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                                                                  Try these green beans with Steaks with Balsamic-Mustard Sauce and Rosemary Potatoes.

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No coarse salt
                                                                  • Trim green beans; add to reserved pot of boiling water from Rosemary Potatoes; add more water if necessary (or bring 1/2 inch water to a boil). Cover; cook, turning occasionally, until tender, about 4 to 6 minutes.
                                                                  • Drain beans. Transfer to a serving platter; season with salt and pepper.
                                                                  Cuisine:YesNonicoise
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned over silken citrus-yogurt mousse in a cornmeal crust. Each bite will remind you that spring is here.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 3/4 coarse cup yellow cornmeal
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 1 1/2 cup plain yogurt
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 7 whole black peppercorn
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No 1 1/2 lb rhubarb
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Make the cornmeal crust: Process flour, cornmeal, granulated sugar, lemon zest, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse crumbs, about 20 seconds. Beat yolks and water in a small bowl. With machine running, pour yolk mixture into flour mixture; process until just combined, about 20 seconds. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour or up to 2 days.
                                                                  • Preheat oven to 375 degrees. Roll dough on lightly floured parchment to 1/4-inch thickness. Fit into a 10-inch springform pan. Refrigerate until dough is cold and firm, about 20 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, about 25 minutes. Carefully remove weights and parchment. Reduce oven temperature to 350 degrees, and bake until golden brown, 20 to 25 minutes. Let cornmeal crust cool in pan on a wire rack.
                                                                  • Make the lemon-yogurt mousse: Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes. Combine 1 tablespoon cream and the brown sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture is warm. Stir in gelatin mixture, and remove from heat. Combine yogurt, lemon zest, and salt in a medium bowl. Add brown-sugar mixture, and whisk until smooth. Whisk remaining 3/4 cup cream in a medium bowl until peaks form. Gently fold cream into yogurt mixture.
                                                                  • Pour lemon-yogurt mousse into cornmeal crust. Cover, and refrigerate until firm, at least 4 hours or overnight.
                                                                  • Make the rhubarb topping: Bring granulated sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Cook, undisturbed, until light amber, about 7 minutes. Remove from heat; add 3/4 cup brandy, the cinnamon stick, peppercorns, vanilla, and salt. Return mixture to a boil for 1 minute, then stir in rhubarb. Remove pan from heat, cover, and let stand for 5 minutes. Stir in lemon juice and remaining 1/4 cup brandy, re-cover, and let stand for 20 minutes more. Refrigerate until cold, about 4 hours. Strain, reserving liquid, and discard cinnamon and peppercorns. Boil reserved liquid in a medium pot until reduced to 1 1/2 cups, about 4 minutes. Let cool.
                                                                  • Spoon the strained rhubarb over the mousse, and serve immediately with the rhubarb reduction on the side.
                                                                  Yields: 110-inch tart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We like the color and flavor of spinach tortillas here, but you can substitute your favorite—red pepper or sun-dried tomato, or even plain or whole wheat versions.

                                                                  Ingredients
                                                                  • Yes No 4 6 inch spinach tortillas
                                                                  • Yes No 3/4 cup roasted vegetable ranch dip
                                                                  • Yes No 1/2 cup packed baby spinach
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Spread each tortilla with 3 tablespoons roasted vegetable-ranch dip. Layer evenly with spinach.
                                                                  • Slice avocado, and toss with lime juice to prevent browning. Place avocado and red bell pepper slices along bottom edges of tortillas. Roll tightly, cover with plastic wrap, and chill until you are ready to serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  A cookout crowd-pleaser, this cornbread is so easy to make and such a great mop for chili, baked beans, or pulled pork. Buttermilk (instead of milk) balances out the sweetness, adding the right amount of moisture to keep it crumbly but not dry. Game plan: This basic recipe invites creativity. Try adding some jalapeño, whole corn kernels, or cilantro. To see this recipe with illustrated steps, check out The Basics: How to Make Skillet Cornbread.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup finely ground yellow cornmeal
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup buttermilk, shaken before using
                                                                  • Heat the oven to 450°F and arrange a rack in the middle.
                                                                  • Place 2 tablespoons of the butter in a large (12-inch) cast iron skillet; set aside. In a small saucepan or using the microwave, melt the remaining 6 tablespoons butter; set aside.
                                                                  • Place cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
                                                                  • Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Fold in melted butter until just combined, then let mixture sit for 5 minutes.
                                                                  • Meanwhile, place the skillet in the oven until hot, about 5 minutes. Remove from the oven and swirl the melted butter around to coat the bottom of the pan.
                                                                  • Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, cut wedges directly from the skillet or let the cornbread cool for another 15 minutes before inverting onto a plate.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  While best served warm, this cake can be made a day ahead and reheated. Prep: 35 min.; Cook: 39 min.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup mashed banana
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 1 cup pecan pieces
                                                                  • Yes No 1 13.4 oz dulce de leche
                                                                  • Combine 2 1/4 cups flour and next 4 ingredients in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender until crumbly. Whisk together eggs and next 3 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
                                                                  • Spread batter into a greased 13" x 9" pan.
                                                                  • Combine remaining 1/2 cup flour and brown sugar in a small bowl. Cut remaining 1/4 cup butter into flour mixture with pastry blender. Add pecans, pressing streusel mixture between fingers until large clumps form. Sprinkle streusel over batter in pan.
                                                                  • Microwave dulce de leche in a small glass bowl on HIGH 1 minute or until drizzling consistency, stirring once; drizzle over streusel topping.
                                                                  • Bake at 350° for 35 to 38 minutes or until streusel topping begins to brown and center of cake puffs slightly. Cool slightly.
                                                                  • *Find dulce de leche in the ethnic section or on the baking aisle of your grocery store.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestlé
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé
                                                                  • Yes No
                                                                    Minute

                                                                  Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a tantalizingly unique grilled seafood dinner. A white wine sauce reduction featuring clam juice and reserved liquor turns this dish into a truly extraordinary entrée. Serve with grilled bread and a mixed green salad. Be sure to soak the wood chips in water before adding them to the grill so they'll smolder with flavorful smoke as the shellfish steam. We like the subtle, almost sweet flavor of applewood, though you can try hickory for a more assertive taste. If using a gas grill, place wood chips inside a small disposable aluminum pan; cover with foil, and perforate the foil. Place the container on the cooking grate with the Dutch oven in step 3.

                                                                  Ingredients
                                                                  • Yes No 1 cup wood chip
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 1 1/2 littleneck lb clam
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 8 1/2 oz slice baguette
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Soak wood chips in water for 30 minutes; drain well.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Place wood chips on hot coals. Place a large Dutch oven on grill rack. Close grill lid; heat 2 minutes. Add oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 2 minutes, stirring frequently. Add tomato; close grill lid, and cook 3 minutes. Remove grill lid. Add wine; bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally. Add thyme, juice, and clams; close grill lid, and cook 5 minutes. Remove grill lid. Stir in mussels; close grill lid, and cook 5 minutes. Coat bread slices with cooking spray; grill 1 minute on each side or until toasted.
                                                                  • Remove clams and mussels from pan using a slotted spoon, reserving cooking liquid in pan; discard any unopened shells. Cover clams and mussels; keep warm. Discard thyme sprigs. Bring reserved cooking liquid to a boil. Cook 15 minutes or until reduced to 3/4 cup; remove from heat. Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan; toss to coat. Serve with grilled bread.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: about 2 cups clams and mussels, about 1/4 cup broth, and 2 bread slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Similar to an Arnold Palmer, this refreshing drink combines two summer favorites—lemonade and iced tea. Turn this into a cocktail by adding bourbon or spiced dark rum.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 family size tea bag
                                                                  • Yes No 1 1 oz, 1 cup fresh mint leaves
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 6 oz frozen lemonade concentrate
                                                                  • Yes No slice garnish, fresh citrus slices
                                                                  • Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
                                                                  • Remove and discard tea bags and mint. Stir in sugar until dissolved.
                                                                  • Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
                                                                  • Bourbon-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup bourbon. Makes 9 cups.
                                                                  • Spiced Dark Rum-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup spiced dark rum. Makes 9 cups.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small ancho chili pepper
                                                                  • Yes No 3 tbsp hazelnut
                                                                  • Yes No two slice thick slices baguette
                                                                  • Yes No 3 tbsp roasted almonds
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 1 roasted red pepper from a jar
                                                                  • Yes No 1/2 tbsp sherry vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 16 thick scallion
                                                                  • Light a grill. Preheat the oven to 350°. In a small heatproof bowl, cover the ancho with hot tap water and soak until softened, about 15 minutes. Drain.
                                                                  • Meanwhile, in a pie plate, toast the hazelnuts in the oven for about 10 minutes, or until fragrant and lightly browned. Let the hazelnuts cool, then transfer them to a kitchen towel and rub them together to remove the skins. Transfer the hazelnuts to a work surface and let cool completely, then coarsely chop.
                                                                  • In a food processor, combine the ancho with the hazelnuts, toasted baguette, almonds and garlic and process to a smooth paste. Add the tomatoes, roasted red pepper and vinegar and puree. With the machine on, slowly pour in the 1/4 cup of olive oil and process until blended and smooth. Scrape the romesco sauce into a bowl, stir in the parsley and season with salt and black pepper.
                                                                  • Brush the leeks with oil and season with salt and pepper. Grill over high heat until charred all over, about 3 minutes. Serve with the romesco sauce alongside.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Clarified butter flavors these potatoes and helps them turn an attractive golden brown color as they cook.

                                                                  Ingredients
                                                                  • Yes No 3 lb yukon gold potato
                                                                  • Yes No 1/4 cup ghee
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain and let stand for 2 minutes.
                                                                  • Heat Clarified Butter in a large nonstick skillet over medium-high heat. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally. Stir in parsley and remaining ingredients; cook 30 seconds.
                                                                  • Note: Nuritional analysis includes Clarified Butter.
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  You can make this corn and tomato salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 cup corn kernel
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 oz fresh chèvre cheese
                                                                  • In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
                                                                  • Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
                                                                  • Sprinkle goat cheese over salad; serve warm or at room temperature.
                                                                  • Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  Eggnog
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 12 large egg yolk
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No nutmeg
                                                                  • In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
                                                                  • Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Lemon Tart Recipe
                                                                   1 h 30 m

                                                                  Lemon tart is an all-time classic recipe and, unlike other fruit desserts that are based on seasonality, one that can be made all year. Lemons are available year-round worldwide and Eastern Europeans, especially in city restaurants, serve this dessert with other more traditional sweets. Freeze leftover egg whites and save for leftover egg white recipes. This recipe is adapted from "Book of Tarts" by Maury Rubin (William Morrow and Company Inc., 1995). Here's a larger photo of lemon tart. Makes 1 (12-inch) Lemon Tart

                                                                  Ingredients
                                                                  • Yes No 13 tbsp butter
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • To make the tart dough: In a large bowl, combine sugar and flour and cut in butter as for pie dough. Combine egg yolk with 1 tablespoon heavy cream. Add to flour-sugar-butter mixture and bring pastry to a ball. Wrap in plastic and refrigerate for 2 hours. On a lightly floured surface roll pastry dough to a 14-inch circle and fit into a 12-inch tart pan with removable bottom. Return to refrigerator and chill for 30 minutes. You might have dough left over. It's great for small tarts. Heat oven to 375 degrees. Top pastry with a piece of parchment paper and place pie weights or dried beans on it. Bake for 10 minutes (this is known as baking blind) or until pastry is light golden. Remove the parchment and pie weights, and continue to bake for 5 to 10 minutes or until pastry is completely done. To make the lemon filling: In a medium bowl, rub sugar and zest together between the palms of the hands. Pour lemon juice into a nonreactive saucepan. Add eggs, egg yolk, butter and zested sugar, and whisk until combined. Cook over medium heat, stirring constantly (and getting in the corners) with a wooden spoon, 3 to 5 minutes or until mixture begins to thicken. At the first sign of a boil, remove from heat and strain into a bowl. Pour sieved lemon filling into cooked pastry shell and refrigerate 30 minutes or until set. Serve with a curl of lemon zest, confectioners' sugar and / or a dollop of sweetened whipped cream, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter pinot noir
                                                                  • Yes No 2 14 1/2 oz chicken broth
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 leek
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 6 chicken breast half (bone-in, skin-on)
                                                                  • Yes No rosemary
                                                                  • Heat wine and broth in a large saucepan over medium-high heat.
                                                                  • Melt 2 tablespoons butter in a large heavy skillet over medium-high heat; add shallots and next 4 ingredients, and sauté until tender. Add rice, and sauté, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup hot wine mixture; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining wine mixture, 1/2 cup at a time. (Cooking time about 30 minutes.) Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley; keep warm.
                                                                  • Sprinkle remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and chopped fresh rosemary evenly over chicken.
                                                                  • Melt remaining 2 tablespoons butter in a 12-inch skillet over medium heat; add chicken, and cook 3 minutes on each side or until done. Cut chicken lengthwise into slices, cutting to within 1/2 inch of opposite end. Spoon risotto onto serving plate. Top with chicken, spreading slices to fan; garnish, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you are fortunate enough to have a rotisserie on your grill, nothing beats a brined whole chicken that turns slowly on a spit and bastes itself while the skin turns golden brown and delicious.

                                                                  Ingredients
                                                                  • Yes No 1 gallon water
                                                                  • Yes No 3/4 cup kosher salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp rosemary leaves, dried
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 1 tbsp dehydrated granulated garlic
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 whole chicken
                                                                  • In a large pot combine the brine ingredients. Stir well to dissolve the sugar and salt.
                                                                  • Submerge the chicken in the brine, breast side down, and refrigerate for 6 to 12 hours.
                                                                  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
                                                                  • Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels. Truss the chicken with butcher’s twine.
                                                                  • Following the grill’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings. Cook the chicken over indirect medium heat, with the lid closed, for 1 hour.
                                                                  • If your grill has an infrared burner at the back of the grill, after 1 hour of cooking, light that burner and set it to medium heat (leaving the regular outside burners on medium and the middle burners turned off). If your grill does not have an infrared burner, continue to cook the chicken as you were doing. Either way, cook the chicken until the surface is deep golden brown and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone). This should take 10 to 20 minutes with the infrared burner and 20 to 30 minutes without the infrared burner. Watch carefully that the chicken skin does not burn.
                                                                  • When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Let rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time.) Transfer the chicken from the spit to a cutting board. Cut into serving pieces. Serve warm.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rotisserie
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  Cooking Light staffer Rita Kinnamon-Jackson tinkered with her father's original meat loaf-style burger by replacing the ground beef with ground turkey and using chili powder instead of pepper for a flavor boost. But this recipe remains true to the spirit of the original. "My dad would be so proud that his mini-meatloaf on a bun was such a hit," she says. The patties might seem a little wet, but they bind together nicely once they begin to cook. Because they're delicate, a grill pan works best.

                                                                  Ingredients
                                                                  • Yes No 1 cup regular oats
                                                                  • Yes No 1 cup diced vidalia onion
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 14.5 oz no salt added tomatoes, and chopped
                                                                  • Yes No 1 1/2 lb ground turkey
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 2 oz onion sandwich buns
                                                                  • Yes No 4 curly lettuce leaves
                                                                  • Yes No 6 slice tomato
                                                                  • Combine first 7 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Heat a grill pan coated with cooking spray over medium-high heat. Add patties; cook 6 minutes on each side or until done. Place 1 patty on bottom half of each roll; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of roll.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Soy-Ginger Chicken
                                                                   6 h 30 m

                                                                  Slow Cooking

                                                                  Ingredients
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2/3 cup cilantro
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 5 1 cup, packed scallion
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 2 1/2 lb chicken drumsticks and 4 thighs
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No white rice
                                                                  • In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
                                                                  • In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here's a weekend recipe to savor on a long late summer afternoon, loaded with the flavors of this brief season halfway between summer and fall. Tangy peaches in a delicate custard infused with thyme are baked in a hearty golden shell of polenta pastry - crispy on the edges and tender in the middle. The custard rolls over the peaches like cream and the whole thing has just the right amount of sweetness - a touch or two to play up the peaches' fragrance, but no more.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup polenta
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 10 thyme
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 large firm ripe peaches, pitted
                                                                  • Yes No 5 thyme
                                                                  • Yes No 2 tbsp cornmeal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  Cuisine:YesNoitalian

                                                                  Prep: 20 minutes; Cook: 40 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 stick unsalted butter
                                                                  • Yes No 6 tbsp style, reduced fat cream cheese
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 lb apple
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 cup vanilla low fat ice cream
                                                                  • Place flours, baking powder, sugar, and salt in a food processor; pulse 15-20 times. Add butter and cream cheese; pulse until mixture resembles coarse meal. Add water and lemon juice; pulse just until dough forms.
                                                                  • Transfer dough to a floured surface; form into a disk. Separate disk into 2 halves; wrap both tightly in plastic wrap. Chill at least 1 hour.
                                                                  • Preheat oven to 375°. Coat a 9-inch glass pie plate with cooking spray. Turn 1 dough half out onto a lightly floured surface. Roll into a 13-inch round; transfer to parchment paper. Cover and refrigerate. Fit remaining circle of dough into pie plate; trim edge, leaving a 1/2-inch overhang. Using a fork, lightly pierce dough all over; chill until firm (about 20 minutes), or freeze 10 minutes.
                                                                  • In a large bowl, combine apples and next 7 ingredients (through nutmeg). Spoon filling into dough in pie plate; top with chilled dough. Fold overhang under edge of bottom dough; crimp overlap decoratively. Brush egg over dough; bake in middle of oven 40-50 minutes or until crust is golden and apples are tender. Let cool. Cut into 8 slices, top with 1/4 cup ice cream; serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 slice plus 1/4 cup ice cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 3 6.5 oz jars artichoke hearts
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 1 1/2 lb tuna, fresh
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 cup cooked rice
                                                                  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the artichokes, lemon, garlic, and thyme (if using). Cook until heated through, 3 more minutes. Transfer to a plate. Season the tuna with the salt and pepper. Heat the remaining oil in the skillet. Cook the tuna, turning to brown all sides, to the desired doneness, about 2 minutes for medium. Return the artichoke mixture to skillet and toss to combine. Serve over the rice. Tip: Look for artichokes packed in water or oil, not marinade. If you can't find them, rinse the artichokes thoroughly with water, then pat them dry.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat

                                                                  Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with side of orange-scented couscous to bring out the orange flavors in the sauce.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped red onion
                                                                  • Yes No 6 tbsp maple syrup
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp chopped dill weed
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.
                                                                  • Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grilled chicken breasts dripping with this thick barbecue sauce can't be beat. The recipe calls for brown sugar for a classic sweet taste and includes less sodium than commercial sauces. For a version with extra smoky flavor, use Spanish smoked paprika.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup no salt added tomato sauce
                                                                  • Yes No 2/3 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 1/2 tbsp molasses
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 2 tsp barbecue smoked seasoning
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp celery seed
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Combine tomato sauce, sugar, vinegar, molasses, Worcestershire sauce, and the remaining ingredients in a large saucepan over medium-high heat; bring to a simmer. Cook 15 minutes, stirring frequently.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood

                                                                  If you're not a classical alcoholic drink (or a Shirley Temple) chances are you don't get the luxury of a real name. So we're going to call this light and luscious drink a Meg Ryan. Even if you're not a fan of her acting style, you simply can't help but love the woman. She's light and airy, makes funny little faces and at some point in time you've wanted to be her or at least have her hair. This drink, like Meg, is a little bit bright, a little chilled out and will be coveted by all.

                                                                  Ingredients
                                                                  • Yes No 1 cup summer berries
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 cup soda water
                                                                  Ingredients
                                                                  • Yes No 2 lb brussels sprout
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 cup walnut
                                                                  • Bring a large pot of water to a boil; insert steamer rack. Add brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
                                                                  • Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 16 1/2 inch thick slice baguette
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 tomato
                                                                  • Yes No 1/2 small sweet onion
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Brush both sides of bread with oil. Grill 1 to 1 1/2 minutes per side or until toasted.
                                                                  • Toss together tomatoes and next 5 ingredients; serve over bread slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Red flannel hash is a tasty mixture of onion, beets, and potatoes. Traditionally bacon is mixed in too, but this vegetarian version uses eggs instead. And to make life easier, the hash is roasted in the oven instead of being parboiled and cooked on the stovetop.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 2 1/2 cup medium red potato
                                                                  • Yes No 4 1 1/2 cup small red beets
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/2 cup diced flat leaf parsley
                                                                  • Yes No 4 large egg
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Place oil in a large cast iron skillet and put the skillet in the oven until the oil shimmers and the pan is heated through, about 5 minutes.
                                                                  • Combine potatoes, beets, onion, and garlic in a large bowl. Sprinkle generously with salt and freshly ground black pepper and toss to coat. Spread in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes. Remove from the oven, stir, and return to the oven to roast until beets and potatoes are fully cooked and browned, about 25 minutes more.
                                                                  • Remove the skillet from the oven and stir in parsley. Create 4 indentations in the hash and crack 1 egg into each indentation. Season eggs with salt and freshly ground black pepper. Return the skillet to the oven and cook eggs to desired doneness.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 4 5 oz skinless center cut cod fillets
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No white pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No wondra flour
                                                                  • Yes No 20 littleneck clam
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cilantro
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp smoked sweet paprika
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No crusty bread
                                                                  • Set the cod on a plate and cover all over with the salt. Let stand for exactly 10 minutes. Rinse off the salt and pat the cod dry.
                                                                  • Meanwhile, bring a medium saucepan of water to a boil. Add the corn and cook for 2 minutes; drain and pat dry. Cut the kernels off the cobs. In a small skillet, toss the corn with the butter and lemon juice and season with white pepper. Cook until heated through, about 1 minute.
                                                                  • In a large, deep nonstick skillet, heat the olive oil. Dust the cod with Wondra flour and season with white pepper. Add the fish to the pan, skinned side down and cook over high heat until golden, about 4 minutes. Flip the cod and cook over moderate heat for 1 minute. Add the clams, garlic, cilantro and thyme and season with pepper. Add the wine, cover and cook over moderate heat until the clams open and the fish is cooked through, about 6 minutes. Discard the herb sprigs and any clams that do not open.
                                                                  • Rewarm the corn and spoon it into 4 shallow bowls. Top with the cod and sprinkle with the smoked paprika. Spoon the clams and broth all around and garnish with the parsley. Serve with crusty bread.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    wondra
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Wondra
                                                                  • Yes No
                                                                    Minute

                                                                  Schiacciata is the sister dish of carpaccio, but while carpaccio?s raw, this is literally flashed in the oven so it just turns colour. Obviously the better the beef the better the dish. So go for something with good marbling and a bit of integrity. It can be served as a starter or a snack, with different salads sprinkled on top. The truffle oil?s optional, but the flavor is interesting, so give it a try because it?s something new. This whole dish is impressive and damn tasty.

                                                                  Ingredients
                                                                  • Yes No good quality beef fillet
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a drops of truffle oil
                                                                  • Yes No 2 sprigs of fresh rosemary
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 3 handfuls of rocket
                                                                  • Yes No salad radicchio
                                                                  • Yes No uovoli mushrooms
                                                                  • Yes No balsamic vinegar
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a of parmesan cheese
                                                                  • Schiacciata is the sister dish of carpaccio, but while carpaccio’s raw, this is literally flashed in the oven so it just turns colour. Obviously the better the beef the better the dish. So go for something with good marbling and a bit of integrity. It can be served as a starter or a snack, with different salads sprinkled on top. The truffle oil’s optional, but the flavor is interesting, so give it a try because it’s something new. This whole dish is impressive and damn tasty.OK, first things first – whack your oven on to its highest heat. For this dish we’re going to cook the meat on the platter it will be served on, so ideally use one of those classic cheap old metal flats or trays. Or you can use regular serving plates instead, if you know they’re heatproof. Rub them with extra virgin olive oil or truffle oil. And now you’re going to prepare the meat. Work with one piece at a time, and put it on a 30cm piece of bin-liner with another piece on top. Using a rolling pin, evenly slap the meat until it’s 4 times the width you started with, but a quarter of the thickness.Lay the meat on your tray, platter or plate right to the edges – you can let it hang over a tiny bit. Put your rosemary leaves into a sieve and run hot water over them to get the oils and flavors going. Put them into a little bowl, pour 3 or 4 tablespoons of extra virgin olive oil on top and massage the leaves with your fingers to get more flavor out of them. Stir the garlic into the rosemary oil, then pat everything evenly all over the meat. The meat can be prepared to this point a few hours in advance, then cling-filmed and kept in the fridge.Now all you’ve got to do is get a little salad together. Tear your rocket and radicchio into a large bowl. Slice your mushrooms as thinly as possible and add them to the bowl.This dish is best put together really quickly at the last minute. All you need to do is put the meat in the preheated oven for 1 to 3 minutes (depending on your oven). By the time you’ve dressed the salad, with a little extra virgin olive oil, balsamic vinegar, salt and pepper, and put your block of Parmesan on the table with a speed peeler for shaving pieces off it, you can take the meat out of the oven – it should be paler in color now. The idea is not to cook the meat, it’s simply to warm it through. Scatter the salad over and serve it straight away. Shave over some Parmesan and have a nice glass of wine with it. Tasty, tasty and very gorgeous!• from Jamie's Italy
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    shave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sweet potatoes grow in abundance in Alabama, where sculptor Sandi Stevens' family eats them year-round. This casserole is a Stevens favorite: silky pureed sweet potatoes topped with a sweet and crunchy pecan-cornflake topping. If you don't have pecans or cornflakes on hand, Stevens says the topping can be made with whatever nut or cereal is in the cupboard.

                                                                  Ingredients
                                                                  • Yes No 5 1/2 lb sweet potato
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 tsp grated nutmeg
                                                                  • Yes No 1 1/2 cup golden brown sugar
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 4 oz cup pecan halves
                                                                  • Yes No 1 cup corn flakes
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Preheat the oven to 350°. Butter a 13-by-9-inch baking dish. Put the sweet potatoes in a large pot. Cover with cold water and bring to a boil. Cook over moderate heat until the sweet potatoes are tender, about 15 minutes. Drain well, shaking off the excess water. Transfer the sweet potatoes to a food processor (in batches, if necessary) and puree until smooth.
                                                                  • Scrape the puree into a large bowl. Add half of the butter, 2 teaspoons of salt, 1 teaspoon of the nutmeg, 1/2 cup of the brown sugar and the milk and stir until combined. Stir in the eggs. Pour the mixture into the prepared baking dish and smooth the surface. Cover with foil and bake for 40 minutes.
                                                                  • Meanwhile, spread the pecans on a baking sheet and bake for 5 minutes, until lightly toasted. Transfer the pecans to a work surface and coarsely chop them. In a bowl, toss the pecans with the cornflakes, cinnamon and the remaining melted butter, 1/2 teaspoon of nutmeg and 1 cup of brown sugar. Season with salt.
                                                                  • Remove the foil from the casserole. Spoon small clumps of the topping all over the sweet potatoes. Bake, uncovered, for 40 minutes longer, until the topping is golden and sizzling. Let the casserole stand for 20 minutes before serving.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp salted roasted almonds
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • Yes No 9 tbsp unsalted butter
                                                                  • MAKE THE PASTRY: In a food processor, pulse the almonds and the confectioners' sugar until finely ground. Add the butter and pulse until smooth. Pulse in the egg and vanilla. Add the flour and process until blended. Press the pastry evenly into an 8-by-11-inch glass baking dish, pressing it 1 inch up the side. Trim the edge to 3/4 inch and chill until firm, at least 1 hour.
                                                                  • Preheat the oven to 350°. Prick the pastry with a fork and bake for 25 minutes, or until golden. Let cool completely.
                                                                  • MEANWHILE, MAKE THE LIME CURD: In a heatproof bowl set over a pan of simmering water, cook the eggs, sugar, lime juice and zest, whisking, until an instant-read thermometer registers 180°, about 7 minutes. Set the bowl into an ice water bath and stir until the temperature drops to 130°, about 3 minutes. Whisk in the butter. Let cool at room temperature for 1 hour.
                                                                  • Pour the lime curd over the pastry and refrigerate until firm, at least 6 hours or overnight. Cut into bars and serve.
                                                                  Yields: 16bars
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso. It can be found in the Asian section of some supermarkets and most health-food stores.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz skinless cod fillets
                                                                  • Yes No 1/4 cup mirin
                                                                  • Yes No 1/4 cup white miso paste
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No olive oil
                                                                  • In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
                                                                  • Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If you?re having a nice night with mates and there?s good wine and some conversation happening then I think this is a lovely thing to bring out a few hours after dinner. It?s like a sorbet, but without the work. Fiery chilled grappa, good-quality chocolate and delicious frozen grapes are a great little combo that show you care and you?ve made a bit of effort. You could either use dark chocolate or a mixture of different flavours, depending on what you fancy.

                                                                  Ingredients
                                                                  • Yes No a of grappa
                                                                  • Yes No 3 frozen grapes
                                                                  • Yes No a bars of good quality chocolate (70% cocoa solids
                                                                  • If you’re having a nice night with mates and there’s good wine and some conversation happening then I think this is a lovely thing to bring out a few hours after dinner. It’s like a sorbet, but without the work. Fiery chilled grappa, good-quality chocolate and delicious frozen grapes are a great little combo that show you care and you’ve made a bit of effort. You could either use dark chocolate or a mixture of different flavours, depending on what you fancy. Put your bottle of grappa and the grapes in the freezer about 2 to 3 hours before you want to serve them. Right before serving; give your bars of chocolate a good whack against the counter to break them up into large chunks. Pile these chunks in the middle of a nice wooden board, arrange your frozen grapes beside them and serve with a nice little glass of grappa to sip on while you watch the grapes and chocolate disappear. So simple, but such a treat.
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  , and it is a delicious yet not-too-sweet breakfast casserole, made with toasty whole grain bread and a filling of apples. Read on for the recipe, and why I liked it so much.

                                                                  Ingredients
                                                                  • Yes No now, i love breakfast casseroles, i especially love those sugary, cream laden casseroles that we all love to eat on christmas morning
                                                                  • Yes No a inch individual, it's flavor lies somewhere between french toast and bread pudding, taken over the top
                                                                  • Yes No
                                                                  • Yes No 8 egg
                                                                  • Yes No 2 cup 1% milk
                                                                  • Yes No 1/3 cup dark brown sugar
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 2 lb grain, 1/4″ crosswise
                                                                  • Yes No 3 1 1/4 lb medium firm apples
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 2 tbsp agave syrup
                                                                  • Yes No 2 tbsp 1% milk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • After you layer the ingredients into a baking dish, the unbaked strata can sit in the fridge for up to 24 hours, ready to pop into the oven about an hour before your guests arrive. And so, there is no need to scramble while you have company, doing that harried short-order cook routine that most egg dishes require. Simply remove your beautiful casserole from the oven, slice, and serve to your appreciative and impressed audience.
                                                                  • Lightly butter or oil a 9x13-inch casserole dish. In a medium mixing bowl, whisk the eggs thoroughly. Whisk in the milk, sugar, vanilla, cinnamon and nutmeg until thoroughly combined.
                                                                  • Cut the crusts off the bread slices, cutting each slice into a rectangular shape. Layer half of the bread slices in the bottom of the baking pan. Layer all of the apple slices on top of the bread. Top apple layer with the other half of the bread slices.
                                                                  • For the glaze, warm all of the ingredients together in the microwave or on the stovetop until quite soft. (I microwaved mine for 45 seconds.) Whisk thoroughly in a fork, then drizzle over the warm strata. Dust lightly with cinnamon.
                                                                  • Let the strata stand for 10 minutes to firm up, then serve with maple syrup and fresh fruit.
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    dust

                                                                  Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 to 2 lb pork tenderloins, and silver skin
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 leeks, white and light green parts only
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 3 gala apples
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
                                                                  • Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup chickpeas in can
                                                                  • Yes No 1/2 cup black beans in can
                                                                  • Yes No 1/2 cup canned pinto beans
                                                                  • Yes No 1 8 oz no salt added tomato sauce
                                                                  • Yes No 12 taco shells
                                                                  • Yes No 3/4 cup shredded iceberg lettuce
                                                                  • Yes No 3/4 cup diced tomato
                                                                  • Yes No 1/2 2 oz cup finely shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/2 cup salsa
                                                                  • Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.
                                                                  • Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings (serving size: 1 taco)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No two 12 oz balls of pizza dough
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup fig jam
                                                                  • Yes No 1/4 lb gorgonzola cheese
                                                                  • Yes No 3 oz prosciutto
                                                                  • Yes No 1 scallion
                                                                  • Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least 45 minutes for the pizza stone to heat thoroughly.
                                                                  • Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Dust a pizza peel with flour and slide the dough onto it. Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Season with salt and pepper. Dollop 1/4 cup of the fig jam all over the crust, being sure to leave a 1-inch border of dough all around. Scatter half of the cheese and prosciutto over the dough.
                                                                  • Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 213-inch round flatbreads
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1 large romaine heart
                                                                  • Yes No 1 small radicchio
                                                                  • Yes No 1/4 head iceberg lettuce
                                                                  • Yes No 1 celery inner rib
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/2 cup cherry tomato
                                                                  • Yes No 1/4 cup pitted green olive
                                                                  • Yes No 8 peperoncini
                                                                  • Yes No 2 oz parmigiano-reggiano cheese
                                                                  • In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 12 oz cup cranberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 navel orange
                                                                  • Cook cranberries, sugar, and ginger in a medium saucepan over medium-high heat, stirring occasionally, until cranberries begin to burst, about 7 minutes.
                                                                  • Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool completely. Cranberry sauce can be refrigerated in an airtight container up to 1 week.
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.

                                                                  Ingredients
                                                                  • Yes No 1 lb sirloin steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 2 tsp light soy sauce
                                                                  • Yes No 1/2 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 6 scallion
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 4 cup long grain rice
                                                                  • Cut steak diagonally across the grain into very thin slices. Sprinkle with salt and pepper.
                                                                  • Sauté ginger in hot oil a large nonstick skillet over high heat 2 minutes or until tan-colored. Add minced garlic, and sauté 30 seconds. Add beef; cook 2 minutes, stirring constantly. Stir in soy sauce.
                                                                  • Stir together beef broth and cornstarch until smooth. Drizzle over beef mixture. Cook, stirring constantly, 1 minute or until thickened. Add green onions, and, if desired, crushed red pepper; cook 1 minute. Serve immediately over hot cooked rice.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Classic Pumpkin Pie
                                                                   2 h 30 m
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Yes No pinch salt
                                                                  • Yes No one 15 oz pumpkin purée
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat the oven to 350°. On a lightly floured surface, roll out the pie dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
                                                                  • Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly.
                                                                  • In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Any mild white fish such as cod, flounder, or orange roughy would also be delicious in place of tilapia. Serve these brightly flavored fillets with sautéed spinach or a green salad

                                                                  Ingredients
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 4 6 oz tilapia fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/8 tsp salt
                                                                  • Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.
                                                                  • Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.
                                                                  Yields: 4servings (serving size: 1 fillet and about 2 teaspoons cilantro butter)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons tomato sauce
                                                                  • Yes No 3 oz 3 oz mozzarella
                                                                  • Yes No 1 fresh red chili
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 5 smoked pancetta
                                                                  • Yes No extra virgin olive oil
                                                                  • Smear the tomato sauce evenly over the pizza base. Tear the mozzarella into pieces and dob these over, then scatter over as much chili as you like and season with salt and pepper. Lay the pancetta over the top so it will crisp up during cooking and the juices will cook into the pizza. Drizzle with extra virgin olive oil and cook until crisp and golden.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 2 1/2 lb medium red cabbage
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 2 navel orange
                                                                  • In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine. Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature. To Bring It: The slaw can be made up to 2 days ahead. Just leave out the oranges, which lose their bright color over time. Pack them separately and fold them in just before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Cochinillo Asado or Roast Suckling Pig is one of the most typical dishes in the cuisine of Castilla, especially the city of Segovia. Chefs take pride in the tenderness of their roast pigs and cut them with plates, as in the photo.

                                                                  Ingredients
                                                                  • Yes No 6 lb suckling pig
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 yellow onion
                                                                  • This roast suckling pig recipe makes approximately 6 servings.
                                                                  • Heat the oven to 425 degrees.
                                                                  • Season the piglet with salt and pepper, inside and out. Wrap the ear with aluminum foil to prevent them from burning. Then, place the piglet in a large, open roasting pan. Baste with olive oil and dab with butter all over.
                                                                  • Place in oven and roast, basting often with the pan drippings for about 2 1/2 hours.
                                                                  • While the piglet is roasting, peel the carrots and the onion. Slice the carrots into 4 pieces each. Coarsely chop the onion. About 10 minutes before removing the piglet from the oven, place the carrots and onion in the pan with the piglet.
                                                                  • Remove the piglet from oven when it is fully cooked. (Check meat and make sure that the juice is clear and not bloody.) Remove the aluminum foil from ears and place on a serving dish. Keep warm in a warming drawer or under heat lamps.
                                                                  • Pour juices from roasting pan into a sauce pan with the vegetables and heat over medium heat on stove. When the juices start to sizzle, skim fat off top. Add 2 cups of water. Increase heat to high and boil rapidly to thicken. Strain through a strainer or cheesecloth.
                                                                  • Serve the piglet on a large platter with the warm gravy on the side, roast or fried potatoes and a simple green salad.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These stylish individual cups can be prepared and refrigerated up to two days before the gathering. Substitute your favorite fresh fruits in any combination.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tsp gelatin
                                                                  • Yes No 2 2/3 cup sparkling wine
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 1 1/3 cup blueberry
                                                                  • Yes No 2/3 cup sliced banana
                                                                  • Yes No 2/3 cup raspberry
                                                                  • Sprinkle gelatin over 2/3 cup wine in a small saucepan, and let stand 5 minutes. Place saucepan over low heat; cook 5 minutes or until gelatin dissolves, stirring constantly.
                                                                  • Combine sugar and 2/3 cup wine in a medium saucepan over medium heat; cook 5 minutes or until sugar dissolves, stirring the mixture frequently. Remove from heat; stir in remaining 1 1/3 cups wine. Add gelatin mixture and lemon juice, stirring well.
                                                                  • Divide mixture evenly among 8 (6-ounce) Champagne flutes or wineglasses. Combine the strawberries and remaining ingredients. Stir about 1/2 cup fruit mixture into each glass; cover and chill 6 hours or overnight.
                                                                  Yields: 8servings (serving size: 1 gelée)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No pinch sea salt
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup shredded gruyère cheese
                                                                  • Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
                                                                  • In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
                                                                  • In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 18-inch omelet
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 2 cup beef stock
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 3 1/2 to 4 lb to 4 pound, 8 rib rack of lamb
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 tbsp coriander seed
                                                                  • In a medium saucepan, melt 1 tablespoon of the butter in the olive oil. Add the chopped shallots and cook over high heat, stirring a few times, until richly browned, about 5 minutes. Add the beef stock, red wine and thyme leaves and boil over high heat until reduced to 1 cup, about 10 minutes. Strain the shallot jus into a small saucepan. Whisk in the remaining 4 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper.
                                                                  • Preheat the oven to 400°. Season the lamb with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the lamb fat side down, and cook over moderately high heat, turning once, until browned all over, about 8 minutes.
                                                                  • Transfer the lamb to a large plate and let stand for 10 minutes. Using a mortar and pestle or spice grinder, coarsely crush the coriander seeds. Spread the coriander on a plate. Rub the lamb all over with the coriander, pressing to adhere.
                                                                  • Pour off any fat in the skillet. Add the remaining 1 tablespoon of vegetable oil and heat until shimmering. Set the lamb in the skillet, fat side down, and transfer the skillet to the oven. Roast for about 22 minutes, turning the lamb halfway through, until the meat is medium-rare and an instant-read thermometer inserted in the thickest part registers 125°. Transfer the lamb to a carving board and let rest for 10 minutes.
                                                                  • Gently reheat the jus, stirring, until hot; do not let it boil. Cut the rack between the ribs and arrange the chops on plates. Serve, passing the shallot jus at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  If you aren't using a whole chicken for the Stuffed-Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock. Ask your butcher for a chicken liver.

                                                                  Ingredients
                                                                  • Yes No 2 boneless, skinless chichen breast halves
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 small radicchio, leaves
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 shallot
                                                                  • Yes No 8 oz shiitake mushroom
                                                                  • Yes No 1 chicken liver
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup marsala wine
                                                                  • Yes No 1/4 cup shredded mozzarella cheese
                                                                  • Yes No 10 pearl onion
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.
                                                                  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.
                                                                  • Heat a medium saute pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds.
                                                                  • Set aside to cool.
                                                                  • Remove top layer of plastic from chicken.
                                                                  • Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken,
                                                                  • roll up; twist plastic at both ends. Repeat
                                                                  • with remaining breast. Refrigerate at least 1 hour (up to 3).
                                                                  • Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet.
                                                                  • Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining
                                                                  • /4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.
                                                                  • Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.
                                                                  • Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine

                                                                  Boar Stewed Between Two Flames, or Cinghiale Fra Due Fuochi: Wild boar is an interesting meat. It's more strongly flavored than pork but obviously from a similar animal, and quite a bit firmer -- the animal was wandering around, after all, and had ample opportunity to tone its muscles. Consequently, boar requires marinating to tenderize it. This recipe from Artusi will also work well with hare or other furred game, and semi-captive animals such as wild pigs.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb pork
                                                                  • Yes No vinegar
                                                                  • Yes No shallot
                                                                  • Yes No bay leaf
                                                                  • Yes No parsley
                                                                  • Yes No strip pancetta
                                                                  • Yes No onion
                                                                  • Yes No celery
                                                                  • Yes No carrot
                                                                  • Artusi assumes you will have about 2 1/4 pounds (1 k) of meat. Make a marinade by setting three cups of water and a half cup of vinegar to heat with three or four minced shallots, one or two bay leaves, a bunch of parsley, a bit of salt, and a pinch of pepper. Boil the mixture for five or six minutes then let it cool and pour it over the meat. Marinate the meat for 12 to 14 hours, turning it occasionally. Once the meat has marinated, pat it dry and lardon it with strips of cured lard of the kind one can buy in a delicatessen, or, in its absence, fatty pancetta. Line the bottom of a pot with three or four paper-thin slices of cured lard (in its absence use pork pancetta), place the boar over them, season it with salt and pepper, and add a whole onion, a bouquet garnis made by tying several sprigs of parsley together with a short stick of celery and a small carrot, a bit of butter, and a half cup of dry white wine. Cover the meat with three or four more slices of lard and a sheet of buttered paper, pressing it down so it sticks to the meat. Cover the pot and set it on the stove, placing coals on the lid as well (see below note). When the meat begins to dry, sprinkle it with broth and continue simmering it until done. Strain and degrease the sauce, and pour it over the meat before serving it. Note: Artusi was writing for people who had wood burning stoves, and who could remove some coals from the firebox and set them on the lid of the pot, thus providing heat from below and above. In their absence, gently braise the meat in a 325 F (160 C) oven, basting it occasionally with broth or its juices, until it is fork tender (figure about 25 minutes per pound). This will be very nice with polenta. A wine? A substantial red, for example a Brunello or a Chianti Classico Riserva, or if you want to go all out, Caprai's Sagrantino di Montefalco.
                                                                  Yields: 5servings stewed wild boar
                                                                  • Total Time: 7 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    baste
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a great basic sauce that can accompany enchiladas, be spooned over tamales, or be used as a dip for chips.

                                                                  Ingredients
                                                                  • Yes No 4 dried new mexican chiles, stems
                                                                  • Yes No 6 dried arbol chiles, stems
                                                                  • Yes No 2 medium roma tomato
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/2 cup cilantro leaves and tender stems
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Combine chiles and tomatoes in a small saucepan, cover with water, and bring to a boil over medium-high heat. Cook until chiles and tomatoes have softened, about 5 minutes.
                                                                  • With tongs or a slotted spoon, remove chiles and tomatoes from water and place in a blender along with remaining ingredients. Pour in 1 1/4 cups of the chile cooking liquid. (You may have to do this in batches to avoid overflowing.) Cover and blend on high until smooth, about 4 minutes.
                                                                  • Season well with salt and serve immediately, or cover and refrigerate for up to a week.
                                                                  Cuisine:YesNonew mexican
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Baked shrimp top a crisp salad for a refreshingly light meal in about 15 minutes. Serve with garlic ciabatta.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp minced rosemary
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 jumbo lb shrimp
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 5 cup arugula
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Preheat oven to 400°.
                                                                  • To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
                                                                  • Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
                                                                  • To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
                                                                  • Garlic ciabatta: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
                                                                  Yields: 4servings (serving size: 1 1/2 cups salad and about 6 shrimp)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz vodka
                                                                  • Yes No 2 oz apple cider
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add the vodka, Aperol, cider and lemon juice and shake well. Strain into a chilled martini glass and garnish with the orange twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 cup whipping cream
                                                                  • Yes No 1 3 oz parmesan cheese
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 6 medium sweet onion
                                                                  • Stir together first 3 ingredients in a large bowl, blending well. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.
                                                                  • Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored. Remove from heat.
                                                                  • Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.
                                                                  • Bake at 350° for 30 minutes or until pudding is set.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  Thanks to Libby for sharing this tasty everyday casserole. The chicken and rice casserole is loaded with flavor and it's easy to prepare and bake. Serve this casserole with sliced fresh tomatoes or a tossed salad for a satisfying meal. I made some adjustments to Libby's original recipe, adding more water and increasing the baking temperature, but the combination of ingredients remains the same.

                                                                  Ingredients
                                                                  • Yes No 1 cup regular long grain white rice, uncooked
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 dry onion soup mix
                                                                  • Yes No 4 chicken breast half (boneless skin-on)
                                                                  • Yes No black pepper
                                                                  • Grease a 2-quart baking dish. Heat oven to 375°. Put rice in the dish. Combine the soup, water, and onion soup mix; pour over the rice and stir to blend ingredients. Place the chicken in the rice mixture and sprinkle lightly with pepper. Cover tightly with foil and bake for about 1 hour, or until rice is tender and chicken is cooked through. The chicken should register about 175° on an instant-read thermometer. Serves 4. Similar Recipes Spicy Chicken and Shrimp Recipe Launa's Chicken & Rice Casserole Chicken Rice Recipe Chicken Rice Bake
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  A happy marriage of sweet, sour, and salty. The warm dressing wilts the frisée slightly, so dress the salad immediately before you serve it. Prep and Cook Time: 40 minutes. Notes: Crispy frisée lettuce is a nice counterpoint to the rich bacon; substitute 5 sliced raw endives if you prefer.

                                                                  Ingredients
                                                                  • Yes No 2 large apple
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 medium shallots, very
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 4 thick cut slice bacon
                                                                  • Yes No 2 large bunch frisée lettuce
                                                                  • Preheat oven to 400º. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.
                                                                  • Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.
                                                                  • In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.
                                                                  • Arrange frisée in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Jerk Chicken
                                                                   1 h 5 m
                                                                  Ingredients
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp allspice, ground
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/4 tsp vinegar
                                                                  • Yes No 1/4 cup cooking oil
                                                                  • Yes No 4 whole chicken legs
                                                                  • In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.
                                                                  • Heat the oven to 450°. Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook

                                                                  Chicken larb lettuce wraps make a fun and delicious appetizer. Stir-fried ground chicken is infused lime juice, cilantro, mint, garlic and chili and then served in crisp lettuce wraps.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 500 gram ground chicken
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3 small red shallots
                                                                  • Yes No 2 small red chili pepper
                                                                  • Yes No 1 stick lemongrass, white part
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/4 cup fish sauce
                                                                  • Yes No 1/3 cup mint
                                                                  • Yes No 1/3 cup coriander seed, ground
                                                                  • Yes No 1 iceberg lettuce, leaves
                                                                  • Yes No 1 lime
                                                                  • Heat wok over a medium heat. Add oil. Next, add ground chicken and stir-fry until cooked through and lightly golden.
                                                                  • Add garlic, shallots, red chillies and lemongrass and cook until softened and fragrant.
                                                                  • Transfer chicken mixture to a large bowl. Add lime juice and fish sauce and stir well to combine. Add mint and coriander and lightly toss. Taste and adjust seasoning if necessary.
                                                                  • Spoon chicken mixture in lettuce cups.
                                                                  • Serve with lettuce and lime wedges.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No one 2 1/4 lb lobster
                                                                  • Yes No 2 littleneck lb clam
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No lemon
                                                                  • Light a grill. Bring a large pot of water to a boil and fill a large bowl with ice water. Plunge the lobster into the boiling water head first and cook for 2 minutes. Using tongs, transfer the lobster to the ice water to cool; drain and pat dry. Place the lobster on a work surface and, using kitchen shears, cut down the center of the underside from tail to head to break through the shell. Using a heavy knife and a kitchen mallet, cut the body in half. Remove both claws.
                                                                  • Set the lobster, cut side up, on a rimmed baking sheet and add the razor clams. Drizzle with 2 tablespoons of the olive oil and 1 tablespoon of the vinegar. Grill the lobster claws, turning occasionally, for 5 minutes. Add the lobster halves, cut side up, and the razor clams to the grill. Cover and grill over high heat until the lobster meat is almost opaque and the clams are beginning to open, about 3 minutes. Turn the lobster halves and claws and continue grilling until the lobster meat is lightly charred and cooked through and the razor clams are open and the juices are bubbling, about 5 minutes longer.
                                                                  • Transfer the lobster and clams to a platter and drizzle with the remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar. Season with salt and garnish with the parsley. Serve with lemon wedges.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 garlic clove