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                                                                  Make this salad with any whole grain, including wheat berries or barley. Vary the chopped vegetables too, if you like. But don't change one iota of the simply luscious vinaigrette made with orange juice and champagne vinegar; it makes this salad burst with flavor. Substitute raisins if you don't have currants.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup wheat berry
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp currant
                                                                  • Yes No 1 1/2 cup diced celery
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain.
                                                                  • Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.
                                                                  • Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper.
                                                                  • Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat.
                                                                  Yields: 6servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat

                                                                  Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup lard
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 3 oz instant vanilla pudding mix
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 1/4 cup cream
                                                                  • Yes No 1/3 cup coconut meat
                                                                  • Yes No 1/3 cup walnut
                                                                  • Yes No 2 large banana
                                                                  • Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
                                                                  • Preheat oven to 425 degrees.
                                                                  • Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
                                                                  • Prick all over bottom and sides with the tines of a fork. Transfer to oven and bake until golden brown, about 16 minutes. Transfer to a wire rack and let cool completely.
                                                                  • Make the filling: In a medium saucepan, whisk together pudding mix and milk. Place over medium heat and cook, stirring, until mixture thickens and comes to a boil. Remove from heat and transfer to a medium bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Transfer to refrigerator and let chill.
                                                                  • Fold 1/4 cup whipped cream, coconut, walnuts, and bananas into pudding. Pour filling into cooled pie crust, spreading evenly with a spatula. Transfer remaining 1 cup whipped cream to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Decoratively pipe whipped cream around edge of pie; sprinkle with coconut and walnuts. Keep pie refrigerated until ready to serve; pie is best served the day it is made.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 1 lb large sweet potato
                                                                  • Yes No 1/2 cup matzo meal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 1/4 tsp wasabi paste
                                                                  • Yes No 1 1/4 tsp rice vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup peppery sprouts
                                                                  • Yes No 2 oz wasabi
                                                                  • In a food processor or on a box grater, coarsely grate the sweet potato. In a large bowl, combine the matzo meal with the sugar, flour, salt, baking powder, cayenne and pepper. Stir in the egg, egg white and milk. Stir in the sweet potato.
                                                                  • In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the sweet potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining sweet potato mixture, adding more oil as needed.
                                                                  • In a small bowl, mix the crème fraîche with the wasabi paste, rice vinegar and salt. Arrange the latkes on a platter and top each one with the wasabi cream, a pinch of sprouts and a little tobiko. Serve warm.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 121 1/2-inch latkes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 oz angel food cake
                                                                  • Yes No 1 pint lime sorbet
                                                                  • Yes No 1 tbsp diced mint
                                                                  • Yes No 1 tbsp light rum
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Line the bottoms of four 3/4-cup ramekins with angel food cake; cut the cake as necessary to cover the bottoms evenly. Patch any empty spots.
                                                                  • Spoon the sorbet into a chilled bowl. Stir in the mint, rum and lime zest. Scoop the sorbet into the ramekins and smooth the surfaces. Freeze until firm, 1 1/2 hours.
                                                                  • In a large bowl, using a handheld electric mixer, beat the egg whites at medium speed until stiff peaks form. Gradually beat in the sugar, then increase the speed to high and beat until the whites are glossy. Run a knife around the rims of the ramekins and turn the sorbet cakes out onto a work surface. Using a spatula, transfer them to a baking sheet, cake side down, at least 4 inches apart. Spread a generous amount of the meringue all over the sorbet cakes. Freeze the cakes until firm, 1 hour.
                                                                  • Preheat the broiler and position a rack 6 inches from the heat. Broil the baked Alaskas for about 2 minutes, shifting the pan constantly for even browning. Carefully transfer to plates and serve.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Crispy bits of pan-fried tofu and scrambled egg are the proteins in this meat-free version of the popular Thai dish. Give yourself about 25 minutes to pull it all together. If you're serving strict vegetarians, substitute vegetarian soy sauce for the Thai fish sauce.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup chili sauce
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 tsp chopped serrano chili pepper
                                                                  • Yes No 1/2 lb wide rice noodles
                                                                  • Yes No 4 tsp vegetable oil
                                                                  • Yes No 1 1/2 inch, 12.3 oz extrafirm tofu, and cubes
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 3/4 cup scallion
                                                                  • Yes No 1/2 cup minced cilantro
                                                                  • Yes No 1/3 cup coarsely chopped dry roasted peanut
                                                                  • Yes No 6 lime
                                                                  • Combine first 6 ingredients; set aside.
                                                                  • Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
                                                                  • Combine egg whites and egg, stirring well with a whisk.
                                                                  • Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
                                                                  • Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  At first glance, this recipe may seem a bit involved, but each step is utterly simple, making this dish suitable for a weeknight dinner or weekend lunch alike. Remember that timing is everything when it comes to squid, and overcooking it is the enemy: It can mean the difference between a perfectly textured dish or one that bears more resemblance to rubber bands than seafood. What to buy: If you purchase whole, uncleaned calamari, 3 pounds yields about 1 pound of cleaned squid. Check out this CHOW

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1 by 3 inch large fennel bulb, stalks and discarded, bulb and pieces
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 14 1/2 oz plum tomato in can
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/4 cup caper
                                                                  • Yes No 2 cup polenta
                                                                  • Yes No 3/4 cup finely grated parmesan cheese
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup packed flat leaf parsley
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 medium, 1/4 cup lemon
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb calamari, bodies and tentacles
                                                                  • Yes No 1 medium lemon
                                                                    For the braised fennel:
                                                                  • Heat the oil in a large frying pan with a tightfitting lid over medium heat until shimmering. Add the fennel and onion, season with salt and pepper, and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and simmer until the alcohol smell cooks off, about 1 minute,
                                                                  • Add the tomatoes, water, and capers along with any brine and stir to combine. Cover, reduce the heat to medium low, and simmer until the fennel is fork tender and the flavors have melded, about 20 to 25 minutes. Uncover, and if the sauce is thin, increase the heat to medium high and cook until it reaches your desired consistency. Taste and season with additional salt and pepper as needed. Cover and keep warm.
                                                                    For the polenta:
                                                                  • Cook the polenta according to the package directions.
                                                                  • Stir in the Parmesan (if using), salt, and pepper. Taste and season with additional salt and pepper as needed. Cover and remove from heat.
                                                                    For the calamari:
                                                                  • Heat a dry grill pan over high heat until smoking, about 5 minutes.
                                                                  • Meanwhile, whisk the parsley, garlic, oil, lemon juice, salt, and pepper together in a large bowl. Add the calamari and stir to coat.
                                                                  • When the grill pan is hot, place the calamari bodies and tentacles 1 to 2 inches apart in the pan, working in batches as needed. Cook, turning once, until the bodies are just opaque and grill marks have appeared, about 1 1/2 minutes per side (do not overcook). Remove to a large plate and repeat with any remaining calamari.
                                                                    To serve:
                                                                  • Spoon the polenta into a large rimmed serving plate or bowl. Top with the braised fennel and calamari and serve with lemon wedges on the side.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Leslie Jonath showed us the right way to make latkes; here’s the recipe she uses, adapted from Marlene Sorosky’s version in Fast & Festive Meals for the Jewish Holidays. This dish was featured as part of our Hanukkah Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 vitamin c
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 1/2 lb russet potato
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp matzo meal
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No vegetable oil
                                                                  • Yes No applesauce
                                                                  • Place vitamin C tablet in a small bowl with hot water and stir to dissolve. Shred potatoes first using the shredding blade and then the metal blade of a food processor (or use a hand shredder). Add to vitamin C mixture.
                                                                  • Shred onion in the food processor just as you shredded the potatos; add to potatoes. Add matzo meal, eggs, salt, and baking powder and stir until incorporated.
                                                                  • Pour 1/4 to 1/2 inch of oil into a large frying pan and heat over medium-high heat. Once oil is to temperature (you can check by sticking a wooden utensil into the oil and seeing if bubbles form), spoon 2 tablespoons of the potato mixture into the hot oil. Do not crowd the pan. Flatten latkes slightly with the back of the spoon.
                                                                  • Fry pancakes until golden on both sides, turning once. When you reach the end of the batter, pat the mixture with a paper towel to remove excess liquid.
                                                                  • After frying, remove the pancakes to paper towels to drain. Season with additional salt and serve with applesauce and/or sour cream, if desired.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 24pancakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Sausage Rolls
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 1 lb raw pork breakfast sausage
                                                                  • Yes No 1/2 cup finely minced onion
                                                                  • Yes No 2 tsp minced thyme
                                                                  • Yes No 1 tsp minced sage
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 17.3 oz frozen puff pastry
                                                                  • Yes No 2 tbsp smooth dijon mustard
                                                                  • Using a sharp knife, cut off ends of sausage casings. Squeeze out meat and discard casings. In a bowl, mix sausage, onion, thyme, sage and crushed red pepper. Set mixture aside.
                                                                  • Preheat oven to 400°F. Working on a lightly floured work surface, unroll 1 sheet of puff pastry so a long side is near you. Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet of puff pastry.
                                                                  • Brush each rectangle with 2 tsp. mustard. Cut 6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry. Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one end, roll dough around mixture, pressing seam to seal. Place each roll seam-side down on a rimmed baking sheet. Repeat with remaining strips and sausage.
                                                                  • Bake rolls until pastry is puffed and golden, 20 minutes. Let cool for 5 minutes before serving.
                                                                  Yields: 24rolls
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Category Finalist, Starters and Drinks. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." --Abigail McMahon, Sherman Oaks, CA

                                                                  Ingredients
                                                                  • Yes No 6 2 lb small red potato
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup finely grated white cheddar cheese
                                                                  • Yes No 2 1 oz tbsp diced smoked salmon
                                                                  • Preheat oven to 400°.
                                                                  • Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.
                                                                  • Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 12servings (serving size: 1 stuffed potato half)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 stick unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 6 oz raspberry
                                                                  • Yes No 7 1/2 oz white chocolate
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
                                                                  • Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
                                                                  • Scoop batter using a flat (not mounded) 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.
                                                                  • Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
                                                                  • Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
                                                                  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 45 minutes.
                                                                  • Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 2 cup thinly sliced shiitake mushroom cap
                                                                  • Yes No 1 cup grated carrot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 8 oz extra firm tofu
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No 1 cup sliced scallion green tops
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1/3 cup dry roasted peanut
                                                                  • Yes No 8 oz uncooked wide rice noodles
                                                                  • Yes No 5 lime
                                                                  • To prepare sauce, combine first 5 ingredients, stirring with a whisk.
                                                                  • To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 5servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a variation on the classic champagne cocktail. Any sparkling wine will work, but we prefer demi-sec, which is sweeter than brut.

                                                                  Ingredients
                                                                  • Yes No 12 medium strawberry
                                                                  • Yes No 6 tsp grenadine syrup
                                                                  • Yes No 6 oz strawberry liqueur
                                                                  • Yes No 1 sparkling wine
                                                                  • Hull 6 of the strawberries, cut into small dice, and divide evenly among the glasses. Cut a 1/2-inch slit into the tip of each of the remaining strawberries. Set aside.
                                                                  • Place 1 teaspoon grenadine syrup and 1 ounce strawberry liqueur in each glass. Divide the sparkling wine evenly among the glasses, place the reserved strawberries on the rims of the glasses, and serve.
                                                                  Yields: 6drinks
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  "Chili means Halloween to me," Grant Achatz says. When he was growing up, his mother would always serve it to him and his cousins before they went trick or treating as a way to counteract the sugar buzz to come. The smoky, spicy version here is a slightly modified version of his mother's chili, made with ancho, pasilla and chipotle powders, plus a homemade blend of seasonings and fresh herbs.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 lb ground chuck (beef)
                                                                  • Yes No 2 large onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 3 tbsp pure ancho chile powder
                                                                  • Yes No 3 tbsp pure pasilla chile powder
                                                                  • Yes No 3 tbsp cumin, ground
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tsp chopped oregano
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 3 cup low-sodium beef broth
                                                                  • Yes No one 15 oz pinto beans
                                                                  • Yes No one 14 oz diced tomato in can
                                                                  • Yes No 5 chipotle chiles in adobo
                                                                  • Yes No 1 cup tomato sauce
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 lime
                                                                  • Yes No salt
                                                                  • In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot.
                                                                  • Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, chile powders, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.
                                                                  • Stir in the beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and the vinegar. Simmer the chili over low heat for 1 1/2 hours, stirring occasionally. Add the lime juice, season with salt and serve.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Here's a cool, light salad that's great for hot, humid days. If you anticipate having leftovers, toss together only what will be eaten at dinner to keep all the components at their peak.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 1/2 cup sliced asparagus
                                                                  • Yes No 1 cup yellow bell pepper strips
                                                                  • Yes No 1/4 cup apple kiwi dressing
                                                                  • Yes No 1 tsp diced tarragon
                                                                  • Combine first 6 ingredients in a large saucepan; bring to a boil. Cook 5 minutes. Add chicken. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan with a slotted spoon. Place chicken on a cutting surface; cover loosely with foil. Let stand 10 minutes; cut chicken into bite-sized pieces.
                                                                  • Return poaching liquid to a boil. Add asparagus; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain well. Discard bay leaf and onion. Combine chicken, asparagus, bell pepper, Apple-Kiwi Dressing, and tarragon; toss well to combine.
                                                                  Yields: 2servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 slender lb sweet potato
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup cranberry
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Preheat the oven to 350°. Butter a large, oval, shallow baking dish. Arrange the sweet potatoes in concentric circles in the baking dish, overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender. Increase the oven temperature to 425°.
                                                                  • In a small bowl, mix the melted butter with the bourbon. Spoon the mixture over the sweet potatoes. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
                                                                  • Meanwhile, in a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and boil over moderately high heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, reserving the liquid separately.
                                                                  • Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are nicely glazed and most of the liquid has been absorbed. During the last 5 minutes of baking, scatter the cranberries on top. Serve hot or warm.
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 7 1 lb, 16 cup large mango
                                                                  • Yes No 3 cup fresh pineapple cubes
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No one 14 oz, 5 cup sweetened coconut
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 thick cup coconut cream, from the top of a of full fat coconut milk
                                                                  • Yes No 9 large egg white
                                                                  • Yes No 1/2 cup roasted almonds, finely ground
                                                                  • In a large bowl, toss the mangoes and pineapple with 1/2 cup of the sugar and let stand for 30 minutes.
                                                                  • Meanwhile, preheat the oven to 325°. Spread the coconut on a baking sheet and toast for about 8 minutes, stirring occasionally, until golden and fragrant. Let cool.
                                                                  • In each of 2 large skillets, heat 1 tablespoon of the canola oil until shimmering. Divide the mangoes and pineapple between the skillets and cook over high heat, stirring and shaking the skillets, until the fruit is slightly softened, about 5 minutes. Add 2 tablespoons of the thick coconut cream to each skillet and stir until melted. Transfer all of the fruit to a 3 1/2- to 4-quart shallow baking dish.
                                                                  • In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until soft peaks form. With the machine on, gradually beat in the remaining 3/4 cup of sugar until the whites are firm and glossy, about 3 minutes. Using a large rubber spatula, fold in the toasted coconut and ground almonds.
                                                                  • Spoon 1/4-cup mounds of the macaroon mixture over the mangoes and pineapple, leaving little gaps here and there. Bake the fruit cobbler for about 45 minutes, until the fruit is bubbling and the macaroon topping is browned and firm. Transfer the cobbler to a rack and let cool completely before serving, about 3 hours.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp rice wine
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 lb flank steak, against the grain
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 scallions, white and light green parts
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Whisk soy sauce, rice wine, sesame oil and garlic in a large bowl. Add flank steak and toss to coat. Let stand 10 minutes.
                                                                  • In large nonstick skillet or wok over high heat, warm oil until hot. Add flank steak and cook, stirring often, until it loses its pink color, 2 to 3 minutes. Stir in scallions and sesame seeds, stir-fry for 1 minute longer and serve.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp sesame seed
                                                                  • Yes No 1 1/2 tbsp caraway seed
                                                                  • Yes No 1 1/2 tbsp anise
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 5 cup bread flour
                                                                  • Yes No 2 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No cornmeal
                                                                  • Yes No 2 large egg yolk
                                                                  • In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool. In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.
                                                                  • In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low speed until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.
                                                                  • Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outwards, form each rope into a coil; tuck the ends under the coils.
                                                                  • Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk.
                                                                  • Preheat the oven to 400°. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 2round loaves
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle

                                                                  Having all of the necessary ingredients prepared before beginning a risotto is best because the dish needs constant attention once it is started.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup green bean
                                                                  • Yes No 2 qt water
                                                                  • Yes No 3 14 1/2 oz vegetable broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 4 cup red bell pepper
                                                                  • Yes No 3/4 tsp thyme leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 1/2 cup arborio rice
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse with cold water until cool; drain.
                                                                  • Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes. Add bell pepper, thyme, and garlic; sauté 5 minutes. Add rice; cook 2 minutes, stirring constantly. Reduce heat to medium. Add wine and saffron; cook 2 minutes or until wine is nearly absorbed, stirring constantly. Add 1 cup of broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Stir in beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese, juice, salt, and black pepper. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Tomato soup is a classic in almost all cuisines. Germans are accustomed to serving it with unsweetened whipped cream on top, which slowly melts into the soup, making swirls of creamy, tomato-y taste without too many calories. You can also serve it plain, as shown, with basil or perhaps some shaved Parmesan. Makes 2 generous servings.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp dried in a cloth
                                                                  • Yes No 1 lb roma tomato
                                                                  • Yes No 2 tbsp vodka
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 4 tbsp whipping cream
                                                                  • Heat the oil in a skillet and sauté the onions until translucent. Add the garlic and continue to sauté for a few minutes, being careful not to burn.
                                                                  • Add the quartered tomatoes, toss in the vodka and the herbs, cover pan and cook for 10 to 15 minutes, stirring occasionally.
                                                                  • When tomatoes are soft, remove herbs and place contents in a blender.
                                                                  • CAREFULLY: Place one or two hot pads on the lid of the blender and hold the lid in place while you blend the HOT tomatoes for 30 seconds, or so.
                                                                  • Pour the sauce through a sieve, using the back of a spoon to coax all the liquids back into the pan. This step is optional, but results in a smooth tomato soup.
                                                                  • Add one cup of broth, salt and pepper to taste. Heat gently for 5 minutes. Ladle into bowls and garnish with a dollop of unsweetened whipped cream and chopped basil.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop

                                                                  The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 slice eggplant
                                                                  • Yes No 2 slice red onion
                                                                  • Yes No 1 large zucchini
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp white balsamic vinegar
                                                                  • Yes No 4 2 1/2 oz ciabatta bread portions
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 oz slice provolone cheese
                                                                  • Yes No 8 slice tomato
                                                                  • Yes No 8 basil
                                                                  • Preheat grill to medium-high.
                                                                  • Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.
                                                                  • Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.
                                                                  • Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.
                                                                  • Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover

                                                                  Come summer, when string beans are at their tasty freshest, my mother-in-law makes this beefy stew about once a week, and everybody volunteers to snap away the tips of the beans. Her proportions are never hard-and-fast, so feel free to adjust them to suit your taste. This will serve 4-6, and there may or may not be leftovers.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb beef stew meat
                                                                  • Yes No 2 1/4 lb string bean
                                                                  • Yes No two beef round
                                                                  • Yes No an onion
                                                                  • Yes No 1 250 milliliter cup tomato sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 60 milliliter cup olive oil
                                                                  • Yes No a dry red wine
                                                                  • Heat the olive oil in a pot and add the chopped onions; cook until they have become translucent, taking care lest they burn, and then add the meat; continue cooking, stirring, until the meat is browned on all sides. Add the wine if you're including it, and continue cooking until it has evaporated. Add the carrot and the tomato, season to taste, and simmer over a low flame, covered, for about an hour. Add the string beans and continue cooking for another half hour or until all is fork- tender. Check seasoning, and serve. Accompaniments? A tossed salad is quite nice. The wine? Since we eat it in summer, a lighter red along the lines of a Chianti Classico d'Annata or a Rosso di Montalcino. It will also work well with more substantial wines, for example Nobile di Montepulciano or a Valpolicella Classico Superiore.
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup sliced baking potato
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 3/4 tsp chopped thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup duxelles
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 6 ingredients in a medium saucepan over medium heat; bring to a boil. Reduce heat, and simmer 10 minutes, stirring frequently. Drain potatoes through a sieve over a bowl; reserve potatoes and liquid.
                                                                  • Arrange half of potatoes in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread Duxelles evenly over potatoes; sprinkle with 1/4 cup cheese. Top with remaining potatoes. Pour the reserved cooking liquid over potatoes; sprinkle with remaining 1/4 cup cheese. Bake at 375° for 50 minutes or until cheese begins to brown. Let stand 5 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour

                                                                  Prep: 10 min., Stand: 5 min., Cook: 4 min., Chill: 24 hr. Panna cotta is a delicate eggless custard.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz unflavored gelatin
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/2 cup white chocolate morsels
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No dark chocolate sauce
                                                                  • Yes No garnishes, fresh mint sprigs, chocolate
                                                                  • Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.)
                                                                  • Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk.
                                                                  • Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
                                                                  Cuisine:YesNoiowa
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  The citrusy dressing on this Caribbean-inspired hearts of palm salad is marvelously dense with fresh cilantro, shallots, lemon juice and honey. The oranges here release juice as they sit, so be sure to serve the salad right after you make it.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup cilantro
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 navel orange
                                                                  • Yes No two 14 oz hearts of palm
                                                                  • Yes No 3 watercress
                                                                  • Yes No 4 cup grape tomato
                                                                  • In a blender, combine the cilantro leaves, shallot, lemon juice, red wine vinegar and honey and pulse until the cilantro is finely chopped. With the machine on, add the olive oil in a steady stream and blend until smooth. Season the vinaigrette with salt and pepper.
                                                                  • Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a very large bowl, cut in between the membranes, releasing the sections into the bowl. Add the hearts of palm, watercress and tomatoes and toss gently. Add the vinaigrette and toss to coat. Serve right away.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 12
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 1/4 oz grand marnier
                                                                  • Fill two-thirds of a pint glass with ice. Add the remaining ingredients and stir briskly for 30 seconds to chill. Strain into a chilled martini glass.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  As a person of Irish heritage, I always feel a little treacherous admitting this, but honestly I don’t really like to drink Guinness. Still, once a year I do consume a bit of Guinness to celebrate St. Patrick's Day—not in a pint glass, but in Nigella Lawson’s dark, moist Chocolate Guinness Cake.

                                                                  Ingredients
                                                                  • Yes No 9 inch yield, one 9 inch cake
                                                                  • Yes No butter
                                                                  • Yes No 1 cup guinness stout
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 3/8 cup cocoa powder, unsweetened
                                                                  • Yes No 2 cup caster sugar
                                                                  • Yes No 3/8 cup sour cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking soda
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
                                                                  • Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
                                                                  Cuisine:YesNoirish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  A Hot Toddy is a general cool-weather glass of cheer with limitless combinations of spirits. A blazing fire at dusk during a snowstorm was once the customary setting for sipping a Hot Toddy. While not as picturesque, a football game on a chilly afternoon is no less an appropriate backdrop for this soothing drink. This recipe was featured as part of our Hot Boozy Drinks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 2 whole whole allspice berry
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 oz dark rum
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No nutmeg
                                                                  • Combine the cloves, allspice, cinnamon stick, and sugar in a punch cup or mug, and add boiling water to fill. Let stand for 5 minutes; then add the rum and butter, and dust with nutmeg.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 cup instant polenta
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chives
                                                                  • In a saucepan, bring the water to a boil. Gradually whisk in the polenta; return to a boil. Cook over moderately low heat, stirring, until smooth, about 3 minutes. Remove from the heat. Whisk in the butter, season with salt and pepper, stir in the chives and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup strong coffee
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1/2 1 inch lb white pullman bread, bread cubes
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 4 oz cup sliced almond
                                                                  • Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool.
                                                                  • Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm.
                                                                  • In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum. Stir this mixture into the melted chocolate and fold in the bread cubes; let stand for 5 minutes.
                                                                  • Meanwhile, in a large bowl, using a handheld electric mixer, whip the cream until soft peaks form.
                                                                  • Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top with half of the whipped cream and half of the almonds. Repeat with the remaining bread and chocolate, whipped cream and almonds. Serve at once.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve

                                                                  Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup panko bread crumb
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 4 4 oz, 1/2 inch thick boneless center cut loin pork chops
                                                                  • Yes No 1 tsp peanut oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp ground fresh ginger
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp wasabi paste
                                                                  • Yes No 1/3 cup thinly sliced scallion
                                                                  • Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
                                                                  • Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
                                                                  • Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings (serving size: 1 pork chop and about 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  Prep: 10 min., Bake: 15 min.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz round focaccia bread
                                                                  • Yes No 3 oz prosciutto
                                                                  • Yes No 4 oz muenster cheese
                                                                  • Yes No 1 6 oz fresh baby spinach
                                                                  • Yes No 1/4 cup roasted red bell peppers
                                                                  • Yes No 2 tbsp light balsamic vinaigrette
                                                                  • Cut bread in half horizontally, using a serrated knife. Top bottom bread half with prosciutto and next 3 ingredients. Drizzle with balsamic vinaigrette; cover with top bread half. Wrap in aluminum foil; place on a baking sheet.
                                                                  • Bake at 350° for 15 minutes or until warm. Cut focaccia into six wedges. Serve immediately.
                                                                  • *6 ounces of ham may be substituted for prosciutto for approximately the same amount of calories.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No 1/4 lb pork breakfast sausage
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1/2 cup diced collard greens
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No two 1 lb pork tenderloin
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 3/4 cup apple cider
                                                                  • Yes No 1/2 cup dry riesling
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • PREPARE THE PORK In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.
                                                                  • Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.
                                                                  • Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.
                                                                  • MEANWHILE, MAKE THE SAUCE In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.
                                                                  • Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is from "Martha Stewart's Cooking School."

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 chicken cutlets, about 1/4 inch thick
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp dry white wine
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 packed tbsp salt capers, in water 20 minutes, and again
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Dredge chicken: Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.
                                                                  • Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
                                                                  • Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
                                                                  • Serve: Immediately pour the sauce over the chicken, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 leg of lamb
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No large a of fresh mint
                                                                  • Yes No 1 of garlic
                                                                  • Yes No olive oil
                                                                  • Yes No chicken stock
                                                                  • Yes No new potatoes, thickly
                                                                  • Yes No baby fennel, and lengthways
                                                                  • Yes No baby carrots, tops
                                                                  • Yes No baby leeks
                                                                  • Yes No courgettes, lengthways
                                                                  • Yes No yellow beans
                                                                  • Yes No asparagus, to 6cm lengths
                                                                  • Preheat the oven to 220°C/425°F/gas 7.Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth. Slowly add the olive oil to your mixture then brush all over the lamb. Roast in the oven for 1½ hours,, brushing with the seasoned oil regularly until the lamb is cooked. While the meat is resting, remove the fat from the roasting tin. Add the stock to the tin and make a light, tasty broth by boiling and dissolving all the goodness at the bottom.Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes.Carve your lamb then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Theresa Liu knows a barbecue party has been a success when she sees lots of bare rib bones on each guest's plate. Ask the butcher to cut the rack in half lengthwise for appetizer-size portions. The ribs can be rubbed with the spice mixture up to one day ahead; wrap airtight and chill. Liu uses equal parts chipotle and pasilla chili powders, both available in the spice section of well-stocked supermarkets or Latino markets.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chili powder
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 3/4 tsp hot dry mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1 2 1/4 to 2 1/2 lb rack pork back ribs
                                                                  • Yes No 2 lime
                                                                  • In a bowl, mix chili powder, garlic powder, cumin, oregano, thyme, mustard, salt, pepper, and cloves. Rinse ribs and pat dry. Rub ribs all over with spice mixture. Wrap airtight and chill 8 hours or overnight.
                                                                  • If using charcoal briquets, mound and ignite 50 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on firegrate between coals. If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and lower side burners to medium heat. Lay ribs along center of the grill (not directly over heat). Cover the barbecue (if using charcoal, open vents) and cook, turning once midway through cooking time, until meat is browned, about 15 minutes. Wrap ribs in foil and return to grill. Cook until meat is tender when pierced, about 30 minutes longer.
                                                                  • Transfer ribs to a platter and cut apart between bones. Garnish with lime wedges to squeeze over portions to taste.
                                                                  Yields: 8appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 star anise
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 3 8 oz quince
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No one 12 oz frozen cranberry
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • In a large saucepan, heat the oil. Add the onion, ginger, garlic, allspice and star anise and cook over moderate heat, stirring, until the onion is softened, about 5 minutes. Add the sugar, vinegar and 1 cup of water and bring to a simmer. Add the quince, apple, cranberries and raisins and cook over low heat, stirring occasionally, until thick and jammy, about 25 minutes. Discard the star anise. Serve the chutney warm or chilled.
                                                                  Yields: 6cups
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 2 cup low-fat yogurt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp curry powder
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 lb chicken tenders
                                                                  • Yes No vegetable oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 tbsp mango chutney
                                                                  • In a large bowl, combine yogurt with minced garlic, curry powder, lime juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; add chicken tenders. Refrigerate for 30 minutes or up to 4 hours. Oil the grates of a grill; heat to medium-high. Coat tenders with cooking spray before placing on grill. Cook until done (about 2-3 minutes per side); season again with salt and pepper. Remove and cool slightly; cut into bite-size pieces. Serve with mango chutney.
                                                                  Yields: 2bites)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This potatoes and cheese recipe is from the region Aragon, in northeast Spain. It is easy, and uses ingredients that are probably in your pantry – potatoes, eggs, milk, cheese and bacon. Moist, not runny, this dish has solid consistency – a bit like a layered Spanish potato omelet with bacon.

                                                                  Ingredients
                                                                  • Yes No 4 to large medium potato
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No oil
                                                                  • Yes No 2 egg
                                                                  • Yes No 8 oz milk
                                                                  • Yes No salt
                                                                  • Yes No sheep cheese
                                                                  • Yes No 1 sprig thyme
                                                                  • * If sheep cheese is unavailable, use another sharp cheese, such as aged Monterey Jack.
                                                                  • This Aragonese Potatoes au Gratin Recipe makes 4 servings.
                                                                  • Heat the oven to 360F (180C) degrees.
                                                                  • Peel and cut the potatoes in thin slices (1/8-inch thick). Peel and thinly slice the onion.
                                                                  • Cut the bacon lengthwise in strips and lightly fry them in a pan. Remove and allow to drain on a paper towel.
                                                                  • Oil bottom and sides of a 9-inch by 12-inch glass baking dish. Place a layer of potatoes on the bottom. Lay julienned onions and a couple strips of bacon on top to create another layer. Repeat this process until all potatoes, onions and bacon have been used.
                                                                  • Beat the eggs and milk together, and pour over the potato mixture.
                                                                  • Cover the baking dish with aluminum foil and place in hot oven for 40 minutes. Remove from oven and sprinkle the grated cheese over the top. Return to oven uncovered for another 5-10 minutes.
                                                                  • When cheese has melted, remove from oven and decorate with thyme if desired. Cut into squares and serve.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Martha Stewart Living editor Sarah Carey shares her recipe for peach stuffing.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb, 9 cup rustic italian bread, crust on
                                                                  • Yes No 4 oz unsalted butter
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 4 tsp minced garlic
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 small bunch flat leaf parsley
                                                                  • Yes No 2 tbsp coarsely chopped sage
                                                                  • Yes No 2 tsp diced thyme
                                                                  • Yes No 1 29 oz clingstone peach halves in heavy syrup, syrup, 1/2 the peaches pieces
                                                                  • Yes No 1/2 cup frozen orange juice concentrate
                                                                  • Yes No 1/2 cup low-sodium chicken stock
                                                                  • Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.)
                                                                  • Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine.
                                                                  • Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches.
                                                                  • To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon the remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes. Uncover, and bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees as directed above.
                                                                  Yields: 12cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The Bramble is a gin-based cocktail that seems to have slipped off many bartenders’ radar, but it’s a must-drink when blackberries are in season. What to buy: Make sure you use good-quality dry gin and crème de mûre—the lesser-quality versions will make it too harsh and cloying. Crème de mûre is a blackberry-flavored liqueur and can be found in specialty liquor stores or online. If you can’t find crème de mûre, you can substitute crème de cassis (black currant), but don’t tell any cocktail purists. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 6 large blackberry
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz crème de mûre
                                                                  • Yes No 1 1/2 oz dry gin
                                                                  • Combine the lemon juice and blackberries in a rocks glass and muddle until the berries are broken up.
                                                                  • Add some crushed ice and the crème de mûre and gin, stir to combine, and serve.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb thin green beans
                                                                  • Yes No 2 large red bliss potato
                                                                  • Yes No 1 cup orzo
                                                                  • Yes No one 9 oz canned italian tuna in olive oil
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • In a large bowl, whisk the olive oil with the lemon juice, garlic and oregano. Season the dressing with salt and pepper.
                                                                  • In a large pot of boiling salted water, cook the green beans until tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander. Add the potatoes to the pot and cook until tender, about 10 minutes. Using a slotted spoon, transfer the potatoes to the colander. Add the orzo to the boiling water and cook until al dente; drain well.
                                                                  • Add the green beans, potatoes and orzo to the dressing and toss gently to coat. Fold in the tuna, cherry tomatoes and fresh herbs and season with salt and pepper. Serve warm or at room temperature.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 large mint
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No ice cube
                                                                  • Yes No 1 tbsp pomegranate juice
                                                                  • Put the mint and sugar in a tall glass and mash them together to muddle. Stir in the pineapple juice. Add enough ice to fill the glass. Add the pomegranate juice and do not stir. Serve.
                                                                  Yields: 1drink
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  The chivito is the national sandwich of Uruguay. It's importance in Uruguay is on a par with the cheesesteak in Philadelphia. The chivito (whose name translates to "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco (grilled, thin sliced beef), which is topped with slices of ham, bacon, lettuce and tomato, melted mozzarella cheese, and a fried egg. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchep and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.

                                                                  Ingredients
                                                                  • Yes No 4 extra large very large sandwich buns
                                                                  • Yes No 4 thin slice steak
                                                                  • Yes No 8 piece bacon
                                                                  • Yes No 4 slice deli ham
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 4 slice mozzarella cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No lettuce
                                                                  • Yes No mayonnaise
                                                                  • Yes No tomato ketchup
                                                                  • Yes No salt and pepper
                                                                  • Place a large skillet over medium heat and cook the bacon slices until crispy. Set aside on paper towels to cool. If using the filet steaks, drain the excess bacon fat out of the skillet. Slice each filet in halve crosswise, to make 2 thin steaks (4 total). Sprinkle with coarse salt, and use a mallet to pound the steaks even thinner. Heat the skillet over medium high heat until hot, and place steaks on the skillet. Cook for about 2 minutes per side, or until desired doneness. Remove to paper towels to cool. Wipe the skillet clean. Melt the butter in over medium heat, and fry eggs sunnyside up until desired doneness. Preheat the broiler. Assemble sandwiches: Spread inside of buns with ketchup and mayonnaise. Place lettuce slices over bottom half of buns. Top with a slice of beef, 2 bacon slices, a slice of ham, a slice of tomato, and a slice of mozzarella. Place sandwiches (uncovered) under the broiler briefly (keeping a close eye on them) to melt the cheese. Remove from oven and add the fried egg over the cheese, then top with the other half of the bun. Serve immediately.
                                                                  • Makes 4 large sandwiches.
                                                                  Cuisine:YesNophiladelphia
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We've concocted a simple, healthful recipe to start your season of outdoor cooking. Choose your favorite fresh herb to enhance the flavor of grilled chicken. Remove the herb sprig before serving, or leave it as a garnish. Prep: 10 min., Grill: 14 min.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast (bone-in, skin-on)
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No fresh herb sprigs
                                                                  • Yes No spinach
                                                                  • Preheat grill to 350° to 400° (medium-high). Rub chicken breasts evenly with 2 olive oil; sprinkle with salt and pepper. Cut a small slit at 1 end of each chicken breast; tuck end of 1 fresh herb sprig into each slit, laying sprigs over top of chicken. Grill chicken breasts, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 7 minutes on each side or until done. If desired, remove and discard herb sprigs. Serve over fresh spinach.
                                                                  • Our top herb picks included fresh dill, basil, sage, rosemary, flat-leaf parsley, thyme, tarragon, and oregano.
                                                                  • Herbs will char a little because the sprigs will be next to the grate, but the result is a pretty and rustic look.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 1/2 petite cup frozen peas
                                                                  • Yes No 2 1/8 tsp tsp curry powder and ground red pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup sliced cooked chicken
                                                                  • Yes No 1 cup basil
                                                                  • Coat a large nonstick skillet with nonstick spray. Sauté onion over medium-high heat 3 minutes or until golden.
                                                                  • Add bell pepper, cover and cook 4 minutes, stirring occasionally, until onion and pepper are almost tender.
                                                                  • Stir in coconut milk, peas, curry paste and salt; bring to a boil. Add chicken; simmer uncovered 1 minute or until sauce is slightly thickened and vegetables are tender. Remove from heat; stir in basil.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 lb okra
                                                                  • Yes No sea salt
                                                                  • In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs.
                                                                  • Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil. In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt. Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter.
                                                                  • Add the remaining 2 tablespoons of oil to the corn kernels, season with salt and toss to coat. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Add the corn to the okra and toss. Serve hot or at room temperature.
                                                                  Yields: 8
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for cheese soup can be made with your favorite cheese, but semi-hard to semi-soft cheeses work best. Sharp Cheddar is a good option as are Croatian zdenko, Polish oscypek and aged Gouda, but other cheeses will work. Mozzarella, however, is not a good choice because of its stringy quality when melted. With a crisp green salad and crusty bread, this is a great main-meal offering (use vegetable stock to make it truly meatless). Here is a larger photo of cheese soup Makes about 6 servings of Cheese Soup

                                                                  Ingredients
                                                                  • Yes No 1 tbsp diced onion
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/8 tsp baking soda
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 12 oz sharp yellow cheese of choice
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup celery
                                                                  • Yes No salt
                                                                  • Yes No 2 drop angostura bitters
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • In a large saucepan, saute onion in butter until translucent. Do not brown. In a small bowl, mix together flour, cornstarch, paprika and baking soda, and add to onion mixture. Stir frequently and cook a few minutes. Do not brown. Add hot milk and hot stock to pan, stirring until smooth. Cook, stirring frequently, until thickened and piping hot. Remove from heat. Add cheese to hot soup, stirring until melted. Make sure soup is off the heat, otherwise the cheese may break down. Add hot carrots, hot celery, salt to taste, and bitters, mixing well. Sprinkle with parsley when serving. NOTE: For a heartier soup, use smoked cheese and add cooked diced potatoes and crispy bacon bits.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 lb mild green peppers
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb plum tomato
                                                                  • Yes No 3 small lb eggplant
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No one 16 oz phyllo dough
                                                                  • In a large, deep skillet, heat the olive oil. Add the onion and peppers, season with salt and pepper and cook over moderate heat, stirring frequently, until softened, about 10 minutes. Add the tomatoes and cook until softened and their liquid has evaporated, about 10 minutes. Stir in the eggplant and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, 15 minutes. Transfer the vegetables to a bowl and let cool slightly.
                                                                  • Preheat the oven to 400° and lightly oil a 9-by-13-inch glass baking dish. In a medium bowl, whisk the eggs with the milk and 1/2 cup of canola oil. Lay a sheet of phyllo on a work surface and brush with the egg mixture; repeat until you have a stack of 4 sheets. Transfer the stack to the baking dish and spread one-third of the eggplant mixture on top. Repeat the layering twice more with the brushed phyllo sheets and eggplant filling, then end with a stack of brushed phyllo.
                                                                  • Trim the overhanging phyllo slightly and tuck it under itself. Brush any remaining egg mixture on top of the börek and bake for about 45 minutes, until deeply golden on top and sizzling. Let the börek rest for 20 minutes before cutting into squares and serving.
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  New York chef Gerry Hayden, a friend of Michael Mina, was staying with the family one Christmas and contributed this side dish to the holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.

                                                                  Ingredients
                                                                  • Yes No 4 medium lb organic sweet potato
                                                                  • Yes No 1 cup organic heavy whipping cream
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool slightly, then peel and transfer them to a food processor. Puree until fairly smooth.
                                                                  • In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean. With the processor on, carefully pour the vanilla cream into the sweet potatoes and process until smooth. Season the sweet potato puree with salt and pepper, transfer to a bowl and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 10
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  It's soup weather. We are about to start yet another pot, but only because we just finished off this yummy soup. It came straight out of odd ingredients in the fridge and an instinctive craving for cabbage, rice, and something spicy and a little sour. We threw in almost every warming, refreshing ingredient we crave in the winter: peppers, garlic, ginger, lime juice, and rice. Amazingly, it all worked!

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 lump small ginger
                                                                  • Yes No 1 1/2 cup crimini mushroom (baby portobello)
                                                                  • Yes No 1 lime, zest and juice
                                                                  • Yes No 8 cup chicken broth
                                                                  • Yes No 1/2 cup jasmine rice
                                                                  • Yes No soy sauce
                                                                  • Yes No 1/2 head green cabbage
                                                                  • Yes No chili garlic sauce
                                                                  Cuisine:YesNoasian
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp smoked sweet paprika
                                                                  • Yes No 1 tbsp ground fennel seed
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 1 inch lb baby carrot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tbsp marcona almonds
                                                                  • Yes No 5 oz baby arugula
                                                                  • In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.
                                                                  • Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.
                                                                  • Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
                                                                  • Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Lemon yogurt cake is very popular and you can find dozens of recipes online, especially Ina Garten's famous version that has a lemon infused syrup poured over the top. My go-to lemon yogurt cake is a slightly different recipe, but the idea of a syrup sure sounded good. What would happen if I used a little ginger and thyme instead of the lemon?

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 2 tbsp lemon zest
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 inch ginger
                                                                  • Yes No 3 sprig thyme
                                                                  • Yes No
                                                                  • Yes No a serving you keep it in the refrigerator, where it will come in handy
                                                                  • Pre-heat oven to 350°F Grease and flour a large (9 x 5 x 3") loaf pan.*
                                                                  • Lightly whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
                                                                  • In another large bowl, using an electric beaters if possible, beat butter until fluffy, then beat in sugar. Add eggs, one at a time, then add lemon juice and zest. Beat in yogurt. Mixture may curdle, but don't worry--it will come together when the dry ingredients are added.
                                                                  • Add dry ingredients and mix gently just until blended.
                                                                  • Spoon into pan and place in oven. Bake for 40-50 minutes or until done. The cake will be golden brown on the outside and spring back when you lightly press the middle with your fingers.
                                                                  • Meanwhile, while the cake is baking, make the ginger-thyme syrup.
                                                                  • * You can also use two smaller (8 x 4 x 2.5) loaf pans or a bundt pan. I used the large loaf pan and had a small amount of batter left over to make a small 6" mini-cake. The smaller pans will take less time to bake--closer to 30 minutes.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top

                                                                  Notes: You can make this salsa-salad up to 2 hours ahead; cover and chill.

                                                                  Ingredients
                                                                  • Yes No 12 oz tomatillo
                                                                  • Yes No 12 oz tomato
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 1/2 tbsp chopped jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • Remove and discard husks from tomatillos; rinse tomatillos. Rinse and core tomatoes. Chop tomatillos and tomatoes and put in a bowl. Add onion, cilantro, lime juice, garlic, chilies, and salt to taste.
                                                                  • Nutritional analysis per 1/4 cup.
                                                                  Yields: 5cups; 10 to 12 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice

                                                                  Grilled chicken breast dipped in buffalo sauce with blue cheese dressing, lettuce and Vlasic® Ovals Hamburger Dill Chips

                                                                  Ingredients
                                                                  • Yes No 5 slice chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 hoagie roll
                                                                  • Yes No 1/4 cup red hot sauce
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 leaf greens
                                                                  • Yes No vlasic ovals hamburger dill chips
                                                                  • Yes No 2 tbsp blue cheese dressing
                                                                  • Preheat grill or grill pan.
                                                                  • Salt and pepper both sides of chicken breast and grill until cooked through, 8 to 12 minutes. Add hoagie roll, cut sides down to grill and heat until toasted, 1 to 2 minutes.
                                                                  • While chicken is cooking, combine red hot sauce and butter in a pan and heat until butter melts and sauce is combined. Set aside and keep warm.
                                                                  • Dip cooked chicken breast strips into red hot sauce and let excess drip off.
                                                                  • Take hoagie roll and layer lettuce, chicken and Vlasic® Ovals Hamburger Dill Chips. Top with blue cheese dressing and top of hoagie roll.
                                                                  Yields: 1
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip

                                                                  This stir-fry is good with cooked rice, or try it over a bed of shredded Napa cabbage.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp finely grated ginger
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 2 red bell peppers, seeds
                                                                  • Yes No 8 scallion
                                                                  • Press out ginger juice (see below); whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
                                                                  • Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
                                                                  • Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
                                                                  • Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No one 6 inch, 5 oz pepperoni
                                                                  • Yes No one 2 oz chorizo
                                                                  • Yes No 15 chowder clams
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1/2 cup minced celery
                                                                  • Yes No 1/2 cup minced green bell pepper
                                                                  • Yes No 6 cup dry bread
                                                                  • Preheat the oven to 350°. Put the pepperoni and chorizo in a food processor and pulse until crumbly. Transfer to a bowl..
                                                                  • In a large pot, bring 2 inches of water to a boil. Add the clams, cover and steam over high heat until they open, about 5 minutes. Transfer the clams to a bowl. Pour the broth into a glass measuring cup, stopping when you reach the grit at the bottom. Remove the clams from their shells. Separate the shells and reserve. Discard the round muscles on both sides of each clam; quarter the clams. In a food processor, coarsely chop the clams.
                                                                  • In a large nonstick skillet, cook the Italian sausage over moderate heat, breaking up the clumps; stir until no pink remains, about 5 minutes. Scrape the sausage into a large bowl.
                                                                  • Melt the butter in the skillet. Add the onion, celery and bell pepper and cook over moderately high heat, stirr