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                                                                  Ingredients
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 1/2 cup loosely packed flat leaf parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • Yes No 2 plum tomato
                                                                  • In a food processor, puree the garlic and parsley with the salt. With the machine running, add the olive oil in a thin stream. Add the almonds and pulse to chop.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1/2 cup of the pasta water. Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes. If the sauce seems too thick, add more of the reserved pasta water.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain

                                                                  Enjoy these waffles with maple syrup, or go Southwestern and try them with tomato salsa. Melon or another fresh fruit rounds out the meal.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 cup grated cheddar cheese
                                                                  • Preheat oven to 200ºF and preheat waffle iron. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In a glass measuring cup, whisk together milk, egg and butter. Pour milk mixture into flour mixture and stir until just combined. Fold in corn and cheese.
                                                                  • Mist waffle iron with cooking spray. Pour batter onto grates and spread to edges with a spatula. Cook until waffles are golden, 5 to 7 minutes. Transfer to a plate, loosely cover with foil and keep warm in oven. Repeat with remaining batter, misting grates with cooking spray before each new batch.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This layer cake combines moist, spongy cake and frosting that's a perfect balance between sweet and buttery.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1/4 cup ground pecan
                                                                  • MAKE THE CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
                                                                  • In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
                                                                  • Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
                                                                  • MAKE THE FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
                                                                  • Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.
                                                                  Yields: 19-inch, two-layer cake
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Baked instead of fried and coated in whole-wheat cracker crumbs, these tender chicken strips are a much healthier alternative to chicken nuggets. Serve them hot out of the oven with a kid-friendly dipping sauce like honey-mustard, barbecue, or herbed buttermilk, or let cool and pack them in tomorrow’s school lunch. What to buy: Wheatsworth crackers make a crunchy, flavorful coating and can be found in the cracker aisle of most supermarkets. This recipe was featured as part of our Good Food for Kids photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup crushed wheat crackers
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Set a wire rack on a baking sheet and set aside.
                                                                  • Combine cracker crumbs, salt, and pepper in a shallow dish and stir until incorporated. Beat eggs in a separate shallow dish until smooth. Dip chicken pieces in the egg wash, allowing any excess to drip off, then dip in the cracker mixture, patting to adhere. Place on the prepared rack.
                                                                  • Bake until the chicken is opaque throughout and registers 170°F to 175°F on an instant-read thermometer, about 15 minutes. Serve with desired dipping sauce.
                                                                  Yields: 3servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve

                                                                  This recipe originates in Valencia which is located on the eastern coast of Spain. It is simple, colorful and flavorful. Prawns and mussels are simply sauteed with onion and garlic, then cooked in a white wine-tomato sauce. It is a good summer main course and can be served with rice.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb prawn
                                                                  • Yes No 1 dozen mussels in the shell
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 cup tomato sauce
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 4 sprig parsley
                                                                  • Yes No 3 tbsp virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Serves 4.
                                                                  • Peel and chop the onion and mince the garlic.
                                                                  • Rinse the prawns and sprinkle with salt and pepper. Pour olive oil into a heavy-bottomed frying pan and heat. When pan is hot, cook prawns on medium heat for 3-5 minutes, stirring often. Remove prawns from pan and set aside.
                                                                  • In same oil, sauté the onion and garlic on low heat. Add the tomato sauce and cook for about 5 minutes, or until the sauce is reduced. Return prawns to the pan. Add the white wine and mussels. Stir. Cook another 2-3 minutes on medium heat.
                                                                  • Note: If you used whole, raw mussels, as the mussels cook, the shells will open. At this point, remove one half of the shell from each mussel.
                                                                  • Adjust salt. Sprinkle parsley over the top just before serving. Serve with white rice.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Roasted acorn squash with a hint of sweet and a bite of acid is great alongside just about any hearty main dish. Try it with roast turkey or Pear Pork. Game plan: Check out this tip on cutting open squash if you need pointers.

                                                                  Ingredients
                                                                  • Yes No 2 medium acorn squash
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 5 medium garlic clove
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 2 pinch cayenne pepper, ground
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Heat oven to 325°F. Wash squash and, using a serrated knife, carefully cut in half and scoop out seeds. Cut each half into four lengthwise slices.
                                                                  • Combine squash and oil in a bowl and toss to coat. Season with salt and freshly ground black pepper. Place on a baking sheet and roast until browned and completely tender when pierced with a fork, about 30 minutes.
                                                                  • Meanwhile, combine butter and garlic in a medium saucepan over medium heat. Stir continuously and cook until garlic is golden and the butter browns slightly. Remove from heat and carefully add sherry vinegar.
                                                                  • Add onions, paprika, cayenne pepper, currants, and honey, and return to stove over low heat. Cook, stirring occasionally, until onions are soft, about 10 minutes.
                                                                  • Stir in red wine vinegar, and season well with salt and freshly ground black pepper. Serve squash hot, coated with sauce.
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Slovenian stuffed cabbage or sarma s kislim zeljem is made with pork and beef, rice, sauerkraut and tomato juice. This is great with mashed potatoes or noodles, and crusty rye bread. Here are more stuffed cabbage recipes. Makes about 18-24 Slovenian stuffed cabbages or sarma s kislim zeljem

                                                                  Ingredients
                                                                  • Yes No 1 4 lb large cabbage
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp bacon fat
                                                                  • Yes No 1 1/2 lb lean ground pork
                                                                  • Yes No 3/4 lb ground chuck (beef)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 cup rice
                                                                  • Yes No 2 lb sauerkraut
                                                                  • Yes No 1 cup tomato juice
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 pork neck bones
                                                                  • Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18-24 leaves. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop the remaining cabbage and place it in the bottom of a large greased casserole dish or Dutch oven. Saute onion in bacon fat until tender and let cool. Combine ground pork and beef, cooked onion, egg, pepper, salt and rice, and mix well. Don't overmix or the meat will become tough. Place about 1/2 cup of filling on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. Place cabbage rolls on top of the chopped cabbage in layers in the casserole dish or Dutch oven. Place drained sauerkraut on top followed by tomato juice, water and neck bones on the very top. Bring to a boil. Reduce heat to very low, cover and simmer on the stovetop for 3 to 4 hours, making sure the rolls do not burn. Serve with mashed potatoes or noodles, and a good crusty homemade bread.
                                                                  Cuisine:YesNoslovenian
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bread

                                                                  Feta and white beans provide plenty of protein in this main-course salad. If you don't have white-wine vinegar, you can substitute red-wine or balsamic vinegar.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 6 oz cup crumbled feta cheese
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 15 oz white beans
                                                                  • In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and rinse with cold water to stop the cooking.
                                                                  • Using a sharp knife, slice off both ends of each orange. Cut off peel, following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise.
                                                                  • In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and green beans. Toss to combine.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen pineapple juice concentrate
                                                                  • Yes No 5 cup club soda
                                                                  • Yes No 5 cup ginger ale
                                                                  • Yes No 4 cup cranberry juice
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 lime
                                                                  • Place 1 12-oz. can frozen pineapple juice concentrate (thawed) in a large pitcher; pour in 5 cups seltzer and 5 cups ginger ale. Stir vigorously until well blended. Stir in 4 cups cranberry juice and 2 cups orange juice; mix well. Scrub 1 lemon and 2 limes, then thinly slice. Just before serving, add sliced lemon and limes to pitcher and pour punch over ice. Serves 8.
                                                                  Cuisine:YesNotropical
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  NOTES: To crack the peppercorns, whirl briefly in a spice or coffee grinder or crush with the flat side of a large knife or the flat bottom of a heavy glass. PREP AND COOK TIME: About 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 1 1/2 lb maui
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 4 1 to 1 1/2 inch, 9 to 12 oz rib eye
                                                                  • Yes No 1/4 cup fresh multicolored peppercorns
                                                                  • Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in a 12-inch frying pan over medium heat. Add onions and stir in 1/2 teaspoon salt. Cover and cook, stirring occasionally, until onions are limp, about 8 minutes. Uncover and sprinkle with sugar. Increase heat to medium-high and stir often until onions begin to brown, 5 to 7 minutes. Add balsamic vinegar and 1 1/2 teaspoons thyme leaves; stir often until liquid has evaporated, 1 to 2 minutes longer.
                                                                  • Rinse steaks and pat dry. Sprinkle both sides lightly with salt, then coat with pepper. Melt remaining 1/2 tablespoon butter with 1/2 tablespoon olive oil in a 12-inch ovenproof frying pan over medium-high heat (divide among two pans if there's not enough room for steaks in one). Add steaks and cook until well browned on the bottom, 4 to 5 minutes. Turn steaks over and cook until beginning to brown on the other side, about 2 minutes. Transfer pan to a 375° oven and bake until medium-rare (still pink in the center; cut to test), 7 to 8 minutes, or until as done as you like (steaks will continue cooking for a few minutes after you take them out of the oven).
                                                                  • Transfer steaks to warm plates. Spoon onions over the top and sprinkle with remaining 1 1/2 teaspoons thyme leaves.
                                                                  Cuisine:YesNowalla walla
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans, or serve one tamale as an appetizer. To make these tamales vegetarian, prepare the Basic Masa Dough with vegetable shortening instead of lard.

                                                                  Ingredients
                                                                  • Yes No 16 dried corn husks
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 spanish olives
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 3 oz goat cheese
                                                                  • Yes No 3 oz fat-free cream cheese
                                                                  • Yes No 2 cup basic masa dough
                                                                  • Yes No 2 cup water
                                                                  • Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
                                                                  • Preheat oven to 450°.
                                                                  • Combine raisins and next 7 ingredients (through cream cheese), stirring well to combine. Working with one husk at a time, place 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 tablespoon cheese mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
                                                                  • Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 2 tamales)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  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: 12rolls
                                                                  • Cook Time: 30 minutes
                                                                  • 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

                                                                  Roman-style pizza has a cracker-thin crust and is often topped by only tomato and basil. But the outstanding pizza Margherita by executive chef Marco Gallotta at 'Gusto follows the Neapolitan model, with a thicker, chewier crust topped by tomato, basil and lots of oozy, slightly tangy, extremely fresh buffalo mozzarella.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No salt
                                                                  • Yes No 1 lb pizza dough
                                                                  • Yes No 10 oz buffalo mozzarella
                                                                  • Yes No 16 basil
                                                                  • Put a pizza stone on the oven floor and preheat the oven to 500°, allowing at least 45 minutes.
                                                                  • Meanwhile, in a medium skillet, heat the 1 tablespoon of olive oil. Add the tomatoes and cook over high heat, stirring a few times, until slightly thickened, about 4 minutes. Season with salt.
                                                                  • Cut the pizza dough into 4 pieces and pat each one into a disk. Transfer the disks to a floured baking sheet, cover with plastic wrap and let rest for 20 minutes.
                                                                  • On a lightly floured work surface, roll 1 disk of dough into a 9-inch round. Transfer it to a floured pizza peel or flat cookie sheet. Spoon about 1/4 cup of the tomatoes over the dough. Top with one-fourth of the mozzarella and drizzle with olive oil. Slide the pizza onto the hot stone and bake for about 4 minutes, or until browned around the edges and bubbling. Transfer the pizza to a work surface and sprinkle with 4 basil leaves. Cut it into 4 wedges and serve immediately. Repeat with the remaining pizza dough, tomatoes, cheese, olive oil and basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The Cosmopolitan is a vodka-based cocktail that has a fruity but tart undertone. In some respects, it is a cousin to the Margarita. The Cosmopolitan is a fresh and colorful variant of a Martini that needs little getting used to. If the HBO series Sex and the City is a reliable indicator of statistics, the Cosmopolitan is the yin to the Martini’s yang and is preferred by females. Unlike many drinks that started out as fads, the Cosmo rapidly ascended into the pantheon of classic cocktails. While several bartenders seem to have experimented with the recipe, no single inventor has laid claim to creating this drink. Since there are a number of twists on the basic recipe, as well as variations, you will need to try numerous cocktail lounges to find the Cosmopolitan that suits you. Once you have found it, ask the bartender what proportions he or she uses. Then, by all means, tell other bartenders your preferences before ordering: more vodka, lime, and so forth. This is also an essential cocktail for the home bartender. You will find the Cosmopolitan in swanky bars and posh nightclubs, at elegant soirées, or on afternoons by the club pool. The Cosmopolitan is also known to go head-to-head and drink-to-drink with the Martini at high-powered business luncheons. Be advised to refrain from ordering a Cosmopolitan at places named Bubba’s or Hog Heaven. Unlike the Martini, there is very little debate over whether a Cosmopolitan should be... read more The Cosmopolitan is a vodka-based cocktail that has a fruity but tart undertone. In some respects, it is a cousin to the Margarita. The Cosmopolitan is a fresh and colorful variant of a Martini that needs little getting used to. If the HBO series Sex and the City is a reliable indicator of statistics, the Cosmopolitan is the yin to the Martini’s yang and is preferred by females. Unlike many drinks that started out as fads, the Cosmo rapidly ascended into the pantheon of classic cocktails. While several bartenders seem to have experimented with the recipe, no single inventor has laid claim to creating this drink. Since there are a number of twists on the basic recipe, as well as variations, you will need to try numerous cocktail lounges to find the Cosmopolitan that suits you. Once you have found it, ask the bartender what proportions he or she uses. Then, by all means, tell other bartenders your preferences before ordering: more vodka, lime, and so forth. This is also an essential cocktail for the home bartender. You will find the Cosmopolitan in swanky bars and posh nightclubs, at elegant soirées, or on afternoons by the club pool. The Cosmopolitan is also known to go head-to-head and drink-to-drink with the Martini at high-powered business luncheons. Be advised to refrain from ordering a Cosmopolitan at places named Bubba’s or Hog Heaven. Unlike the Martini, there is very little debate over whether a Cosmopolitan should be shaken or stirred. The consensus is that shaken is the only way to go, so you will need a good cocktail shaker to make this at home. Also, stay away from cranberry juice that is overly adulterated with other juices. Any lemon-flavored (citron) vodka works well for a Cosmopolitan. The Cosmopolitan is always served neat. The rim of the glass may be rubbed with lime juice and then coated with sugar. INGREDIENTS 2 ounces lemon-infused (citron) vodka 1/2 ounce Cointreau or triple sec 1 ounce cranberry juice 1/2 ounce fresh lemon or lime juice Slice of lemon INSTRUCTIONS Shake the vodka, Cointreau, cranberry juice, and lime juice with ice; then strain into a chilled cocktail glass. Garnish with a slice of lemon.

                                                                  Ingredients
                                                                  • Yes No 2 oz lemon infused vodka
                                                                  • Yes No 1/2 oz Cointreau
                                                                  • Yes No 1 oz cranberry juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No slice lemon
                                                                  • Variations:
                                                                  • Barbados Cosmopolitan: Use Mount Gay rum in lieu of vodka.
                                                                  Yields: 1drink

                                                                  . But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try...

                                                                  Ingredients
                                                                  • Yes No 2 dozen small yellow plums
                                                                  • Yes No 4 medium peach
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Cut the plums away from their pits and into chunks. Pit and peel the peaches and cut into chunks. You should have about four cups of fruit. Add fruit and the rest of the ingredients to a large sauce pan.
                                                                  • Heat the mixture over medium-high heat until it comes to a boil. Continue to boil, stirring constantly, mashing the fruit into small pieces as it softens and cooks. (We actually got a potato masher in there at one point, since our chunks were too big.) Cook until a candy thermometer reaches 220 degrees, about 20 to 25 minutes.
                                                                  • Remove from heat, cool, and store in an airtight container in the refrigerator.
                                                                  • *This happened to be what we had. You could certainly try this recipe with other kinds of plums or even all peaches.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook

                                                                  Prep: 5 min., Cook: 12 min., Bake: 55 min.

                                                                  Ingredients
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 16 oz pork and beans
                                                                  • Yes No 1/2 cup root beer
                                                                  • Yes No 1/4 cup hickory smoked barbecue sauce
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
                                                                  • Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
                                                                  • Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 small radishes
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
                                                                  • In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
                                                                  • Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.
                                                                  Yields: 8
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup walnut pieces
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp instant coffee
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 2 cup drained pineapple chunks in juice (canned)
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 8 banana
                                                                  • Yes No 4 pint vanilla ice cream
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 16 maraschino cherry
                                                                  • Make wet walnuts: Stir 1/4 cup water and sugar over medium-high heat until boiling and sugar dissolves. Simmer until syrup turns a deep amber color, 6 minutes. Remove from heat; whisk in cream. Return to heat; stir until smooth. Add nuts and pour into a bowl; let cool.
                                                                  • Make chocolate sauce: Warm cream, butter and coffee until simmering. Remove from heat. Add chocolate; stir until smooth. Stir in vanilla; let cool.
                                                                  • Make pineapple sauce: Bring all ingredients and 1/3 cup water to boil over medium-high heat, stirring. Simmer, uncovered, for 30 minutes, until thickened. Pulse in a food processor until chunky. Pour into a bowl; cool.
                                                                  • Make strawberry sauce: Cook all ingredients in 1/4 cup water over medium heat, stirring, until strawberries begin to break up, 10 minutes. Pour into a bowl; cool.
                                                                  • Assemble splits: Divide bananas, ice cream and sauces among dishes; top with whipped cream and cherries.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 5 oz prosciutto
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 1/2 lb pork tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 lb arugula
                                                                  • Yes No 1 lb plum tomato
                                                                  • In a very large skillet, heat the olive oil. Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden, about 4 minutes. Transfer to a plate.
                                                                  • Season the pork medallions with salt and pepper, add them to the skillet and cook over moderately high heat until well browned on the outside and medium within, 3 to 4 minutes per side. Transfer the medallions to a plate and keep warm.
                                                                  • Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet. Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and the prosciutto and garlic. Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Transfer the arugula to a platter, top with the pork and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Day-old toasted bread cubes work best, absorbing plenty of the custard.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 cup non-fat milk
                                                                  • Yes No 9 cup cubed french bread
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Preheat oven to 350°.
                                                                  • To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside.
                                                                  • Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Place bread in a large bowl; pour hot milk over bread.
                                                                  • Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually add the egg mixture to milk mixture, stirring constantly with a whisk. Stir in raisins; pour into prepared dish. Place dish in a roasting pan; add hot water to pan to a depth of 1/2 inch. Bake at 350° for 50 minutes or until browned and set.
                                                                  • To prepare sauce, combine 3/4 cup sugar, 6 tablespoons butter, and 1 egg in a small, heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165° and mixture is thick, stirring constantly. Remove from heat; stir in bourbon.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 16servings (serving size: 1/2 cup bread pudding and 1 tablespoon bourbon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook

                                                                  En papillote is the French term for food baked in a parchment paper packet; it's a favorite way of preparing fish in New Orleans. This recipe easily doubles to serve four.

                                                                  Ingredients
                                                                  • Yes No 1 cup matchstick carrots
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 3/4 cup celery
                                                                  • Yes No 1/2 cup red bell pepper
                                                                  • Yes No 1 tsp chopped chervil
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 6 oz white sea bass fillets
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 6 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
                                                                  • Sprinkle fish evenly with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cut 2 (15-inch) squares of parchment paper. Fold each square in half, and open each. Place half of vegetable mixture near each fold. Top each serving with 1 fillet, 1 teaspoon butter, and 2 tablespoons wine. Fold paper; seal the edges with narrow folds. Place packets on a jelly-roll pan. Bake at 350° for 18 minutes or until parchment is puffy. Place on plates, and cut open. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2servings (serving size: 1 fillet and about 1 1/2 cups vegetable mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 2 4 oz blue cheese
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 1/2 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 2 cup diced pecan
                                                                  • Yes No 2 cup diced parsley
                                                                  • Process cream cheese and next 5 ingredients in a food processor 1 to 2 minutes until combined, stopping to scrape down sides.
                                                                  • Stir together cheese mixture, 1 cup pecans, and 1/2 cup parsley. Cover and chill 1 hour.
                                                                  • Shape cheese mixture into 4 (7-inch) logs.
                                                                  • Combine remaining 1 cup pecans and 1 1/2 cups parsley. Roll logs in parsley mixture; cover and chill until ready to serve. Serve with crackers.
                                                                  • Note: For testing purposes only, we used Cracker Barrel cheese for Cheddar cheese. Cheese logs may be prepared ahead and frozen, if desired. Thaw in refrigerator overnight.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 24appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cracker barrel
                                                                    Brands:
                                                                  • Yes No
                                                                    Cracker Barrel

                                                                  When I was little, my dad and I spent Sunday mornings on the Santa Monica beach. Before heading home we'd sometime hike up to the pier and buy a newspaper cone of freshly made potato chips from a little stand there and share them on the ride home. They were warm, and slightly soft in the middle, just out of the fryer.

                                                                  Ingredients
                                                                  • Yes No russet potato
                                                                  • Yes No 24 oz, a bottle peanut oil
                                                                  • Yes No flaky sea salt
                                                                  • Yes No rosemary
                                                                  Red Chili Burgers
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb ground chuck (beef)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb buffalo mozzarella
                                                                  • Yes No 4 brioche buns
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cup prepared sauerkraut, up
                                                                  • Light a grill. Gently form the ground beef into 4 thick patties and season generously with salt and pepper. Grill the patties over moderately high heat until lightly charred on the outside and medium-rare within, about 5 minutes per side. Just before the burgers are done, lay a slice of cheese on each one to melt.
                                                                  • Spread the cut sides of the buns with the melted butter and toast on the grill. Transfer the burgers to the buns. Top with the Griddled Onions, sauerkraut and Red Chili and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  both big and small! Whether we're talking backyard lounging or a long mountain hike, soft pockets of pita bread are an ideal vehicle for meals that can be made ahead, stowed in a backpack, and pulled out when we get hungry. Here's how to make them at home!

                                                                  Ingredients
                                                                  • Yes No makes 8 breads
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp olive oil
                                                                  Citrus-Ades
                                                                   1 h 5 m

                                                                  These drinks are great served simply over ice. But to tap into their full potential, use them as bases for new concoctions. See our serving suggestions below.

                                                                  Ingredients
                                                                  • Yes No 3 cup lemon juice
                                                                  • Yes No 1 1/4 cup caster sugar
                                                                  • Yes No 2 1/2 cup lime juice
                                                                  • Yes No 1 cup caster sugar
                                                                  • Yes No 3 1/2 cup orange juice
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 3/4 cup caster sugar
                                                                  • Combine 4 cups water with "ade" ingredients in a pitcher; stir to combine. Refrigerate for at least 1 hour. Divide among ice-filled glasses.
                                                                  Yields: 3 ¼cups
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic mayonnaise
                                                                  • Yes No 2 organic garlic clove
                                                                  • Yes No 1 tbsp organic lemon juice
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No salt
                                                                  • In a bowl, whisk the mayonnaise, garlic, lemon juice and mustard; season with salt.
                                                                  Yields: ½cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Prep: 20 minutes; Cook: 16 minutes; Total time: 36 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground turkey breast
                                                                  • Yes No 3/4 cup fresh bread crumbs
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 tbsp chopped pine nut
                                                                  • Yes No 4 tbsp finely grated parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 small bunch kale
                                                                  • Yes No 1 24 oz marinara sauce
                                                                  • In a large bowl, combine first 6 ingredients (through pine nuts), 2 tablespoons Parmesan, and pepper. Form into 24 (1 1/2-inch) meatballs.
                                                                  • Heat 1 tablespoon oil in medium skillet over medium-high heat; brown meatballs in 2 batches (adding the remaining oil for second batch), turning after 3 minutes; transfer to a plate.
                                                                  • Add kale and sauce to pan; bring to simmer. Place meatballs in skillet; simmer, uncovered, until cooked through and sauce is reduced (about 10 minutes), stirring occasionally. Sprinkle with remaining Parmesan; serve with a slice of crusty bread, if desired.
                                                                  Yields: 6servings (serving size: about 4-5 meatballs plus sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

                                                                  Ingredients
                                                                  • Yes No 3 cup unsweetened cranberry juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup farina
                                                                  • Yes No milk
                                                                  • Bring juice and sugar to a boil in a 2-qt. saucepan over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    cream of wheat
                                                                    Brands:
                                                                  • Yes No
                                                                    Cream of Wheat

                                                                  This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup packed dark brown sugar
                                                                  • Yes No 3/4 cup unsulfured molasses
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 6 1/2 cup all purpose flour
                                                                  • Combine brown sugar, molasses, butter,
                                                                  • spices, and salt in a medium saucepan over
                                                                  • low heat, stirring with a wooden spoon, until
                                                                  • sugar is dissolved, about 10 minutes. Stir in
                                                                  • milk. Remove from heat, and let cool.
                                                                  • Pour milk mixture into a mixing bowl;
                                                                  • add baking powder and flour. With an electric
                                                                  • mixer, and beginning on low speed and increasing
                                                                  • to medium, beat until well combined.
                                                                  • Divide dough in half; shape into disks. Wrap in plastic, and refrigerate overnight. Dough
                                                                  • can be frozen up to 1 month; thaw in the refrigerator
                                                                  • before using.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 1house, plus embellishments
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb peach
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 recipes slab pie pate brisee
                                                                  • Yes No all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No fine sanding sugar
                                                                  • Preheat oven to 375 degrees. with rack in lower third. Toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl; set aside.
                                                                  • Transfer half the dough to a lightly floured work surface. Roll out dough into a 12-by-16-inch rectangle that is 1/8 inch thick. Coat a 15 1/4-by-10 1/2-inch rimmed baking sheet with cooking spray. Line sheet with parchment paper, leaving a 1-inch overhang on long sides. Transfer dough to prepared baking sheet. Trim edges of dough to hang over sides of baking sheet by 1/2 inch.
                                                                  • Roll out the remaining dough into another 12-by-16-inch rectangle that is 1/8 inch thick. Pour fruit mixture into the dough-lined baking sheet. Cover with remaining layer of dough. Trim edges of dough to hang over sides by 1/2 inch. Fold edges of top layer over edges of bottom layer, and pinch to seal.
                                                                  • Cut about 60 holes out of the top crust using a 1/2-inch round pastry tip (such as Ateco #807), spacing evenly. Whisk together egg yolk and heavy cream in a small bowl. Brush crust with egg wash. Sprinkle with sanding sugar.
                                                                  • Bake until crust turns golden and filling is bubbling, about 1 hour and 10 minutes. (If crust is browning too quickly, tent pie with foil, and continue baking.)
                                                                  • Let cool completely on a wire rack, about 3 hours. Pull up on parchment to remove.
                                                                  Yields: 16
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Nature has given us a wonderful mutation in the blood orange. With subtle sweetness and a hint of berry flavor, the fruit works great in this dessert sauce. Served hot or cold, it’s a wonderful accompaniment to cakes; it’s a particularly good pairing with our Chocolate Soufflé. You can even freeze it into ice cream! This recipe was featured in our Valentine’s Day story.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp blood orange zest
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup blood orange juice
                                                                  • Yes No 3 large egg yolk
                                                                  • Combine cream, zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar.
                                                                  • In a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute. Remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream.
                                                                  • Return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes. (It should look like melted ice cream.)
                                                                  • Strain through a fine mesh strainer. Serve hot or cold.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If your butcher can't butterfly the roast for you and time is short, buy a tied loin roast. Separate it into two pieces, spread the filling between the halves, and truss tightly. Garnish with Forelle pears, which are grown chiefly in the Northwest, and fresh herbs.

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/4 cup sliced onion
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup chopped pear
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1/4 cup apple juice
                                                                  • Yes No 1 2 lb boneless pork loin roast
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, thyme, sage, and garlic. Sauté for 3 minutes or until onion is tender. Stir in broth, scraping pan to loosen browned bits. Cook for 5 minutes or until liquid is almost evaporated. Add the pear; cook for 5 minutes or until pear is lightly browned, stirring often. Add cranberries and apple juice; cook 5 minutes or until liquid is absorbed. Remove from heat; cool to room temperature.
                                                                  • Preheat oven to 400°.
                                                                  • Unroll roast; sprinkle both sides with salt and pepper. Spread the pear mixture over roast, leaving a 2-inch margin around the outside edges. Roll up roast, jelly-roll fashion, starting with short side. Secure at 1-inch intervals with twine. Place roast on the rack of a broiler pan or roasting pan coated with cooking spray.
                                                                  • Bake at 400° for 15 minutes. Reduce heat to 325° (do not remove from oven); cook for 1 hour and 10 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes before slicing into 1-inch-thick slices.
                                                                  Cuisine:YesNonorthwestern
                                                                  Yields: 10servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  This Lithuanian recipe for cucumbers and honey - agurkai su medum - couldn't be easier. It's a simple presentation of sliced cucumbers with a small bowl of honey for dipping or slathering. It's as much appetizer or vegetable as it is salad. Personally, I like to sprinkle my cucumber slices with salt before topping with a bit of honey because the sweet-and-salty taste can't be beat. But the salt is not traditional. Here's a larger picture of cucumbers with honey. Makes as much or as little Lithuanian Cucumbers and Honey as you desire

                                                                  Ingredients
                                                                  • Yes No cucumber
                                                                  • Yes No honey
                                                                  • Wash and dry the cucumbers. Peel them, if desired. Cut into 1/2-inch rounds or half-moon shapes. Arrange the cucumber slices on a serving plate and place a small bowl of honey in the center. Let your guests dip the cukes into the honey (but no double dipping!), or provide a small spoon for them to drizzle it on.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  This dish hails from the Val d’Aosta region of northern Italy and combines three local ingredients: white wine, prosciutto, and fontina cheese. When the weather grows cold, turn to this recipe for a quick, satisfying meal. What to buy: Prosciutto and fontina can be found at most grocery stores. Though purists would call for fontina Val d’Aosta, a Dutch fontina will work fine, too.

                                                                  Ingredients
                                                                  • Yes No 4 6 to 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 thin slice prosciutto
                                                                  • Yes No 4 thin slice fontina cheese
                                                                  • Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
                                                                  • In a wide, shallow dish, combine flour with salt and freshly ground black pepper to taste. Coat each breast by dredging it in the flour mixture then shaking off any excess.
                                                                  • Melt butter in a large frying pan over medium heat. When it foams, add chicken breasts and sauté until golden brown, about 4 minutes per side.
                                                                  • Add wine and deglaze the pan by scraping the bottom with a spatula to incorporate any browned bits into the sauce.
                                                                  • Reduce the heat to low and place 1 slice each of prosciutto and fontina over each chicken breast. Cook, spooning sauce over the chicken a few times to help melt the cheese, until the sauce is slightly thickened, about 3 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Top with freshly ground black pepper and serve.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 bell pepper
                                                                  • Yes No 1 thick, 4 cup spinach
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 12 small dinner roll
                                                                  • Heat broiler. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes. Meanwhile, remove the sausages from their casings and form into twelve 1/2-inch-thick patties. Place them on a broilerproof rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side. Form sandwiches with the rolls, sausage patties, and vegetable mixture. great for guests These bite-size sandwiches make easy hors d'oeuvres. Cook the vegetables and form the patties up to a day in advance; broil the patties, reheat the vegetables, and assemble the sliders just before guests arrive.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil

                                                                  .

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 cup brown lentils
                                                                  • Yes No 1 1/2 cup diced chard
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 cup pomegranate juice

                                                                  An easy salad of warm-weather veggies that tastes as if you slaved over it. Feel free to riff on the recipe by adding other herbs, vegetables, or whatever else you can come up with. Game plan: The salad can be made up to 8 hours ahead, though you may want to mix the chives in at the last minute so they don’t wilt or discolor. This recipe was featured as part of both our Dude Food for Dad’s Day story and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 lb green beans, ends
                                                                  • Yes No 1 lb yellow wax beans, ends
                                                                  • Yes No 1 lb asparagus, ends
                                                                  • Yes No 1/4 cup thinly sliced chives
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat.
                                                                  • Add green beans to the pot and cook until just tender, about 2 to 3 minutes. Remove with a slotted spoon to the ice water bath and let cool, about 4 to 5 minutes. Remove beans from the ice water bath and spread out on a clean kitchen towel or a paper towel to dry. Repeat with wax beans and asparagus, adding more ice to the ice water bath in between batches.
                                                                  • While the beans are drying, combine chives, vinegar, salt, sugar, and pepper in a large, nonreactive bowl. While whisking, add oil in a steady stream until completely incorporated.
                                                                  • Add beans and asparagus to vinaigrette and toss gently to combine. Serve at room temperature or chilled.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No spice cookie dough
                                                                  • Yes No 1 cup chopped almond
                                                                  • Yes No 1/2 cup chopped candied ginger
                                                                  • Once the flour is incorporated according to dough recipe, beat in almonds and ginger. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours.
                                                                  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake

                                                                  Time: 35 minutes. Cooking corn on the cob in its de-silked husk keeps the kernels moist and adds a nice grassy flavor. For less fuss, feel free to fully husk the corn and wrap it in foil.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 tsp finely shredded lime zest
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp dehydrated granulated garlic
                                                                  • Yes No 6 ear sweet corn
                                                                  • At home: Combine butter, zest, chili powder, salt, pepper, and garlic in a small resealable plastic bag. Mush around to combine thoroughly. Chill until ready to use, then bring to room temperature.
                                                                  • At home or campsite: Pull back husk from each ear without detaching from bottom of cob. Remove as much silk as possible and fold husk back over ears. Soak ears in water for at least 30 minutes and up to 1 hour.
                                                                  • At home or campsite: Drain ears, open husks, dry ears with paper towels, and spread evenly with butter mixture. Fold husks back over ears and tie in place with kitchen string or strips of husk. Corn can be kept at this point, chilled, up to 24 hours.
                                                                  • At campsite: Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, bank coals evenly on opposite sides of the firegrate, leaving a cooler center section; if using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn off one burner and lower others to medium. Grill corn over cooler spot, covered, until tender and charred, 20 minutes. Serve with salt for sprinkling.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    silk
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Silk
                                                                  Ingredients
                                                                  • Yes No 2 1 oz oz mixed berry juice and 1 ounce pomegranate juice
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 oz club soda
                                                                  • Fill a cocktail shaker with ice. Add the youngberry juice, lemon juice and Hibiscus Syrup and shake well. Strain into an ice-filled highball or collins glass and stir in the club soda.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Use leftover watermelon to make this slushy summer drink.

                                                                  Ingredients
                                                                  • Yes No 4 cup watermelon
                                                                  • Yes No lime juice
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1/2 cup tequila
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lime rind
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No garnish, fresh mint
                                                                  • Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
                                                                  • Coat rims of cocktail glasses with lime juice; dip in sugar.
                                                                  • Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish, if desired.
                                                                  • *1/2 cup orange or apple juice may be substituted for tequila.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 3 oz wheat submarine rolls
                                                                  • Yes No 1 1/3 cup coleslaw
                                                                  • Yes No 1/4 cup reduced fat thousand island dressing
                                                                  • Yes No 4 1 oz slice swiss cheese
                                                                  • Preheat broiler.
                                                                  • Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.
                                                                  • While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.

                                                                  Ingredients
                                                                  • Yes No 3 cup thinly sliced peach
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 1/4 cup vanilla fat free frozen yogurt
                                                                  • Yes No 6 tbsp fat free caramel sundae syrup
                                                                  • Preheat oven to 350°.
                                                                  • Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.
                                                                  • Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
                                                                  • Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.
                                                                  Yields: 9servings (serving size: 1 cake piece, 1/4 cup frozen yogurt, and 2 teaspoons caramel syrup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 cup seasoned dry bread crumb
                                                                  • Yes No one 2 lb eggplant
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 12 oz fresh mozzarella cheese
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 cup basil
                                                                  • Preheat the oven to 350°. In a blender or food processor, puree the tomatoes with their juices and the 2 tablespoons of olive oil. Season the sauce with salt.
                                                                  • Put the flour, eggs and bread crumbs in 3 large, shallow bowls. Working with 1 slice at a time, dredge the eggplant in the flour; shake off any excess. Dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs.
                                                                  • In a large nonstick skillet, heat 1/8 inch of oil until shimmering. Line a rack with paper towels. Add one-third of the garlic and breaded eggplant to the hot oil. Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes. Transfer the fried eggplant to the paper towels to drain. Using a slotted spoon, discard the fried garlic. Repeat 2 more times with the remaining garlic and breaded eggplant, wiping out the skillet and adding more oil as needed.
                                                                  • Lightly oil a 10-inch springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves over the cheese. Repeat with the remaining ingredients for a total of 4 layers, ending with a layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining parmesan on top.
                                                                  • Wrap the entire pan in foil and set it on a large rimmed baking sheet. Bake the eggplant for about 1 hour, until heated through.
                                                                  • Increase the oven temperature to 400°. Remove the foil from the top of the eggplant and bake for about 10 minutes longer, until lightly browned on top. Remove from the oven and let rest for at least 15 minutes before unmolding. Cut into wedges and serve.
                                                                  Cuisine:YesNoparma
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in brown rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 4 1/4 inch thick slice lemon
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No lemon
                                                                  • Cook rice according to package directions, omitting salt and fat.
                                                                  • Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.
                                                                  Yields: 4servings (serving size: about 8 shrimp, 1/2 cup rice, and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No chocolate ganache
                                                                  • Yes No praline frosting
                                                                  • Yes No bourbon glaze
                                                                  • Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
                                                                  • Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
                                                                  • Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
                                                                  • Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.)
                                                                  • Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.)
                                                                  • Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
                                                                  Yields: 12servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 1 hour 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 x basic bread recipe
                                                                  • Yes No 10 parma ham
                                                                  • Yes No 8 organic eggs, for 8 minutes
                                                                  • Yes No cheese
                                                                  • Yes No 2 handfuls of fresh basil
                                                                  • Yes No plum tomatoes and olives
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Proceed through the basic bread recipe until Stage 5, dusting the dough with flour as you shape it into a long rectangle about V inch thick. This should end up being about 40 inches long and about 7 or 8 inches wide.Along the middle of the bread, lay out your Parma ham, eggs, cheese, basil and tomatoes and olives if you’re using them. Drizzle with extra virgin olive oil and season with salt and pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape. Then what you need to do is bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Transfer to a flour-dusted baking pan, allow to rise for 15 minutes, dust with flour and place in your preheated oven at 350°F for 35 minutes until golden. Allow to cool and then either transport to a picnic and carve it there— if you’re lucky, it will still be a little warm in the middle—or eat there and then. Fantastic.
                                                                  Cuisine:YesNoparma
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake

                                                                  Tacos are a go-to on busy weeknights because all you have to do is prepare the beef, chop the toppings and everyone can make their own. These tacos get their flavor from cumin and chili powder without the additional sodium often found in packaged seasoning mixes.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup salsa
                                                                  • Yes No 1 1/2 6 oz cup shredded cheddar cheese
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No flour tortilla
                                                                  • Yes No toppings, lettuce, tomatoes, salsa, sour cream
                                                                  • Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.
                                                                  • Sauté onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, 3/4 cup water, and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.
                                                                  • Top evenly with cheese and cilantro. Cover, turn off heat, and let stand 5 minutes or until cheese melts. Serve with taco shells or tortillas and desired toppings.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This delicately flavored dish is a choice opener for a meal featuring seasonal vegetables. Chopped chives are a nice garnish if squash blossoms aren't available. Make this up to one day ahead; cover and refrigerate. Gently reheat before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 4 cup corn kernel
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 cup chopped yellow squash
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 fresh squash blossoms
                                                                  • Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Garnish with squash blossom slices, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: about 3/4 cup soup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve

                                                                  Notes: Prepare the ingredients for this stir-fry while the noodle pillows bake; cook the mixture (step 2) just before the pillows are done.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb asparagus
                                                                  • Yes No 1 1/2 cup fat skimmed chicken broth
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No salt
                                                                  • Yes No 4 noodle pillows
                                                                  • Snap tough stem ends off asparagus. Cut spears at a 45° angle into 1/2-inch-thick slices. In a small bowl, mix broth, soy sauce, cornstarch, and white pepper.
                                                                  • Set a 14-inch wok or 12-inch frying pan over high heat. When hot, add oil, ginger, and garlic; stir until garlic begins to turn golden, about 30 seconds. Stir in asparagus and add 3 tablespoons water; cover and cook just until asparagus is bright green, 1 to 2 minutes. Add shrimp and stir, uncovered, until they are opaque in center of thickest part (cut to test), 2 to 3 minutes.
                                                                  • Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste.
                                                                  • Set a noodle pillow on each of four dinner plates. Spoon shrimp and asparagus stir-fry equally over noodle pillows.
                                                                  • Making noodle pillows:
                                                                  • In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add 12 ounces dried thin Asian wheat noodles or dried vermicelli pasta and stir to separate. Cook until barely tender to bite, 3 to 7 minutes. Drain and return to pan. Mix in 2 tablespoons Asian sesame oil and salt to taste.
                                                                  • Divide noodles into four equal portions; set each mound about 2 inches apart on two 10- by 15-inch nonstick baking pans. Pat each into a 1/2-inch-thick round.
                                                                  • Bake pillows in a 425° oven until most of surface is crisp and browned, 15 to 20 minutes (switch pan positions halfway through baking). Serve hot.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 3/4 cup sliced shallot
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 coarse tsp sea salt
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Cook green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain well.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; sauté 2 minutes. Spoon onto a platter; sprinkle with nuts.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 6 tbsp almond
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 12 oz cream cheese
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1/8 tsp cardamom, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No pinch white pepper
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 1/4 10 oz cup pumpkin purée
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 1/2 tsp gelatin
                                                                  • MAKE THE PASTRY In a food processor, pulse the almonds until coarsely ground. Add 1/2 cup of the flour and process to a fine powder; transfer to a bowl. In the food processor, pulse the butter and confectioners' sugar until creamy. Pulse in the egg and vanilla. Pulse in the remaining 1 cup plus 1 tablespoon of flour, the almond flour and the salt until a soft dough forms. Pat the pastry into a disk, wrap in plastic and refrigerate until firm, at least 1 hour.
                                                                  • Preheat the oven to 325°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Roll the pastry onto the rolling pin and unroll it over an 11 1/2-inch fluted tart pan with a removable bottom. Gently press the pastry into the rim. Fold in the overhanging dough and press to reinforce the side; the side should be twice as thick as the bottom. Trim off any excess pastry and refrigerate until firm.
                                                                  • Line the pastry with parchment paper and fill with pie weights or dried beans. Bake the pastry for about 25 minutes, or until set. Remove the parchment and weights and bake for 10 minutes longer, until the crust is golden and cooked through. Let cool slightly.
                                                                  • MEANWHILE, MAKE THE FILLING In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt. Using an electric mixer, beat at medium speed until smooth. Beat in the pumpkin puree until smooth. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
                                                                  • Put the crust on a large, sturdy baking sheet and set it in the oven. Pour the pumpkin custard into the crust. Bake for 30 to 35 minutes, until the custard is just set but still slightly jiggly in the center. Cover the edge with foil if the crust starts to brown too much. Transfer to a rack and let cool completely.
                                                                  • MEANWHILE, MAKE THE GELéE In a medium saucepan, combine the cranberries with 1/2 cup of water and cook over moderate heat until they begin to pop, about 5 minutes. Let cool. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve. Rinse out the saucepan.
                                                                  • Add the sugar and 1/4 cup of water to the saucepan and bring to a boil, stirring, until dissolved. Let cool. Stir in the orange juice and cranberry puree.
                                                                  • In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes. Microwave for 10 seconds, or until completely melted. Whisk the gelatin into the cranberry mixture and pour the gelée over the pumpkin custard; shake it gently to even it out. Refrigerate the tart until set, at least 1 hour and up to 2 days. Remove the tart ring and serve.
                                                                  Yields: 9
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Serve these generously stuffed mushrooms with Broiled Asparagus with Lemon. Put dinner on the table even more quickly by broiling the asparagus and portobellos simultaneously on the same baking sheet. Prep: 5 minutes; Cook: 7 minutes

                                                                  Ingredients
                                                                  • Yes No 4 5 inch portobello caps
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup refrigerated prechopped tomato, onion, and bell pepper mix
                                                                  • Yes No 1 8.5 oz microwaveable vegetable harvest whole grain rice medley
                                                                  • Yes No 1 4 oz cup shredded italian cheese blend
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat broiler.
                                                                  • Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil 4 minutes.
                                                                  • While mushrooms broil, heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic and tomato mixture to pan. Sauté 2 minutes; remove from heat. Stir in rice, 3/4 cup cheese, and Worcestershire sauce.
                                                                  • Turn mushrooms over; sprinkle evenly with salt and pepper. Divide rice mixture evenly among mushrooms; sprinkle evenly with 1/4 cup cheese. Broil 3 minutes or until cheese melts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 stuffed mushroom)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    uncle ben
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Uncle Ben's
                                                                  Ingredients
                                                                  • Yes No 1 1 lb large sweet potato
                                                                  • Yes No 1/2 cup matzo meal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 1/4 tsp wasabi paste
                                                                  • Yes No 1 1/4 tsp rice vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup peppery sprouts
                                                                  • Yes No 2 oz wasabi
                                                                  • In a food processor or on a box grater, coarsely grate the sweet potato. In a large bowl, combine the matzo meal with the sugar, flour, salt, baking powder, cayenne and pepper. Stir in the egg, egg white and milk. Stir in the sweet potato.
                                                                  • In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the sweet potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining sweet potato mixture, adding more oil as needed.
                                                                  • In a small bowl, mix the crème fraîche with the wasabi paste, rice vinegar and salt. Arrange the latkes on a platter and top each one with the wasabi cream, a pinch of sprouts and a little tobiko. Serve warm.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 121 1/2-inch latkes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tightly packed cup flat leaf parsley
                                                                  • Yes No 1/2 small sweet italian frying pepper
                                                                  • Yes No 1/3 cup oil cured pitted black olives
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 1/2 tsp grated lemon zest
                                                                  • Yes No salt and pepper
                                                                  • Yes No lemon
                                                                  • Bring a large saucepan of salted water to a boil. Add the rice and simmer over moderate heat until just tender, about 14 minutes. Drain thoroughly.
                                                                  • In a large bowl, toss the rice with the olive oil and lemon juice. Stir in the parsley, frying pepper, olives, capers and lemon zest and season with salt and pepper. Serve warm or at room temperature with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4side-dish servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  Caramelized onions give amazing complexity to the hard cider sauce recipe. The sauce is so delicious; the chicken is nearly an afterthought. Cook’s note: Hard ciders from France are usually from Normandy and Brittany. If you have the choice, buy a Cidre Doux, or sweet cider. Demi-Sec and Cidre Brut are much too strong and dry for this recipe.

                                                                  Ingredients
                                                                  • Yes No 8 chicken tenders
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No ½ cup chopped white onion
                                                                  • Yes No 1 cup hard cider
                                                                  • Preheat the oven to 400 degrees. Preheat a large skillet to medium-high heat. Season the chicken with the salt and black pepper. Carefully avoiding spatter, melt 1 tablespoon of the butter in the hot skillet, and then brown the seasoned chicken for 3 minutes on each side. Transfer the chicken to a small roasting pan.
                                                                  • Add the remaining butter to the pan, and allow it to melt. Sauté the chopped onions over medium heat for 5 minutes, stirring occasionally, until they become soft and slightly brown around the edges. Add the hard cider to the skillet and bring it to a boil for 4 minutes, making sure to scrape any brown bits from the bottom of the skillet.
                                                                  • Makes 4 servings.
                                                                  • Pour the thickened cider over the browned chicken and roast in the preheated oven, uncovered, for 10-15 minutes. The chicken is done when the juices run clear and it registers 165 degrees on an instant-read thermometer. Serve the chicken hot with cider sauce poured over it.
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Easy and enticing, with sweet grapes, crunchy almonds, and tangy cheese. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tsp minced shallot
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 cup salad greens
                                                                  • Yes No 1 cup grape
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 1 oz sharp cheddar cheese
                                                                  • Place olive oil, vinegar, shallot, garlic, salt, and pepper in a medium, nonreactive bowl and whisk to combine.
                                                                  • Place mixed greens, grapes, almonds, and cheese in a large, nonreactive bowl. Drizzle with dressing and toss to coat. Serve immediately.
                                                                  Yields: 3servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Metropolitan Bakery co-owner James Barrett developed this recipe as a way to pack more of the company’s killer granola into your diet. Game plan: When creaming butter and sugar, use a stand mixer on medium speed. Butter should be soft but never melted. Stop after one minute and scrape down the bowl with a plastic paddle. Repeat a couple of times until the sugar is completely dissolved. If you don’t have a mixer, leave the butter out the night before (to prevent a sore arm!).

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2/3 cup stone ground whole wheat flour
                                                                  • Yes No 1 cup rolled oat
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/3 cup firmly packed dark brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 3/4 cup granola
                                                                  • Preheat the oven to 350°F.
                                                                  • In a large bowl, sift together the flour, cinnamon, salt, baking soda, and whole-wheat flour. Stir in the oats.
                                                                  • Cream together the butter with the sugars until light in color. Add the egg and vanilla. Mix until incorporated. Add the flour mixture and mix just until incorporated. Fold in the granola.
                                                                  • Place heaping tablespoons of cookie dough onto baking trays 1 inch apart and flatten cookies slightly. Place the trays in the upper third of the preheated oven and bake for 12 to 15 minutes. Remove from the oven and cool. Serve cookies alone or with vanilla ice cream.
                                                                  Yields: 12large or 3 dozen small cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve