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a simple and easy Spanish tapa recipe. Saute eggplant, garlic, green onions and olive oil, then whirl in a food processor until smooth. Spread warm over slices of rustic bread. In about 15 minutes you have a warm, garlicky appetizer or side dish.

                                                                  Ingredients
                                                                  • Yes No 1 lb eggplant, globe
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 6 scallion
                                                                  • Yes No 3 sprig flat leaf parsley
                                                                  • Yes No salt
                                                                  • Yes No 2 tsp vinegar
                                                                  • Yes No rustic bread
                                                                  • This Spanish eggplant spread recipe makes 4 servings.
                                                                  • Cut eggplant into slices approximately 1/3 inch thick. Pour a few tablespoons of extra virgin olive oil into a large, heavy bottom frying pan and heat on medium. When hot, add eggplant and fry, stirring often.
                                                                  • While frying eggplant, cut green onions, including the green tops. Peel and finely mince the garlic cloves.
                                                                  • When eggplant is soft and browned on all sides (about 10 minutes), remove from pan and allow to cool on a plate. Pour 1-2 Tbsp olive oil into the same frying pan. Sauté green onions and garlic for 3-5 minutes. Remove from frying pan and place in a food processor, add vinegar, parsley and eggplant slices. Whirl until smooth. Adjust salt to taste.
                                                                  • Spread over slices of rustic bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 lb chorizo
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 3/4 tsp hot paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 12 6 inch flour tortilla
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 lb monterey jack cheese
                                                                  • Heat the oven to 425°. In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.
                                                                  • Heat the 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.
                                                                  • Put four of the tortillas on a work surface. Put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas. Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.
                                                                  • Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes. Cut into wedges and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Leftover light fruitcake, raisin bread, chalka, challah or houska are perfect candidates for Cream Cheese Bread Pudding. The bread pudding needs to be refrigerated overnight before baking. I used leftover King Cake and the cream cheese offset the sweetness of the dried fruits to a T. A dollop of vanilla ice cream, sweetened whipped cream or Easy Vanilla Custard Sauce is the perfect finish. This is also delicious for breakfast, brunch and potlucks. View this larger image of Cream Cheese Bread Pudding. Makes a 13"x9" pan of Cream Cheese Bread Pudding.

                                                                  Ingredients
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 1/2 cup half and half
                                                                  • Yes No 1 lb stale fruitcake, raisin bread, chalka, challah
                                                                  • Butter a 13"x9" baking dish. In a large bowl, beat cream cheese, butter and sugar. Mix in vanilla and cinnamon until well blended. Add eggs one at a time, mixing after each. Add the half-and-half and mix well. Add the bread cubes, pushing them into the egg mixture and let them soak for 2 minutes before pouring into prepared pan. Cover with plastic wrap and refrigerate overnight. When ready to bake, heat the oven to 350 degrees. Remove the plastic wrap and bake 40-45 minutes or until golden brown on top and just slightly crispy. Serve with ice cream or sweetened whipped cream, or warm syrup or fruit sauce.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Assemble this classic dip in glass jars for a single-serving appetizer.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp safflower oil
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 15 1/2 oz pinto beans
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 2 ripe avocados, pitted
                                                                  • Yes No 1 pickled jalapeno chiles
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 oz cheddar cheese
                                                                  • Yes No 6 scallion
                                                                  • Yes No 6 oz pitted black olive
                                                                  • Yes No 1 bag tortilla chip
                                                                  • Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
                                                                  • Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
                                                                  • Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.

                                                                  Ingredients
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1 miniature cup diced semisweet chocolate chip
                                                                  • In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
                                                                  • With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment - lined 12- by 15-inch baking sheets.
                                                                  • Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.
                                                                  • Nutritional analysis per meringue.
                                                                  Cuisine:YesNoarizona
                                                                  Yields: 42meringues
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  • Yes No
                                                                    Star

                                                                  that is often used to make the pie's filling. Today, we turn our attention toward pumpkin pie spice. Click through to learn what it is and for some uses beyond pie.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp mace, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 teaspoon add it to cake, cookie, muffin, and pancake batters
                                                                  • Yes No swirl it oatmeal and other breakfast cereals
                                                                  • Yes No use it carrots, sweet potatoes, and winter squash
                                                                  • Yes No simmer it
                                                                  • Yes No sprinkle it over vanilla ice cream
                                                                  • Blend ingredients together and store in an airtight container.
                                                                  • • Don't stop at pumpkin pie! Despite its name, pumpkin pie spice can really be an all-purpose pantry item. Here are a few other ways to incorporate it into your cooking:
                                                                  • Please leave more ideas in the comments!
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2tablespoons
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 lime
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 thai chiles
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 scallions whites, greens
                                                                  • Yes No 1 large lemongrass, bottom two thirds
                                                                  • Yes No 1 tbsp chopped cilantro stems
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No four 6 oz pompano fillets
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No lime
                                                                  • MAKE THE DIPPING SAUCE In a bowl, stir the lime juice with the fish sauce, chiles and sugar until the sugar is dissolved.
                                                                  • MARINATE THE FISH In a mini processor, puree the garlic, scallion whites, lemongrass, cilantro stems, sugar, lime juice, salt and pepper to a paste. Rub the paste all over the pompano. Put the fish on a plate, cover and refrigerate for 1 hour.
                                                                  • Scrape the marinade from the fish. In a large, nonstick skillet, heat the oil. Add the fish, skin side down, and cook over moderately high heat until the skin is crisp, about 3 minutes. Turn the fillets, lower the heat to moderate and cook until just opaque throughout, about 2 minutes longer; transfer to plates, skin side up, and garnish with scallion greens and cilantro sprigs. Serve with lime wedges and the dipping sauce.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 10 mint
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1/2 oz passion fruit nectar
                                                                  • Yes No 1 oz tonic water
                                                                  • In a cocktail shaker, muddle the mint leaves. Add ice and the gin, lime juice and passion fruit nectar and shake well. Strain into an ice-filled rocks glass, stir in the tonic and garnish with the mint sprig.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  All you need is whipping cream, artificial sweetener and cocoa to make this recipe for Low Carb Chocolate Mousse.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 4 tsp artificial sweetener
                                                                  • Yes No 1 tbsp cooca powder
                                                                  • Yes No spray real cream
                                                                  • Put all ingredients, in order, in a blender. Blend and eat. For that special touch, spoon into a crystal wine glass and top with a small squirt of spray can whipped cream and a sprinkling of cocoa powder Note: I made this in the Magic-Bullet Blender System. Buzz, buzz and it was done. I also used Spenda for the artificial sweetener.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    crystal
                                                                  • Yes No
                                                                    squirt
                                                                    Brands:
                                                                  • Yes No
                                                                    Crystal
                                                                  • Yes No
                                                                    Squirt

                                                                  You can use fresh corn in place of frozen; if it's fresh enough, it does not need to be cooked. To keep the wraps from getting soggy in the refrigerator, dole out the corn mixture with a slotted spoon. Try this with flavored tortillas to suit your taste.

                                                                  Ingredients
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 2 1/4 cup chopped basic flank steak
                                                                  • Yes No 6 8 inch fat free flour tortillas
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Combine first 9 ingredients, stirring well to coat.
                                                                  • Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 6servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This creamy dressing is perfect for anyone who is skittish about the raw eggs in a classic Caesar salad; Melissa Rubel enriches her piquant version of the dressing with mayonnaise instead.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 oil packed anchovies
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a food processor, combine the mayonnaise, anchovies, garlic, capers, lemon juice, water and mustard and process until smooth. Add the cheese and pulse to blend. Season with salt and pepper.
                                                                  Yields: ¾cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 2 1/2 oz bittersweet chocolate
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1 tsp instant coffee
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup agave syrup
                                                                  • Yes No 2 1/2 tsp vanilla extract
                                                                  • Combine first 4 ingredients (through coffee granules) in a food processor. Process until finely ground (about 1 minute).
                                                                  • In a small saucepan, stir water and agave syrup together; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until sauce is smooth, scraping down sides as needed. Transfer to a container and refrigerate until chilled (at least 2 hours). Stir before serving over fruit, ice cream, or banana bread.
                                                                  Yields: 7servings (serving size: 1/4 cup sauce)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Golden or ruby beets work well in this summer salad. Roast the beets up to four days before serving, and combine with the other ingredients up to two hours before it goes to the table.

                                                                  Ingredients
                                                                  • Yes No 2 lb golden beets
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 450°.
                                                                  • Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a 13 x 9-inch baking dish; add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.
                                                                  • Combine beets, onion, and remaining ingredients in a bowl, stirring gently.
                                                                  Yields: 8servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood