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                                                                  A vodka martini, only the vodka’s infused with black tea for an adventurous twist on a classic. This recipe was featured as part of our Drinks Around the World story.

                                                                  Ingredients
                                                                  • Yes No 2 oz black tea infused vodka
                                                                  • Yes No 1 1/2 oz sweet vermouth
                                                                  • Yes No 3 dash orange bitters
                                                                  • Yes No crushed ice
                                                                  • Combine all ingredients in a cocktail shaker filled with ice, shake vigorously, and strain into a cocktail glass.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  You can make pizza dough from scratch, but prebaked pizza crusts - available in many supermarkets - are an easy shortcut.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1/3 cup prepared barbecue sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 2 7 to 8 inch, 5 oz pizza crusts
                                                                  • Yes No 1/4 cup cream cheese
                                                                  • Yes No 1/4 cup green chilies in can
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1/4 tsp hot chili flakes
                                                                  • Rinse chicken and pat dry. Place in an 8-inch baking pan and coat with about 2 tablespoons barbecue sauce. Sprinkle with salt and pepper. Bake in a 350° regular or convection oven until no longer pink at the center of the thickest part (cut to test), about 20 minutes. Let stand until cool enough to handle, then tear into bite-size chunks. In a small bowl, mix with remaining barbecue sauce.
                                                                  • Meanwhile, in a 10- to 12-inch frying pan over high heat, stir bacon until browned and crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
                                                                  • Place pizza crusts on a 12- by 15-inch baking sheet. Spread each with about 2 tablespoons cream cheese. Spoon chicken in sauce evenly over both crusts; top with bacon, green chilies, jack cheese, and hot chili flakes.
                                                                  • Bake pizzas in a 400° regular or convection oven until cheese is browned and bubbling, 15 to 20 minutes. Transfer to a board and cut into wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 28-inch pizzas; 2 or 3 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  At the adorable regional-American Redhead tavern in Manhattan's East Village, the specialty is chef Meg Grace's stellar fried chicken. Other top new fried-chicken destinations: Art and Soul in Washington, DC, and BarBers Q in Napa, where every Sunday night is fried chicken night.

                                                                  Ingredients
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No one 3 1/2 lb chicken
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • In a large, deep bowl, combine the water with 1/3 cup of the salt, the brown sugar, garlic, thyme sprigs and black peppercorns and stir to dissolve the salt. Add the chicken pieces, submerging them in the brine. Refrigerate the chicken overnight.
                                                                  • Preheat the oven to 300°. In a large, heavy pot, heat 2 inches of oil to 325°. Drain the chicken and pat dry with paper towels.
                                                                  • In a large bowl, combine the flour, baking powder, cornstarch, black pepper, cayenne and the remaining 1 teaspoon of salt. Set a rack over a large rimmed baking sheet near the stove. Dredge half of the chicken pieces in the spiced flour, then shake off the excess. Fry the chicken pieces for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh registers 160°. Reduce the heat if the chicken browns too quickly. Transfer the chicken pieces to the rack and keep them warm in the preheated oven while you coat and fry the remaining chicken pieces. Serve the fried chicken hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is the best apple pie in the world. You can?t go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they?re softened first. And I don?t know if you?ve noticed this, but blackberries in shops never seem to taste of anything these days unless they?ve just been picked from a local grower ? so do try to get fresh ones if you can, or pick your own straight from the bush!

                                                                  Ingredients
                                                                  • Yes No 1 x old fashioned sweet shortcrust pastry recipe
                                                                  • Yes No butter
                                                                  • Yes No golden caster sugar
                                                                  • Yes No 2 bramley apples
                                                                  • Yes No 4 cox apples
                                                                  • Yes No 1 tbsp 1 tablespoon stem ginger, in syrup
                                                                  • Yes No blackberries
                                                                  • Yes No large organic egg
                                                                  • Yes No ½ tsp teaspoon ground cinnamon
                                                                  • This is the best apple pie in the world. You can’t go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they’re softened first. And I don’t know if you’ve noticed this, but blackberries in shops never seem to taste of anything these days unless they’ve just been picked from a local grower – so do try to get fresh ones if you can, or pick your own straight from the bush!First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife. Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry. Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard. • from Jamie at Home
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper

                                                                  A good balsamic vinegar makes all the difference in the roasted tomatoes, whose heat will immediately melt the soft Brie. There's no need to cut the rind off the Brie, since it's edible.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup low-fat mayonnaise
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 16 oz french bread
                                                                  • Yes No 3 oz brie cheese
                                                                  • Yes No 3 cup shredded cooked chicken breast
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 2 cup spinach
                                                                  • Preheat oven to 300°.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15 minutes. Keep warm.
                                                                  • Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  While this is a fairly standard bread-style dressing, the addition of the sautéed apples really makes it something special. Not only does it add another layer of flavor, but also makes for a more nutritious dish. Apples and fresh sage are a natural pairing that go well with almost any roasted meat or poultry. Serve 10 Portions of Apple Cider and Sage Dressing

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 8 cup cubed plain croutons
                                                                  • Yes No 1/4 cup sage
                                                                  • Yes No 2 apple
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 350 degrees F. In a large saucepan, on medium-heat, sauté the onions and celery in 2 tablespoons of butter until they are translucent. Add the garlic and dried rosemary and cook for about 2 minutes. Do not brown the garlic. Add the apple cider and chicken broth, bring to a simmer and turn off heat. In a large mixing bowl, add the stuffing mix, the sage, and pour over the hot cider mixture. Mix with a spatula to combine. Wipe out the saucepan with a paper towel, and melt 2 tablespoons of butter over high-heat until the butter foams and begins to turn tan, add the apples and sauté until the edges slightly caramelize, about 3 minutes. Add apples to the mixing bowl and stir in until combined. Grease a glass or ceramic baking dish with 1 tablespoon of butter and spoon in the dressing. Spread evenly and bake at 375 degrees F for 35 minutes, or until the top is golden brown.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 12 oz semisweet chocolate morsels
                                                                  • Yes No 1/2 12 oz butterscotch morsels
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 2 cup granny smith apple
                                                                  • Yes No 1 1/2 cup coarsely chopped pecan
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Preheat oven to 350º. Stir together graham cracker crumbs and butter; press onto bottom of a lightly greased 13- x 9-inch pan. Layer semisweet chocolate and next 4 ingredients (in order of ingredient list) in prepared pan; drizzle with sweetened condensed milk.
                                                                  • Bake at 350º for 40 to 45 minutes or until deep golden brown. Cool completely on a wire rack (about 1 hour). Cut into bars.
                                                                  • Note: We tested with Keebler Graham Cracker Crumbs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    butterscotch morsels
                                                                  • Yes No
                                                                    keebler
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Nestlé Toll House Butterscotch Morsels
                                                                  • Yes No
                                                                    Keebler

                                                                  The Hungarian paprika influence is evident in this recipe for Czechoslovakian Green Beans - Fazolove Lusky na Paprice. It's a quick and easy dish that can be made with fresh or frozen green beans, Brussels sprouts, asparagus, broccoli and cauliflower florets, carrots, potatoes, squash. SHORTCUT: Use frozen vegetables, cooked according to package directions. View this larger image of Czechoslovakian Green Beans Makes 4 servings of Czechoslovakian Green Beans

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp sweet hungarian paprika
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Cook green beans in boiling salted water until just tender, about 10-15 minutes. Drain immediately. Meanwhile, in a large skillet, saute onions in butter until translucent, about 4-5 minutes. Off the heat, stir in the paprika until well mixed. Fork blend the flour and salt into the sour cream. Transfer to the onions in the skillet, mix and simmer on low 4-5 minutes. Stir in the beans and simmer until heated through, about 5 minutes.
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer

                                                                  if you want to be fancy. Smoked salmon, trout, or whitefish also make great accompaniments to bliny.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/2 cup buckwheat flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp rapid rise yeast
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 egg
                                                                  • Yes No a a little vegetable oil cooking spray
                                                                  • Yes No butter
                                                                  • Yes No sour cream
                                                                  • Yes No crème fraiche
                                                                  • Yes No caviar
                                                                  • Yes No smoked fish
                                                                  • Yes No onion
                                                                  • Yes No egg
                                                                  • Yes No dill weed
                                                                  • Yes No beet salad
                                                                  • Yes No a inch inch bowl, mix the first four dry ingredients together and make a well in the center, add the milk
                                                                  Cuisine:YesNorussian
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz vsop
                                                                  • Yes No 1/2 oz grand marnier
                                                                  • Yes No 1/3 oz lemon juice
                                                                  • Fill a cocktail shaker with ice. Add the Cognac, Grand Marnier and lemon juice and shake well. Double strain the drink into a chilled coupe.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Everything you love about holiday eggnog in a rich, velvety ice cream.

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine cream, milk, nutmeg, cinnamon, and 1/2 cup sugar in a heavy medium saucepan. With tip of a paring knife, scrape seeds from vanilla bean into cream mixture, then drop in pod. Bring mixture just to a boil over medium heat. Remove from heat and let steep, covered, 20 minutes.
                                                                  • Bring spiced milk back up to a simmer, then strain through a fine-mesh sieve into a bowl, discarding spices. Return to saucepan.
                                                                  • Whisk yolks with remaining 1/2 cup sugar in bowl until pale, then add hot spiced milk in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 170 to 175F on an instant-read thermometer (do not let boil). Immediately strain custard through fine-mesh sieve into a bowl, then whisk in bourbon and salt.
                                                                  • Chill custard at least 6 hours, then freeze in ice cream maker.
                                                                  • Make ahead: Custard can be chilled up to 1 day. Ice cream can be made 1 week ahead.
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 7 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  "When Cooking Light asked me to prepare light Passover desserts, I thought including these fritters, which are usually deep-fried, would be impossible. But making a few changes to the batter - and briefly pan-frying, then baking - worked well. You can crisp any leftovers in a warm oven and sprinkle them with cinnamon sugar for breakfast." -JN

                                                                  Ingredients
                                                                  • Yes No 1 cup matzo cake meal
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1/4 cup coarsely chopped walnut
                                                                  • Yes No 1 1/2 tsp grated lemon rind
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No mixed fruit compote
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon matzo cake meal into a dry measuring cup; level with a knife. Combine the matzo cake meal and next 5 ingredients (matzo cake meal through salt) in a large bowl; stir well. Add water, juice, vanilla, and egg yolks; stir with a fork until blended.
                                                                  • Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into matzo mixture; gently fold in remaining egg white mixture. Cover and chill 15 minutes.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drop dough by tablespoons into pan; cook 1 minute per side or until lightly browned.
                                                                  • Place chremslach on a baking sheet; bake at 350° for 10 minutes. Serve with Mixed Fruit Compote.
                                                                  Yields: 8servings (serving size: 2 chremslach and about 1/2 cup compote)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This rustic recipe for Polish grandmother's cheesecake or sernik babci (sehrr-NEEK BAHB-chee) features mashed potatoes in the crust which is folded over the cheese filling like an envelope. Some recipes are baked like regular cheesecake without the folding. Compare this with sernik recipe, which features a cookie-crumb crust. Here's a larger photo of Polish Grandmother's Cheesecake or Sernik Babci.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 lb farmer's cheese
                                                                  • Yes No 10 2/3 tbsp butter
                                                                  • Yes No 1 1/2 cup unseasoned, mashed potatoes
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup lemon zest
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp vanilla and sugar
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • To make the crust: In a large bowl or food processor work bowl, combine flour, salt and baking soda. Cut in or pulse in butter as for pie dough. Quickly mix in egg-sour cream mixture and 1/3 cup confectioners' sugar. If dough is too soft to roll, refrigerate until firm. On a lightly floured surface, roll out dough into a rectangular shape that will come partway up the sides of a 13x9-inch pan. Place the dough in the pan. To make the filling: Heat oven to 350 degrees. In a large bowl, beat 5 whole eggs and 1 egg yolk, gradually adding 2 cups confectioners' sugar. Beat at high speed 5 minutes. Add vanilla and continue to beat at high speed until light and fluffy. In a separate medium bowl, pass the cheese through a sieve and mix in the 2/3 cup cooled melted butter. Add the potatoes, baking powder, nutmeg, and salt. Stir in the zest. Add to egg mixture and combine thoroughly. Pour the filling into the center of the prepared crust in the baking pan. Fold the excess dough over the filling as you would for an envelope, brushing the edges that will stick together with reserved egg white and pinching the edges closed. Brush the entire top of the cheesecake with egg white. To make the crumb topping: Mix together 1/2 stick butter, 3 tablespoons sugar, 1 tablespoon vanilla sugar and 1/2 cup flour as for pie crust. Sprinkle on top surface of cheesecake crust. Bake 45-55 minutes or until toothpick tests with no liquid. Cool completely before serving. Store refrigerated, but let come to room temperature to serve.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 9servings sernik babci
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 oz baby arugula
                                                                  • Yes No 3 1 1/2 lb asian pears
                                                                  • Yes No 1/2 cup salted roasted pumpkin seeds
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No sea salt
                                                                  • In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper.
                                                                  • In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt and serve right away.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 10servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe, originally published (in narrative form) in a 1959 issue of Sunset, was one of the first pesto recipes in the United States. Catering to modern tastes, we've reduced the 3/4 cup oil in the original to just more than 1/4 cup. The flavors remain true. Prep Time: about 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 6 medium garlic
                                                                  • Yes No 1/3 cup shredded pecorino romano cheese
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Put basil in a mortar with garlic, romano cheese, pine nuts, parsley, and salt. Pound until smooth, then add olive oil and mix until smooth. Or, whirl all ingredients in a blender.
                                                                  • Note: Nutritional analysis is per tbsp.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1/3cup
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Category Winner--Desserts. "Cake is my favorite dessert--especially frosted cake." -Anna Ginsberg, Austin, TX

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup reduced fat mayonnaise
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 cup strong brewed coffee
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/3 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 7 oz marshmallow creme
                                                                  • Yes No 1 8 oz frozen light whipped topping
                                                                  • Yes No 1/3 cup light chocolate syrup
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
                                                                  • To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    Minute

                                                                  Tempura is a crisp batter which originates from Portuguese settlers in Japan and has become a part of Japanese culture. It?s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ?master?, who does a lot of shouting.

                                                                  Ingredients
                                                                  • Yes No 2 x 1.3kg/2lb live lobsters
                                                                  • Yes No 1 of okra
                                                                  • Yes No 4 fresh red chillies
                                                                  • Yes No edible flowers
                                                                  • Yes No 2 egg yolks
                                                                  • Yes No 12fl oz water
                                                                  • Yes No 1 tsp 1 teaspoon cornflour
                                                                  • Yes No self raising flour
                                                                  • Yes No 12 tbsp 12 tablespoons rice wine vinegar
                                                                  • Yes No 4 tbsp 4 tablespoons sugar
                                                                  • Yes No 2 tbsp 2 tablespoons soy sauce
                                                                  • Yes No 2 tsp 2 teaspoons ginger
                                                                  • Tempura is a crisp batter which originates from Portuguese settlers in Japan and has become a part of Japanese culture. It’s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ‘master’, who does a lot of shouting.To kill the lobsters take a sharp knife, place it at the crown of the head, and cut straight down – this will kill them straight away. Twist off the tail and both claws. Cut the tail in half lengthways and each tail half into 3. Chop the claws into 3, slice up the remaining body meat, and place, with the tail pieces, in a bowl with any juice that comes out. Mix the dipping sauce ingredients together in a bowl and set aside.I suggest you use a deep-fat fryer as it’s easier to control. Heat it to 170°C/325°F. You can use a wok half-filled with oil, safely positioned on a stove with a thermometer, but be aware of other people (curious kids) and of possibly knocking things over if doing it this way. To make the batter, whisk the egg yolks and iced water together, add the cornflour and flour, and stir together using chopsticks – this helps to keep the batter a bit lumpy, which is what you want. Add the okra, chillies and lobster to the batter. Feel free to add any other veggies you fancy. Fine slices of sweet potato, whole spring onions, coriander stalks and baby courgettes with their flowers are all good. Once battered, pick up the lobster and veg and carefully put them into the oil. Don’t try to cook the tempura all at once – do them in 2 batches. Cook them until light golden and crisp on both sides. Drain them on some kitchen paper and then put them on to a plate. Serve the tempura with the dipping sauce and a dish of flavoured salt – I would suggest either jasmine tea salt or citrus salt.Try this: I once worked in a Japanese restaurant and when the chefs put the veg into the oil, they dripped extra batter from a height on to them. This gave the tempura a really crunchy, spiky look and feel. You don’t have to do this but it’s a good little trick.• from Jamie's Kitchen
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper

                                                                  This recipe goes with Roasted-Vegetable and Feta Ziti

                                                                  Ingredients
                                                                  • Yes No roasted vegetable feta pasta
                                                                  • Yes No 1 cup prepared tomato sauce
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 8 oz mozzarella cheese
                                                                  • Coat a 13-by-9-inch baking dish with vegetable cooking spray. Combine the reserved pasta, the tomato sauce, and pepper flakes. Sprinkle the top with the mozzarella. Follow the freezing directions for Roasted-Vegetable and Feta Ziti. (See link to recipe, above.) To cook, place the frozen, covered baking dish of pasta in the oven and set the temperature to 350° F, bake for 1 hour. (To prevent cracking, never put a cold dish into a preheated oven.) Once the temperature reaches 350° F, bake for 1 hour. (Or allow the pasta to thaw in the refrigerator overnight and bake, covered, for 30 minutes.) Uncover and bake for 15 to 20 minutes more or until the cheese is melted and golden and a knife inserted in the center for 5 seconds comes out hot.
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt

                                                                  Mustard fruits are available in most Italian delis. They?re just like glacé fruits but are flavored with mustard ? great with cheese.

                                                                  Ingredients
                                                                  • Yes No 12 floury potatoes
                                                                  • Yes No 2 large 2 big handfuls of wild rocket
                                                                  • Yes No gorgonzola cheese
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No pieces of mustard fruit in syrup
                                                                  • Mustard fruits are available in most Italian delis. They’re just like glacé fruits but are flavored with mustard – great with cheese.Preheat the oven to 200ºC/400ºF/gas 6. Rub each potato with a little olive oil, then place in a large baking dish. Bake for 1 hour, or until the potatoes are golden and tender. Set aside until cool enough to handle. Leave the oven on.Cut the baked potatoes in half, then use a teaspoon to scoop out the middle into a bowl – leave a bit of potato around the edges so the baked potato keeps its shape. Mash the potato with a fork. Chop half the rocket, then add to the potato with the Gorgonzola. Season with pepper (the Gorgonzola will provide the salt) and mix together. Spoon back into the potato skins.Place the potato skins on a couple of baking trays and bake in the oven for 10 minutes, to warm through and melt the cheese. Transfer to a serving plate and top with the remaining rocket dressed with extra virgin olive oil. Add a little blob of chopped mustard fruit, if using. Serve while still warm.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  No summertime soiree is complete without a heaping bowl of potato salad gracing the table—it’s the perfect warm-weather substitute for french fries. Just scoop some next to your smoked baby back ribs, pop open an ice-cold beer, and grab a seat on the deck. What to buy: Make sure to purchase waxy potatoes, such as red-skinned or new potatoes, as they contain less starch than russets or Kennebecs and will retain their shape after cooking. Game plan: You can cook the potatoes and eggs up to a day in advance and store them in the refrigerator until you’re ready to assemble the salad. This recipe was featured as part of our Make Your Own Mustard project.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 lb waxy potato
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/4 cup whole grain dijon mustard
                                                                  • Yes No 1/4 cup dill relish
                                                                  • Yes No 1/3 cup scallion
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Prepare an ice water bath by filling a medium bowl halfway with ice and water; set aside.
                                                                  • Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until the eggs are hard-boiled, about 12 minutes. Remove the eggs with a slotted spoon and place in the ice water bath; set aside.
                                                                  • Continue to simmer the potatoes until a paring knife can easily be inserted, about 5 minutes more. Drain the potatoes in a colander in the sink and allow them to cool slightly, about 10 minutes. Transfer the potatoes to a baking sheet or large plate and arrange them in a single layer. Place in the refrigerator until completely cooled, about 25 minutes. Meanwhile, place the remaining ingredients in a large bowl and stir to combine.
                                                                  • Remove the eggs from the ice water bath and peel them. Grate them on the large holes of a box grater over the bowl with the mayonnaise mixture; set aside.
                                                                  • Remove the skin from the cooled potatoes with your hands or a paring knife. (For a more rustic potato salad, you can leave the skins on.) Using your hands, break the potatoes into large chunks (about 3/4-inch pieces) and add them to the bowl with the egg and mayonnaise mixture. Using a rubber spatula, gently fold the potatoes and eggs into the mayonnaise mixture until evenly combined and well-coated. Serve immediately or refrigerate in an airtight container for up to 4 days.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5cups
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe tastes best at room temperature, so prep it and stow it for a bit in a picnic basket or on the counter.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup orzo
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
                                                                  • In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
                                                                  • Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine

                                                                  If you have dough left over, freeze it; thaw overnight in the refrigerator before use.

                                                                  Ingredients
                                                                  • Yes No 8 oz pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup sliced onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 8 oz asparagus
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/3 cup basil
                                                                  • Preheat oven to 500°.
                                                                  • Place dough in a bowl coated with cooking spray; cover and let stand for 30 minutes. Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegetable mixture.
                                                                  • Scatter cornmeal over a lightly floured surface; roll dough into a 13-inch circle on prepared surface. Transfer dough to a baking sheet; brush with garlic oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese, salt, and pepper over top. Bake at 500° for 15 minutes or until golden. Top with basil. Cut into 8 slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 slices)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  Versatile miso ( fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 2 tbsp sweet white miso paste
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 1/4 lb center cut salmon fillet
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
                                                                  • Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
                                                                  • Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.
                                                                  • Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.
                                                                  • Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).
                                                                  • Ingredient Note: Miso paste, mirin and tamari are available in health-food stores and Asian markets.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The term Parker House refers to the folded-over rolls made famous some 100 years ago at the Parker House hotel in Boston. Although these rolls take some time to make, they are beautifully soft with a chewy crust and will make a lovely addition to your Thanksgiving table. What to buy: Fleur de sel is a luxurious extra to sprinkle over these rolls. If you can’t find any or don’t want to travel too far, other sea salt, such as Maldon, works fine. Game plan: If you have a scale, measure out the flour for this recipe. It will result in a more accurate dough.

                                                                  Ingredients
                                                                  • Yes No 1/4 oz active dry yeast
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup clover honey
                                                                  • Yes No 5 2/3 cup bread flour
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 recipe fall herb butter
                                                                  • Yes No 2 tsp fleur de sel
                                                                  • Dissolve yeast in warm water in a medium bowl; set aside until foamy, about 5 minutes. Stir buttermilk and honey into yeast mixture; set aside.
                                                                  • Stir together flour and salt in the bowl of a stand mixer fitted with a dough hook, make a well in the center, pour in yeast mixture, and mix on low speed until evenly incorporated, about 2 minutes.
                                                                  • Increase mixer speed to medium low and add butter, a few pieces at a time, letting butter completely incorporate before adding more. Mix dough until smooth, elastic, and slightly soft, about 10 minutes total.
                                                                  • Butter a large bowl, place dough in the bowl, and turn to coat. Cover with a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, coat a 13-by-9-inch baking dish with butter.
                                                                  • Once dough has risen, divide in two equal pieces. On a lightly floured surface, roll out one piece into a 12-by-10-inch rectangle, keeping the second piece covered with a towel.
                                                                  • Cut the rolled rectangle of dough lengthwise into 5 strips. Cut each strip into 3 smaller rectangles. Measure 2 tablespoons of the herb butter and reserve. Spread a heaping 1/2 teaspoon of remaining butter on a rectangle, fold the rectangle in half, and set aside. Repeat with remaining rectangles. Repeat entire process with second piece of dough.
                                                                  • Arrange rolls seam-side down in the prepared pan, 6 across and 5 down. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.
                                                                  • Once dough has risen, brush reserved 2 tablespoons herb butter over top of rolls and sprinkle with fleur de sel. Bake until bottom and tops of rolls are golden brown, about 40 minutes. Remove from the oven, let cool 5 minutes, and serve.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 30rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup sliced cucumber
                                                                  • Yes No 1/2 cup cherry tomato
                                                                  • Yes No 1/4 cup sliced fennel bulb
                                                                  • Combine lemon juice, olive oil, salt, and pepper in a small bowl. Combine cucumber, cherry tomato wedges, and sliced fennel bulb in a bowl. Pour dressing over vegetables; toss.
                                                                  Yields: 4servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  Pork is a Spanish favorite and this main course has the flavor of Spain. Pork chops are sauteed with roasted red peppers, garlic and brandy, which form rich, flavorful pan juices that are drizzled over the chops. Serve with garlic mashed potatoes.

                                                                  Ingredients
                                                                  • Yes No 4 lean pork loin chops
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 8 oz roasted red pepper
                                                                  • Yes No 5 oz brandy
                                                                  • Yes No salt
                                                                  • Yes No virgin olive oil
                                                                  • Note: This recipe calls for lighting the brandy on fire in the frying pan. Make sure to keep handy a book of matches and a frying pan lid.
                                                                  • Slice garlic cloves into slivers. Drain the liquid from the peppers. Remove the peppers from the jar and slice lengthwise.
                                                                  • Pour 2-3 few tablespoons of olive oil in a large skillet with a heavy bottom. Heat on medium. Salt the chops. When pan is hot, place pork chops into pan and cook on medium on both sides. Before they are completely cooked, remove from pan and set aside. Return pan to heat.
                                                                  • Add 1-2 tbsp olive oil, if necessary. Add peppers and garlic slices and sauté for 30 seconds to 1 minute. Return the chops to the pan and pour any meat juice back into the frying pan. Slowly pour brandy over the chops. When brandy is warm, light a match and touch it to the brandy, so it flames. Allow the brandy to burn itself out, which should take just a few seconds. If necessary, cover the frying pan to extinguish the flames.
                                                                  • Serve chops on dinner plates, placing pepper slices over chops. Drizzle the pan juices with brandy over the top. Serve with garlic paprika mashed potatoes.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on cold-weather cooking. Prep and Cook Time: about 45 minutes. Notes: To save prep time, cube the potatoes or mince the garlic and capers while the chicken browns. Then, while the stew simmers, you can chop the parsley and juice the lemon.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken thigh
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 tsp salt and freshly ground black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 3/4 cup chicken broth
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1 8 oz frozen artichoke hearts
                                                                  • Yes No 1 cup diced flat leaf parsley
                                                                  • Yes No 1 medium cup pitted green olive
                                                                  • Yes No lemon
                                                                  • Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.
                                                                  • Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
                                                                  • Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
                                                                  • Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp minced crystallized ginger
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 oz white baking chocolate
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine milk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
                                                                  • Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 tablespoon sugar.
                                                                  • Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.
                                                                  Yields: 12(serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/2 cup dried sour cherry
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 2/3 cup chopped walnut
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No orange rind strips
                                                                  • Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
                                                                  Yields: 16servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 grapefruit
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 2 tangerine
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp finely grated lime zest
                                                                  • Yes No 3/4 cup sliced almond
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No pinch salt
                                                                  • Preheat the broiler. Set the oven rack 8 inches from the heat. Using a sharp knife, peel the grapefruits, oranges and tangerines, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Gently stir in the cinnamon and lime zest.
                                                                  • Spread the citrus sections in individual gratin dishes. In a small bowl, toss the almonds with the turbinado sugar, oil and salt. Scatter the almonds over the fruit. Broil for about 2 minutes, rotating the dishes until the almonds are deep golden brown. Serve at once.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Buttery and flaky, these hors d'oeuvres are like little tarts, only simpler to make. Follow our topping suggestions, or try your own: sautéed mushrooms and stilton cheese, caramelized onions and anchovies, gruyère and chopped toasted walnuts... let your imagination be your guide.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 coarse tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 2/3 cup crème fraiche
                                                                  • Yes No 5 oz smoked salmon
                                                                  • Yes No 2 1/2 tbsp brined capers
                                                                  • Cut butter into 1/2-in. cubes and freeze in a single layer until very cold, 10 to 20 minutes. In a food processor, whirl flour and salt until blended. Add butter and pulse on and off just until bits of butter are about the size of peas. In a small bowl, lightly beat egg and yolk with 3 tbsp. ice water. Add egg mixture, about half at a time, and pulse just until evenly moistened and holding together (you may need to add 1 more tbsp. ice water as you're pulsing).
                                                                  • Flatten the dough into 2 rough squares, each about 6 in. wide. Wrap squares in wax paper. Chill until cold, at least 1 hour and up to 3 days.
                                                                  • Preheat oven to 350°. Remove dough from refrigerator and let stand 5 minutes. Unwrap and, on a lightly floured surface, roll dough halves into 1/8-in.-thick squares, 10 to 11 in. each.
                                                                  • Transfer each square to a rimmed baking sheet and prick all over with a fork. Bake until medium brown, 25 to 35 minutes. Cool on pan, about 30 minutes. Spread with crème fraîche, dividing evenly, and top with smoked salmon and capers. Cut into 2-in. squares.
                                                                  • Note: Nutritional analysis is per 2-piece serving.
                                                                  Yields: 25servings
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tsp orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 english muffin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup fat free greek yogurt
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No toppings, fresh strawberries, fresh nectarines
                                                                  • Whisk together first 4 ingredients in a bowl. Place English muffins in a 13- x 9-inch baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8 to 12 hours.
                                                                  • Remove muffins from remaining liquid, discarding liquid.
                                                                  • Cook muffins, in batches, in a large skillet coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until muffins are golden. Stir together yogurt and syrup until blended; serve with muffin French toast and toppings.
                                                                  • Note: Nutritional analysis includes 2 tbsp. yogurt mixture (not including fruit topping).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                  • Total Time: 8 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2/3 cup white port
                                                                  • Yes No 1/4 cup white port
                                                                  • Yes No 3 tbsp veal demi glace
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp chestnut honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 11 oz magret duck breasts
                                                                  • Yes No 1/4 cup white dragées
                                                                  • Yes No 1/2 lb chanterelle mushroom
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 1/2 tbsp walnut oil
                                                                  • Yes No 1 tbsp grapeseed oil
                                                                  • Yes No 1/2 tbsp hazelnut oil
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1/2 lb frisée, pale green and white leaves only
                                                                  • Yes No cayenne pepper, ground
                                                                  • In a small saucepan, combine the honey wine with 1/4 cup plus 1 tablespoon of the white port, the demi-glace and the lemon juice and bring to a boil. Simmer over moderate heat until reduced to 1/3 cup, about 10 minutes. Whisk in 1 tablespoon of the butter and the chestnut honey and season with salt and black pepper.
                                                                  • Preheat the broiler. Heat a large skillet. Add the duck, skin side down, and cook over moderate heat until the skin is golden and crisp, 15 minutes; spoon off the fat as it accumulates in the skillet. Season the duck, then turn the breasts skin side up and cook for 7 minutes longer for medium-rare. Transfer the duck to a rimmed baking sheet, skin side up, and sprinkle with the chopped Jordan almonds, pressing to adhere.
                                                                  • Transfer the duck to the center of the oven and broil for about 2 minutes, or until the sugar is caramelized; turn the baking sheet as necessary for even browning. Let the duck breasts rest before slicing.
                                                                  • In a medium skillet, melt the remaining 2 tablespoons of butter. Add the chanterelles and cook over moderately high heat, stirring occasionally, until their liquid has evaporated and they are lightly browned, about 8 minutes. Season the chanterelles with salt and black pepper, add the shallot and cook for 1 minute longer.
                                                                  • In a large bowl, whisk the walnut, grapeseed and hazelnut oils with the vinegar and the remaining 1 tablespoon of white port. Stir in the parsley. Add the frisée and chanterelles, season with salt and cayenne pepper and toss to coat. Mound the salad on plates. Reheat the honey wine sauce. Cut the duck breasts crosswise into 1/2-inch slices and arrange them next to the salad. Drizzle the sauce all around and serve.
                                                                  Cuisine:YesNojordanian
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Homemade tomato stock provides the base for this fresh soup. Prepare the soup through step 2 up to a day ahead. Reheat over medium-low heat, and stir in the basil, lemon rind, and butter just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 6 cup chopped plum tomato
                                                                  • Yes No 3 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 7 cup chopped plum tomato
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp thinly sliced basil
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tsp butter
                                                                  • Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add 6 cups tomato; cook 2 minutes. Reduce heat to low; stir in broth and garlic. Simmer, covered, 30 minutes.
                                                                  • Uncover; simmer 45 minutes or until reduced to about 6 cups. Drain broth mixture through a sieve into a large bowl; discard solids. Return broth to pan. Stir in 7 cups tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
                                                                  • Remove soup from heat. Stir in basil, rind, and butter.
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil

                                                                  Brandy, rum, and coffee combine to create a dark treat.

                                                                  Ingredients
                                                                  • Yes No 2 oz coffee flavored brandy
                                                                  • Yes No 2 oz light rum
                                                                  • Yes No 4 oz brewed coffee
                                                                  • Yes No 1 tsp caster sugar
                                                                  • Stir all ingredients over ice in a brandy snifter.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 2 tbsp shallot
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1/4 cup champagne vinegar
                                                                  • Yes No 1 tsp gelatin
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 36 oysters, and, top
                                                                  • Yes No prepared horseradish
                                                                  • Yes No lemon
                                                                  • Mix shallot, pepper, and vinegars in a small bowl. Sprinkle gelatin over 1 tablespoon water in another bowl, and let soften, about 5 minutes.
                                                                  • Heat remaining 3 tablespoons water in a small saucepan until steaming. Stir in gelatin mixture. Pour some of the hot liquid into the bowl that the gelatin was in, swirl around, and pour back into pan. Cook over medium heat, stirring, until gelatin dissolves. Pour through a sieve into vinegar mixture. Refrigerate until set, at least 3 hours (or overnight).
                                                                  • To serve, spoon about 1/2 teaspoon gelee onto each oyster (amount may differ depending on the size of each oyster), and serve with horseradish and lemon wedges.
                                                                  Yields: 12as part of a buffet
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz reposado tequila
                                                                  • Yes No 1 oz pear nectar
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp chopped cilantro
                                                                  • Fill a cocktail shaker with ice. Add all of the ingredients except the cilantro sprig and shake well. Pour into a chilled margarita glass and garnish with the cilantro sprig.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 8 white anchovies
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 jumbo lump lb crabmeat
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1 1/2 tsp chopped tarragon
                                                                  • Yes No 1/4 cup minced roasted red pepper
                                                                  • Yes No 1/2 lb baby romaine lettuce leaves
                                                                  • In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.
                                                                  • In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette. Add the romaine and toss. Transfer to plates, top with the remaining 4 anchovies and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  If you like pimiento cheese, you'll enjoy this recipe. Keep the sandwiches well chilled so the cream cheese spread will remain firm. Sturdy, whole-grain bread works best.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced cucumber
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 3/4 6 oz cup less fat cream cheese
                                                                  • Yes No 1/3 cup style fat free cream cheese
                                                                  • Yes No 3 tbsp minced red onion
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 8 1 1/2 oz slice whole grain bread
                                                                  • Yes No 8 romaine lettuce
                                                                  • Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can also bake the chocolate filling in your favorite homemade pie dough or a ready-made frozen 9-inch pie shell; you may need fewer pecans.

                                                                  Ingredients
                                                                  • Yes No 1 pie crust
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 4 tsp unsalted butter
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1/4 chunk cup semisweet chocolate
                                                                  • Yes No 1 1/3 cup pecan halves
                                                                  • Yes No 1 tbsp bourbon
                                                                  • Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
                                                                  • In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
                                                                  • Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Transform store-bought vanilla cupcakes into rah-rah game-day treats by adding two simple ingredients: colored sugar and team-colored suckers.

                                                                  Ingredients
                                                                  • Yes No 12 cupcakes
                                                                  • Yes No coarse sugar, granulated
                                                                  • Yes No 12 small lollipops
                                                                  • Purchase 12 cupcakes with vanilla frosting from your local grocery store or bakery. Top with coarse sugar in your team's colors. Tie coordinating colored ribbon around stems of 12 small lollipops; insert stems into center of cupcakes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12cupcakes
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                  Ingredients
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 9 oz fresh ravioli
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 cup grape tomato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Combine 2 tablespoons water and egg in a shallow dish, stirring well. Combine panko and cheese in a shallow dish, stirring well with a fork. Dip each ravioli in egg mixture; dredge in panko mixture.
                                                                  • Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of ravioli to pan in a single layer; sauté 1 minute on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli. Wipe skillet with paper towels.
                                                                  • Add tomatoes, salt, and pepper to pan; sauté 2 minutes, stirring frequently. Add garlic to pan; sauté 30 seconds, stirring constantly. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve this luscious sweet over ice cream, pound cake, or cheesecake. This recipe first appeared in our June/July 2011 BBQ issue along with Tracie McMillan's story Sweet Crusade.

                                                                  Ingredients
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 3 tbsp demerara sugar
                                                                  • Yes No 2 tsp dry gin
                                                                  • Yes No ¼ tsp cardamom, ground
                                                                  • In a bowl, toss together berries, sugar, gin, cardamom, and lime zest and juice. Let sit until berries release their juice, about 10 minutes. Serve chilled or at room temperature.
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 1 14 oz reduced sodium chicken broth
                                                                  • Yes No 6 slice ginger
                                                                  • Yes No 1 stalk lemongrass
                                                                  • Yes No 1 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 cup sliced button mushroom
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp thai fish sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp thai chili paste
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/4 cup cilantro
                                                                  • In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
                                                                  • Note: Nutritional analysis is per 1 1/2-cup serving.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 15 oz navy beans
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Yes No 1/3 cup tahini
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No garnishes, lettuce, sesame seeds, green onions
                                                                  • Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This combination of sugar snap peas, snow peas and green peas—dressed in a sherry vinaigrette blended with a touch of sour cream—is clever and delicious. It can be made into a main course by adding shaved Manchego cheese and serrano ham.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp sour cream
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb sugar snap peas
                                                                  • Yes No 1/2 lb snow peas
                                                                  • Yes No one 10 oz, 2 cup frozen baby peas
                                                                  • Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. In another large bowl, whisk the shallot, vinegar and sour cream together. Whisk in the olive oil until emulsified. Season with salt and pepper.
                                                                  • Add the sugar snap peas to the boiling water and blanch for 20 seconds. Add the snow peas and cook for 20 seconds. Add the frozen baby peas and cook for 20 seconds longer, until the sugar snaps and snow peas are crisp-tender and the baby peas are heated through. Drain and immediately transfer the colander to the ice water to stop the cooking. Drain again and pat the peas dry. Add the peas to the dressing, season with salt and pepper and toss to coat. Serve.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This pastry cream is used to make a delicious Neapolitan Easter Pie.

                                                                  Ingredients
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No pinch salt
                                                                  • Prepare an ice bath; set aside. In a medium bowl, whisk together egg yolks, flour, and sugar; set aside. In a medium saucepan over medium-high heat, combine milk, vanilla bean, and salt. Bring just to a boil.
                                                                  • Using a measuring cup or a ladle, slowly pour about 1 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until thick 1 to 2 minutes.
                                                                  • Strain through a fine mesh sieve into a medium bowl set over the ice bath. Let stand, stirring occasionally, until cool. Place a piece of plastic wrap directly on the surface of the pastry cream. Transfer to refrigerator until cold, at least 1 hour, and up to overnight. Just before using, remove from refrigerator, and whisk to soften slightly.
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve

                                                                  "In this industry, you often don't eat when you need to," says Ronnie Killen. "What helped me lose weight was eating at the right times." He started having real meals with lean proteins, like this turkey chili.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb lean ground turkey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp ancho chile powder
                                                                  • Yes No 1 tbsp new mexico chile powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No one 14 oz canned chopped tomatoes
                                                                  • Yes No one 15 oz tomato sauce
                                                                  • Yes No one 15 oz black beans in can
                                                                  • Yes No 4 corn tortilla
                                                                  • In a saucepan, heat the oil. Add the turkey, season with salt and pepper and cook over moderate heat, breaking up the meat, until white throughout, 4 minutes. Add the garlic, onion, chile powders and the cumin and cook, stirring, until fragrant, 5 minutes. Stir in the tomatoes, tomato sauce and 1 cup of water; bring to a simmer. Cook over low heat, stirring occasionally, until thickened, 45 minutes. Add the beans and simmer for 15 minutes.
                                                                  • Meanwhile, light a grill or heat a grill pan. Grill the tortillas over moderate heat until soft, 30 seconds per side; wrap in a towel.
                                                                  • Season the chili with salt and pepper and serve with the grilled tortillas.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  The mustard seeds will begin to pop in the pan as they toast. Make the salad two hours ahead so the flavors meld. The warm dressing won't wilt the hardy cabbage, but it will make the leaves crisp-tender as they marinate.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mustard seed
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 1 tbsp prepared mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 cup green cabbage
                                                                  • Yes No 2 cup red cabbage
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Place mustard seeds in a small saucepan over medium heat; cook, partially covered, for 2 minutes or until lightly toasted. Remove mustard seeds from pan. Add sugar and vinegar to pan; bring to a boil over high heat. Remove pan from heat; stir in mustard and salt. Combine mustard seeds, vinegar mixture, cabbage, bell pepper, and onions in a large bowl; toss well. Cover and chill 2 hours, stirring occasionally.
                                                                  Yields: 10servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Lemon Curd Recipe
                                                                   3 h 30 m

                                                                  Lots of zest and juice gives this lemon curd its bright citrus flavor and sunny color. Try this tangy spread instead of jam as a filling for cakes or over desserts like Pavlova, Cream Scones, or Vanilla Bean Pound Cake. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake. Use the leftover egg whites to make an Egg-White Frittata, a refreshing cocktail, or Coconut Macaroons.

                                                                  Ingredients
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 loosely packed cup finely grated lemon zest
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the water at a bare simmer.
                                                                  • Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 7 to 10 minutes. (Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If the water boils, reduce the heat so the eggs do not curdle.)
                                                                  • Remove the bowl from the simmering water; whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.
                                                                  • Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the underside of the strainer into the bowl; discard the solids left in the strainer. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until set and chilled, at least 3 hours. (The curd can be made and refrigerated up to 5 days ahead.)
                                                                  Yields: 1cup
                                                                  • Total Time: 3 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 8 oz white extra sharp cheddar
                                                                  • Yes No 1/2 cup sliced green olive
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Shred both cheeses into a large bowl; set aside. In another bowl, stir together olives, pimientos, mayonnaise, vinegar, red pepper, cumin and hot sauce.
                                                                  • Pour mixture over cheese and fold gently with a rubber spatula to blend; avoid breaking cheese shreds into small pieces. Refrigerate for at least 1 hour to allow flavors to blend. Serve with crackers and vegetable sticks.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 4 tiny tarragon
                                                                  • In a bowl, whisk 1 1/2 tablespoons of the sugar with 1/2 tablespoon of the lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish; freeze until firm, whisking the mixture every 30 minutes, about 3 hours.
                                                                  • In a bowl, toss the strawberries with the remaining 2 tablespoons of sugar and 1 tablespoon of lemon juice. Add the lemon zest and vinegar; let stand for 30 minutes. Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk ice into fluffy crystals and spoon over the strawberries. Garnish with the tarragon and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  This hearty stew gets subtle nutty flavor from almond butter stirred in at the end. Peanut butter works well, too. The use of sweet potatoes and nut butter lends the stew African flavor. Serve over couscous or hot cooked rice.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 1/4 cup cubed sweet potato
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 28 oz whole peeled tomatoes in can
                                                                  • Yes No 1 15 1/2 oz chickpeas in can
                                                                  • Yes No 2 cup pork carnitas
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 tbsp peanut butter
                                                                  • Heat olive oil in a large Dutch oven lightly coated with cooking spray over medium-high heat. Add onion and next 8 ingredients (through garlic); sauté 5 minutes or until onion is tender. Stir in 1/2 cup water, scraping pan to loosen browned bits. Add potato; sauté for 5 minutes. Stir in broth, tomatoes, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
                                                                  • Stir in Pork Carnitas and raisins; simmer, uncovered, 10 minutes or until mixture thickens slightly. Remove from heat; stir in almond butter.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 6servings (serving size: about 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1/4 cup fine sea salt
                                                                  • Yes No 1 qt spring water
                                                                  • Yes No 1 lb napa cabbage
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1/2 lb daikon
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 4 scallion
                                                                  • Yes No 3 tbsp grated ginger
                                                                  • Yes No 3 red chili pepper
                                                                  • Yes No 2 tbsp korean red chile powder
                                                                  • In a large glass bowl, dissolve the salt in the water. Add the cabbage, carrot and daikon. Cover with a plate. Set a sheet of plastic wrap on the plate and top with a heavy pot to keep the vegetables submerged. Let stand at room temperature until the vegetables are covered with 1 inch of liquid, 2 hours.
                                                                  • Pour off the liquid and reserve it. Lightly rinse the vegetables in a colander, then drain. Transfer the vegetables to a clean large bowl. Add the garlic, scallions, ginger, red chiles and chile powder and toss well.
                                                                  • Tightly pack the vegetables into a wide-mouthed 1-quart jar; add enough of the reserved liquid to cover. Using a chopstick, poke out any air bubbles. Press a small bowl on top of the vegetables to keep them submerged. Cover loosely. Let stand in a cool place for 5 days, adding more reserved liquid as needed to keep the vegetables covered.
                                                                  • Discard any liquid and seal the jar. Refrigerate the kimchi for up to 1 month.
                                                                  Cuisine:YesNojordanian
                                                                  Yields: 1quart
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  Red Roosters
                                                                   5 m

                                                                  Make up several pitchers of this not-too-sweet beverage, cover them, and put in the fridge before the party starts. Or try our freeze-ahead Slushy Red Roosters, and ask a guest to tend the blender.

                                                                  Ingredients
                                                                  • Yes No 4 cup cranberry juice cocktail
                                                                  • Yes No 3 cup orange juice
                                                                  • Yes No 2 cup vodka
                                                                  • Yes No slice garnishes, fresh cranberries, lemon slices
                                                                  • Stir together first 3 ingredients in a large pitcher. Serve over ice. Garnish, if desired.
                                                                  • Slushy Red Roosters: Substitute 1 (12-oz.) can frozen orange juice concentrate, thawed, for 3 cups orange juice. Stir together cranberry juice cocktail, orange juice concentrate, vodka, and 4 1/2 cups water. Place 1 (1-gal.) zip-top plastic freezer bag inside another 1-gal. zip-top plastic freezer bag. Pour about 4 cups cranberry mixture into inside bag. Seal both bags. Repeat procedure with remaining cranberry mixture. (Double bagging is a precaution to avoid spills.) Freeze bags 24 hours. Remove bags from freezer; let stand 5 minutes. Process cranberry mixture, 1 bag at a time, in a blender or food processor until desired consistency. Pour into glasses. Serve immediately. Makes 3 qt. Prep: 10 min., Freeze: 24 hr., Stand: 5 min.
                                                                  Yields: 9cups
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 lb cow's milk ricotta cheese
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No all purpose flour
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 lb chanterelle mushroom
                                                                  • Yes No salt
                                                                  • Yes No 8 large garlic clove
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 1 stick unsalted butter
                                                                  • PREPARE THE GNUDI In a large bowl, combine the ricotta, the 1/4 cup of Parmigiano, the egg, butter and nutmeg. Sprinkle 1 cup of the flour over the ricotta mixture and fold it in. Dust the dough lightly with more flour and shape into a ball. On a lightly floured work surface, roll the dough out to a rope and cut it into 36 pieces. Gently roll the pieces into balls and transfer to a floured baking sheet.
                                                                  • PREPARE THE CHANTERELLES In a large skillet, heat 1/2 cup of the oil. Add the chanterelles, season with salt and cook over high heat until the liquid evaporates and the mushrooms are lightly browned, 10 to 12 minutes. Add the garlic and thyme and stir over low heat for 30 seconds. Add 1/2 cup of water and the butter, raise the heat to moderate and stir until the butter is melted. Season with salt.
                                                                  • In a large pot of boiling salted water, boil the gnudi until tender and cooked through, about 6 minutes; drain. Add the gnudi to the skillet and stir gently to coat with the sauce. Cook over moderate heat for 2 minutes. Spoon the gnudi and sauce into bowls. Drizzle with oil, sprinkle with cheese and serve.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered.

                                                                  Ingredients
                                                                  • Yes No 2 head butter lettuce
                                                                  • Yes No 2 large leek
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 qt reduced sodium chicken broth
                                                                  • Yes No 1/2 cup half and half
                                                                  • Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.
                                                                  • Cook leeks and lettuce stems in butter in a 5- to 6-qt. pan over medium heat with 1/4 tsp. nutmeg, the zest, salt, and pepper, stirring occasionally, until tender, about 10 minutes.
                                                                  • Stir in lettuce leaves and broth, cover, and bring to a boil over high heat. Reduce heat and simmer until lettuce is tender, 1 to 2 minutes.
                                                                  • Whirl soup in batches in a blender until very smooth, pouring as blended into a bowl. Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.
                                                                  • Ladle soup into bowls or cups and sprinkle more nutmeg on top.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4(makes 7 cups) (serving size: 1 1/2 cups)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup whipping cream
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 1/2 tbsp maple syrup
                                                                  • Yes No 1 large ripe banana
                                                                  • Yes No 12 large egg yolk
                                                                  • Yes No 1/4 tsp banana extract
                                                                  • Yes No 16 tsp sugar, granulated
                                                                  • Yes No garnish, fresh raspberries, sugar pieces
                                                                  • Combine first 5 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 11 minutes or until sugar dissolves and mixture comes to a simmer (do not boil). Cool 5 minutes.
                                                                  • Beat yolks and banana extract in a medium bowl. Gradually stir about 1/4 of hot whipping cream mixture into yolks, and add to remaining hot whipping cream mixture, stirring constantly. Pour whipping cream mixture through a wire-mesh strainer, discarding banana solids.
                                                                  • Pour custard mixture evenly into 8 (8-ounce) ramekins or custard cups. Place ramekins in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until set. Remove ramekins from water, and cool slightly on a wire rack. Cover and chill at least 8 hours.
                                                                  • Place ramekins on a baking sheet; sprinkle 2 teaspoons sugar evenly over each custard. Broil 5 inches from heat until sugar is completely melted and caramelized (about 1 to 3 minutes). Garnish, if desired. Serve immediately.
                                                                  • Note: To prepare caramelized sugar pieces, combine 2 cups sugar, ½ teaspoon corn syrup, and ½ cup water in a heavy skillet. Cook over low heat, stirring until sugar dissolves. Increase heat to high, and cook until sugar is golden brown and registers 310° (hard crack stage) on a candy thermometer. Carefully pour onto a greased, foil-lined baking sheet. Cool and crack into pieces.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grease
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This is one of my favorite Thai dishes - that crunchy, fresh, shrimpy salad slathered in lime, fish sauce, cilantro, and Thai basil. It's also one of those foods I never thought to make on my own. Instead, I reserved it for infrequent visits to Thai restaurants and Thai Buddhist temple brunches. Until I found a place where I can buy fresh green papaya in San Francisco.

                                                                  Ingredients
                                                                  • Yes No 1 cup mung bean sprout
                                                                  • Yes No 3 green scallions
                                                                  • Yes No