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                                                                  An easy chicken recipe with mozzarella cheese and mushrooms. Chicken breast halves are cooked in butter then broiled with a topping of mushrooms and mozzarella cheese. Here's a large picture of this recipe.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless skin-on)
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 4 slice mozzarella cheese
                                                                  • Pound chicken breast halves until evenly thin. Dredge chicken with flour. In a large skillet, heat 2 tablespoons of butter over medium heat. Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through. Remove chicken to a shallow baking dish; sprinkle lightly with salt and pepper. Add 1 tablespoon butter to skillet and sauté mushrooms until tender. Arrange mushroom slices on top of each piece of chicken; cover with a slice of cheese. Place remaining mushrooms around chicken. Place chicken breasts under a hot broiler until cheese is melted. Serve immediately with hot buttered pasta or rice. Chicken with mozzarella cheese serves 4. More Chicken Breast Recipes Yogurt Chicken Chicken Breasts with Olives Chicken Breasts with Jalapeno Cheese Chicken Breasts Supreme Chicken Breasts with Garlic Cream Crockpot Chicken Breasts with Creole Sauce Chicken with Crab Dressing Chicken with Chipped Beef Chicken Breasts with Artichokes Chicken Breasts Recipe with Almonds Fried Chicken Breasts Oven Fried Chicken Breasts Chicken Breasts Hawaiian Easy Chicken Breasts Parmesan Chicken Recipe Index Chicken Breast Recipes Crockpot Chicken Recipes Skillet Chicken Index Chicken Casserole Index Top Chicken Casseroles Baked Chicken Recipes Oven Fried Chicken Recipes
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  Notes: Use the hard-to slice end pieces saved from the uncooked Korean Barbecued Beef steak for this recipe.

                                                                  Ingredients
                                                                  • Yes No 6 oz dried bean threads
                                                                  • Yes No 8 1 oz dried shiitake mushroom
                                                                  • Yes No 6 oz beef flank steak
                                                                  • Yes No 4 tbsp asian sesame oil
                                                                  • Yes No 5 tbsp soy sauce
                                                                  • Yes No 2 tbsp sliced scallion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 8 oz yellow onion
                                                                  • Yes No 1 cup coarsely shredded carrot
                                                                  • Yes No 1 cup green bean
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • In a 3- to 4-quart covered pan over high heat, bring 2 quarts water to a boil. Immerse bean threads in water and stir to separate; cover and remove from heat. Let stand until noodles are soft, 3 to 5 minutes. Drain well. With scissors, cut into 6-inch lengths.
                                                                  • Rinse mushrooms and place in a small bowl with enough hot water to cover; let stand until soft, about 15 minutes. Lift mushrooms from soaking liquid (reserve liquid for another use or discard) and squeeze dry. Cut stems off mushrooms and discard. Cut mushroom caps into 1/4-inch-wide strips.
                                                                  • Rinse beef and pat dry. Chop beef into 1/4-inch pieces. In a bowl, mix meat with 1 teaspoon sesame oil, 2 tablespoons soy sauce, sliced green onions, 1 teaspoon sugar, and the garlic. Cover and chill at least 30 minutes or up to 2 hours.
                                                                  • Meanwhile, trim root ends from green onions; cut into 2-inch lengths, including green tops.
                                                                  • In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over medium-high heat, stir 2 teaspoons sesame oil and the yellow onion until slightly softened but not limp, about 2 minutes. Pour into a large bowl. Return pan to medium-high heat, and add 1 more teaspoon sesame oil, the carrots, and the green onion lengths. Stir until green onions are slightly wilted, about 1 minute; add to bowl. Return pan to medium-high heat and add 2 more teaspoons sesame oil, the mushrooms, and the green beans; stir until mushrooms are lightly browned, about 2 minutes. Add to bowl.
                                                                  • Return pan to medium-high heat; add 1 tablespoon sesame oil and the beef mixture. Stir until lightly browned, 2 to 3 minutes; add to bowl. Return pan to heat and add drained noodles, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons sugar, and 1/4 teaspoon pepper; stir until noodles are hot, 1 to 2 minutes. Pour into bowl with vegetable-beef mixture. Mix well, adding salt and pepper to taste. Pour into a bowl; sprinkle with sesame seeds.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For many, the word casserole brings to mind this Thanksgiving classic, most often made with what we consider to be the Holy Trinity of Casserole Ingredients: condensed cream of mushroom soup, frozen or canned green beans, and packaged french fried onions. While the classic version is comfort food for some of us, others just can’t stomach it. So we freshened up the recipe a bit—which means no cans of anything. See more casserole recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb fresh green beans, ends
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No béchamel sauce
                                                                  • Yes No 2 tsp minced thyme
                                                                  • Yes No 5 medium shallot
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 2 cup vegetable oil
                                                                  • Heat the oven to 400°F. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, about 6 minutes; drain in a colander and rinse under cold water until cold. Set aside.
                                                                  • Heat olive oil in a large frying pan over medium-high heat. When it shimmers, add mushrooms and season with salt and freshly ground black pepper. Sauté, stirring occasionally, until mushrooms are brown on the edges, about 4 minutes. Add garlic and cook 1 minute more.
                                                                  • Combine green beans, mushroom mixture, béchamel sauce, and thyme in a large bowl and mix thoroughly. Taste and adjust seasoning if necessary. Transfer to a 2-1/2-quart baking dish and set aside.
                                                                  • Dust sliced shallots in flour and shake off excess. Set aside.
                                                                  • Pour vegetable oil into a 10-inch frying pan (the oil should be 1 inch deep). Heat over medium-high heat to 350°F, about 4 minutes.
                                                                  • Fry shallots in batches, until light golden brown on the edges, about 2 minutes. Remove to a paper-towel-lined plate and season with salt and freshly ground black pepper.
                                                                  • Top casserole with fried shallots and bake until shallots are golden and crispy and casserole is bubbly and heated through, about 12 to 15 minutes.
                                                                  Yields: 6servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  6 tablespoons warm water 3 tablespoons finely grated ginger Vegetable oil for frying Scallions and sesame seeds for garnish (optional) Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water. In a small bowl, mix together miso, water, and ginger. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low. Pour miso mixture over and between tofu slices and cook until sizzling. Just before serving, garnish with scallions and sesame seeds.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz extra firm tofu
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No 3 tbsp finely grated ginger
                                                                  • Yes No vegetable oil
                                                                  • Yes No scallions and sesame seeds
                                                                  • Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water.
                                                                  • In a small bowl, mix together miso, water, and ginger.
                                                                  • Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
                                                                  • Pour miso mixture over and between tofu slices and cook until sizzling.
                                                                  • Just before serving, garnish with scallions and sesame seeds.
                                                                  Yields: 2 ½
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Alvina Mangrai’s Burmese prawn curry was the recipe featured in our first ever Cooking with Grandma video. In the video, Alvina shows her granddaughter Alyssa how to make the curry that she first learned to make when she was pregnant and living in the United States after moving from Burma. To accompany the curry, she suggests making this coconut rice. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared it with CHOW

                                                                  Ingredients
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 3 cup jasmine rice
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No shallot
                                                                  • In a large pot with a tightfitting lid, heat the oil over medium heat until it starts to shimmer. Add the onion and stir and cook until soft and translucent, about 3 to 4 minutes. Add the rice and stir to coat evenly with oil.
                                                                  • Stir the coconut milk and pour it into the pot, followed by the water, salt, and sugar. Bring the mixture to a boil. Stir and reduce the heat to low. Cover and cook for 35 to 40 minutes or until the water is absorbed and the rice is tender.
                                                                  • Turn off the heat and let the rice rest on the stove, covered, for 5 to 10 minutes. When ready to serve, remove the lid and fluff the rice with a fork or chopsticks. Garnish with fried shallots.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry

                                                                  Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with one simple base. This recipe, which first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop, combines the silky flavor of corn with the tartness of black raspberries.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic milk
                                                                  • Yes No 4 tsp organic corn starch
                                                                  • Make the ice cream:In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; add corn kernels and cob and bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids.
                                                                  • Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions.
                                                                  • Make the sauce:Combine black raspberries and 1/2 cup sugar in a 1-qt. saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill.
                                                                  • After churning, alternate layers of ice cream and berry sauce in a storage container before freezing.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 1/4 cup hazelnut
                                                                  • Yes No 1 1/2 cup bread flour
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No powdered sugar
                                                                  • Yes No 3/4 cup seedless raspberry preserves
                                                                  • Yes No 1/4 tsp anise seeds, ground in a spice grinder
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy. Add the egg yolks and lemon zest and beat until smooth. In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground. Add the cinnamon and cloves and pulse to combine. Add the dry ingredients to the mixing bowl and beat on low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
                                                                  • Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface. Using a 2-inch round cutter, stamp out cookies as close together as possible. Using a small decorative cookie cutter, stamp out the centers of half of the cookies. Transfer the whole cookies to 1 prepared baking sheet and the cut-out cookies to another.
                                                                  • Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges. Let cool on the baking sheets. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
                                                                  • Dust the tops of the cut-out cookies with confectioners' sugar. In a small bowl, whisk the raspberry preserves with the ground anise and coriander. Spoon the preserves onto the whole cookies, cover with the sugar-dusted cookies and serve.
                                                                  Yields: 12cookies
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.

                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3/4 cup chopped lemongrass
                                                                  • Yes No 6 bai makrut (kaffir lime leaves)
                                                                  • Yes No 5 slice galangal
                                                                  • Yes No 1 1/2 tbsp red curry paste
                                                                  • Yes No 1 4 oz presliced exotic mushroom
                                                                  • Yes No 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 13.5 oz cabbage
                                                                  • Yes No 1 tbsp thai fish sauce
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1/3 cup scallion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 6 tbsp coarsely chopped cilantro
                                                                  • Yes No 3 oz uncooked wide rice noodles
                                                                  • Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, lime leaves, and galangal. Reduce heat, and simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain through a sieve over a bowl; discard solids. Return broth to pan; add curry paste, stirring with a whisk. Bring to a simmer over medium-high heat. Add mushrooms; cook 2 minutes or until tender. Stir in chicken; cook 3 minutes or until chicken is done. Add coconut milk, stirring well to combine. Stir in fish sauce and sugar, stirring until sugar dissolves. Remove from heat; stir in onions, juice, and 1/4 cup cilantro.
                                                                  • Cook noodles according to package directions; drain. Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle

                                                                  The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No kosher salt
                                                                  • Yes No one 6 lb bone in leg of lamb
                                                                  • Yes No 2 cup whole milk yogurt
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp mustard powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1 tsp cardamom, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 2 medium sweet onion
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No lemon
                                                                  • In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain.
                                                                  • In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight.
                                                                  • Light a charcoal grill. Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140° for medium, about 2 hours.
                                                                  • Line a platter with the onions and sprinkle with the cilantro. Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 7
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Chef Andy Arndt creates the menus for all the restaurants at the Ojai Valley Inn & Spa, in California, which recently underwent a $70 million renovation. For this dish at the resort's casual Oak Grill, he combines naturally fruity Pinot Noir with a bit of honey to make a lightly sweet sauce—a lovely accompaniment to these crispy-skinned duck breasts.

                                                                  Ingredients
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 fennel bulb, fronds
                                                                  • Yes No 1/2 cup white balsamic vinegar
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No three 12 oz duck breasts
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 small white onion
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 cup pinot noir
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 small plum tomato
                                                                  • Yes No salt and pepper
                                                                  • PREPARE THE DUCK In a small skillet, toast the peppercorns and fennel seeds over moderate heat until fragrant, about 2 minutes. Transfer the spices to a large bowl and add the water, fennel bulb and fronds, balsamic vinegar, honey and salt. Whisk to dissolve the salt. Add the duck breasts to the bowl; cover and refrigerate overnight.
                                                                  • MAKE THE SAUCE Preheat the oven to 325°. In a small saucepan, melt the butter. Add the onion and cook over moderately high heat, stirring, until browned. Add the honey and cook over moderate heat until the onion starts to caramelize, 2 minutes. Add the wine and simmer until reduced by half, 4 minutes. Add the stock, peppercorns, thyme and tomato and cook over moderately high heat until the sauce has thickened enough to coat the back of a spoon, about 10 minutes. Strain the sauce into a bowl and season with salt and pepper.
                                                                  • Remove the duck from the marinade and pat dry; season with salt and pepper. In a large, ovenproof skillet, arrange the duck skin side down and cook over moderate heat until browned, about 12 minutes. Turn the duck breasts skin side up and transfer the skillet to the oven; cook until medium-rare, about 7 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Slice the breasts crosswise 1/4 inch thick. Spoon the Celery Root and Potato Puree onto plates, top with the duck and the Pinot Noir Sauce.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    puree

                                                                  Two kinds of chocolate plus walnuts and coconut equals one tempting treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 2 chunk cup white chocolate
                                                                  • Yes No 1 3/4 cup sweetened flaked coconut
                                                                  • Yes No 1 3/4 cup coarsely chopped walnut
                                                                  • Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
                                                                  • Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
                                                                  • Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 large fresh lemongrass, bottom third of the tender white inner bulb only
                                                                  • Yes No 1/4 cup minced ginger
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 30 1 3/4 lb large shrimp
                                                                  • In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes.
                                                                  • Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely.
                                                                  • In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours or overnight.
                                                                  • Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer and stretch each one out on the skewer. Grill over high heat for about 1 1/2 minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the Garlic Peanut Sauce.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This rustic one-pot meal keeps the spicy Cajun flavors and signature sausage, shrimp, and pepper combo of traditional jambalaya but substitutes nutty, savory wild rice for the usual long-grain white rice. It’s plenty piquant as is, but if you can’t get enough heat, feel free to be even more liberal with the hot sauce. More wild rice recipes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 oz smoked mozzarella cheese
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp celery salt
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 1/2 cup wild rice
                                                                  • Yes No 2 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 12 medium oz shrimp
                                                                  • Heat the oil in a large wide pot or Dutch oven with a tightfitting lid over medium heat until shimmering. Add the sausage and cook, turning occasionally, until browned all over, about 6 minutes. Remove to a cutting board and, when cool enough to handle, slice into 1/2-inch rounds; set aside. Do not wipe out the pot.
                                                                  • Add the onion, bell peppers, celery, garlic, paprika, cayenne, Old Bay, oregano, and celery salt to the pot and season with salt and pepper. Cook, stirring occasionally, until the onion has softened, about 5 minutes.
                                                                  • Add the rice, tomatoes and their juices, broth, bay leaves, Worcestershire, and measured hot sauce. Stir to combine and bring to a simmer. Cook until the flavors meld, about 5 minutes. Add the reserved sausage and simmer uncovered until the vegetables have softened and the liquid has slightly reduced, about 15 minutes. Arrange the shrimp in an even layer on the surface of the jambalaya, cover, and simmer until firm and just cooked through, about 5 minutes. Remove from heat and stir to incorporate the shrimp. Discard the bay leaves. Taste and season with additional salt, pepper, and hot sauce as needed. Let the jambalaya rest uncovered for at least 10 minutes to allow the flavors to meld before serving.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Tabasco

                                                                  Layers of thin-sliced eggplant replace the meat in this cheesy lasagna recipe. Use the eggplant within a day or two of purchase for the best flavor.

                                                                  Ingredients
                                                                  • Yes No 2 26 oz tomato, garlic, and onion pasta sauce
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 1 1/2 lb large eggplant
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 6 lasagna noodle
                                                                  • Yes No 1 15 oz skim ricotta cheese
                                                                  • Yes No 2 cup shredded mozzarella cheese
                                                                  • Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
                                                                  • Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
                                                                  • Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
                                                                  • Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
                                                                  • Bake at 350° for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving.
                                                                  • *6 no-cook lasagna noodles may be substituted. Prepare recipe as directed, reserving last half of mozzarella from top. Bake, covered, at 350° for 45 minutes. Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown.
                                                                  • Note: For testing purposes only, we used Bertolli Vidalia Onion With Roasted Garlic pasta sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9servings
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 1 hour 40 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  "These were a staple of my Sunday brunch when I was a line cook at the Admiral Risty restaurant in Rancho Palos Verdes, in Southern California," says Greg Lindgren, who now co-owns some of San Francisco's best bars, including Rye and 15 Romolo. The decadent take on eggs Benedict includes scrambled eggs "with anything and everything," Greg says: Canadian bacon, cheese and jalapeños, all covered with hollandaise sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No four 3 oz thick canadian bacon
                                                                  • Yes No 1/2 cup sliced pitted kalamata olive
                                                                  • Yes No 2 pickled jalapeño pepper
                                                                  • Yes No 1 tomato
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 3 1/2 oz cup shredded gruyère cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1 tbsp chives
                                                                  • In a large nonstick skillet, heat the oil. Add the onion and cook over high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until very lightly browned, about 2 minutes. Add the olives, jalapeños and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the sides with a rubber spatula, until just set, about 2 minutes. Add the Gruyère and stir just until melted. Season lightly with salt and pepper.
                                                                  • Arrange the toasted English muffins on 4 plates. Spoon the scrambled eggs on the muffins and top with the Classic Hollandaise Sauce. Garnish with the chives and serve right away.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1 tsp ancho chile powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1/2 tsp chipotle chile powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1/2 lb beef skirt steak
                                                                  • Yes No 12 corn tortilla
                                                                  • In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
                                                                  • Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes. Thinly slice the steak and serve with tortillas, Pico de Gallo, Avocado Salsa and cabbage.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12tacos
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No 7 batches basic cake recipe
                                                                  • Yes No buttercream frosting
                                                                  • Yes No apricot mousse filling
                                                                  • Yes No 1 14 inch cardboard cake round
                                                                  • Yes No 1 12 inch cardboard cake round
                                                                  • Yes No 1 6 inch cardboard cake round
                                                                  • Yes No 1 4 inch inch diameter, 2 foot long wooden dowel, 1/4 inch in diameter
                                                                  • To prepare the wedding cake:
                                                                  • You will need 2 (14-inch) cake layers. Double the Basic Cake Recipe twice which yields 2 (14-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (14-inch) cake layers at 375º, for 10 minutes. Reduce oven temperature to 350º, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe.
                                                                  • You will need 2 (10-inch) cake layers. Double the Basic Cake Recipe once which yields 2 (10-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (10-inch) cake layers at 375º, for 10 minutes. Reduce oven temperature to 350º, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe.
                                                                  • You will need only 1 (6-inch) cake layer. Prepare the Basic Cake Recipe once, which yields 2 (6-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (6-inch) cake layer at 375º for 10 minutes. Reduce oven temperature to 350º, and bake 25 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe. (Save the extra (6-inch) layer for another use.)
                                                                  • To prepare the wedding cake tiers:
                                                                  • Cover 3 cardboard cake rounds (14, 10, 6 inches in diameter) with aluminum foil. Center the 6-inch round on the 10-inch round and poke a hole through both, using the tip of a knife or an ice pick. Stick the 1/4-inch wooden dowel through both rounds to widen holes.
                                                                  • Spread a small amount of Buttercream Frosting in the center of the 14-inch cardboard round. Place a 14-inch cake layer on cardboard round. Spread about 1 1/3 cups Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. Top with another 14-inch cake layer. Repeat the procedure with the filling and remaining 14-inch layers, ending with the cake.
                                                                  • Center the 10-inch cardboard round on top of the 14-inch tier. Using the tip of a sharp knife, trace around the edge of round; set cardboard round aside. Cut 6 plastic straws equal to the height of the tier. Insert straws inside the perimeter of marked circle, spacing straws evenly to support the weight of the other tiers. Spread about 1 1/2 cups frosting on the sides of the tier and about 1 1/3 cups frosting over the top. (This small amount of frosting is just enough to coat the surface of cake, sealing in the crumbs so that the second coat spreads on smoothly.) Carefully wrap the layer with plastic wrap; place the tier in the refrigerator.
                                                                  • Spread a small amount of Buttercream Frosting in the center of the 10-inch cardboard round. Place a 10-inch cake layer on cardboard round. Spread about 1 1/3 cups Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. Top with another 10-inch cake layer. Repeat the procedure with the filling and remaining 10-inch layers, ending with the cake. Spread 1 1/3 cups frosting on the sides of the tier and a scant 1 cup frosting over the top. Carefully wrap the layer with plastic wrap; place the tier in the refrigerator.
                                                                  • Spread a small amount of Buttercream Frosting in the center of the 6-inch cardboard round. Place a 6-inch cake layer on cardboard round. Spread about 1/3 cup Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. Top with another 6-inch cake layer. Spread about 3/4 cups frosting on the sides of tier and about 1/3 cup frosting over the top. Carefully wrap the layer with plastic wrap; place the tier in the refrigerator.
                                                                  • To assemble the wedding cake:
                                                                  • On the morning of the wedding or one day in advance, center the cake tiers one on top of the other.
                                                                  • Sharpen one end of a wooden dowel; cut to the height of the cake. Carefully insert the sharpened end through the center of the 6 inch tier, down through the center of the cake, passing through the previously made holes in the cake rounds. (This will keep the cake from sliding sideways during transport.)
                                                                  • Fit pastry bag with a large coupler and a star tip. Spoon 1 cup frosting into bag; set aside. Spread remaining frosting decoratively over cake. With pastry bag, pipe a border around the bottom of each cake layer.
                                                                  • Decorate the cake with flowers, if desired.
                                                                  • Note: To prevent the top crust of each cake layer from sticking to the plastic wrap while it's being stored, lightly dust the plastic wrap with flour.
                                                                  Yields: 125servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 2 small pineapple
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 cup boston lettuce
                                                                  • Yes No 1 3/4 cup chopped cucumber
                                                                  • Yes No 1 cup chopped red onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 avocado
                                                                  • Prepare grill.
                                                                  • Pat pineapple dry with paper towels. Combine sugar and red pepper in a small bowl; sprinkle pineapple evenly with sugar mixture. Place pineapple on grill rack coated with cooking spray; grill 4 minutes on each side or until golden. Cool completely; chop.
                                                                  • Place pineapple in a large bowl. Add lettuce and remaining ingredients; toss well. Serve immediately.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 12servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash.

                                                                  Ingredients
                                                                  • Yes No 3 cup cubed butternut squash
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1 4 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 8 oz day old french bread
                                                                  • Preheat oven to 400°.
                                                                  • Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.
                                                                  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
                                                                  • Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grilling salmon on a cedar plank is one of the tastiest ways to enjoy this omega-3-rich fish. A rub made from brown sugar, cayenne, and thyme pairs perfectly with salmon and really accents the natural flavors. Cedar boards for grilling are sold at gourmet food shops, housewares stores, and lumberyards. (Make sure the lumber hasn't been treated with preservatives or other chemicals.) The fish comes out smoky and moist. You'll never grill salmon the traditional way again.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb salmon fillet, skin on
                                                                  • Yes No 1 cedar plank, in water 20 minutes
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Preheat a gas grill to high; adjust to medium low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with white ash.) Place the salmon skin-side down on the cedar plank. Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon. Place the planked salmon on the grilling grate and cook, with grill covered, about 40 minutes or just until the surface fat begins to turn white. Rainy-Day Method: Preheat oven to 325° F. Prepare the salmon as described above, then roast on the cedar plank for about 25 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood
                                                                  • Yes No
                                                                    charcoal

                                                                  A pan-seared steak is one of life’s great pleasures. Here we substitute bison for beef and top it with a rich brandy-butter pan sauce. Game plan: If you want the richness of beef without any of the guilt, bison is your answer. The only downside to this low-fat meat is that it dries out quickly, so cooking these steaks beyond medium rare is not recommended. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz bison strip steaks
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/2 cup brandy
                                                                  • Coat the steaks with the olive oil and season generously on both sides with salt and pepper.
                                                                  • Heat a large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place the steaks in the dry pan and cook, undisturbed, until well-browned, about 3 minutes per side for medium rare. Remove the steaks to serving plates and set aside.
                                                                  • Reduce the heat to low and add 2 pieces of the butter and all of the shallot. Season with salt and pepper and cook, stirring occasionally, until the shallot has softened, about 1 minute.
                                                                  • Turn off the heat and carefully add the brandy. Turn the heat back on to medium and cook, scraping up any browned bits that have stuck to the bottom of the pan, until the sauce is reduced slightly and the alcohol flavor has cooked off, about 1 minute. Add the remaining 2 pieces of butter and stir until incorporated fully. Taste and season with additional salt and pepper as needed. Pour the sauce over the steaks and serve.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 duck breast
                                                                  • Yes No 1 tsp 1 teaspoon chinese five spice powder
                                                                  • Yes No 1 pomegranate
                                                                  • Yes No 3 spring onions
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No a sprigs of watercress
                                                                  • Yes No a ripe mango, and chunks
                                                                  • Yes No a lime
                                                                  • Yes No sesame oil
                                                                  • Yes No 1 little gem lettuce
                                                                  • Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Time: 40 minutes. No canned kidney beans here--and the flavors get even better if you start the salad a day ahead.

                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1/4 cup grapeseed oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 10 oz frozen edamame
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No crushed ice
                                                                  • Yes No 10 oz green bean
                                                                  • Yes No 6 scallion
                                                                  • In a serving bowl, whisk together lemon zest, oil, lemon juice, 1/2 tsp. salt, and the sugar. Set aside.
                                                                  • In a large saucepan fitted with a steamer basket, bring 1 in. water to a boil over medium-high heat. Steam edamame, covered, for 3 minutes. Add chickpeas and steam, covered, until heated through, 4 to 5 minutes. Pour both into a colander, then pat dry on a kitchen towel. Add to bowl with dressing and toss to coat.
                                                                  • In the same saucepan, bring another 1 in. water to a boil. Meanwhile, fill a large bowl with ice water and set aside. Steam green beans, covered, until tender-crisp, 4 to 5 minutes. Pour into a colander and immediately transfer to ice water. Let sit 30 seconds, drain, and pat dry on towel.
                                                                  • Add green beans and onions to chickpea mixture, toss to coat, and add more salt to taste if you like.
                                                                  • Make ahead: Prepare recipe through step 3, wrap chickpea mixture and green beans separately, and chill up to 1 day. Bring both to room temperature before proceeding. Dressed salad can stand up to 1 hour before serving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate

                                                                  This easy entrée is great for casual backyard get-togethers. With the vinaigrette already made, the shrimp take less than 30 minutes to prepare.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 jumbo lb shrimp
                                                                  • Yes No 3/4 cup honeyed lemon dijon vinaigrette
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No lemon
                                                                  • Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp.
                                                                  • Combine shrimp, 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette, and red pepper in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes, turning bag occasionally.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Remove shrimp from marinade; discard marinade. Sprinkle shrimp evenly with salt and black pepper. Place the shrimp, cut sides down, on grill rack coated with cooking spray; grill 2 minutes on each side or until done, basting frequently with the remaining 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette. Serve shrimp with lemon wedges.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 6servings (serving size: about 4 1/2 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  . No complaints here; I look forward to mashed potatoes, sweet potatoes, and cranberry sauce every year. But there's also something special about having a seasonal main dish, to be enjoyed in place of your relatives' turkey or served to vegetarian friends. In my family, the vegetarians celebrated Thanksgiving with a tofu loaf.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb firm tofu
                                                                  • Yes No 2 tbsp arrowroot powder
                                                                  • Yes No vegetable broth base, to taste
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 1/2 tsp agar flakes
                                                                  • Yes No 3 cup stuffing
                                                                  • Yes No 1 1 lb bread
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1/2 cup vegetable broth
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 350F. Oil and flour a 1 1/2-quart (6-cup) loaf pan.
                                                                  • Rinse tofu, pat dry, and cut or crumble into small pieces.
                                                                  • Place tofu, arrowroot, salt, white pepper, and agar flakes in a food processor and blend until smooth. Season with vegetable broth base to taste and blend until combined.
                                                                  • Spread a layer of the tofu paste on all sides of the pan, leaving aside 1 cup of paste.
                                                                  • Firmly but gently press stuffing into the pan. Cover with the remaining paste and seal the edges.
                                                                  • Cover the pan with an aluminum foil "tent"; the foil should not touch the tofu.
                                                                  • Bake for 50 minutes.
                                                                  • Remove from oven and let cool for 10 minutes before unmolding.
                                                                  • Invert pan to unmold. Slice and serve with sauce of your choice.
                                                                  • Melt butter in a large saucepan over medium heat. Add onions and celery and sautée until onion is translucent.
                                                                  • Add herbs or poultry seasoning and sautée for another moment.
                                                                  • Remove from heat, add bread cubes, and stir to combine.
                                                                  • Gradually stir in broth until the stuffing is moistened but not soggy.
                                                                  • Season to taste with salt and pepper.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These Lemon Sugar Cookies feature traditional sugar cookie dough dressed up with tart lemon juice and grated lemon peel. For more delicious cookies, see our complete cookie recipe collection.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • In a bowl, with an electric mixer on high speed, beat butter and sugar until smooth and light. Beat in eggs, lemon peel, lemon juice, milk, and vanilla until well blended, scraping down sides of bowl as necessary.
                                                                  • In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until blended. Wrap dough in plastic wrap and chill until firm, at least 2 hours, or up to 3 days.
                                                                  • Unwrap dough and place on a lightly floured surface. Roll dough out, a portion at a time, to about 3/8 inch thick. Cut with a 3- or 4-inch round cutter and place cookies slightly apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
                                                                  • Bake cookies in a 350° oven until edges are golden, 10 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to wire racks to cool completely.
                                                                  • Powdered sugar icing. Controlling consistency of icing is simple. If it's too thick, add a few drops of water; if it's too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time.
                                                                  • For spreading: In a bowl, stir 3 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup water until smooth. Tint with food coloring as desired. Spread icing onto cool cookies with a metal spatula. Let stand until icing is firm, about 1 1/2 hours. Makes about 1 cup.
                                                                  • For piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring as desired. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out. Let cookies stand until icing is firm, about 5 minutes. Makes about 3/4 cup.
                                                                  • Nutritional analysis is per cookie.
                                                                  Yields: 364-inch cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal

                                                                  The Union Square Cafe in New York City makes this bloody mary using heirloom tomatoes from the nearby farmers? market.

                                                                  Ingredients
                                                                  • Yes No 2 large ripe heirloom tomatoes
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1 tsp grated prepared horseradish
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No cherry tomato
                                                                  • Push tomatoes through a potato ricer or a medium sieve into a small bowl; discard solids. Refrigerate juice until chilled.
                                                                  • Stir in vodka, lime juice, horseradish, and Tabasco and season with salt and pepper. Fill a highball glass with ice and add tomato juice mixture. Garnish with a wooden skewer threaded with grape tomatoes.
                                                                  • MAKES 1 COCKTAIL
                                                                  Cuisine:YesNonew york
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Use fine-grained bulgur for this refreshing, lemony salad.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp bulgur
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 medium lb tomato
                                                                  • Yes No 3 cup minced flat leaf parsley
                                                                  • Yes No 1/2 cup diced mint
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 5 tbsp lemon juice
                                                                  • Put bulgur into a small bowl; cover with 1/2 cup warm water. Let soften for 10 minutes; drain bulgur; set aside.
                                                                  • Put the onions on a cutting board and sprinkle them with 1 tsp. salt and the allspice. Finely chop the onions. Transfer onions and reserved bulgur to a large bowl along with the tomatoes, parsley, mint, oil, and lemon juice. Stir to combine and season with salt. Serve at room temperature.
                                                                  • MAKES ABOUT 3 CUPS
                                                                  Cuisine:YesNoleventine
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This quick and easy yogurt smoothie is the perfect breakfast to drink on your way to work or for children on the way to school. The yogurt is also a great source of calcium. Blend in other fruits for a variety of flavors.

                                                                  Ingredients
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1 8 oz vanilla low fat yogurt
                                                                  • Yes No 1/2 cup pineapple orange juice concentrate
                                                                  • Yes No 2 cup frozen strawberry
                                                                  • Yes No 1 banana
                                                                  • Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5cups (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  We used six unglazed, untreated terra-cotta flowerpots (each with a six-ounce capacity, about 3 inches tall and 3 1/2 inches across the top). Thoroughly wash the new pots in hot water before using.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No quick chocolate frosting
                                                                  • Yes No 1/2 cup crushed chocolate wafer cookies
                                                                  • Yes No multicolored pebble shaped chocolate candies
                                                                  • Yes No mint
                                                                  • Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
                                                                  • Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
                                                                  • Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
                                                                  • Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Fun to say and even more fun to taste, this toffee ice cream torte brings the flavor of coffee right into the dessert course.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp coffee-flavored liqueur
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 qt chocolate ice cream
                                                                  • Yes No 1 12 oz chocolate covered toffee candy bars
                                                                  • Yes No 1/2 gallon coffee ice cream
                                                                  • Yes No 1 3 oz ladyfingers
                                                                  • Yes No 1 cup espresso
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No garnishes, whipped topping, toffee
                                                                  • Line 2 (9- x 5-inch) loafpans with plastic wrap, allowing excess to hang over sides.
                                                                  • Stir together 1 tablespoon coffee liqueur and instant coffee granules until dissolved. Combine coffee mixture, chocolate ice cream, and half of the chopped toffee in a large bowl. In a separate bowl, combine 1/2 gallon coffee ice cream and remaining chopped toffee. Spread half of chocolate ice-cream mixture evenly into 1 prepared loafpan; top with half of coffee ice-cream mixture. Repeat layers in remaining loafpan.
                                                                  • Brush ladyfingers with 3 tablespoons coffee liqueur; place ladyfingers, brushed sides down, evenly over ice cream in loafpans. Fold plastic wrap over to seal; freeze at least 8 hours.
                                                                  • Stir together brewed coffee, sugar, and cornstarch in a heavy saucepan over medium-high heat; cook, stirring constantly, until mixture starts to boil. Reduce heat to low, and cook 2 to 3 minutes or until thickened and clear. Remove from heat; cool. Stir in remaining 2 tablespoons liqueur; cover and chill coffee sauce until ready to serve.
                                                                  • Invert tortes onto serving plates; remove and discard plastic wrap. Garnish, if desired. Serve with chilled coffee sauce.
                                                                  • Note: For testing purposes only, we used Hershey's Heath Snack Bars.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    heath
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    Heath
                                                                  Ingredients
                                                                  • Yes No 11 blueberries, 3 skewered
                                                                  • Yes No 1/4 oz lemon juice
                                                                  • Yes No 1/4 oz agave nectar
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 1/2 oz pomegranate liqueur
                                                                  • Yes No 1 lemon
                                                                  • In a cocktail shaker, muddle 8 blueberries with the lemon juice and agave nectar. Add ice cubes and the gin and pomegranate liqueur and shake well. Strain into a crushed ice-filled rocks glass and garnish with the skewered blueberries and the lemon wheel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive meal. Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping. You can substitute cooked chicken for turkey.

                                                                  Ingredients
                                                                  • Yes No 1 cup shredded turkey breast
                                                                  • Yes No 1 cup spinach
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1 lb italian cheese flavored thin pizza crust
                                                                  • Yes No 1/2 cup light alfredo sauce
                                                                  • Yes No 3/4 3 oz cup shredded fontina cheese
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Preheat oven to 450°.
                                                                  • Combine the first 5 ingredients; toss well. Rub cut sides of garlic over crust; discard garlic. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.
                                                                  Cuisine:YesNorome
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                  • Yes No
                                                                    contadina
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli
                                                                  • Yes No
                                                                    Contadina
                                                                  Yucca Empanadas
                                                                   1 h 35 m

                                                                  "We try to make a different menu every day, often using the same ingredients," says Pedro Miguel Schiaffino about the challenges of creating recipes for a cruise ship. Yucca, one of the most ubiquitous root vegetables in the Amazon, appears in many of his dishes. Here he turns pure yucca into a dough for fried empanadas, a typical street food in Iquitos, the largest city in the Peruvian rain forest.

                                                                  Ingredients
                                                                  • Yes No 3 lb cassava
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp smoked sweet paprika
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp chopped golden raisin
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/3 cup brazil nuts
                                                                  • Yes No 4 oz fresh mozzarella cheese
                                                                  • Yes No vegetable oil
                                                                  • In a medium saucepan, cover the yucca with water and boil over moderately high heat until very tender, about 25 minutes for fresh or frozen. Drain well and return to the pan; shake over moderate heat for 10 seconds to dry out the yucca. Pass it through a ricer and add a large pinch of salt. Gently knead the yucca to form a firm dough. Cover with plastic wrap and let cool to room temperature.
                                                                  • Preheat the oven to 350°. In a large skillet, heat the olive oil. Add the onion, red bell pepper and garlic and cook over moderate heat until softened, 7 minutes. Add the turmeric, paprika, cumin and crushed red pepper and cook, stirring, until fragrant, 1 minute. Add the raisins, scallions and vinegar and cook until the vinegar has been absorbed, 1 minute. Transfer the mixture to a bowl; let cool. Spread the Brazil nuts in a pie plate and toast in the oven until lightly browned, 5 minutes; let cool, then chop. Stir the chopped Brazil nuts and mozzarella cheese into the onion mixture; season with salt.
                                                                  • Using lightly oiled hands, pinch off 1 tablespoon of yucca dough and form into a 2 1/2-inch round, about 1/8 inch thick. Add 1 rounded teaspoon of the vegetable-cheese filling and enclose it in the dough, pinching it shut and lightly rolling it into a ball. Repeat with the remaining dough and filling. You should have about 18.
                                                                  • In a medium saucepan, heat 1 inch of vegetable oil to 375°. Working in batches, fry the empanadas, turning, until golden brown and crisp, about 2 minutes per side. Drain on paper towels and serve right away.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 18empanadas
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep and Cook Time: 55 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
                                                                  • In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
                                                                  • In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
                                                                  • Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6generous servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  The picture says it all!

                                                                  Ingredients
                                                                  • Yes No 1 whole egg
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 2 dash vinegar
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp tomato ketchup
                                                                  • Yes No 2 dash Tabasco® Brand Pepper Sauce
                                                                  • Yes No pinch salt and pepper
                                                                  • Carefully crack the egg into an old-fashioned glass, taking care not to break the yolk. Add the remaining ingredients and drink in one gulp.
                                                                  Yields: 1drink
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Lemon Posset is making a comeback. There's nothing easier than a Lemon Posset recipes for a quick, and deliciously tangy pudding - perfect for summer days. Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and minor ailments and a sleep-aid. Posset appeared in Shakespeare's Macbeth when Lady Macbeth used a poisoned posset to knock out the guards outside Duncan's quarters. Later it became a thickened cream dessert, flavored usually with honey and lemon. Three ingredients make this a quick, easy and light, dessert.

                                                                  Ingredients
                                                                  • Yes No 2 ¼ 500ml cup heavy/double cream
                                                                  • Yes No 3 lemon
                                                                  • Yes No 1 tbsp honey
                                                                  • Note: At no time should you vigorously boil the posset as this will inevitably curdle the mixture. Place the cream, lemon zest and juice into a saucepan and bring to a gentle boil. Remove from the heat and leave to infuse for 30 minutes. Strain the cream through a fine sieve into a jug then return to the pan and bring back to a gentle boil. Add the honey and stir. Simmer gently for 5 minutes until the cream starts to thicken. Leave the cream to cool slightly then pour into 6 ramekin dishes filling two-thirds full. Leave to cool then chill in the refrigerator until set (about 2 hours). Serve with summer berries and Scottish Shortbread
                                                                  Cuisine:YesNoscottish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The Dark ‘n’ Stormy is a favorite simple summer cocktail around CHOW

                                                                  Ingredients
                                                                  • Yes No 1 14 oz vanilla ice cream
                                                                  • Yes No 1 tsp lime zest
                                                                  • Yes No 5 tsp ginger juice
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 oz dark rum
                                                                  • Yes No 1 lime
                                                                  • Place all of the ingredients in a blender. Pulse 8 to 10 times or until mostly smooth. Pour into a chilled glass, garnish with a lime twist if you want to get fancy, and serve.
                                                                  Yields: 1shake
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 lb shrimp
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 coarse tsp sea salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 4 9 to 10 inch large flour tortilla
                                                                  • Yes No 3/4 lb zucchini
                                                                  • Yes No 3/4 cup corn kernel
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 firm ripe avocados
                                                                  • Yes No 2 large heirloom tomato
                                                                  • Yes No 1/4 cup thinly sliced yellow onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
                                                                  • Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
                                                                  • Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
                                                                  • Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.
                                                                  • Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  It's much easier to keep dry, non-refrigerated ingredients, on hand. When it comes to refrigerated items like buttermilk, it's much more difficult. If buttermilk is not regularly consumed in your home, it might be more convenient to use this substitute.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No less than one cup of milk
                                                                  • In a glass one cup measuring cup, add the vinegar. Add enough milk to make one cup.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Ingredients
                                                                  • Yes No 1 lb blueberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No pinch salt
                                                                  • In a medium saucepan, mix the blueberries with the sugar. Cook over moderate heat until the blueberries begin to burst, about 5 minutes. Remove from the heat. Transfer 1/2 cup of the blueberries to a blender and puree; scrape the puree back into the sauce. Stir in the lemon juice and salt and serve the sauce warm.
                                                                  Yields: 2 ¼cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Bruising, or partially crushing, the verbena helps draw out its essential oils. Substitute vodka for gin, if you prefer. If you make this ahead, stir in club soda just before serving so the drink stays fizzy.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup verbena leaves
                                                                  • Yes No 3/4 cup dry gin
                                                                  • Yes No 3/4 cup club soda
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No lemon verbena sprigs
                                                                  • Yes No slice lime
                                                                  • Combine 1 cup water and sugar in a small saucepan. Rub torn verbena to bruise; add to pan. Bring sugar mixture to a boil, stirring gently as needed to dissolve sugar evenly; cook 30 seconds. Remove from heat; cool completely. Strain mixture through a sieve over a bowl; discard solids.
                                                                  • Combine sugar mixture, gin, soda, and juice. Serve over ice. Garnish with verbena sprigs and lime slices, if desired.
                                                                  Yields: 4servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/2 tsp ground dried chiles
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 1/4 thick inch jewel sweet potato, 1/4 inch
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 6 wheat flour tortillas
                                                                  • Yes No cilantro, cabbage, low fat sour cream, and lime
                                                                  • Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil.
                                                                  • Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt.
                                                                  • Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside.
                                                                  • In a medium bowl, toss the sweet potato, zucchini, onion, and chile with the remaining marinade. Arrange vegetables in a single layer on the baking pans.
                                                                  • Roast vegetables for 10 minutes, then add salmon, skin side down, to one pan and return to oven. Continue roasting until potatoes are tender when pierced and salmon is opaque but still moist-looking in center of thickest part, 7 to 10 minutes.
                                                                  • Remove skin from salmon and slice fillet into six equal portions.
                                                                  • Spoon vegetable mixture equally onto warm tortillas. Top each with a piece of salmon and a little cilantro, cabbage, and sour cream. Fold tortilla over the filling. Serve with more sour cream and the lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 burrito)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Time: 1 hour. These may look humble, but they have big, beautiful flavors.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 1/2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
                                                                  • In a small bowl, combine flour, baking soda, salt, ginger, 1 tsp. cinnamon, cloves, nutmeg, and pepper; add to butter mixture on low speed, mixing until combined.
                                                                  • Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours. Meanwhile, in a small bowl combine remaining 1/2 tsp. cinnamon with granulated sugar; set aside.
                                                                  • Preheat oven to 350°. Pull off about 1 tbsp. of dough from disk, roll into a ball, and drop into cinnamon sugar bowl. Working in batches of 3 or 4, coat dough balls in sugar and arrange about 1 in. apart on parchment-lined baking sheets.
                                                                  • Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
                                                                  • Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Yields: 100cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat

                                                                  The great thing about this curry is the slightly sweet and sour flavor from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you?ve mastered this version ? bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people ? just halve the recipe if your pan isn?t large enough, or else freeze any leftovers.

                                                                  Ingredients
                                                                  • Yes No medium 1 onion
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No a thumb sized piece of fresh root ginger
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No peppers
                                                                  • Yes No 1 cauliflower
                                                                  • Yes No 3 ripe tomatoes
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No 1 x tin of chickpeas
                                                                  • Yes No vegetable oil
                                                                  • Yes No knob a of butter
                                                                  • Yes No a of patak’s jalfrezi curry paste
                                                                  • Yes No 2 x tins of chopped tomatoes
                                                                  • Yes No 4 tbsp 4 tablespoons balsamic vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lemons
                                                                  • Yes No natural yoghurt
                                                                  • The great thing about this curry is the slightly sweet and sour flavor from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you’ve mastered this version – bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people – just halve the recipe if your pan isn’t large enough, or else freeze any leftovers.To prepare your curry• Peel, halve and roughly chop your onion • Finely slice the chili • Peel and finely slice the ginger and garlic • Pick the coriander leaves and finely chop the stalks • Halve, deseed and roughly chop the peppers • Break the green leaves off the cauliflower and discard • Break the cauliflower into florets and roughly chop the stem • Quarter the tomatoes • Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard • Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces • Drain the chickpeasTo cook your curry• Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter • Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden • Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste • Stir well to coat everything with the paste • Add the cauliflower, the fresh and tinned tomatoes and the vinegar • Fill 1 empty tin with water, pour into the pan and stir again • Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on • Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time • When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juiceTo serve your curryDelicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.• from Jamie's Ministry of FoodVisit the Jamie Oliver Patak's page
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Cranberry Bread
                                                                   15236 d 6 h 38 m

                                                                  Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack. A sprinkle of turbinado sugar on top begets crunch.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 12 oz cranberries
                                                                  • Yes No 1 tbsp turbinado sugar
                                                                  • Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
                                                                  • Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15236 days 6 hours 38 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 3/4 lb lean corned beef
                                                                  • Yes No 4 slice rye bread
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 1/2 cup coleslaw
                                                                  • Yes No 1/2 lb swiss cheese
                                                                  • Preheat oven to 400° (or use a toaster oven set to medium). Heat corned beef in a skillet over medium heat until warm. While warming, place bread on a baking sheet. Stir together mayonnaise and ketchup, and spread evenly on bread.
                                                                  • Divide warmed corned beef among bread slices, and top with desired amount of coleslaw and Swiss cheese. Bake open-faced sandwiches until cheese melts and bread is thoroughly toasted.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread

                                                                  A generous shower of basil adds freshness and flavor to this hearty egg dish. For a well-balanced meal, serve with a tangy green salad.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 1 1/4 cup thinly sliced leek
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup linguine
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • Yes No 1/2 2 oz cup shredded part-skim mozzarella cheese
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms and leek; cook 6 minutes or until leek is tender, stirring frequently.
                                                                  • Combine milk and next 5 ingredients (milk through eggs) in a large bowl, stirring with a whisk. Add leek mixture, pasta, and basil; toss gently to combine.
                                                                  • Heat pan over medium-low heat. Coat pan with cooking spray. Add egg mixture; cook until edges begin to set (about 4 minutes). Gently lift edge of egg mixture, tilting pan to allow some uncooked egg mixture to come in contact with pan. Cook 5 minutes or until almost set. Sprinkle evenly with cheese; wrap handle of pan with foil. Bake 7 minutes or until golden brown. Cut into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Johnnycakes
                                                                   15 m

                                                                  This recipe comes from Monica Chong-Hunter in Arvada, Colorado.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/3 cup yellow cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • In a medium bowl, combine flour, yellow cornmeal, baking powder, and salt. With a fork, cut cold unsalted butter into flour mixture until pea-size granules form. Gradually add 1/2 cup cold water, stirring until mixture is evenly moistened.
                                                                  • In a 12-inch nonstick skillet, heat vegetable oil over medium heat. Drop in batter by well-rounded tablespoons. Fry until golden brown on both sides and cooked through, about 3 minutes per side. Using a spatula, transfer to paper towels to drain; serve warm with maple syrup, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 20 min., Chill: 2 hrs. Oranges, grapefruits, and lemons are packed with vitamin C, the antioxidant that helps boost the immune system, fight infection, and protect the body against influenza. Serve this refreshing dish after a meal for a light dessert, enjoy it as a snack, or try it for breakfast.

                                                                  Ingredients
                                                                  • Yes No 3 large orange
                                                                  • Yes No 2 large red grapefruits
                                                                  • Yes No 2 cup seedless red grape
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 6 oz low fat vanilla yogurt
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No mint
                                                                  • Place first 4 ingredients in a medium bowl, gently tossing to combine. Cover and chill 2 hours.
                                                                  • Stir together yogurt and next 3 ingredients just before serving, and serve with fruit mixture. Garnish, if desired.
                                                                  • Kitchen Express Fresh Fruit With Lemon-Mint Sauce: Substitute 2 (24-ounce) jars refrigerated orange-and-grapefruit salad mix, drained, for oranges and grapefruits.
                                                                  • Note: For testing purposes only, we used Del Monte SunFresh Citrus Salad in Extra Light Syrup in the Kitchen Express version.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    del monte
                                                                    Brands:
                                                                  • Yes No
                                                                    Del Monte

                                                                  The peach is a member of the rose family, a cousin to apricots, cherries, plums, and almonds. Peaches are usually classified as clingstone (the fruit of the peach clings to the stone or pit), semifreestone (the fruit pulls away from the stone when the peach is fully ripened), and freestone, the most popular, where the fruit of the peach readily pulls away from the stone. July and August are peak months for fresh peaches. The fruit is extremely perishable, so buy only the amount you intend to use or eat within a few days. Choose peaches that are firm to the touch, but whose flesh yields with gentle pressure. The fruits should be free of bruises with a warm, fragrant aroma. Game plan: To remove the skins, blanch the peaches in boiling water for 1 to 2 minutes and then immediately plunge the fruit into ice water to cease the cooking process. The skin should easily slip off. Do not let the peaches soak in the water. The cake can be made several days ahead of time and refrigerated. Remove the cake from the refrigerator and allow it to come to room temperature before serving.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup polenta
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 8 tbsp soft butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp peach schnapps
                                                                  • Yes No 5 peach
                                                                  • Yes No 1/2 lb peach
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp peach schnapps
                                                                  • Yes No 1 vanilla bean pod
                                                                    For the peach-polenta cake:
                                                                  • Preheat oven to 350°F.
                                                                  • Place almonds and sugar in a food processor and pulse until they are finely ground. In a medium-sized bowl, combine the almond-sugar mixture, polenta, flour, and salt. Place the butter and sugar in a bowl of an electric mixer. Beat with a paddle using a medium speed, until the butter is creamy and smooth. Add the eggs, one at a time, until fully incorporated. Add the vanilla extract and peach schnapps (if using). Turn the mixer to low and add the dry ingredients a little at a time.
                                                                  • Cut the peach halves into 1/4-inch wedges. In the bottom of a 9-inch springform pan, arrange the peaches in concentric circles, starting in the center of the pan, forming a spiral pattern. Spoon the batter over the peaches. Bake for 30 to 40 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Remove the sides from the pan and allow the cake to cool on a rack.
                                                                    For the peach syrup:
                                                                  • In a small stainless steel saucepan, combine the peaches, sugar, wine, water, peach schnapps (if using), and vanilla bean and seeds. Set over low to medium heat and simmer, stirring occasionally, until the mixture is slightly syrupy, about 6 to 8 minutes. Remove from heat. Allow syrup to cool to room temperature. Cover and refrigerate until cold, at least 2 hours or overnight.
                                                                  • Remove the vanilla bean pieces from the syrup. Place syrup in a blender or food processor and purée until smooth.
                                                                    To serve:
                                                                  • Turn cake over onto a serving plate and remove the bottom of the pan. Cut into 6 to 8 wedges and serve with peach-vanilla syrup.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 19-inch cake or ten 3-1/2-inch individual cakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores. Tip: For a spicier version of this dish, cook 1/4 teaspoon red-pepper flakes with the corn and garlic in step 3.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz skinless salmon fillet
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 medium lb zucchini
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 10 oz, 4 cup frozen corn kernels
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 1 16 oz, 2 cup prepared fresh tomato salsa
                                                                  • Yes No lime
                                                                  • Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
                                                                  • Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
                                                                  • Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  If you love the rich combination of coffee and chocolate, you'll find these brownies irresistible!

                                                                  Ingredients
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 14 1 oz semisweet chocolate
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1/4 cup strongly brewed french roast coffee
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 6 oz milk chocolate
                                                                  • Coat a 13" x 9" pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside.
                                                                  • Combine flour and next 3 ingredients in a small bowl. Place chopped semisweet chocolate in a large bowl; set aside.
                                                                  • Combine sugar and next 3 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar and butter melt and mixture comes to a rolling boil. Remove from heat, and pour over chopped chocolate in bowl; let stand 2 minutes (do not stir).
                                                                  • Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; beat at medium speed until well blended. Stir in vanilla, walnuts, and dark chocolate.
                                                                  • Spoon batter into prepared pan, spreading evenly. Bake at 325° for 45 to 48 minutes. Cool completely in pan on a wire rack. Cover brownies with overlapping foil; chill at least 2 hours.
                                                                  • Carefully invert brownies from pan, using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board; cut into squares or diamonds.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    ghirardelli
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Ghirardelli
                                                                  Ingredients
                                                                  • Yes No 2 12 oz medium red potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 1/3 cup pitted black olive
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Bring 1 inch of water to a boil in a large pan. Line with parchment a steamer basket that will fit in pan. Arrange potatoes on top; sprinkle with salt. Place salmon over potatoes; sprinkle with salt. Lower steamer into pan (don't let basket touch water). Steam for 6 minutes. Place green beans over salmon, cover and continue steaming until potatoes and beans are tender and fish is cooked through, 4 to 6 minutes longer.
                                                                  • Transfer potatoes, beans and salmon to a large bowl; flake salmon. Let cool slightly. Add olives to bowl, drizzle with oil and lemon juice, season with salt and pepper and serve.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Named for Linz, Austria, the town where it originated, this lattice-topped tart features an almond pastry and blackberry-jam filling.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup ground almonds
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup tub style light cream cheese
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup seedless blackberry jam
                                                                  • Yes No 1 tsp powdered sugar
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, almonds, cinnamon, salt, and baking powder in a bowl.
                                                                  • Combine granulated sugar and cream cheese in a food processor; pulse 4 times. Add vanilla and egg; pulse 3 times. Add flour mixture, and pulse 10 times or until combined. Gently press two-thirds of the dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill for 30 minutes. Gently press remaining one-third of the dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll into a 9-inch circle. Chill 30 minutes. Roll the larger portion of dough, still covered, into an 11-inch circle. Chill for 10 minutes or until the plastic wrap can be easily removed.
                                                                  • Preheat oven to 325°.
                                                                  • Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove top sheet of plastic; fold edges under. Spoon jam into prepared crust.
                                                                  • Working with the smaller portion of dough, remove 1 sheet of plastic wrap. Cut dough into 1/2-inch strips. Gently remove dough strips from bottom sheet of plastic; arrange in a lattice design over preserves. Seal dough strips to edge of crust. Place tart on a baking sheet.
                                                                  • Bake at 325° for 50 minutes or until the crust is browned and filling is bubbly. Cool on a wire rack. Sprinkle with powdered sugar.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 9servings