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                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 thin slice country ham
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sliced shallot
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1/2 lb dried angel hair pasta
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a deep skillet, heat the oil. Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a plate.
                                                                  • Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the garlic and cook until fragrant. Add the wine and boil until reduced by half, 2 minutes. Add the crab and thyme and toss until hot.
                                                                  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water.
                                                                  • Add the ham, pasta, reserved cooking water and remaining 2 tablespoons of butter to the skillet; toss. Season with salt and pepper. Garnish the pasta with the parsley and serve in bowls.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
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                                                                  Oh, I know: You’ve got a meat loaf recipe already. Well, I think there can never be too many meat loaf recipes, and I wish you’d try mine. It’s an Italian-American one, with sausage meat in it. The whole point is leftovers. There’s nothing better than a meat loaf sandwich. The question is what kind of sandwich are you going to make? Here are two ideas, but I’d bet you have some of your own. Break up some escarole into small pieces, season with salt and pepper, and dress with olive oil and vinegar. Use a bit more vinegar than you would if you were going to serve this as a salad. Make a sandwich with cold sliced meat loaf and close-textured white bread. Slice some meat loaf and heat it in a small skillet with the leftover pan juices. Slit open a hard roll and add the hot meat loaf and some of the juices. Eat it this way, or cover with a slice or two of mozzarella, run it under the broiler to melt the cheese, and enjoy. Of course, if you have enough left over, you may want to have another dinner. Pour some of the pan juices into a large skillet. Slice the meat loaf and make a single layer of slices in the pan (or overlap them slightly). Spoon on more pan juices, cover, and heat over medium heat until piping hot. This recipe was featured as part of our DIY TV

                                                                  Ingredients
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1/2 cup dry vermouth
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 3/4 cup packed pecorino romano cheese
                                                                  • Yes No 1 1/2 cup fresh bread crumbs
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 2 lb ground round (beef)
                                                                  • Yes No 3 bay leaf
                                                                  • Heat the oven to 350°F, and oil a large casserole, say a 3-quart rectangular one.
                                                                  • Combine the onion with 2 tablespoons oil in a large skillet over medium heat. Season with salt and pepper and cook, stirring once in a while, until the onion is turning gold at the edges, about 8 minutes. Add the garlic and cook for a minute or two, until fragrant. Scrape into a large mixing bowl. Set the pan aside.
                                                                  • Meanwhile, process the mushrooms in batches in a food processor until minced very fine. Add the remaining 2 tablespoons oil to the skillet and turn the heat to medium high. When the oil is shimmering, add the mushrooms and season with salt and pepper. Cook, stirring and scraping, until the mushrooms brown. They will throw off a lot of liquid as they begin to cook; don’t fret. When the mushrooms are browned and sticking to the skillet, stir in the tomato paste. Cook for a minute or two, until the tomato paste turns brick red. Pour in the wine and turn off the heat. Stir and scrape the pan to release any bits of mushroom, and scrape into the bowl with the onions.
                                                                  • Put the tomatoes in the food processor and whir them around until they are chopped pretty fine. Add about 1 1/2 cups of the tomatoes to the mixing bowl, along with the Pecorino, breadcrumbs, eggs, parsley, basil, and thyme. Season well with salt and pepper. Crumble in the sausage and get your hands in. Mix very well, breaking up the sausage as small as you can.
                                                                  • Crumble the ground round over the meat loaf base and toss it in gently with your hands—as if you were tossing a salad. Don’t go overboard though; if you overwork the beef, you end up with a tough meat loaf. Of course, if you don’t mix it well enough, the slices will break. So just be gentle and thorough. Keep breaking the clumps of beef up with your fingers and tossing, but don’t squish the meat with your hands.
                                                                  • Put the bay leaves in the casserole and form the meat loaf on top of them. Season the rest of the tomatoes with salt and pepper and pour over the top.
                                                                  • Slide the meat loaf into the oven and bake for about 1 1/2 hours. Take out your handy instant-read thermometer; you want an internal temperature of 155°F.
                                                                  • Let the meat loaf rest for about 20 minutes before transferring it to a big platter. Tilt the pan and spoon off any fat from the juices. Pour the juices over the meat loaf, and serve. When you come across the bay leaves, leave them on the platter.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings, with leftovers
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                                                                  Ingredients
                                                                  • Yes No 3 7.5 oz salmon
                                                                  • Yes No 1/4 cup minced celery
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 cup plain dry bread crumb
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No lemon
                                                                  • Drain salmon, remove and discard bones and skin, and place meat in a bowl; mash with a fork. Add celery, mayonnaise and 2 Tbsp. bread crumbs. Finely chop the green portions of the scallions and add half to salmon; mix salmon until all ingredients are incorporated.
                                                                  • Place remaining 3/4 cup plus 2 Tbsp. bread crumbs in a shallow bowl. Add remaining scallion greens and thyme, then toss to combine. In another shallow bowl, beat eggs well.
                                                                  • Form salmon mixture into 8 patties about 2/3-inch thick. Working one at a time, coat patties in bread crumbs, turn in beaten egg, then coat in bread crumbs again. Place on a plate.
                                                                  • Heat oil in a large nonstick skillet over medium heat. When hot, add 4 patties and cook for 3 minutes; flip with a spatula and cook until crisp on both sides and heated through, about 3 minutes more; keep warm. Repeat with remaining cakes. Serve hot with lemon wedges.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
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                                                                  I absolutely love crab cakes, but I don’t make them often because lump crab is not cheap. Adding corn helps stretch the crab and makes the cost a little more reasonable. This makes eight good-sized crab cakes, which is plenty for a meal for four or an appetizer for eight. Or you can really impress your friends and make about thirty small crab cakes to serve at a party. I guarantee they will disappear in seconds. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle /Chronicle Books, 2011.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 8 lump oz crabmeat
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Place the red bell peppers/ capsicums directly on the burner of a gas stove or under the broiler of an electric stove. Cook for 10 minutes, turning occasionally with tongs, until almost completely black on all sides. Put in a bowl, cover tightly with plastic wrap/cling film, and let stand for 10 minutes to steam. Scrape the skin from the flesh, cut them in half, and remove the seeds.Cut half of one of the roasted peppers into pieces ¼ in/6 mm wide and put the pieces in a large bowl. Set aside the remaining roasted pepper.
                                                                  • Add the eggs to the bowl and beat well. Halve, seed, and finely chop the jalapeño. Thinly slice the white and light green parts of the green/ spring onions. Add the onions, jalapeño, crab meat, corn, bread crumbs, and lime juice to the bowl and season with salt and pepper. Stir until combined. Form the crab mixture into eight patties, cover, and refrigerate for at least 15 minutes, or up to 8 hours.
                                                                  • Put the remaining roasted pepper, the mayonnaise, sour cream, and cayenne in a blender and puree until smooth. Season with salt and refrigerate until ready to use.
                                                                  • Heat the canola oil in a large frying pan and add the crab cakes if your pan is large enough to accommodate them all without crowding (if it isn’t, cook four at a time in two batches). Cook for 5 minutes on each side, or until golden brown. Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  We can’t get enough of these salty-sweet treats. Make a batch, put them in small candy boxes, and your holiday shopping is complete. Special equipment: For coating the caramels in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or online. Game plan: The caramels can be made ahead of time and stored in an airtight container until ready to coat. In our experience, it’s best to avoid tempering chocolate on a hot day or to work in an air-conditioned space. Chocolate behaves best at a room temperature between the mid-60s and low 70s. Also, chocolate stays in temper for only a short time, so have everything ready to go and work quickly. Once coated, the chocolate caramels will keep for 2 weeks in the refrigerator. This recipe was featured as... read more We can’t get enough of these salty-sweet treats. Make a batch, put them in small candy boxes, and your holiday shopping is complete. Special equipment: For coating the caramels in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or online.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 1/2 tsp fleur de sel
                                                                  • Yes No 1 1/2 lb bittersweet chocolate
                                                                  • Coat an 8-by-8-inch baking dish with butter. Cut a piece of parchment paper—it should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it. Press the parchment paper flat into the baking dish, creasing the paper at the corners. Coat the parchment-lined pan with more butter and place it on a wire rack.
                                                                  • Place the cream in a large, heavy-bottomed saucepan over medium-high heat and bring to a boil, about 3 minutes. Stir in the sugar, corn syrup, and brown sugar and return to a boil, stirring constantly with a wooden spoon until the sugars have dissolved, about 3 minutes. Reduce the heat to medium and keep the mixture at a gently rolling boil, stirring occasionally, until it reaches 255°F on an instant-read thermometer, about 20 to 25 minutes. (It will reach 225°F very quickly but then very slowly rise toward 255°F.)
                                                                  • Remove the pan from heat, add the butter, vanilla, and 2 1/2 teaspoons of the fleur de sel, and stir until the butter has melted and the mixture is combined. Pour into the prepared dish and let cool until the surface of the caramel is set and the dish is only slightly warm, about 1 hour.
                                                                  • Place the dish in the freezer until the caramel is just firm, about 15 to 20 minutes (do not let it freeze for too long). Run a knife along the edges of the caramel. Using the exposed edges of parchment paper, pull the caramel slab from the pan, flip it over onto a work surface, and remove the parchment. Sprinkle with the remaining 1 teaspoon fleur de sel and press gently so that the salt adheres to the caramel. Cut into 3/4-inch squares. Line a baking sheet with parchment paper. Transfer all of the caramels to the baking sheet (making sure they don’t touch) and place in the refrigerator to harden again.
                                                                  • Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat. Place 18 ounces of the chocolate in a dry, heatproof bowl. Set the bowl over the saucepan and, using a rubber spatula, stir until the chocolate has completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F.)
                                                                  • Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all of the chocolate has melted and the temperature has cooled to 80°F. (To speed this step up, you can place the bowl of chocolate over a bowl of ice water—but only once all of the chocolate has melted.)
                                                                  • Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the caramels or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
                                                                  • To test if the chocolate is properly tempered, spread a thin layer on a piece of parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)
                                                                  • Line a second baking sheet with parchment paper. Remove the caramels from the refrigerator. Drop a caramel into the chocolate and, using a dinner fork, turn it to coat. Lift it out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place the coated caramel on the empty baking sheet. Repeat with the remaining caramels, using the first baking sheet when the second sheet is full and making sure the caramels do not touch. Let sit until the chocolate sets. Store in an airtight container in the refrigerator for up to 2 weeks.
                                                                  Yields: 85caramels
                                                                    Steps:
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                                                                    paper

                                                                  At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich. It's best eaten the day after it's made, to allow the salad to marinate the other ingredients. This recipe first appeared in our April 2011 special Sandwich Issue with author John Mariani's article Big, Easy.

                                                                  Ingredients
                                                                  • Yes No 1 ¼ cup coarsely chopped cauliflower
                                                                  • Yes No ½ cup extra virgin olive oil
                                                                  • Yes No ½ tsp oregano leaves, dried
                                                                  • Yes No ½ tsp thyme leaves, dried
                                                                  • Yes No 2 small carrot
                                                                  • Yes No 2 small celery rib
                                                                  • Yes No ¾ cup chopped pitted green niçoise olives
                                                                  • Yes No ½ cup chopped pitted kalamata olive
                                                                  • Yes No ½ cup chopped roasted red pepper
                                                                  • Yes No ¼ cup banana peppers
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 10″ round italian bread
                                                                  • Yes No 6 oz deli ham
                                                                  • Yes No 6 oz genoasalami
                                                                  • Yes No 6 oz mortadella
                                                                  • Yes No 6 oz provolone cheese
                                                                  • Bring cauliflower, oil, oregano, thyme, carrots, celery, and 3 tbsp. water to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium-low and simmer, covered, until vegetables are just tender, 10–12 minutes. Transfer to a medium bowl and stir in olives, peppers, vinegar, salt, and pepper; let cool.
                                                                  • Halve loaf and, using your hands, hollow out both halves of loaf; spread olive salad over bottom half. Layer ham, salami, mortadella, and provolone over salad, then top with remaining salad and top half of loaf. Wrap entire sandwich in plastic wrap and refrigerate for 8 hours or overnight, allowing to marinate. Cut into quarters and serve.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 whole turkey
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 2 tbsp coarse grain sea salt
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp mace, ground
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 14 oz low-sodium chicken broth
                                                                  • Yes No chicken broth
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No slice garnishes, fresh rosemary sprigs, apple slices, nuts
                                                                  • Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours.
                                                                  • Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.
                                                                  • Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.
                                                                  • Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened. Serve with turkey. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
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                                                                  Served for dessert or afternoon tea, this deliciously spiced pear tartlets recipe is a quick and easy treat to make when you're in a rush. These spiced pear tartlets taste best when eaten within a few hours of being made. For the coziest indulgence, take a warm-from-the-oven pastry, dust it with a bit of powdered sugar, and serve it with a petite scoop of vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 1 puff pastry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 3 firm, ripe pears
                                                                  • Yes No 1 coarse tbsp raw turbinado sugar
                                                                  • Preheat the oven to 375F. Cut the puff pastry and fit it into 6 lightly greased individual tartlet molds. Trim the excess pastry from the edges, leaving 1/2 inch overhang to fold over the filling.
                                                                  • In a medium bowl, stir the granulated sugar, brown sugar, cornstarch, and ground cinnamon or nutmeg until they are thoroughly blended. Gently toss the sliced pears in the sugar mixture.
                                                                  • Divide the sugar-spiced pears among the prepared tartlet molds and fold the edges over the pears. Sprinkle the pastries with the coarse sugar. Arrange the tartlets on a baking sheet and bake them in the preheated oven for 30 to 35 minutes, until they turn golden brown and the pears are tender.
                                                                  • Allow the spiced pear tartlets to cool for at least 30 minutes and serve them warm or at room temperature.
                                                                  • This pear tartlets recipe makes 6 servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 1 15 oz part skim ricotta
                                                                  • Yes No 1 cup shredded mozzarella cheese
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb ziti pasta
                                                                  • Yes No 2 25 oz jars marinara sauce
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Combine all three cheeses and salt in a medium bowl. Rinse ziti under cold water in a colander, allowing some water to cling to pasta.
                                                                  • Mist inside of slow cooker with cooking spray. Place half of pasta in an even layer over bottom of cooker. Spoon half of sauce over pasta. Dot with half of cheese mixture and half of basil. Repeat with remaining pasta, sauce, cheese and basil. Pour in 2/3 cup water.
                                                                  • Cover and cook on high until pasta is tender, 2 to 3 hours.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
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                                                                  This large roast is great as a Sunday dinner centerpiece, and the mild seasonings encourage leftovers to blend into a variety of dishes. For a nice accompaniment, toss halved fingerling potatoes with olive oil and sea salt. Place them on the broiler pan with the lamb during the last half-hour of cooking. This recipe goes with Curried Noodle Salad with Roast Lamb, Lamb Sandwiches with Green Pea Spread and Herbed Mayo, Greek Lamb and Potato Salad, Lamb and Couscous Salad, Roast Lamb and White Bean Salad, Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread, Cavatappi Salad with Roast Lamb, Roast Lamb Pitas with Spicy Sesame Yogurt Sauce, Barley-Mushroom Salad with Lamb and Goat Cheese, Tabbouleh with Roast Lamb

                                                                  Ingredients
                                                                  • Yes No 1 cup thinly sliced onion
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 5 lb boneless leg of lamb
                                                                  • Yes No olive oil cooking spray
                                                                  • Place first 10 ingredients in a food processor; pulse until finely chopped. Place onion mixture and lamb in a large zip-top plastic bag. Seal bag; rub onion mixture into lamb. Marinate in refrigerator for 4 hours to overnight, turning occasionally.
                                                                  • Preheat oven to 450°.
                                                                  • Remove lamb from bag; discard marinade. Place lamb on a broiler pan coated with cooking spray. Bake at 450° for 15 minutes. Decrease oven temperature to 350° (do not remove lamb from oven). Bake at 350° for 1 hour and 20 minutes or until a thermometer inserted in thickest portion of the lamb registers 145° (medium-rare). Place lamb on a cutting board. Cover loosely with foil; let stand for 15 minutes.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 17servings (serving size: about 3 ounces)
                                                                    Steps:
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                                                                  • Yes No
                                                                    foil

                                                                  To speed up the preparation of this Southern-style noodle bowl, cook the pasta and broth mixture at the same time. Spice it up with hot pepper sauce, if you wish, and serve it with corn bread.

                                                                  Ingredients
                                                                  • Yes No 3 1/3 cup uncooked wide egg noodles
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup diced reduced sodium smoked ham
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 cup sliced collard greens
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook noodles according to package directions, omitting salt and fat. Drain.
                                                                  • Melt butter in a large Dutch oven over medium-high heat. Add smoked ham; cook 8 minutes or until lightly browned, stirring frequently. Add chopped onion and next 6 ingredients (through garlic); cook 5 minutes or until vegetables are just tender, stirring frequently. Add collard greens; cook 1 minute, stirring constantly. Stir in vinegar; cook 1 minute. Stir in chicken broth; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in the egg noodles and black pepper, and cook 1 minute or until thoroughly heated.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is the sweet version of our Basic Savory Mochi. The addition of corn syrup allows the dough to remain soft, even when wrapped around ice cream. Though untraditional, if you have some rice cakes leftover, try them toasted under the broiler for a few minutes. What to buy: Mochiko is glutinous rice flour that is commonplace in Japan. It can be found at Asian markets. Game plan: For the best texture, form the mochi immediately after making the dough. The mochi can be formed and stored, covered, in the freezer for up to 7 days. Be sure to let them defrost before using. This recipe was featured as part of our New Year’s, Japanese Style story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup mochiko
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Place mochiko and salt in a large bowl and stir until thoroughly combined.
                                                                  • Combine water, sugar, and corn syrup in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook, stirring, until sugar is dissolved, about 5 to 6 minutes.
                                                                  • Make a well in the center of the mochiko mixture and pour in the sugar syrup. Stir until all flour is incorporated. Immediately turn dough onto a work surface lightly floured with mochiko and knead until smooth and elastic, about 4 to 5 minutes; dust with more mochiko as needed to prevent sticking.
                                                                  • Pinch off tablespoon-size pieces and, using a floured rolling pin or your hands, flatten into 3-inch circles about 1/8 inch thick.
                                                                  • Dust rice cakes with mochiko and place on a baking sheet lined with parchment paper. Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 30(3-inch) mochi
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Preheat oven to 400°F and line a large rimmed baking sheet with foil. Break off tough ends of asparagus. Place asparagus on baking sheet and drizzle with olive oil.
                                                                  • In a small bowl, rub 1 tsp. salt with lemon zest until crumbly. Sprinkle over asparagus and toss to coat. Arrange asparagus in a single layer and roast until tender, 18 to 25 minutes, shaking baking sheet once or twice during cooking time.
                                                                  • Season asparagus with pepper and sprinkle with lemon juice just before serving.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorganzola sauce. You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup pumpkins in can
                                                                  • Yes No 2 tbsp dry bread crumb
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp minced sage
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 30 round wonton wrappers
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1/2 2 oz cup crumbled gorgonzola cheese
                                                                  • Yes No 3 tbsp chopped hazelnut
                                                                  • Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
                                                                  • Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
                                                                  • Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
                                                                  • Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
                                                                  • Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Brazil's bauru smothers roast beef with melted mozzarella and tomato. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.

                                                                  Ingredients
                                                                  • Yes No 1 crusty portuguese roll
                                                                  • Yes No 4 slice deli roast beef
                                                                  • Yes No 3 slice tomato
                                                                  • Yes No 6 bread and butter pickles
                                                                  • Yes No 2 1/4 inch mozzarella cheese
                                                                  • Heat oven to 350°. Split roll lengthwise and place roast beef, tomato, pickles, and mozzarella on bottom; cover with top bun and place on a baking sheet. Bake until cheese is melted, about 5 minutes; serve hot. See Seven Latin American Sandwiches in the Gallery »
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Fresh carrot and celery sticks are a crunchy side.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup plain dry bread crumb
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup shredded cucumber
                                                                  • Yes No 1/4 cup plain 2% low fat greek yogurt
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 wheat pitas
                                                                  • Yes No 4 bibb lettuce leaves
                                                                  • Yes No 8 1/4 inch thick slice tomato
                                                                  • Combine first 10 ingredients in a food processor. Process until finely chopped. Divide mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until lightly browned.
                                                                  • Combine cucumber, yogurt, juice, and 1/8 teaspoon salt in a small bowl. Line each pita half with 1 lettuce leaf and 2 tomato slices. Place 1 patty in each pita half. Top each patty with about 1 tablespoon cucumber mixture.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4servings (serving size: 1 stuffed pita half)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2 1 1/4 lb rock cornish game hen
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 4 rosemary
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup apple juice
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tsp margarine
                                                                  • Yes No 1/4 tsp minced rosemary
                                                                  • Yes No red cabbage apple compote
                                                                  • Yes No crispy apple chips
                                                                  • Preheat oven to 350°.
                                                                  • Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Sprinkle hens with salt and pepper.
                                                                  • Heat the oil in a large ovenproof Dutch oven over medium-high heat. Add hens; cook 3 minutes on each side or until browned. Remove from heat. Brush hens with honey. Tuck rosemary sprigs under hen legs. Bake at 350° for 25 minutes or until juices run clear. Remove hens from pan; keep warm.
                                                                  • Place the pan over high heat. Stir in the vinegar, scraping pan to loosen browned bits. Add broth and juice. Bring to a boil; cook until reduced to 1/2 cup (about 5 minutes). Remove from heat. Stir in shallots, margarine, and minced rosemary. Spoon 2 tablespoons sauce onto each of 4 plates; top with 1 cup Red Cabbage-Apple Compote and 1 hen half. Garnish with Crispy Apple Chips, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mince
                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/4 cup apricot preserves
                                                                  • Yes No 1/2 cup frozen raspberry
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 cup yogurt
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • In a medium bowl, whisk the eggs with 1/4 cup of the milk and the salt until blended. Whisk in the flour until the batter is smooth, then whisk in the remaining 1 cup of milk and 1 tablespoon of the melted butter. Let the crêpe batter stand at room temperature for about 20 minutes.
                                                                  • In a small saucepan, combine the apricot preserves with the raspberries and lemon juice and cook over moderate heat until jammy, about 5 minutes. Cover and keep warm.
                                                                  • In a bowl, mix the yogurt with the brown sugar and vanilla.
                                                                  • Heat a 10-inch crêpe pan or nonstick skillet over moderate heat. Brush the pan with some of the melted butter. Pour in a scant 1/3 cup of the crêpe batter and immediately rotate the pan to evenly coat the bottom. Cook the crêpe until lightly browned on the bottom, about 45 seconds. Flip the crêpe and cook until brown dots appear on the other side, about 15 seconds longer. Transfer the crêpe to a large baking plate covered with parchment paper. Continue making crêpes with the remaining batter, brushing the pan with the remaining melted butter as needed.
                                                                  • Spoon 3 tablespoons of the yogurt onto each crêpe and roll them up. Transfer to plates. Spoon the raspberry-apricot sauce on top and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8crãªpes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Unlike in gluey takeout versions of stir-fry, the sauce here is perfectly balanced and light. The Chinese technique of velveting keeps the chicken succulent and tender, and prepping the stir-fry ingredients while the chicken marinates makes this dish fast—maybe even faster than delivery. What to buy: Although hoisin means “seafood” in Cantonese, there’s actually no seafood in hoisin sauce. This thick, sweet condiment is made from sugar, soybeans, garlic, sesame seeds, chiles, and spices. Look for it in the ethnic aisle at most grocery stores or in Asian markets. Special equipment: If you don’t have a wok, Grace Young suggests a large frying pan as a good substitute, but don’t use a nonstick pan because the high heat may damage it. Read our review of Young’s cookbook.

                                                                  Ingredients
                                                                  • Yes No 12 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tbsp egg white
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 1/2 tsp dry sherry
                                                                  • Yes No 1 1/2 tsp water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 8 oz sliced bamboo shoots
                                                                  • Yes No basic white rice
                                                                    For the chicken:
                                                                  • Cut each chicken breast half in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Place in a medium bowl and add the egg white, cornstarch, Shaoxing wine or sherry, water, and salt and stir until the cornstarch has totally dissolved. Place in the refrigerator uncovered for 30 minutes.
                                                                  • Fill a large saucepan halfway with water and bring to a boil over high heat. Add the oil and reduce the heat to low. When the water is barely simmering, add the marinated chicken, gently stirring so that the pieces do not clump together. Cook until the chicken is just opaque but not cooked through, about 1 minute. Drain in a colander, shaking the colander to remove any excess water; set aside.
                                                                    For the stir-fry:
                                                                  • Place the hoisin sauce, Shaoxing wine or sherry, and soy sauce in a small bowl and stir to combine; set aside.
                                                                  • Heat a 14-inch flat-bottomed wok or 12-inch frying pan (not nonstick) over high heat until a bead of water vaporizes when dropped in the pan. Add the oil, garlic, ginger, and red pepper flakes and, using a metal spatula, stir-fry until fragrant, about 10 seconds. Add the bell pepper and salt and stir-fry until just beginning to warm through, about 30 seconds. Add the reserved chicken, bamboo shoots, and reserved hoisin mixture and stir-fry until the chicken is just cooked through, about 1 to 2 minutes. Serve immediately with steamed rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 2 ½servings as a main dish with rice, or 4 servings as part of a multicourse meal
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 cup soy milk
                                                                  • Yes No 1 cup steel cut oats
                                                                  • Yes No 1 cup summer berries
                                                                  • Yes No 1 cup plain fat free greek yogurt
                                                                  • Yes No 1/4 cup sliced raw almonds
                                                                  • In a medium saucepan, bring the water and soy milk to a boil. Add the oats, cover and simmer over low heat for about 30 minutes, until the oats are tender. Uncover and cook over moderate heat, stirring, until the oatmeal is creamy, about 3 minutes. Spoon the oatmeal into bowls and top with the berries, yogurt and almonds.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  Cauliflower and collards are good sources of vitamin C. For extra fiber, use whole-wheat pasta. Top the finished dish with a little Parmesan or pecorino cheese -- and perhaps a handful of toasted almonds or walnuts.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 3/4 short lb pasta
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 collard greens, center, leaves
                                                                  • Yes No roasted cauliflower, from chicken
                                                                  • Yes No 1/2 tsp grated lemon zest
                                                                  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
                                                                  • Meanwhile, in a medium pot, heat oil over medium. Add shallot and cook, stirring occasionally, until soft, about 5 minutes. Add wine and cook until almost evaporated, about 5 minutes. Add collards and cook, stirring occasionally, until bright green and crisp-tender, 8 minutes. Add cauliflower, lemon zest, and pasta. Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes. Transfer to a serving bowl and drizzle with oil. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Almond oil adds subtle nutty flavor to the dressing. You can use olive oil, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 cup riesling
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp almond oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 3 plum
                                                                  • Yes No 2 peach
                                                                  • Yes No 2 nectarine
                                                                  • Yes No 2 apricot
                                                                  • Yes No 3/4 cup cherry
                                                                  • Yes No 1/4 2 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Heat wine in a medium saucepan over medium-high heat until reduced to 2 tablespoons (about 10 minutes). Remove from heat, and stir in vinegar, oil, salt, and pepper.
                                                                  • To serve salad, toss salad greens and fruit with dressing. Sprinkle with goat cheese and sliced almonds. Serve immediately.
                                                                  Yields: 6servings (serving size: 1 1/4 cups salad, 2 teaspoons cheese, and 1 teaspoon almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Addictive even on their own, these tiny, vanilla-infused cupcakes are thoroughly irresistible when slathered with Salted Caramel Frosting. Whip some up for your next birthday party; they’ll appeal to both adults and kids. This recipe was featured as part of our Back-to-School Bake Sale story, as well as our photo galleries on Baked Sweets and Picnic Recipes.

                                                                  Ingredients
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 vanilla bean and, seeds
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No salted caramel frosting
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
                                                                  • Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until the mixture is airy, about 3 minutes.
                                                                  • Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg whites one at a time, beating well after each addition. Then add the eggs one at a time, beating well after each addition.
                                                                  • Add the milk (and vanilla extract, if you’re using it in place of seeds) and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.
                                                                  • Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely before frosting.
                                                                  Yields: 24cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 2 medium baking potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No assorted fresh herb sprigs
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat oven to 400°.
                                                                  • Set mandoline on thinnest slicing setting. Cut each potato lengthwise into 28 slices using mandoline. Arrange potato slices in a single layer on several layers of paper towels; cover with additional paper towels, and press lightly. Let stand 5 minutes.
                                                                  • Arrange 14 potato slices in a single layer on each of 2 baking sheets coated with cooking spray. Place a small herb sprig on each potato slice; cover with another potato slice. Press gently to adhere. Coat potato stacks with cooking spray. Sprinkle evenly with salt. Working with one sheet at a time, cover potato stacks with parchment paper. Place an empty baking sheet on top of parchment paper; set a cast-iron or heavy ovenproof skillet on second baking sheet. Bake at 400° for 25 minutes.
                                                                  • Remove skillet. Remove baking sheets from oven; remove top baking sheet and parchment paper. Remove browned potato chips from pan; place on a wire rack. Turn any unbrowned potato chips over on sheet. Replace parchment paper and top baking sheet; return pan to oven. Replace skillet on top of baking sheet. Bake 5 minutes or until browned. Cool chips on wire racks. Repeat procedure with remaining potatoes. Store chips in an airtight container up to 2 days.
                                                                  Yields: 7servings (serving size: 4 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture.

                                                                  Ingredients
                                                                  • Yes No 2 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 2 oz cup shredded monterey jack cheese
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 11 oz tomatillos
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
                                                                  • Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
                                                                  • Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                  Tom Fundaro, the chef at Villa Creek in Paso Robles, California, looks forward to fall just so he can eat Fuyu persimmons as sweet as sugar. Fundaro features them in this satisfying and nicely bitter fall salad.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb rutabaga
                                                                  • Yes No 1 1/2 lb parsnip
                                                                  • Yes No 1 1/2 lb turnip
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 5 tbsp sweet white wine
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 3 fuyu persimmons
                                                                  • Yes No one 3 oz head of frisée
                                                                  • Yes No 2 belgian endive
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Preheat the oven to 375°. On a large rimmed baking sheet, toss the rutabagas, parsnips, turnips and carrots with 3 tablespoons of the olive oil. Spread in an even layer and season with salt and pepper. Bake for about 1 hour, stirring occasionally, or until just tender. Let cool.
                                                                  • In a small skillet, heat the remaining 6 tablespoons of olive oil. Add the shallots and cook over moderate heat until starting to brown, 6 minutes. Transfer to a large bowl and let cool. Stir in the wine, vinegar and thyme. Season with salt and pepper.
                                                                  • Add the roasted vegetables, persimmons, frisée and endives to the dressing and toss well. Transfer to a platter, sprinkle with the pomegranate seeds and serve.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Naleski fillings are ideal for any type of filled Polish dumpling, like pierogi, uszka, kolduny and kulebiak. These nalesniki are a good option for a vegetarian meal. Makes about 2 cups Nalesniki Sweet Cheese Filling

                                                                  Ingredients
                                                                  • Yes No 2 cup farmer's cheese
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Place cheese in bowl of a food processor and puree until smooth. Add remaining ingredients and process until fluffy. Divide filling among 12 crepes and roll. Saute in small amount of butter and serve with fruit sauce, like fresh blueberry sauce, if desired.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  This quick appetizer gets smoke and savor from commercial salsa. And it's made all the easier by baking purchased wonton wrappers in mini muffin tins instead of preparing a homemade pastry. You can make all the components the night before (store filling in the refrigerator and cups at room temperature), then heat the assembled cups in the oven just before serving.

                                                                  Ingredients
                                                                  • Yes No 36 wonton wrappers
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 6 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1 cup chopped shrimp
                                                                  • Yes No 1 cup chopped roasted red bell peppers
                                                                  • Yes No 1 cup chipotle salsa
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Preheat oven to 350º.
                                                                  • Fit 1 wonton wrapper into each of 36 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.
                                                                  • Combine cheese and remaining ingredients, and spoon about 1 tablespoon cheese mixture into each wonton cup. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.
                                                                  Yields: 12(serving size: 2 filled wonton cups)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable One-Piece Cookies, a perfect treat for baby showers.

                                                                  Ingredients
                                                                  • Yes No 4 cup organic all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 2 cup organic sugar, granulated
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 2 tsp organic pure vanilla extract
                                                                  • Sift flour, baking powder, and salt into a bowl.
                                                                  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
                                                                  • Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
                                                                  • Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
                                                                  Yields: 194-inch cookies
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                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw

                                                                  Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No one onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tbsp oregano
                                                                  • Yes No one 28 oz italian plum tomatoes in can
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 8 large egg
                                                                  • Heat olive oil in a large saute pan over medium-low heat. Cook onion, stirring often, until soft, 3 to 4 minutes. Add garlic, and cook, stirring often, until soft, 3 to 5 minutes. Add oregano; cook 1 minute.
                                                                  • Open the canned tomatoes. Place a knife directly into the can, and cut the tomatoes into 1-inch pieces. Pour contents directly into pan; stir well. Increase heat to medium high; cook until juices thicken slightly, 5 to 10 minutes. Season with salt and pepper. Reduce heat to low.
                                                                  • Fill another large saute pan with one inch of water. Add vinegar, cover, and bring just to a boil. Break eggs into small custard cups or teacups. Slip 4 eggs into gently boiling water. Reduce heat to simmer. Poach until whites turn opaque and yolks have set, 4 to 5 minutes. Using a slotted spoon, transfer to tomato sauce. Poach remaining eggs. Serve two eggs over one piece of the parmesan-marjoram toast.
                                                                  Yields: 4
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                    Minute

                                                                  On busy wash days when the rhubarb was high and the wild strawberries were ripe, my grandmother would whip up this easy, open-face pie to make sure her boarders had dessert. Today, rustic tarts are served at the most elegant restaurants. Using honey as a sweetener is typically Eastern European and I've followed suit here, but honey doesn't have the sweetening power of sugar, so adjust as necessary. I've substituted unsalted butter for the lard grandma used. You can get by with seedless strawberry-rhubarb jam instead of making your own puree. Makes 2 (9-inch) tarts View this Strawberry-Rhubarb Tart Step By Step.

                                                                  Ingredients
                                                                  • Yes No 1 recipe sweet pastry dough
                                                                  • Yes No 2 cup sliced ripe strawberries
                                                                  • Yes No 2 cup sliced rhubarb
                                                                  • Yes No 1 tablespooon water
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/4 cup shortbread crumbs
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • In a medium saucepan, place 2 cups ripe strawberries, rhubarb, water and honey. Bring to a boil over medium heat and cook, stirring often, until a thick puree forms, at least 15 minutes but probably longer. Note: Store-bought seedless strawberry-rhubarb jam can be substituted for this step. Transfer puree to a bowl to cool at room temperature. Once cool, cover and refrigerate or proceed with next step. Heat oven to 400 degrees. Divide Sweet Pastry Dough in half and, on parchment-lined baking sheets, roll out 2 (12-inch) diameter disks. Trim with a pastry wheel or pizza cutter so the edges are not ragged. Leaving a 2-inch border of untouched dough, sprinkle crumbs evenly in the center of each disk. Spread 1/4 of fruit puree over crumbs of each disk, leaving the border untouched, as before. Place 2 cups sliced strawberries in an even layer on each disk, covering the puree completely. Now shape the tart by lifting the untouched dough toward the center, pleating as necessary to create a 9-inch round. The edge will partially cover the filling which is perfect. Divide remaining puree between the two tarts, completely covering the strawberries. Brush edges of each pastry with half the melted butter and half the sugar for a sparkling crust. Bake 40 minutes or until crust is golden and filling is bubbling. Cool on pan for at least 5 minutes before cutting and serving. May also be served at room temperature. Accompany with vanilla ice cream or sweetened whipped cream, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    next step
                                                                    Brands:
                                                                  • Yes No
                                                                    Next Step

                                                                  Quality tuna needs little embellishment when it comes to grilling. Just a quick sear on each side and you’ve got a pescatarian version of a delicious rare steak. Nuoc cham—a Vietnamese fish-sauce-based condiment—is the foundation for a flavor-packed dressing in the crunchy salad here. Add some cold rice noodles and you have a healthy, Asian-inspired meal. Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 thai bird chile
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1 cup medium carrot
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 4 1 inch thick, 1 1/2 lb sushi grade tuna steak
                                                                  • Yes No vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 2 tbsp coarsely chopped salted roasted peanut
                                                                    For the salad:
                                                                  • Place the fish sauce, ginger, lime juice, sugar, garlic, and chile in a medium, nonreactive bowl and whisk until the sugar has dissolved. Add the oil, whisking in a slow, steady stream until combined. Add the carrot and cucumber and stir until evenly coated; set aside.
                                                                    For the tuna:
                                                                  • Heat a grill pan or outdoor grill to high (about 450°F to 550°F).
                                                                  • Meanwhile, pat the tuna dry with paper towels. Rub the fish on both sides with a thin layer of vegetable oil and season generously with salt and pepper.
                                                                  • When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the tuna on the grill and cook undisturbed until dark grill marks appear, about 2 minutes. Using a flat spatula, flip and cook until grill marks appear on the second side but the middle is still rare, about 2 to 3 minutes more. Transfer the tuna to a cutting board.
                                                                    To serve:
                                                                  • Add the cilantro to the salad, stir to combine, and divide evenly among 4 plates. Slice the tuna against the grain into 1/4-inch-thick pieces and place over the salad. Sprinkle with the peanuts and serve immediately.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    paper

                                                                  These quick sandwiches get a boost from store-bought barbecue sauce. We used a spicy sauce, but use regular if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb pork loin roast
                                                                  • Yes No 1 18 oz spicy barbecue sauce
                                                                  • Yes No 8 french hamburger buns
                                                                  • Yes No creamy slaw
                                                                  • Preheat oven to 375°. Stir together roast and barbecue sauce in a large skillet over medium-low heat. Cook, stirring occasionally, 8 to 10 minutes or until thoroughly heated.
                                                                  • Meanwhile, place buns on a baking sheet. Bake at 375° for 6 to 8 minutes or until golden brown. Cut buns in half lengthwise. Layer pork on bottom halves of buns. Top each with 1 heaping tablespoonful Creamy Slaw; cover with top halves of buns. Serve with remaining slaw.
                                                                  • *1 1/2 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
                                                                  • **French rolls may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  We enjoyed this hearty stew with beef, but cubed leg of lamb would work, as well. For robust Irish flavor, use Guinness Stout or another stout for the beer that's specified in the recipe.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 lb beef stew meat
                                                                  • Yes No 1 14 oz low-sodium beef broth
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1 1/2 cup cubed baking potato
                                                                  • Yes No 1 cup cubed turnip
                                                                  • Yes No 1 cup thinly sliced leek
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No thyme
                                                                  • Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. Add beef broth and next 9 ingredients (broth through black pepper), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf and thyme sprigs.
                                                                  • Combine 1/4 cup water, flour, lemon juice, and sugar, stirring well with a whisk. Add flour mixture to beef mixture, stirring constantly; bring to a boil. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir

                                                                  Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece rib roast is presented with potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.

                                                                  Ingredients
                                                                  • Yes No 1 9 to 10 lb rib
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 4 lb medium yukon gold potato
                                                                  • Yes No horseradish cream
                                                                  • Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
                                                                  • Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.
                                                                  • Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.
                                                                  Cuisine:YesNoyorkshire
                                                                  Yields: 9
                                                                  Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Sink your teeth into a delicious hamburger recipe made from lean beef. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue cooking until cheese begins to melt. Notes: If you want absolute bacteria safety, you need to cook your burgers to 160°. This recipe will keep them moist.

                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 4 inch hamburger bun
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 4 iceberg lettuce leaves
                                                                  • Yes No 1 tomato
                                                                  • Yes No 4 thin slice red onion
                                                                  • In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
                                                                  • Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
                                                                  • Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
                                                                  • Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    Minute

                                                                  All the flavors of a loaded baked potato come together in this rich, creamy baked potato soup recipe. It's one of our all-time favorites.

                                                                  Ingredients
                                                                  • Yes No 4 2 1/2 lb baking potato
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 6 cup 2% reduced fat milk
                                                                  • Yes No 1 4 oz cup reduced fat extra sharp cheddar cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup reduced fat sour cream
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 6 slice bacon
                                                                  • Preheat oven to 400°.
                                                                  • Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
                                                                  • Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. This recipe first appeared in our June/July 2011 BBQ issue along with Molly O'Neill's story Sunday After Church.

                                                                  Ingredients
                                                                  • Yes No ¼ cup distilled white vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No ½ tsp oregano leaves, dried
                                                                  • Yes No ½ tsp cinnamon, ground
                                                                  • Yes No 6 chipotle chili pepper
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 2 whole whole allspice berry
                                                                  • Yes No ¼ medium yellow onion
                                                                  • Yes No 1 8 to 10 lb square to 10 lb, square, bone in lamb shoulder
                                                                  • Yes No black pepper
                                                                  • Yes No ¼ lb tomatillo
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 cilantro
                                                                  • Yes No salt and pepper
                                                                  • Puree vinegar, salt, Oregano, cinnamon, chiles, garlic, cloves, allspice, and onion in a blender. Season lamb with salt and pepper on a baking sheet, and rub all over with the chile puree. Let sit a room temperature or refrigerate overnight.
                                                                  • Meanwhile, make the tomatillo salsa: Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan and cover with water by 1″. Bring to a boil over high heat; cook until slightly soft, about 5 minutes. Drain vegetables; reserve 1 cup cooking liquid. Puree boiled vegetables, reserved liquid, sugar, cilantro, salt and pepper in a blender. Set salsa aside.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor ).Place lamb, fat side up, on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in the meat reads 190°, 4–6 hours. Shred lamb, discard bone, and serve with salsa and warm corn tortillas.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  A traditional Cuban sandwich packs roast pork and thinly sliced ham. We've switched it up a bit, subbing in leftover ham and turkey. For best results, use two cast-iron skillets or a sandwich press.

                                                                  Ingredients
                                                                  • Yes No 2 soft french sandwich rolls
                                                                  • Yes No prepared mustard
                                                                  • Yes No 1 large dill pickle
                                                                  • Yes No 4 oz roast turkey
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 3 oz provolone cheese
                                                                  • Yes No butter
                                                                  • Spread each roll with mustard. Arrange half of pickle, turkey, ham, and cheese slices on each roll; press together gently. Spread outsides of rolls with butter.
                                                                  • Place sandwiches in cast-iron skillet over medium-high heat. Put second skillet directly on sandwiches. Press down, and grill 5 to 10 minutes on each side or until cheese is melted and sandwich is flattened and browned.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 2sandwiches
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt

                                                                  Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 14 1/4 oz low sodium fat free chicken broth
                                                                  • Yes No 3 cup potato
                                                                  • Yes No 2 cup broccoli floret
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1 8 oz 2% reduced fat sharp cheddar cheese
                                                                  • Yes No 7 tsp shredded 2% reduced fat sharp cheddar cheese
                                                                  • Yes No 7 tsp fully cooked bacon pieces
                                                                  • Yes No 7 tsp chopped scallion
                                                                  • Whisk together flour and 1/3 cup chicken broth until smooth.
                                                                  • Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
                                                                  • Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
                                                                  • Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings (serving size: 1 cup) (serving size: 1 cup)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Prep: 1 hr., Freeze: 1 hr.

                                                                  Ingredients
                                                                  • Yes No buttery herb cheese spread
                                                                  • Yes No assorted fresh herb sprigs and flowers
                                                                  • Prepare 3 recipes of Buttery Herb Cheese Spread.
                                                                  • Press 6 cups of mixture into an 8-inch round cakepan; freeze for 1 hour. Unmold onto a serving plate.
                                                                  • Fit decorating bag with basket-weave tip; spoon half of remaining spread into bag. Pipe basket-weave pattern around sides. Use remaining half of spread to pipe ruffle around top, using a star tip.
                                                                  • Form handle from florist wire; attach fresh herbs and flowers to handle with florist tape. Insert 2 water picks into top of cheese spread, and insert a wire end into each pick. Arrange herb sprigs around base of wire. Garnish base of basket, if desired. Serve with assorted crackers, breads, or vegetables.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(8-inch) basket
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Trick the picky "noodles only" eaters at the table with this macaroni and cheese casserole. It's packed with lean sirloin, shredded veggies, and lots of calcium-each serving has 200 milligrams. Serve with a green veggie or side salad.

                                                                  Ingredients
                                                                  • Yes No 1 small, 8 oz elbow macaroni
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1 cup preshredded carrot
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 lb lean ground sirloin (beef)
                                                                  • Yes No 1 cup tomato sauce
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 1/2 6 oz cup 2% reduced fat sharp cheddar cheese
                                                                  • Preheat oven to 350°.
                                                                  • Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
                                                                  • Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
                                                                  • Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cracker barrel
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Cracker Barrel
                                                                  • Yes No
                                                                    Minute
                                                                  Cannoli Cones
                                                                   15236 d 7 h 19 m

                                                                  Ice cream cones are a replacement for the usual fried shells in this fun twist on the Italian classic.

                                                                  Ingredients
                                                                  • Yes No 1 lb ricotta cheese
                                                                  • Yes No 10 sugar cones
                                                                  • Yes No 4 oz dark chocolate
                                                                  • Yes No 3 tbsp diced salted and roasted pistachio
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 tsp marsala wine
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 tbsp diced candied orange peel
                                                                  • Yes No 2 mini tbsp chocolate chip
                                                                  • Place ricotta in a fine sieve set over a bowl; cover with plastic wrap. Refrigerate until drained, at least 2 hours or overnight.
                                                                  • Break off a portion of the top of each cone to create a 1 1/2-inch-deep arc on 1 side. Holding each cone at an angle, dip about 1/4 inch of rim into melted chocolate, and immediately sprinkle with pistachios, reserving some for garnish. Transfer to a parchment-lined sheet, broken side up. Refrigerate until set, about 10 minutes.
                                                                  • Mix together ricotta, sugar, wine, and vanilla seeds. Mix in orange peel and chocolate chips.
                                                                  • Transfer ricotta filling to a pastry bag fitted with a large open-star tip. Pipe filling into cones. Sprinkle with reserved pistachios. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 7 hours 19 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Horchata may seem a strange mate for alcohol, but its nutty, citrusy base is a perfect vehicle for a Squirrel Sour cocktail (a base spirit, lemon or lime juice, and a nut-flavored liqueur). Although there’s no lime included in this recipe, the horchata itself has enough lime in it to qualify this drink as a variation on the Squirrel Sour. What to buy: Ron Zacapa Centenario is an aged Guatemalan rum that can be found at specialty liquor stores. If you can’t find it, you can substitute another aged rum. This recipe was featured as part of our Cinco de Mayo cocktail menu.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz horchata
                                                                  • Yes No 1 1/2 oz aged dark rum
                                                                  • Yes No 1/2 oz frangelico
                                                                  • Yes No 1 swizzle
                                                                  • Fill a cocktail shaker halfway with ice and add remaining ingredients. Stir vigorously with a barspoon until chilled. Pour into a rocks glass and serve with a swizzle stick.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 7 2/5 oz cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 1/2 tsp cocoa powder, unsweetened
                                                                  • Yes No 3/4 tsp all purpose flour
                                                                  • Yes No dash salt
                                                                  • Yes No 1/4 oz bittersweet chocolate
                                                                  • Yes No 3/4 cup frozen fat free whipped topping
                                                                  • Yes No 2 tbsp evaporated low fat milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, combine 1 cup boiling water and 2/3 cup cocoa in a bowl, stirring until smooth. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust each pan with 1 teaspoon flour.
                                                                  • Place 1 3/4 cups sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed 2 minutes. Weigh or lightly spoon 7.4 ounces flour (about 1 2/3 cups) into dry measuring cups; level with a knife. Combine 7.4 ounces flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture and beating just until combined.
                                                                  • Divide batter evenly between prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted into center comes out clean. Cool in pans 10 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
                                                                  • To prepare filling, combine juice and next 6 ingredients (through 1/4 ounce bittersweet chocolate) in a small saucepan over low heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Pour into a bowl. Cover and chill. Uncover; fold in whipped topping.
                                                                  • To prepare glaze, combine milk, 1 tablespoon butter, and 4 ounces bittersweet chocolate in a medium microwave-safe bowl; microwave at HIGH for 1 minute, stirring every 15 seconds until smooth.
                                                                  • Place 1 cake layer on a plate. Spread filling over top, leaving a 1/4-inch border. Top with remaining cake layer. Spoon warm glaze over top of cake, allowing it to drip over the edges of cake.
                                                                  Yields: 16servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for sweet Serbian gibanica is a blend of cottage cheese and sour cream between layers of homemade dough, and is just one way to make this layered midly sweet dessert. Omitting the sugar will produce a savory version. Read this Gibanica Tell-All. Makes 6 to 8 servings of Sweet Serbian Gibanica #1

                                                                  Ingredients
                                                                  • Yes No 4 cup cake flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 24 oz baker's cheese
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 4 oz butter
                                                                  • To make the dough: In a large bowl, mix flour and salt. Make a well in the center and add warm water and oil. Work together to make a smooth dough, adjusting flour or water as necessary. Cover and set aside to rest. Note: Purchased filo dough can be substituted for this step. To make the filling: In a large bowl, combine eggs, cottage cheese, sour cream and sugar. Beat until creamy and set aside. Heat oven to 350 degrees. Divide the dough into 20 equal balls. Roll each to a 9-inch circle, keeping unrolled dough balls covered with a cloth. Lightly brush a 9x3-inch round pan with butter. Place 1 rolled dough in pan and lightly brush with butter. Continue with 3 more sheets of dough, brushing with butter inbetween. Spread with 1/4 of filling and top with 4 more buttered sheets of dough. Continue in this manner until all the filling and dough are used, ending with dough on top. Brush with remaining butter. Place on a sheet pan and bake 35-40 minutes or until top is golden brown and filling is bubbly. Let cool 15 minutes or so and cut into wedges to serve warm.
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  The name says it all, a simple but perfect, tender, and all-around wonderful chocolate vegan cupcake. Change the look and flavor by topping with any frosting, glaze, or filling you can imagine. The Vegan Fluffy Buttercream Frosting is especially delicious. This recipe is the basis for so many great chocolate cupcakes in this book. We’ve even been known to whip up an unadorned batch and serve them with a glass of cold soy milk when the need for good, honest chocolate cake arises.

                                                                  Ingredients
                                                                  • Yes No 1 cup soy milk
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegan fluffy buttercream frosting
                                                                  • Preheat oven to 350°F and line a muffin pan with paper or foil liners.
                                                                  • Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
                                                                  • Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12cupcakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Choose a bone-in half-ham brined with natural juices. Leaving a thin layer of fat after trimming amps up the flavor and keeps the meat moist.

                                                                  Ingredients
                                                                  • Yes No 1 6 to 8 lb fully cooked bone-in ham
                                                                  • Yes No 48 whole cloves, whole
                                                                  • Yes No 1 16 oz light brown sugar
                                                                  • Yes No 1 cup spicy brown mustard
                                                                  • Yes No 1 cup cola soft drink
                                                                  • Yes No 3/4 cup bourbon
                                                                  • Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern.
                                                                  • Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar and next 3 ingredients; spoon mixture over ham.
                                                                  • Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing, basting occasionally with pan juices.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup old fashioned oats
                                                                  • Yes No 2 3/4 tsp cinnamon, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 cup applesauce
                                                                  • Yes No 2 small apple
                                                                  • Preheat oven to 350 degrees. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the dark-brown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.
                                                                  • Make batter: Sift flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Stir in remaining cup nuts by hand.
                                                                  • Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter.
                                                                  • Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack.
                                                                  Yields: 110-inch cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 scallion
                                                                  • Yes No 3 tbsp diced fresh curly parsley
                                                                  • Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
                                                                  • Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.
                                                                  • Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.
                                                                  • Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.
                                                                  Yields: 60
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 2 1/2 lb large beet
                                                                  • Yes No 5 thyme
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 3 tbsp prepared horseradish
                                                                  • Yes No 1/3 cup salted pistachios
                                                                  • Yes No 1 green apple
                                                                  • Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
                                                                  • In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This quick and tasty sandwich packs nutrition for breakfast or lunch. For Nunes, this would equal two ounces whole grains, one ounce meat, about 70 discretionary calories (from the cream cheese and cheddar cheese), and about 1/3 cup of her dairy servings.

                                                                  Ingredients
                                                                  • Yes No 1/4 2 oz cup light cream cheese
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 1 oz slice whole wheat bread
                                                                  • Yes No 4 oz low fat deli ham
                                                                  • Yes No 8 slice tomato
                                                                  • Yes No 1/4 2 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Preheat broiler.
                                                                  • Combine first 4 ingredients in small bowl; stir well.
                                                                  • Spread about 1 tablespoon cream cheese mixture over each of 4 bread slices. Top each with 1 ounce ham, 2 tomato slices, and 1 tablespoon cheddar cheese. Place sandwich halves and remaining 4 slices bread on a baking sheet. Broil 2 minutes or until cheese is melted and bread is lightly browned. Top each sandwich half with remaining bread slice. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  This is one of those sinfully rich hot dips that you serve when you’re feeling retro. If you can find fresh crabmeat, go ahead and use it. But I have to tell you that canned is fine for this.

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 3/4 tsp curry powder
                                                                  • Yes No 1 tsp dill weed
                                                                  • Yes No 2 6 oz crabmeat
                                                                  • Yes No 1 14 oz artichoke bottoms
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No cracker
                                                                  • Heat oven to 350°F and butter a 12-inch gratin dish or a low-sided casserole.
                                                                  • Stir mayo, sour cream, curry powder, and dill together in a medium bowl. Add the crabmeat and artichokes and mix thoroughly. Scrape into the gratin dish and smooth the top. Strew with the almonds. You can prep this early in the day and keep the dip covered in the refrigerator.
                                                                  • Bake the dip for about 20 minutes (longer if it’s been refrigerated), until hot and bubbling around the edges. Serve it right away, with a stack of crackers and a spoon.
                                                                  Yields: 4 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 3 to 3 1/2 lb chicken
                                                                  • Yes No 1 tbsp rosemary leaves, dried
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 long, 3 inch lemon zest
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup water
                                                                  • Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.
                                                                  • Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
                                                                  • Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve