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                                                                  Ingredients
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 2 5.3 oz shortbread cookies
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Preheat oven to 350°. Spread almonds in 13-by-9-inch metal baking pan and bake for 10 minutes, until fragrant and golden. Transfer nuts to a board and let cool.
                                                                  • Place almonds in the bowl of a food processor and pulse in 10 one-second pulses to coarsely grind. Break shortbread cookies into small pieces, add to almonds, then pulse again until mixture is finely ground and beginning to clump. Transfer crumbs to same baking pan, spreading evenly, then press crumbs firmly into bottom of pan. Bake at 350° until golden and set, about 10 minutes.
                                                                  • In a bowl, whisk together sugar and flour. Whisk in lemon juice, then eggs and vanilla extract. Pour lemon mixture over warm crust, reduce oven temperature to 300° and bake until set, about 30 minutes. Transfer pan to a rack and let cool completely. Cut into 20 bars and dust with confectioners' sugar before serving.
                                                                  Yields: 20bars
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small rosemary
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 5 raspberry
                                                                  • Yes No crushed ice
                                                                  • In a cocktail shaker, lightly muddle the rosemary. Add the vodka, gin, lemon juice, Simple Syrup, egg white and the 5 raspberries; shake well. Add ice and shake again. Strain into a chilled martini glass and garnish with the skewered berries.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Most French-style macaroons are made with almonds, but these chocolate ganache sandwich cookies shine with peanuts.

                                                                  Ingredients
                                                                  • Yes No 2 1/3 cup powdered sugar
                                                                  • Yes No 1 1/3 cup unsalted roasted peanuts
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 4 large egg white
                                                                  • Yes No chocolate ganache
                                                                  • In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground.
                                                                  • In a 3- to 4-quart pan over medium heat, bring 2 to 3 inches of water to a boil; adjust heat to maintain a very low simmer. In a large bowl or the bowl of a standing mixer, whisk sugar into egg whites. Set bowl over simmering water in pan (bottom of bowl should not touch water) and stir constantly until sugar is dissolved and mixture feels warm to the touch. Remove bowl from water and, with an electric mixer on high speed (fitted with the whisk attachment if using standing mixer), whip egg white mixture until thick, stiff peaks form. Gently fold in powdered sugar mixture.
                                                                  • Spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and, with the tip almost touching the parchment, pipe into flat 2-inch circles about 1/8 inch thick, 1 inch apart, on two cooking parchment-lined 12- by 15-inch baking sheets (see notes).
                                                                  • Bake cookies in a 300° oven until tops are shiny and dry and edges are cracked, about 15 minutes; if baking two pans at one time, switch pan positions halfway through baking. Let cookies cool completely on sheets (about 1 1/4 hours), then remove by gently lifting them up and peeling the parchment away from the bottoms.
                                                                  • Spread the flat side of each of half the cookies with about 1 teaspoon chocolate ganache. Top each with a second cookie, flat side toward filling.
                                                                  • Chocolate ganache. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.
                                                                  • Note: Nutritional analysis is per sandwich cookie.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 18sandwich cookies
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt

                                                                  You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 12 oz large baking potato
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup tub style light cream cheese
                                                                  • Yes No 1 3/4 7 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No scallion
                                                                  • Preheat oven to 400°.
                                                                  • Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.
                                                                  Yields: 6servings (serving size: 1 potato half)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 cup plain low fat greek yogurt
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 cup seedless grape
                                                                  • Yes No 2 small cup pineapple cubes, from 1 pineapple
                                                                  • Yes No 2 cup melon balls
                                                                  • Yes No 2 1/2 cup strawberry
                                                                  • In a bowl, mix yogurt and honey. Refrigerate until well chilled.
                                                                  • Thread grapes, pineapple cubes, melon balls and strawberries, alternating fruits, on 24 6-inch wooden skewers.
                                                                  • Serve kebabs with sauce in bowls for dipping.
                                                                  Yields: 24small skewers (serving size: 1 skewer)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  This is perfect summer food when you?ve got a few mates round ? just pile it all on a board in the middle of the table and dig in! It?s good fun food and your mates will be blown away by the combination of lemony hummus, spicy harissa and crunchy nuts. This really is summer eating at its best ? just don?t forget to serve up a few ice-cold beers on the side!

                                                                  Ingredients
                                                                  • Yes No 12 lamb chops, french
                                                                  • Yes No small a of fresh thyme
                                                                  • Yes No 1 tbsp 1 tablespoon fennel seeds
                                                                  • Yes No 1 tsp 1 teaspoon cumin seeds
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 2 x tubs hummus
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp 2 tablespoons harissa paste
                                                                  • Yes No a of mixed nuts and seeds, toasted
                                                                  • Yes No 3 handfuls of mixed salad leaves
                                                                  • Yes No extra virgin olive oil
                                                                  • This is perfect summer food when you’ve got a few mates round – just pile it all on a board in the middle of the table and dig in! It’s good fun food and your mates will be blown away by the combination of lemony hummus, spicy harissa and crunchy nuts. This really is summer eating at its best – just don’t forget to serve up a few ice-cold beers on the side! Start by getting your barbecue going – it’ll need about 45 minutes cranking away until the heat has mellowed enough to cook your lamb chops. On a big chopping board roughly chop the thyme leaves. Bash the fennel and cumin seeds in a pestle and mortar with a good pinch of salt and pepper then sprinkle them over your chopped thyme on the board. Rub the lamb on the seasoned board so the spices stick to it. Once the chops are well coated, drizzle each with a little olive oil, then pop onto the barbecue, turning every couple of minutes for about 8 to 10 minutes in total. Meanwhile, put your hummus into a bowl with a little squeeze of lemon juice and 1 tablespoon of harrissa. Mix well. Bash the toasted nuts and seeds in a pestle and mortar. Put your salad leaves in a bowl and dress with a good squeeze of lemon juice and a drizzle of extra virgin olive oil. Toss together. By this time your lamb chops should have had 8 to 10 minutes and be perfectly cooked. Press the meat with your finger - if it gives it’s medium rare, if it doesn’t it’s well done. Get yourself a big board and spoon your lemony hummus on to one side, top with the remaining harrissa and drizzle with extra virgin olive oil. Pile your salad and bashed nuts in separate plies on the board too, then stack your chops on the board, get your friends round the table and dig in. Perfect.Watch this video online.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix

                                                                  Try this fresh and flavorful Avocado Salsa as a side dish, a tasty topping to your tacos, or simply scoop it up with some tortilla chips for a delicious snack. This recipe goes with Black Bean Tacos

                                                                  Ingredients
                                                                  • Yes No 1 cup diced tomato
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped avocado
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Combine all ingredients in a bowl; lightly mash with a fork.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2cups (serving size: about 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash

                                                                  This recipe goes with Warm Kabocha Squash Salad

                                                                  Ingredients
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup hulled raw pumpkin seeds
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp honey
                                                                  • In an 8- to 10-inch frying pan over medium heat, melt butter. Stir in hulled raw pumpkin seeds (pepitas), cumin, ground cinnamon, paprika, cayenne, and salt. Stir constantly until pumpkin seeds are lightly browned, about 2 minutes. Stir in honey and continue to stir for 1 minute. Remove from heat and spread in a single layer on a plate. Let cool until no longer sticky, 12 to 15 minutes. Use immediately, or store airtight up to 3 days.
                                                                  Yields: ½cup.
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sweet carrot balances the bitter notes from radicchio and Belgian endive. If you want to slightly reduce the bitterness of radicchio, soak the torn leaves for 10 minutes; drain well.

                                                                  Ingredients
                                                                  • Yes No 2 cup radicchio
                                                                  • Yes No 1 1/2 cup sliced belgian endive
                                                                  • Yes No 1 cup grated carrot
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine first 3 ingredients in a medium bowl. Add oil and remaining ingredients; toss well. Serve immediately.
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No big pinch saffron
                                                                  • Yes No 1 1/2 qt water
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb cauliflower
                                                                  • Yes No 1 medium sweet potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 garlic cloves, very
                                                                  • Yes No one 15 oz pinto beans
                                                                  • Yes No one 14 oz diced tomato in can
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 cup instant polenta
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat the oven to 450°. In a small bowl, cover the saffron with 1 tablespoon of the hot water and set aside.
                                                                  • On a rimmed baking sheet, toss the onion wedges with 1 tablespoon of the olive oil. In a large roasting pan, toss the cauliflower and sweet potato with 2 tablespoons of the olive oil. Season all of the vegetables with salt and pepper and roast for 10 minutes, adding the garlic to the onions in the last 3 minutes. Remove the onions and garlic from the oven.
                                                                  • Add the beans, tomatoes and their juices, wine, cumin, crushed red pepper and saffron water to the cauliflower and sweet potatoes; roast for 10 minutes longer.
                                                                  • Meanwhile, in a medium saucepan, bring the remaining 1 1/2 quarts of water to a boil. Whisk in the polenta; cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons of olive oil and 1/4 cup of Parmesan; season with salt and pepper.
                                                                  • Spoon the polenta into 4 bowls. Stir the onions and garlic into the other vegetables, season with salt and pepper and ladle over the polenta. Serve, passing the remaining Parmesan at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.

                                                                  Ingredients
                                                                  • Yes No 4 large baking potato
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 3 1/2 tbsp butter
                                                                  • Yes No 3 tbsp prepared horseradish
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 4.5 oz hot smoked salmon
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • Bake potatoes at 450° for 50 minutes or until done; cool slightly.
                                                                  • Reduce oven temperature to 400°.
                                                                  • Cut each potato in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onions, and next 7 ingredients (through salmon) in a large bowl, stirring until blended. Spoon potato mixture into shells. Sprinkle cheese evenly over potatoes. Bake at 400° for 15 minutes or until thoroughly heated.
                                                                  Yields: 4servings (serving size: 1 potato)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  Falafel
                                                                   2 h

                                                                  Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians. In Egypt, McDonald's has their version of a falafel sandwich. Can you guess the name? McFalafel, of course. No time to make your own falafel? Check out our favorite falafel mixes.

                                                                  Ingredients
                                                                  • Yes No 1 cup chickpea
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp parsley
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No oil
                                                                  • Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot. Serving Suggestion Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger. Serves 4. [blockquote shade=grur] In Response to jellopool: I am sorry to hear that this recipe did not live up to your expectations. There are many factors that go into good falafel - quality of the beans, whether you mash by hand or food processor, etc. This recipes does call for 2 tablespoons of flour, however, if you find your falafel is falling apart, by all means use more, but add a little at time. Egg is also an acceptable binding agent, but only use 1 egg. I am a native Middle Easterner and use this recipe all the time. Saad Fayed, Your Guide to Middle Eastern Food
                                                                  Cuisine:YesNoleventine
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bind
                                                                    Equipment:
                                                                  • Yes No
                                                                    am
                                                                    Brands:
                                                                  • Yes No
                                                                    Arrowhead Mills

                                                                  When you're looking for a hearty, satisfying soup that's packed with flavorful ingredients, this is the soup for you. It's loaded with chicken, corn, and rice, and it gets a burst of great flavor from salsa, cilantro and lime.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 1/2 cup swanson chicken broth
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 cup uncooked regular long grain white rice
                                                                  • Yes No 1 11 oz whole grain dijon mustard
                                                                  • Yes No 1 cup pace chunky salsa
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No crisp tortilla strips
                                                                  • Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.
                                                                  • Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
                                                                  • Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
                                                                  • Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.
                                                                  • Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                  • Yes No
                                                                    pace
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    campbell
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  • Yes No
                                                                    Pace
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Campbell
                                                                  Ingredients
                                                                  • Yes No 2 slice english cucumber
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No 1 oz fresh white grapefruit juice
                                                                  • Yes No dash celery
                                                                  • In a cocktail shaker, muddle the 2 cucumber slices. Add ice and all of the remaining ingredients except the garnish and shake well. Strain into an ice-filled double rocks glass and garnish with the thin cucumber slices.
                                                                  Yields: 1drink
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 oz pancetta
                                                                  • Yes No 1 shallot
                                                                  • Yes No one 2 inch rosemary
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chives
                                                                  • Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.
                                                                  • Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
                                                                  • Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.
                                                                  Yields: 6
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 30 min., Cook: 10 min. per batch. Combining butter and oil for frying yields great flavor and browning. We love the large size and consistent heat of an electric skillet, but a nonstick skillet will work. (Use two skillets to cook more at one time.)

                                                                  Ingredients
                                                                  • Yes No 3 lb yukon gold potato
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup unsalted matzo meal
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 6 tbsp peanut oil
                                                                  • Yes No kosher salt
                                                                  • Yes No small garnishes, yukon gold potatoes, green onions
                                                                  • Grate potatoes and onion through large holes of a box grater; toss with lemon juice. Spread mixture onto 2 clean, dry kitchen towels. Roll up each towel, starting with 1 long side. Wring towels to squeeze out excess liquid. Place potato mixture in a large bowl.
                                                                  • Stir in eggs, matzo meal, salt, and pepper. (Mixture will by dry but will hold its shape when pressed together.)
                                                                  • Melt 2 Tbsp. butter with 2 Tbsp. oil in a deep electric skillet heated to 375° or in a large nonstick skillet over medium to medium-high heat. Drop 6 to 8 loosely packed 1/4 cupfuls potato mixture into hot butter mixture; press lightly to flatten into 3-inch rounds. Cook 3 to 5 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with additional salt. Repeat procedure with remaining butter, oil, and potato mixture. Serve latkes immediately, or keep warm on a wire rack on a baking sheet in a 250° oven up to 30 minutes. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Manischewitz Unsalted Matzo Meal.
                                                                  • Golden Potato-Parsnip Latkes: Prepare recipe as directed, reducing potatoes to 2 lb. and grating 1 lb. peeled parsnips with potatoes and onion. Garnish with parsnip slices and fresh parsley sprigs, if desired.
                                                                  • Golden Carrot-Zucchini Latkes: Prepare recipe as directed, reducing potatoes to 1 lb. and grating 1 lb. peeled carrots and 1 lb. zucchini with potatoes and onion. Garnish with shaved carrots and zucchini, if desired. Note: To make the garnish, use a vegetable peeler to shave thin, lengthwise strips of carrot and zucchini. To make garnish ahead, wrap strips in damp paper towels, place in zip-top plastic bags, and chill up to 24 hours.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    manischewitz
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Manischewitz

                                                                  This fresh first-course cucumber soup features the addition of avocado, which lends the soup a creamy touch as well as gorgeous color.

                                                                  Ingredients
                                                                  • Yes No 11 8 lb large cucumber
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No black pepper
                                                                  • Yes No dill weed
                                                                  • Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.
                                                                  • Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.
                                                                  • Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.
                                                                  • Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.
                                                                  • Wine note: Green, vegetal flavors, like those found in this soup, call for sauvignon blanc's distinctive, herbaceous character. The wine's grassy, citrus qualities bring out the soup's fresh, crisp flavors. A good value from California is Dry Creek Vineyard Fumé Blanc ($13.50). -Jeffery Lindenmuth
                                                                  Cuisine:YesNonew york
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop

                                                                  When this combination was suggested by CHOW

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/2 cup diced pepperoni, sautéed
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese, pepperoni, Parmesan, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick

                                                                  Serve this dip with pita chips or carrot sticks. Making the recipe a day ahead allows the flavors to meld.

                                                                  Ingredients
                                                                  • Yes No 2 large vidalia onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 1/3 cup low-fat sour cream
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Preheat oven to 425°.
                                                                  • Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425° for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
                                                                  • Combine onion, garlic, 1/2 teaspoon salt, sour cream, and remaining ingredients in a large bowl. Cover and chill 1 hour.
                                                                  Yields: 8servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The spicy-sweet sauce also goes well with grilled pork and chicken.

                                                                  Ingredients
                                                                  • Yes No guava bbq sauce
                                                                  • Yes No 1 lb boneless fish fillets
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 orange bell pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Prepare Guava BBQ Sauce.
                                                                  • Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb ground pork sausage
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 8 oz cup shredded cheddar cheese
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No crêpe
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No tomato
                                                                  • Cook sausage and onion in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain well. Return sausage to skillet; add 1 cup Cheddar cheese, cream cheese, and marjoram, stirring until cheeses melt.
                                                                  • Spoon 3 tablespoons filling down center of each Crêpe.
                                                                  • Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
                                                                  • Bake, covered, at 350° for 15 minutes. Stir together sour cream and butter; spoon over crêpes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley. Serve with sliced tomato.
                                                                  • Note: Crêpes may be assembled and frozen. To reheat, let stand for 30 minutes at room temperature. Bake, covered, at 350º for 40 minutes. Proceed as directed.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No waxed paper
                                                                  • Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream and pecans, stirring just until dry ingredients are moistened.
                                                                  • Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
                                                                  • Bake at 450° for 13 to 15 minutes or until golden.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1 1/2 cup cake flour
                                                                  • Yes No 1/2 cup finely ground graham cracker crumbs, from half a sleeve
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Preheat the oven to 325°. Spray an 8-by-4-inch glass loaf pan with vegetable oil spray. In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar. In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt. In a small bowl, whisk together the whole milk, cream, eggs and vanilla. Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches.
                                                                  • Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely.
                                                                  Yields: 18-by-4-inch loaf
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Barley, a whole grain, makes this salad satisfying; chicken is a great source of lean protein. If you like, try quick-cooking barley, which will be ready in 15 minutes.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup barley
                                                                  • Yes No 2 scallions, crosswise and white ends
                                                                  • Yes No 2 1/2 cup frozen corn kernel
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No cooked chicken breast from buttermilk chicken
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 5 oz baby spinach
                                                                  • In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
                                                                  • Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
                                                                  • In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Jessamyn Waldman makes her excellent focaccia rolls from a dough she learned while baking at New York City's Restaurant Daniel. When she sells the rolls at farmers' markets, she varies the toppings by season; she uses potato and rosemary in the winter and tomatoes and feta in the summer.

                                                                  Ingredients
                                                                  • Yes No 1 dry active yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 4 1/4 cup bread flour
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 small lb red potatoes, very
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • In the bowl of a standing electric mixer fitted with the dough hook, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, 1/3 cup of olive oil, sugar, 2 teaspoons of salt and the remaining water; mix at medium speed until a soft, supple dough forms, 10 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot for 1 hour.
                                                                  • Position racks in the upper and lower thirds of the oven and preheat the oven to 400°. Line 3 large rimmed baking sheets with parchment paper. On one of the sheets, toss the potatoes with the rosemary and 1/2 cup of olive oil and season with salt. Spread the potatoes in a single layer and bake until tender, 15 minutes. Let cool.
                                                                  • Turn the dough out onto an oiled surface and press to deflate. Cut the dough into 12 pieces and roll into balls; transfer to the remaining 2 baking sheets and brush with the oil used to roast the potatoes. Let stand in a draft-free spot until nearly doubled in bulk, 1 hour. Fan 3 potato slices on the top of each roll and brush with more oil.
                                                                  • Set a sheet pan in the bottom of the oven and fill with water to create steam. Bake the focaccia rolls for 30 minutes, until golden brown; shift the pans halfway through baking. Transfer the pans to racks and let the rolls cool completely.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb boneless pork loin
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 4 sprig rosemary
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 1/4 cup flat leaf parsley
                                                                  • Yes No 3 tbsp thyme
                                                                  • Yes No 1 thin asparagus
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No salt
                                                                  • Yes No black pepper finely ground
                                                                  • Preheat the oven to 375°F.
                                                                  • Sprinkle the pork loin with salt and black pepper.
                                                                  • Heat 1 tablespoon of oil in a grill pan over medium-high heat.
                                                                  • Grill the pork until it is golden brown all over about 8 minutes.
                                                                  • Add the rosemary sprigs to the grill pan.
                                                                  • Transfer the pan to the oven and roast the pork until an instant-read meat thermometer registers 150°F when inserted into the thickest part of the pork about 20 minutes.
                                                                  • Brush the pork with the Dijon mustard.
                                                                  • Chop the parsley and thyme on a cutting board then mound the herbs to create an even bed that is the same length as the pork.
                                                                  • Remove the pork from the grill pan (reserve the pan). Roll the pork in the herbs to coat the pork generously. Let the pork rest for about 10 minutes.
                                                                  • Heat 1 teaspoon of oil in the reserved grill pan over medium-high heat. Add the asparagus and cook until the asparagus is bright green and crisp tender turning them as needed about 5 minutes. Remove the pan from the heat.
                                                                  • Meanwhile whisk the remaining 2 teaspoons of olive oil the balsamic vinegar and garlic in a medium mixing bowl to blend.
                                                                  • Pour the vinaigrette over the asparagus in the pan and toss to coat. Season the asparagus with salt and pepper.
                                                                  • Visit http://curtisstone.com
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 3 tbsp coarsely chopped rosemary
                                                                  • Yes No 2 tbsp coarsely chopped sage
                                                                  • Yes No 2 tbsp finely grated orange zest
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 chili pepper, dried
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 7 lb turkey breast
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz pancetta
                                                                  • Yes No 1 cup black seedless grapes
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No farro, orange, and pine nut dressing
                                                                  • Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
                                                                  • Preheat oven to 375. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
                                                                  • Transfer pan juices to a bowl, and reserve for Rich Roasted Potatoes. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
                                                                  • Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    twine

                                                                  Pasta is the perfect weeknight meal. Your family will love the comforting flavors, and you'll love that it's surprisingly low in calories.

                                                                  Ingredients
                                                                  • Yes No 8 oz uncooked cavatappi pasta
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup crumbled parmigiano-reggiano cheese
                                                                  • Preheat oven to 400°.
                                                                  • Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
                                                                  • Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
                                                                  • Increase oven temperature to 475°.
                                                                  • Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
                                                                  • Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.
                                                                  Yields: 4servings (serving size: about 2 cups)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Use frozen, thawed green peas if fresh are unavailable. Linguine can substitute for bucatini, which is a thick, spaghetti-like pasta with a hollow center.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup chopped pancetta
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1 1/4 cup green pea
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1/2 lb uncooked bucatini pasta
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic; cook for 1 minute, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil; cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat.
                                                                  • Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and black pepper to pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  While at my daughter's church choir Christmas party, I was talking to the other mothers about homemade gifts. One mother said she always gives her neighbors Dark Chocolate Chess Pies. Of course, my initial thought was "I want to be her neighbor." My next one naturally was to get her recipe. Many thanks again to Josie for sharing her recipe for this exquisitely delicious pie. All About Chess Pies Chess Pie Recipes How to Make a Chess Pie with Photo Instructions

                                                                  Ingredients
                                                                  • Yes No 2 9 inch inch unbaked pie crusts in glass baking dishes
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 6 oz dark chocolate
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 6 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 12 oz evaporated milk
                                                                  • Yes No cream
                                                                  • Preheat oven to 400 degrees F. Bake pie crusts blind by either using pie weights in pie crusts or prick holes in bottom and sides to prevent bubbling. Bake for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees F. In large saucepan on low melt butter and chocolate, stirring occasionally. In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir. Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes. Evenly divide filling between the 2 pie pans. Bake for 30 minutes. Makes 2 Pies. (One to share and one to eat?) Serve with whipped cream. Try These Other Dark Chocolate Recipes Dark Chocolate Chip Bundt Cake Dark Chocolate Molten Lava Cakes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  An orange-tinged cheesecake topped with vodka-marmalade glaze turns the childhood Creamsicle treat into a sophisticated dessert. What to buy: Making homemade pecan shortbread cookies would be the icing on this cheesecake, but we used Keebler Pecan Shortbread Sandies with much success.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup pecan shortbread cookie crumbs, from
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 lb ricotta cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 tsp packed orange zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 1/3 cup vodka
                                                                    For the crust:
                                                                  • Heat the oven to 350ºF and arrange a rack in the middle. Coat a 9-inch springform pan with butter.
                                                                  • Place cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Place crumb mixture in the pan and, using a measuring cup, press evenly into the bottom. Bake for 10 to 15 minutes or until golden brown around the edges. Cool completely on a wire rack.
                                                                    For the filling:
                                                                  • Place ricotta in the bowl of a food processor and blend until smooth. Add sugar and flour and pulse until well incorporated, about 10 (1-second) pulses, then scrape down the sides of the bowl. With the motor running, add eggs and egg yolks one at a time until well incorporated. Add vanilla, orange zest, and salt and blend until just incorporated. Pour mixture into the prepared pan and smooth the top.
                                                                  • Bake until the center of the cheesecake is set and the edges are golden brown, about 1 hour. Remove to a wire rack and let cool.
                                                                    For the topping:
                                                                  • Place marmalade and vodka in a small saucepan over medium heat and bring to a boil. Reduce heat to low, simmer, and reduce by half, about 10 to 15 minutes. Cool slightly (about 5 minutes) and pour over the cooled cake. Let set before cutting, at least 15 minutes.
                                                                  Yields: 1(9-inch) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  "When the first of the tomatoes come in, I have to have a BLT," chef Bart Hosmer says. "It is the quintessential tomato dish." Prep Time: 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 thick inch sourdough bread
                                                                  • Yes No 2 tbsp basil aioli
                                                                  • Yes No 3 thick cut piece applewood smoked bacon
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/3 cup loosely packed arugula
                                                                  • Yes No 2 oz fresh mozzarella cheese
                                                                  • Yes No salt and pepper
                                                                  • Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread. Eat with gusto.
                                                                  • Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes--such as Charles Melton Rosé 2004 (Barossa Valley, Australia; $12) and Merry Edwards Sauvignon Blanc 2005 (Russian River Valley, CA; $27).
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1sandwich
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  Ingredients
                                                                  • Yes No 2 2 1/2 lb rotisserie chicken
                                                                  • Yes No 1 12 oz, 1 1/2 cup barbecue sauce
                                                                  • Yes No 1/2 cup pineapple preserves
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 24 slice white sandwich bread
                                                                  • Yes No 1 head greens
                                                                  • Remove skin from chicken. Cut meat from bones and coarsely chop it. In a large saucepan over medium-high heat, combine barbecue sauce, pineapple preserves and chili powder. Add chicken and cook, stirring, until just simmering and heated through, about 5 minutes.
                                                                  • Warm bread in toaster until just lightly toasted. Remove chicken from heat. Place 8 slices of bread on a work surface; top each with a lettuce leaf. Spoon some chicken on top. Top with bread and remaining lettuce and chicken. Top with final slice of bread. Secure sandwiches with toothpicks and slice in half. Serve immediately.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp tequila
                                                                  • Yes No 1/2 lb monterey jack cheese
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No corn tortilla
                                                                  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
                                                                  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Salmon Sesame Salad
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb wild sockeye salmon fillets
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 large orange
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No 12 wonton wrappers
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 3 1/2 inch, 1 medium qts, napa cabbage
                                                                  • Yes No 1/2 lb snow peas
                                                                  • Yes No 8 scallion
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No lemongrass chile dressing
                                                                  • Yes No 2 large avocados
                                                                  • Cook salmon in a large pot of simmering salted water, covered, until just opaque, about 5 minutes. Lift out and let cool.
                                                                  • Cut ends off oranges. Following the curve of the fruit, cut off peel, then cut segments free from membranes by slicing on either side of each membrane.
                                                                  • Pour enough oil into a large pot to come 1/2 in. up sides. Heat over medium-high heat until a deep-fry thermometer registers 360°. Whisk egg with 1 tbsp. water. Brush won tons with egg wash on both sides, then sprinkle generously with sesame seeds. Fry in small batches until golden and puffy. Drain on paper towels and sprinkle with salt to taste.
                                                                  • Toss cabbage, snow peas, oranges (no juice), green onions, and cilantro in a large bowl with two-thirds of dressing. Divide among plates. Remove skin from salmon and scrape off gray layer underneath. Break into 2-in. chunks and arrange, along with avocado slices, on greens. Drizzle both with remaining dressing. Scatter cilantro leaves on top and serve with won ton chips.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6as a main course
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Although best served immediately, this dish can be covered and chilled for a couple of hours. Try it with roast chicken. Pomegranate juice stains, so be careful when extracting the seeds. Here's our favorite way to seed a pomegranate: Carefully cut the fruit in half, submerge in a large bowl of water, and slowly turn the shell inside out to dislodge the seeds.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup orange
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Bring the water to a boil in a medium saucepan over medium-high heat. Add rice and 3/4 teaspoon salt; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with a fork. Cool completely.
                                                                  • Combine 1/4 teaspoon salt, vinegar, and next 4 ingredients (vinegar through pepper), stirring with a whisk. Combine rice, vinegar mixture, orange sections, and remaining ingredients; toss gently to combine.
                                                                  Yields: 6servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Trussing the turkey ensures even cooking; lining the cavity with cheesecloth before adding the stuffing means easy removal later (simply transfer the stuffing to a baking pan, and return it to the oven to finish cooking while the turkey rests). To check for doneness, insert a meat thermometer in several different places; don't disregard the resting time, which allows the juices to redistribute.

                                                                  Ingredients
                                                                  • Yes No 1 18 to 20 lb fresh turkey, brined
                                                                  • Yes No turkey brine
                                                                  • Yes No porcini, chestnut, and sausage stuffing
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No coarse salt
                                                                  • Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast side up, on a rack set in a roasting pan. Let stand at room temperature for up to 1 hour.
                                                                  • Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
                                                                  • Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
                                                                  • Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, and then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand for 30 minutes before carving.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine

                                                                  This is a fantastic dessert that I love to make for friends as they can?t get enough of it. The combination of toffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries.

                                                                  Ingredients
                                                                  • Yes No 1 vanilla bean
                                                                  • Yes No 5 tbsp 5 tablespoons butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 scant cups flour
                                                                  • Yes No a lemon
                                                                  • Yes No 2 egg yolks
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 cans of condensed milk
                                                                  • Yes No 2 jars of merchant gourmet dulce de leche toffee
                                                                  • Yes No medium 4 sized cooking apples
                                                                  • Yes No 2 tbsp 2 tablespoons powdered sugar
                                                                  • This is a fantastic dessert that I love to make for friends as they can’t get enough of it. The combination of toffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries.Put your unopened cans of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer constantly for about 3 hours with a lid on top. It’s very important to remember to keep checking the pan, as you don’t want it to boil dry – otherwise the canswill explode. It will give you the most amazing toffee. Put the cans to one side and allow to cool.First of all you need to make your pastry. Score down the length of the vanilla bean, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar). Cream together the butter, powdered sugar and salt and then rub in the flour, vanillaseeds, lemon zest and egg yolks – you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape – don’t work the pastry too much otherwise it will become too elastic and chewy, not flaky and shortas you want it to be. Wrap the dough in plastic wrap and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up and line an 11 inch tart mold with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mold in the freezer for an hour.Preheat the oven to 350ºF. Peel and quarter the apples and remove the cores, then slice finely and toss in the powdered sugar. Remove the pastry base from the freezer and smear the caramel from both cans of condensed milk over it. Place the apples on top and pour any remaining juices over.Cook at the bottom of the preheated oven for about 40 minutes, to give you a crispy base and bubbling toffee over the apples. Serve with vanilla ice cream. Beautiful!
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 16 oz gnocchi
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No parmesan cheese
                                                                  • Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.
                                                                  • Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Mexican Eggs
                                                                   25 m

                                                                  Like a bacon version of huevos rancheros: Try it for an easy weeknight meal or a hearty breakfast.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No 2 tbsp canned chopped green chiles
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 avocado
                                                                  • Yes No corn tortilla
                                                                  • Brown bacon in a 12-in. frying pan. Drain on a paper towel, leaving 1 tbsp. bacon fat in pan. Cook beans and chiles in the pan over medium heat, stirring often, until simmering.
                                                                  • Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness. Serves: 12

                                                                  Ingredients
                                                                  • Yes No 3 lb boneless chuck roast
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 3 cup beef broth
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 4 carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 3 large russet potato
                                                                  • Yes No parsley
                                                                  • On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid). When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon set aside. Add the onions and sauté for about 5 minutes, until softened. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often. Add the garlic and cook for 1 minute. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef. Bring back to a gentle simmer, cover and cook on very low for about 1 hour. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired. This is best made the day before if possible, for even better flavor.
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 20 min.; Bake: 1 hr., 35 min. The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1/2 cup shredded coconut meat
                                                                  • Yes No powdered sugar glaze
                                                                  • Yes No rosemary
                                                                  • Yes No cranberry
                                                                  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
                                                                  • Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
                                                                  • Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  As they cook, the lentils and linguine slurp up much of the vegetable-flavored broth, leaving a thick and hearty soup. Of course, if the soup is too thick for your taste, just stir in a little extra water.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 cup lentil
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/4 lb linguine
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a large pot, heat the oil over moderate heat. Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
                                                                  • Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15 to 20 minutes longer.
                                                                  • Stir the black pepper and the parsley into the soup. Top each serving with some of the grated Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 4 tsp mustard powder
                                                                  • Yes No 4 tsp water
                                                                  • Yes No 1/2 tsp mirin
                                                                  • Yes No 1 1/2 tsp low-sodium soy sauce
                                                                  • Yes No 3/4 tsp sugar, granulated
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1 1/4 lb medium bok choy
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No one 5 oz baby arugula
                                                                  • Preheat the oven to 425°. In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy and 1/2 teaspoon of the sugar.
                                                                  • In an ovenproof skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and cook over high heat until golden, 2 minutes. Flip the chicken and brush with the mustard; transfer to the oven and roast for 8 minutes, or until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes; slice. Wipe out the skillet.
                                                                  • Meanwhile, steam the bok choy for 5 minutes. Drain; pat dry. In the same skillet, heat 1 tablespoon of the oil. Add the bok choy cut side down and cook over high heat, turning once, until browned, 3 minutes. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy.
                                                                  • In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper. Add the arugula and toss; arrange over the chicken and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve

                                                                  This fiery soup originated in the central and southern regions of Thailand. The key to the recipe is the flavorful broth, made by combining canned chicken broth, shrimp shells, chiles, and seasonings. After the mixture cooks for 30 minutes, it's strained and the seasonings are discarded. Look for dried japones chiles in your supermarket or through produce companies such as Melissa's (800-588-0151 or www.melissas.com).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 6 arbol chiles
                                                                  • Yes No 3 15.75 oz fat free, less sodium chicken broth
                                                                  • Yes No 7 slice ginger
                                                                  • Yes No 2 1/2 tsp grated lime rind
                                                                  • Yes No 4 serrano chili pepper
                                                                  • Yes No 4 cilantro stems
                                                                  • Yes No 2 stalk lemongrass
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 3 tbsp thai fish sauce
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Peel the shrimp, reserving 6 shells; set shrimp aside. Heat the oil in a large Dutch oven over medium-high heat. Add the japones chiles and shrimp shells; sauté for 3 minutes or until the chiles are blackened. Add broth, and bring to a boil. Add galangal and next 5 ingredients (galangal through shallots). Cover, reduce heat to medium-low, and simmer 30 minutes.
                                                                  • Strain soup through a sieve into a bowl; discard solids. Return soup to pan. Increase heat to medium-high. Add shrimp and fish sauce; cook 2 minutes or until shrimp are done. Remove from heat; stir in lime juice. Sprinkle with cilantro leaves. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This spin on Caesar is based on a recipe in Ludo Lefebvre's book Crave: The Feast of the Five Senses. Freezing the bacon for 20 minutes will make it easier to cut thinly.

                                                                  Ingredients
                                                                  • Yes No 2 anchovy fillets in oil
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tbsp finely grated parmesan cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb french green beans
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 inch cup cubes day old rustic white bread, crusts
                                                                  • Yes No fine sea salt and pepper
                                                                  • Yes No 10 oz mixed baby red romaine and baby green romaine lettuce leaves
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp tarragon
                                                                  • Make dressing: Shake all dressing ingredients together in a medium glass jar. Chill until ready to use.
                                                                  • Make salad: Boil beans until crisp-tender, about 3 minutes. Drain. Scoop into a bowl of ice water to cool; drain again. Cook bacon in a large frying pan over medium heat until crisp, about 10 minutes, and drain on paper towels. Pour out bacon fat and wipe pan clean. Swirl in oil, then add bread cubes and toast, stirring often, until golden brown, about 5 minutes. Drain on paper towels and season with salt and pepper.
                                                                  • Put beans, lettuces, garlic slices, and tarragon leaves in a large bowl and toss with just enough dressing to coat well. Top with bacon and croutons.
                                                                  • *If you're serving this to people with compromised immune systems, use pasteurized yolks (find in the egg case at the grocery store) or omit.
                                                                  • Make-ahead & packing tips: Prep everything up to 1 day ahead. Pack beans in a container; top with lettuces, then garlic and tarragon. Pack bacon in a small container and chill. Store croutons airtight at room temperature, then add in the bacon before leaving home.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Silky with egg and melted cheese, freshened with parsley, and spiked with black pepper, spaghetti carbonara brings intense flavors into balance. We also love this dish for its short cooking time. The ingredients are things we tend to have always on hand, making it the ultimate weeknight-dinner solution. Just add a green salad or seasonal vegetable and the meal is complete. Also, we left out the cream that's often used in this dish in the United States, so it's both lighter and truer to the Italian original. And we've included some variations to keep the recipe interesting in case you find yourself making it over and over again.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 oz parmesan cheese
                                                                  • Yes No 1/2 cup loosely packed flat leaf parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 lb thin cut bacon
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 lb spaghetti
                                                                  • Put a large pot of water on to boil. Meanwhile, crack eggs into a large bowl and beat lightly. Finely shred or grate cheese, add 1/2 cup to eggs, and set the rest aside. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.
                                                                  • Cut pancetta or bacon into 1/4-in.-thick slices, peel and chop garlic, and set both aside. Heat olive oil in a small frying pan over medium-high heat. Add pancetta and cook, stirring occasionally, until it starts to brown. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook until liquid is reduced by about half. Remove from heat and set aside.
                                                                  • When water boils, add salt and spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour pancetta mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste. Serve immediately.
                                                                  • Variations:
                                                                  • Peas, please: Add 3/4 cup frozen peas to the egg mixture.
                                                                  • Add radicchio: Finely shred 1 small head radicchio and cook with the pancetta.
                                                                  • Pick basil: Substitute 1/4 cup chopped fresh basil leaves for the parsley.
                                                                  • Spice it up: Add 1/2 tsp. red chile flakes with the garlic.
                                                                  • Change the cheese: Substitute other hard, aged cheese (such as asiago, pecorino, or aged gouda) for the parmesan.
                                                                  • Go for whole grain: Try using whole-wheat spaghetti (the assertive, rich flavors of this dish will hold up to a heartier pasta beautifully).
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork. This recipe goes with Pepper Steak with Port-Wine Mushroom Sauce

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sliced shiitake mushroom cap
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/3 cup port wine
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 1/8 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Combine mushrooms and flour in a bowl; toss well.
                                                                  • Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.
                                                                  Yields: 1cup (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Picnic-friendly grilled potato salad is a fun, tasty twist on this traditional summer side. Grilling the potatoes gives the dish a smoky flavor while the simple 3-ingredient dressing adds a tangy note. Serve warm with barbecued pork, grilled chicken, or juicy steaks.

                                                                  Ingredients
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 4 5 cup medium red potato
                                                                  • Yes No 1 large white onion
                                                                  • Yes No potato salad dry rub
                                                                  • Yes No potato salad dressing
                                                                  • Yes No garnish, fresh parsley
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
                                                                  • Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.
                                                                  • Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm.
                                                                  Yields: 4 ½servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Let your toddler help by: Pouring the measured ingredients into the food processor with your guidance. Placing the pepperoni slices on the pizza. Sprinkling the cheese on the pizza.

                                                                  Ingredients
                                                                  • Yes No 3 3/5 oz whole wheat flour
                                                                  • Yes No 3 2/5 oz all purpose flour
                                                                  • Yes No 1 2 1/4 teaspoons quick rise yeast
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup tomato basil pasta sauce
                                                                  • Yes No 24 slice turkey pepperoni
                                                                  • Yes No 1 1/2 6 oz cup part-skim mozzarella cheese
                                                                  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, yeast, salt, and sugar in a food processor; process until blended. Combine very warm water and oil in a 1-cup glass measure. Slowly pour water mixture through food chute with processor on; process until mixture forms a ball. Process an additional 1 minute.
                                                                  • Turn dough out onto a floured surface; coat dough with cooking spray. Let rest 15 minutes.
                                                                  • Preheat oven to 500°.
                                                                  • Roll dough into a 12-inch circle. Place dough on an inverted large baking sheet coated with cooking spray. Crimp edges of dough to form a rim. Spread sauce over surface of dough, leaving a 1/2-inch border; sprinkle sauce with pepperoni and cheese.
                                                                  • Bake at 500° for 11 minutes or until cheese melts and crust is golden. Cut into 6 wedges.
                                                                  • kitchen tip
                                                                  • Let your food processor prepare the dough for this recipe, or purchase a prebaked whole-wheat thin-crust pizza shell from the grocery store. Substitute your favorite pizza veggies for the pepperoni for a vegetarian option.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6adult servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No pan drippings from guajillo tamarind turkey
                                                                  • Yes No 1 cup fat skimmed chicken broth
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3 8 oz poblano chili pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.
                                                                  • In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.
                                                                  • Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.
                                                                  • Nutritional analysis per 1/4 cup.
                                                                  Yields: 2 ½cups; 8 to 10 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup sliced almond
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
                                                                  • Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
                                                                  • Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.
                                                                  Yields: 20
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix of ginger, lemongrass, green Thai chiles, miso, fish sauce, tarragon, scallions and orange zest. The blend can be made ahead of time and used to flavor other meats like chicken and pork.

                                                                  Ingredients
                                                                  • Yes No 6 scallion
                                                                  • Yes No 3 green thai chiles
                                                                  • Yes No 1 tender inner bulb of fresh lemongrass stalk
                                                                  • Yes No 1/2 2 oz cup thinly sliced ginger
                                                                  • Yes No kosher salt
                                                                  • Yes No 2/3 cup vegetable oil
                                                                  • Yes No 2 tbsp yellow miso paste
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No ten 6 oz skinless red snapper fillets
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1/2 large lb oyster, caps
                                                                  • Yes No 1/2 cup frozen edamame beans
                                                                  • In a mini food processor, combine the scallions with the chiles, lemongrass, ginger and 1/2 teaspoon of salt. Process to a paste.
                                                                  • In a medium saucepan, heat the vegetable oil until shimmering. Stir in the scallion paste and remove from the heat. Stir in the miso, fish sauce, tarragon and orange zest.
                                                                  • Light a grill. Place two 20-by-26-inch sheets of heavy-duty foil on a work surface. Drizzle the foil with olive oil and scatter with the shallots. Arrange five of the snapper fillets in the center of each piece of foil. Drizzle the fillets with the white wine and season with salt. Spread the scallion-miso paste on the fillets and top with the mushrooms and edamame, if using. Fold up the sides of the foil and seal the packets.
                                                                  • Place the packets on the grill and steam over medium heat for about 15 minutes, until the packets puff up and the juices within are bubbling vigorously. Transfer the fish and the vegetables to plates. Spoon the cooking juices on top and serve with Fragrant Sticky Rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The British holiday Boxing Day is linked to ideas of charity and also to the tradition of boxing up Christmas leftovers. This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 2 cup chopped celery
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup shredded turkey breast
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 5 large egg
                                                                  • Yes No 6 cup italian bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 350°.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add mushrooms, celery, onion, thyme, and garlic; cook 10 minutes or until tender, stirring occasionally. Stir in turkey, salt, and black pepper. Remove mixture from heat, and cool slightly.
                                                                  • Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake at 350° for 1 hour or until golden brown. Let stand 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Beef Potpies
                                                                   20 m
                                                                  Ingredients
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1/4 lb button mushroom
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1 cup idaho potato
                                                                  • Yes No 12 oz roasted beef
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 1/2 1 tbsp cup chicken broth
                                                                  • Yes No dijon mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 1 lb puff pastry
                                                                  • Heat oven to 350°F. In a large bowl, combine the zucchini, mushrooms, tomato, potatoes, and beef and set aside.
                                                                  • In a small bowl, whisk together 1/4 cup warm water and the flour. In a large saucepan, bring the chicken broth to a boil. Whisk in the flour mixture and simmer until thickened, 4 to 5 minutes. Remove from heat and stir in the mustard, salt, and parsley.
                                                                  • Meanwhile, using an ovenproof bowl or mug (about 4 inches in diameter), cut out 4 puff pastry rounds to fit on top. Cut 3 slashes in the center of each round. Divide the filling among 4 ovenproof bowls and spoon some of the chicken broth mixture over each. Top each bowl with a pastry round and bake until the pastry is puffed and golden brown, 25 to 30 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake

                                                                  You can also try farfalle or another short, wavy pasta in place of the egg noodles.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup uncooked wide egg noodles
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 tsp bottled minced garlic
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 3/4 lb small escarole
                                                                  • Cook noodles according to package directions, omitting salt and fat.
                                                                  • While noodles cook, heat a large nonstick skillet over medium-high heat. Add chicken and bacon to pan; cook for 5 minutes or until chicken is done, stirring frequently. Add red pepper and garlic; sauté 30 seconds. Add broth, salt, and escarole. Cover and cook 3 minutes or until escarole wilts, stirring occasionally. Combine the chicken mixture and noodles.
                                                                  Yields: 4servings (serving size: about 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine

                                                                  A delicious chicken dish, marinated with Thai flavors and crisped up on the barbecue.

                                                                  Ingredients
                                                                  • Yes No 4 chicken legs
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No lemon grass
                                                                  • Yes No zest and 2 limes
                                                                  • Yes No chilli
                                                                  • Yes No 2 tbsp 2 tablespoons sunflower oil
                                                                  • Yes No a thumb sized piece of ginger
                                                                  • Yes No 3 cloves of garlic
                                                                  • A delicious chicken dish, marinated with Thai flavors and crisped up on the barbecue.Slash the chicken legs all over with a knife. Pick the coriander leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whizz to make a paste. Rub the paste into the slashes and all over the chicken legs. Place in a snug-fitting tin to marinate and light the barbecue. Place the roasting tin on the edge of the barbie so the chicken starts to cook gently without starting to color too much. When the legs are about half cooked, take them out of the tray and place them directly on the barbecue. Grill, turning now and then, until cooked through and crispy brown on the outside. Sprinkle the coriander leaves over to serve. Tip: Grill the chicken on the medium-hot bit of the barbie, so it has a chance to cook before it crisps up.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup tomato juice
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No salt and pepper
                                                                  • Yes No hot sauce
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1/2 lb squid
                                                                  • Yes No 2 lb tomato
                                                                  • Yes No 2 hass avocados
                                                                  • Yes No 4 scallions, white and tender green parts only
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No plantain chips
                                                                  • Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.
                                                                  • Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook for 30 seconds, until firm but tender. Drain immediately and add to the ice water.
                                                                  • When cool, drain the shrimp and squid and pat dry. Add to the bowl with the juices and toss to coat. Transfer the mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turning the bag occasionally.
                                                                  • Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute