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                                                                  This recipe for blackberry noodle kugel is a sweet dish common throughout Eastern Europe, especially Hungary, Poland and the Czech Republic. In this kugel recipe, fruit and white wine are used, and the cheese and sour cream, as in this kugel recipe, are omitted. Any seasonal fruit will work here. Here's a larger picture of blackberry noodle kugel. The recipe can easily be doubled for a 9x13-inch pan. This is a great breakfast, dessert, brunch or buffet table dish. Makes 4-6 servings (9-inch square pan) of Blackberry Noodle Kugel

                                                                  Ingredients
                                                                  • Yes No 8 oz wide egg noodles
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 pint blackberries, and air dryed
                                                                  • Yes No 3 large egg
                                                                  • Yes No generous amount cinnamon
                                                                  • Heat oven to 350 degrees. Brush a 9-inch square pan with some of the melted butter. In a large bowl, combine the noodles, remaining butter, sugar (1 1/2 cups when using wine, 1 cup with apple juice), wine or apple juice and berries. Gently mix in the eggs so as not to break down the berries. Transfer to prepared pan and sprinkle the entire top with generous coating of cinnamon. Bake about 30-45 minutes or until top is crisp and bubbly.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake

                                                                  Stone fruit and almonds are perfect complements in savory food; here we bring that pairing together with nectarine purée and almond liqueur for a welcome update to a classic cocktail. Game plan: The nectarine purée can be made up to 2 days ahead and refrigerated in a covered container. It makes 1/2 cup, enough for 4 cocktails. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 ripe nectarine, pitted
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 2 oz amaretto
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1 oz nectarine purée
                                                                  • Yes No 1 large egg white
                                                                  • Yes No crushed ice
                                                                  • Yes No dash orange bitters
                                                                    For the purée:
                                                                  • Combine nectarine, simple syrup, and lemon juice in a blender and purée until smooth. Use immediately or transfer to a container with a tightfitting lid and refrigerate for up to 2 days.
                                                                    To serve:
                                                                  • Combine amaretto, lemon juice, nectarine purée, and egg white in a cocktail shaker filled with ice. Shake vigorously until very chilled, about 30 seconds. Strain into a chilled cocktail glass and top with bitters.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 lb spinach
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 2/3 cup tomato purée
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/16 tsp cayenne pepper, ground
                                                                  • Yes No 3 tbsp flour
                                                                  • In a large frying pan, heat 1 tablespoon of the oil over moderately low heat. Add half the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the spinach and 1 teaspoon of the salt. Cook, stirring, until no liquid remains in the pan, about 10 minutes. Drain and press all remaining liquid from the spinach.
                                                                  • In the same pan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Stir in the tomato puree, water, pepper, and the remaining 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, for 15 minutes. Stir in the butter and basil and cover to keep warm.
                                                                  • Meanwhile, bring a medium pot of salted water to a simmer. In a medium bowl, combine the cooked spinach, ricotta, Parmesan, eggs, lemon zest, nutmeg, cayenne, and flour. Using two tablespoons, drop walnut-size dumplings into the simmering water. Cook until firm, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve with the tomato sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp diced sage
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No one 16 oz diced tomato in can
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 oz wheat peasant bread
                                                                  • Yes No 2 oz feta cheese
                                                                  • Preheat the oven to 450°. In a medium bowl, whisk the eggs, then whisk in the yogurt and parsley.
                                                                  • In a 10-inch ovenproof skillet, heat the olive oil. Add the onion, garlic, sage and crushed red pepper and cook over moderately high heat, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the tomatoes and their juices, season with salt and pepper and bring to a simmer. Stir in the bread and sprinkle with the feta. Pour the egg mixture on top and bake for 20 minutes, until golden brown. Let cool slightly, then serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  For appetizer servings, purchase 4 medium or 2 large cooked claws per person.

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup spicy brown mustard
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Stir together all ingredients in a bowl until well blended. Cover and chill. Serve with stone crab claws. Makes 1 3/4 cups.
                                                                  Yields: 1 ¾cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Black pepper and vanilla heighten the sweetness of the stone fruit. Firm fruit holds up best on the grill. Serve this dish as an appetizer or salad course. If you can't find pluots, double up on peaches or plums.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 3 tbsp white balsamic vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No 1 lb firm black plums, and pitted
                                                                  • Yes No 1 lb firm peaches, and pitted
                                                                  • Yes No 1/2 lb firm nectarines, and pitted
                                                                  • Yes No 1/2 lb firm pluots, and pitted
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No mint
                                                                  • Prepare grill.
                                                                  • To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.
                                                                  • To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 7 oz sweetened shredded coconut
                                                                  • Yes No 1 1/2 cup pecan halves
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 10 oz miniature marshmallow
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 cup corn flakes
                                                                  • Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
                                                                  • Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
                                                                  • In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
                                                                  • Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.
                                                                  Yields: 16
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Green sauce, or salsa verde is a typical Spanish sauce and is usually served with fish. It owes its name and green color to the parsley that is the main ingredient, along with garlic, olive oil and white wine. Some green sauces contain green peas, asparagus, or green peppers as this recipe does. This dish originates in the region of Navarra, in Northern Spain.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb green bell pepper
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 4 2 lb salmon steaks, totally approximately 2 lbs
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No one lemon
                                                                  • Yes No 8 oz dry white wine
                                                                  • Yes No 8 oz fish stock
                                                                  • Yes No 4 tbsp parsley
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Yes No garnish, lemon and parsley sprigs
                                                                  • Peel and finely chop the onion. Rinse the green peppers and remove the stems, seeds and veins. Finely chop parsley. Peel the garlic, but leave whole.
                                                                  • Rinse and pat dry the salmon steak. Place them in a glass baking dish, squeeze lemon juice over them and sprinkle with salt. Set aside to marinate in the juice for about 10 minutes.
                                                                  • While the salmon is marinating, pour 2-3 tablespoons olive oil into a medium-size frying pan and heat on medium-low heat. Sauté the peppers and onions, stirring often until soft. Pour in the white wine and fish stock. Reduce the heat to low and add the chopped parsley. Using a stick blender, blend the vegetables and liquid into a smooth sauce. Remove from heat.
                                                                  • In a medium frying pan, heat approximately 2 tablespoons olive oil on medium. Brown the peeled garlic cloves in the oil and remove. Cook the salmon on both sides in the same olive oil, adding more oil if necessary.
                                                                  • Ladle green sauce onto plates and place salmon steak on top. Serve each steak with a clove of garlic and garnish with a lemon wedge and parsley sprig if desired. Serve with rice or fried potatoes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 2 croissant
                                                                  • Yes No 1 pint ice cream
                                                                  • Preheat oven to 350ºF. Combine chocolate and 3 Tbsp. water in a microwave-safe bowl. Microwave on high just until chocolate is melted, 30 seconds to 1 minute. Whisk until sauce is smooth. Set aside to cool slightly.
                                                                  • Using an electric mixer on medium-high speed, beat cream and confectioners' sugar until firm peaks form.
                                                                  • Put croissants on an ungreased baking sheet and bake until warm and lightly crisped, about 4 minutes. Cut each croissant in half; split each half lengthwise. Place bottoms of croissant halves in dessert bowls. Scoop ice cream on top. Drizzle with warm chocolate sauce and top with a dollop of whipped cream. Place croissant tops over ice cream and sauce. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1/4 cup grapefruit juice
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 2 ripe hass avocados
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No extra virgin olive oil
                                                                  • In a large saucepan of boiling salted water, cook the shrimp until loosely curled and just cooked through, about 2 minutes. Drain well; transfer to a large bowl and let cool slightly.
                                                                  • In a small bowl, combine the grapefruit and lime juices, vinegar and oregano and season with salt and pepper.
                                                                  • Add 2 tablespoons of the citrus dressing to the shrimp, toss well and season with salt and pepper. Season the tomatoes and avocado slices with salt and pepper and arrange on a platter with the onion, alternating and overlapping the slices. Spoon the remaining citrus dressing over the salad and top with the shrimp. Drizzle olive oil over all and serve immediately.
                                                                  Cuisine:YesNonew zealand
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Cuban Sandwiches

                                                                  Ingredients
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 cucumber
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 cup cherry
                                                                  • Yes No 1/2 small thinly slicked red onion
                                                                  • Yes No 1/4 cup coarsely chopped basil
                                                                  • Yes No 3 tbsp olive oil
                                                                  • In a large bowl, whisk together red wine vinegar, olive oil, Dijon mustard, and
                                                                  • kosher salt. Add cucumber, yellow bell pepper, halved cherry or grape
                                                                  • tomatoes, red onion, and chopped fresh basil. Toss well.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1 cup sushi rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 tbsp mirin
                                                                  • Yes No 1/2 tsp rice vinegar
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No vegetable oil
                                                                  • In a medium saucepan, combine the rice, water, mirin, vinegar and sugar and bring to a boil. Cover and cook over low heat for 20 minutes. Fluff the rice. Transfer to a bowl and let cool. Season with salt.
                                                                  • Preheat the oven to 325°. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. For each cake, pack the rice into a 1/4 cup measuring cup; unmold and flatten slightly. Cook the cakes over moderately high heat, pressing, until golden brown, about 4 minutes. Turn and cook for 4 minutes longer. Serve hot.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 8rice cakes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  If you’re not ready to give up egg yolks cold turkey but you want to make more healthy, lower-cholesterol choices, this is the omelet for you. Adding a single yolk to our Basic Egg White Omelet gives the dish just enough of the body that so many people think is lacking in an egg-white-only omelet. We recommend topping it with a touch of hot sauce. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.

                                                                  Ingredients
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp milk
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp diced chopped fresh herbs
                                                                  • Whisk the egg whites, egg, milk, salt, and pepper in a medium bowl until frothy and the egg yolk and whites are evenly combined. Set a serving plate aside.
                                                                  • Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
                                                                  • Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Sprinkle all over with the measured herbs.
                                                                  • Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down.
                                                                  • Garnish with additional herbs and serve immediately.
                                                                  Yields: 1omelet
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll

                                                                  To prepare ahead, wash the greens, and spin them dry. Wrap in damp paper towels. Store in zip-top plastic bags in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 8 cup mesclun
                                                                  • Yes No 3 tomato
                                                                  • Yes No balsamic vegetables
                                                                  • Yes No 1/2 cup pitted ripe black olives
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No 1/3 cup parmesan cheese
                                                                  • Place mixed greens on a large serving platter. Arrange tomato slices in center of platter over greens. Arrange Grilled Balsamic Vegetables and black olives around edge of platter over greens.
                                                                  • Whisk together olive oil and vinegar; drizzle over tomatoes and grilled vegetables. Sprinkle tomatoes evenly with basil, chives, and, if desired, marjoram. Top evenly with cheeses.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle

                                                                  Simit is a fast food bread sold in the streets of Turkey by vendors. It is often eaten as a breakfast food with jam or yogurt. Simit is also great by itself! Simit is light and flaky, baked to a golden brown color, and topped with sesame seeds. It is sometimes formed into rings, and are often braided.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 egg
                                                                  • Yes No sesame seed
                                                                  • Yes No milk
                                                                  • Preheat oven to 375 degrees. In a medium mixing bowl, sift together flour and salt. Make a depression in the dry ingredients with your fist, making a "hole" in the middle. Add olive oil, melted butter, water, milk, and egg. Fold dry ingredients into liquids to form a dough. This may take 10 minutes by hand. Once you have a dough, tear off pieces of dough, make long, cigar shapes. Bring ends of "cigars" together to make a circle. Place circle on greased cookie sheet. Brush with milk. Sprinkle sesame seeds on top. Repeat with remaining dough. Bake for 30 minutes, or until simit become a golden brown color and crispy on top.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 12 oz organic crimini mushroom (baby portobello)
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No black pepper
                                                                  • Heat oil in a skillet over medium-high heat. Add mushrooms, and cook until golden brown, about 5 minutes. Stir in vinegar, salt, and red-pepper flakes, and season with pepper. Cook 1 minute more. Transfer to a bowl, and serve.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Vegetable-Beef Soup
                                                                   7 h 11 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 lb lean top round steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp spicy herb
                                                                  • Yes No 2 16 oz frozen gumbo vegetables mix
                                                                  • Yes No 1 10 oz frozen chopped onion
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 2 14.5 oz fat free beef broth
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 tbsp low sodium worcestershire sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
                                                                  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
                                                                  • Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
                                                                  • Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.
                                                                  Yields: 8servings (serving size: about 1 3/4 cups)
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 7 hours
                                                                  • Total Time: 7 hours 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    mrs. dash
                                                                    Brands:
                                                                  • Yes No
                                                                    Mrs. Dash

                                                                  This is my version of a classic French dish and, apart from it being delicious, what I love about it is that you can make it in literally a few minutes from start to finish. And I can guarantee you that practically everyone who turns their nose up at having some lettuce in with their peas ends up being converted.

                                                                  Ingredients
                                                                  • Yes No knob a of butter
                                                                  • Yes No olive oil
                                                                  • Yes No 1 tsp 1 teaspoon flour
                                                                  • Yes No vegetable stock
                                                                  • Yes No 6 scallions, outer
                                                                  • Yes No frozen peas
                                                                  • Yes No 2 butter lettuces
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No good quality extra virgin
                                                                  • Yes No olive oil
                                                                  • This is my version of a classic French dish and, apart from it being delicious, what I love about it is that you can make it in literally a few minutes from start to finish. And I can guarantee you that practically everyone who turns their nose up at having some lettuce in with their peas ends up being converted.Slowly heat the butter and a good glug of olive oil in a pan. Add the flour and stir around, then slowly pour in the stock. Turn up the heat and add the scallions, peas and lettuce with a pinch of salt and pepper. Put the lid on and simmer for 5 minutes or until tender. Taste, correct the seasoning and squeeze in a little lemon juice. Serve drizzled with a splash of good oil. It’s fantastic served with a piece of fish.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 6 oz pieces mahimahi
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 grapefruit
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 thick watercress
                                                                  • Yes No 1 avocado
                                                                  • Heat a grill or grill pan to medium-high. Rub the mahimahi with 1 teaspoon of the oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill until cooked through and opaque, about 5 minutes per side, depending on the thickness. Meanwhile, cut away the peel and white pith of the grapefruit with a knife and slice the fruit into 1/4-inch rounds. In a small bowl, combine the remaining oil, lime juice, honey, 1/2 teaspoon salt, 1/8 teaspoon pepper, and scallions. Divide the watercress, avocado, and grapefruit among individual plates. Place the mahimahi on top and drizzle with the lime dressing.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2 6 inch pita bread
                                                                  • Yes No 2 cup thinly sliced fennel bulb
                                                                  • Yes No 1 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp chopped oregano
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Preheat oven to 350°.
                                                                  • Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
                                                                  • Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 1/2 lb mustard and leaves
                                                                  • Yes No 16 large egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/3 cup grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
                                                                  • Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
                                                                  • Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Hands-On Time: 10 min.; Total Time: 15 min. Cut into smaller sandwiches for easy pickup.

                                                                  Ingredients
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup shredded smoked cheddar cheese
                                                                  • Yes No 2 cup shredded smoked gouda cheese
                                                                  • Yes No 1/2 8.5 oz sun dried tomatoes in oil, and chopped
                                                                  • Yes No 14 slice bread
                                                                  • Stir together cream cheese and next 3 ingredients in a large bowl until blended. Stir in shredded cheeses and sun-dried tomatoes until combined.
                                                                  • Spread cheese mixture on half of bread slices (about 1/3 cup on each); top with remaining bread slices.
                                                                  Cuisine:YesNomississippi
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tsp orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 english muffin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup fat free greek yogurt
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No toppings, fresh strawberries, fresh nectarines
                                                                  • Whisk together first 4 ingredients in a bowl. Place English muffins in a 13- x 9-inch baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8 to 12 hours.
                                                                  • Remove muffins from remaining liquid, discarding liquid.
                                                                  • Cook muffins, in batches, in a large skillet coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until muffins are golden. Stir together yogurt and syrup until blended; serve with muffin French toast and toppings.
                                                                  • Note: Nutritional analysis includes 2 tbsp. yogurt mixture (not including fruit topping).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                  • Total Time: 8 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  The introduction of contentious foods like broccoli at an early age may make for adventurous eaters. The perfect food for your baby’s growing taste buds at around 7 months is an array of vegetables steamed or lightly boiled and then puréed. Game plan: To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving. This recipe was featured as part of our Make Your Own Baby Food story.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz medium broccoli
                                                                  • Yes No 3 oz breast milk
                                                                  • Fill a large saucepan with water and bring to a boil. Add broccoli and boil until it is bright green and just gives when pierced with a knife, about 3 minutes.
                                                                  • Drain and place in a food processor fitted with a blade attachment. With the motor running, add the formula, water, or breast milk. Process until smooth, about 1 minute, stopping to scrape down the sides of the bowl with a rubber spatula. Let cool slightly, then divide into 1/4-cup portions, place in airtight containers, and refrigerate up to 5 days or freeze up to 6 weeks until ready to use.
                                                                  Yields: 1 ¾cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 16 large egg
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 3 tbsp whole grain mustard
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 2 1/2 tbsp drained caper
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No two 10 oz bags of curly spinach
                                                                  • Yes No 20 slice brioche from a rectangular
                                                                  • In a large saucepan, cover the eggs with cold water and bring to a rapid boil over moderately high heat. Cover and remove the saucepan from the heat; let stand for 12 minutes.
                                                                  • Meanwhile, in a small bowl, combine the minced shallot with the vinegar and let soak for 10 minutes. Drain well and discard the vinegar.
                                                                  • Drain and rinse the eggs under cold water, shaking the pan vigorously to crack the shells. Let the eggs cool completely. Peel the eggs and pat dry, then coarsely chop.
                                                                  • In a large bowl, combine the mayonnaise, mustard, celery, capers, chives, lemon juice and vinegar-infused minced shallot. Add the eggs and mix gently with a wooden spoon. Season the egg salad with salt and pepper and refrigerate.
                                                                  • Heat the oil in a large skillet. Add the sliced shallot and cook over high heat, stirring, until golden, 2 to 3 minutes. Add the spinach and cook, stirring until wilted, 2 to 3 minutes. Drain the spinach and press out the water. Coarsely chop the spinach and transfer it to a bowl. Season with salt and pepper and refrigerate until chilled.
                                                                  • Arrange the toasted brioche slices on a work surface. Spoon the egg salad on half of the slices and top with the spinach. Close the sandwiches and cut in half. Serve right away.
                                                                  Yields: 20sandwich halves
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Flavoured butter is a great way to liven up your veg, and it takes no time to make. Always buy the freshest scallops you can find and pat them dry before cooking them.

                                                                  Ingredients
                                                                  • Yes No 100g butter
                                                                  • Yes No a of mint
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 8 fresh scallops
                                                                  • Yes No olive oil
                                                                  • Yes No bacon, the best quality you afford
                                                                  • Yes No a of asparagus
                                                                  • Yes No frozen peas
                                                                  • Yes No a of wild rocket leaves
                                                                  • Yes No extra virgin olive oil
                                                                  • Flavoured butter is a great way to liven up your veg, and it takes no time to make. Always buy the freshest scallops you can find and pat them dry before cooking them.Give the butter a whizz in a food processor with the mint leaves, a pinch or two of salt and pepper and the zest of the lemon. Lay a sheet of greaseproof paper (roughly A4 size) on your kitchen surface and dollop all of the flavoured butter in the middle of it. Roll the butter into a sausage shape and cut a good-sized amount off the end to use later. Twist the ends of the paper so it looks like a Christmas cracker. Then pop it in the fridge to use up that week or put it in the freezer and take slices off as and when you need it. Place a griddle pan on a high heat and get a saucepan of salted water boiling at the same time. Once the griddle is hot, toss your scallops in a little olive oil and season them with salt and pepper. If there is roe on your scallops (orange stuff, also known as coral), prick it with a knife before putting the scallops in the pan, or it will burst. Grill the scallops on each side for a minute or so until they’re cooked through and golden on each side. When you’ve turned the scallops once, add your pancetta or bacon to the griddle and cook until crisp and golden brown. Just before everything is ready to come out of the pan, put your pancetta or bacon on top of the scallops so the fat drips down and flavours them. While that’s going, snap the woody ends off the asparagus stalks and throw them away, keeping the delicate tips. Drop these tips in the boiling water and cook for a minute before adding the frozen peas. Cook for a minute more, drain well and put in a bowl to flavour. Toss the cooked veg in some olive oil, a good squeeze of lemon, salt and pepper and a few knobs of the minty butter. Put a plate on top of the bowl to keep the vegetables warm. Pile your wonderfully-flavoured vegetables onto two warmed plates and top with the pancetta or bacon, scallops and some rocket leaves. Finish by drizzling over a bit of extra virgin olive oil and serve with a nice wedge of lemon.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 10 7 lb large idaho potato
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 cup reduced fat sour cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 7 scallions, white and light green parts
                                                                  • Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot. Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 17.3 oz package frozen puff pastry
                                                                  • Yes No 1 large egg
                                                                  • Yes No sanding sugar
                                                                  • Yes No 1 1/2 oz semisweet chocolate
                                                                  • Yes No honey
                                                                  • Yes No sea salt
                                                                  • Yes No 2 tbsp almond
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Trim edges if needed to form a 10-inch square, and fold each edge in to form a 1-inch crust. Prick middle of dough all over with a fork. Brush edges with egg
                                                                  • wash, and sprinkle with sanding sugar. Freeze for 15 minutes.
                                                                  • Transfer baking sheet to oven, and bake until pastry is
                                                                  • puffed and golden brown, 15 to 20 minutes. Remove from
                                                                  • oven, and cover center evenly with chocolate. Drizzle with
                                                                  • honey, and sprinkle with salt. Return to oven, and bake until
                                                                  • chocolate melts, about 2 minutes. Sprinkle with almonds,
                                                                  • and cut into 4 squares. Serve with ice cream if desired, and
                                                                  • drizzle with more honey.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 3 cup white rum
                                                                  • Yes No 4 chunk cup seedless watermelon
                                                                  • Yes No 8 cup crushed crushed ice
                                                                  • Yes No watermelon spears and mint sprigs
                                                                  • In a saucepan, combine the sugar and water. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Remove from the heat and let cool.
                                                                  • In a blender, combine half of the sugar syrup with half of the lime juice, rum and watermelon chunks and blend until combined. Add half of the ice and blend until smooth, then pour into a large pitcher. Repeat with the remaining ingredients. Serve in chilled glasses, garnished with watermelon spears and topped with mint sprigs.
                                                                  Yields: 2 ½quarts
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This tropical, spicy margarita was created at Public in New York City, but it’s a fitting way to beat the heat any time the mercury’s rising. What to buy: Guava nectar is available in health food stores and Latin groceries. You can also get it online. Game plan: The “Red Chile” in this drink’s name comes from homemade Chile-Infused Tequila. Be sure you make it a couple of days in advance to get that spicy kick this cocktail deserves. This recipe was featured as part of our Cinco de Mayo cocktail menu.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup chile infused tequila
                                                                  • Yes No 1 1/2 cup triple sec
                                                                  • Yes No 1 1/2 cup guava nectar
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 1/2 cup lime juice
                                                                  • Yes No 10 lime
                                                                  • Yes No salt
                                                                  • Yes No crushed ice
                                                                  • Yes No 10 small red chili pepper
                                                                  • Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
                                                                  • To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt. Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
                                                                  Cuisine:YesNotropical
                                                                  Yields: 10drinks
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip

                                                                  Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side good with grilled pork or chicken.

                                                                  Ingredients
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 3 tbsp crème de cassis
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 2 cup thinly sliced peach
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/3 cup chopped hazelnut
                                                                  • Combine 1/2 cup raspberries, crème de cassis, and sugar in a small saucepan over medium heat; bring to a simmer. Cook 5 minutes or until raspberries are very tender; cool to room temperature. Press raspberry mixture through a fine sieve into a bowl, reserving liquid; discard solids. Combine raspberry liquid, shallots, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.
                                                                  • Combine remaining 1 1/2 cups raspberries, mixed salad greens, and remaining ingredients in a large bowl; add shallot mixture, tossing gently to coat greens. Serve immediately.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce.

                                                                  Ingredients
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup diced red bell pepper
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 2 tsp red curry paste
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 4 tsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 14 oz cabbage
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 4 6 oz tilapia fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup basmati rice
                                                                  • Yes No 4 lime
                                                                  • Preheat broiler.
                                                                  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
                                                                  • Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Author Rachel Wharton uses Rick's Picks brand of pickled red peppers in this sandwich, but if you can't find them, use regular jarred pimientos in brine. This recipe first appeared in our April 2011 special Sandwich Issue with the article Southern Charmer.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz sharp white cheddar
                                                                  • Yes No ½ cup packed jarred pimiento
                                                                  • Yes No ¼ cup mayonnaise
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No ½ habanero chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No 16 slice wheat sandwich bread
                                                                  • Yes No 8 leaf red leaf lettuce
                                                                  • Yes No 16 slice tomato
                                                                  • Finely grate cheese on small holes of a box grater and transfer to a food processor, along with peppers, brine, mayonnaise, garlic, and chile. Season with salt, pepper, and Tabasco, and pulse until lightly chunky. Top 8 bread slices with 1 lettuce leaf, 2 slices tomato, and ¼ cup cheese mixture; top with remaining bread.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  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:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Orange rind and dried cranberries flavor a cake-style muffin that's easy to make and freezes well. Microwave at HIGH for 20 to 30 seconds to thaw. When fresh cranberries are available, use them to add a pleasant tartness.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp yellow cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/3 cup fat free buttermilk
                                                                  • Yes No 1/4 cup part-skim ricotta cheese
                                                                  • Yes No 2/3 cup dried cranberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk.
                                                                  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind, and beat to combine. Add egg and egg white, 1 at a time, beating well after each addition.
                                                                  • Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  Yields: 12servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  A friend and neighbor of ours, who takes his cooking very seriously, makes this pasta often. It's quite simple (boil pasta, toss sauce ingredients into a metal bowl, stir over the boiling water pot, toss, serve) but somehow he makes it complicated, only because he dedicates himself so enthusiastically to his cooking. For you, it can be simple.

                                                                  Ingredients
                                                                  • Yes No 1 short lb good quality pasta, in a twisted shape
                                                                  • Yes No 1 15 oz, 2 cup fresh ricotta cheese
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No the lemon
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper

                                                                  Make this zesty starter up to three days ahead. Serve leftovers on sandwiches.

                                                                  Ingredients
                                                                  • Yes No 2 light cream cheese
                                                                  • Yes No 1 4 oz cup shredded cheddar cheese
                                                                  • Yes No 3 scallion
                                                                  • Yes No 3 canned chipotle peppers in adobo sauce
                                                                  • Yes No 1 tsp adobo sauce from
                                                                  • Yes No 1/2 tsp creole seasoning blend
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No assorted crackers
                                                                  • Yes No garnishes, green onion, pecan halves
                                                                  • Combine cream cheese and next 9 ingredients in a food processor, and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans, and chill 2 hours. Garnish, if desired. Serve with assorted crackers and vegetables.
                                                                  Cuisine:YesNovienna
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  These sweet rolls start with our all-purpose Bakery Dinner Rolls dough. They're delicious enough to garner our highest rating for taste.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 7 9/10 oz all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 2 tbsp dark corn syrup
                                                                  • Yes No 2 tbsp 1% low-fat milk
                                                                  • Yes No 1/2 cup diced dried black mission figs
                                                                  • Yes No 1/4 cup diced walnut
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9-inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.
                                                                  • Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.
                                                                  • Preheat oven to 375°.
                                                                  • Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10-inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85°), free from drafts, 15 minutes or until doubled in size.
                                                                  • Bake at 375° for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm.
                                                                  Yields: 12servings (serving size: 1 bun)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve

                                                                  The oil and vinegar soften and mellow the onion while you continue with the rest of the recipe. If making this salad ahead, cover the onion-dressing mixture with plastic; refrigerate separately from green beans and peppers. Just before serving, toss to combine.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 2 2 inch long, 1/2 inch yellow bell pepper
                                                                  • In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
                                                                  • In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
                                                                  • To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We may never know whether this nearly forgotten drink from the 1970s was named for the character Barbarella, but it is way out there.

                                                                  Ingredients
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No 1 oz dry vermouth
                                                                  • Yes No 1/2 oz curaçao
                                                                  • Yes No 1/2 oz grenadine
                                                                  • Shake all ingredients well with ice; then strain into a chilled cocktail glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe for cushaw pumpkin and yam casserole is from chef John Folse of Chef John Folse & Co. in Gonzales, La. I had the pleasure of meeting him at the Rural Life Museum in Baton Rouge, La. Cushaws are green-and-white, striped crookneck pumpkins. This recipe spans ethnicities and would feel at home in any Eastern European kitchen paired with turkey, pork roast or ham as a side dish, or in a pastry crust as a pie or turnover. Here is a larger photo of cushaw and yam casserole. Makes 10-12 servings of Chef John Folse's Cushaw Pumpkin and Yam Casserole

                                                                  Ingredients
                                                                  • Yes No 32 oz pumpkin
                                                                  • Yes No 3 large yam
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 12 oz butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/2 cup self-rising flour
                                                                  • Yes No 1 tbsp pumpkin pie spice
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/8 tsp ginger
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 3 tbsp pure vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Heat oven to 350 degrees, Using a large chef's knife, chop cushaw into 3-inch squares. Using a paring knife, scrape or cut away seeds and stringy matter from each square. Place cushaw squares in a large pot and cover with 2 inches of hot water. Add 1 cup white sugar and bring to a rolling boil. Cover and boil pumpkin 30–40 minutes or until pulp is extremely tender, but not mushy. Remove from heat, strain and return cooking liquid back into pot. Cool pumpkin 15–20 minutes or until easy enough to handle. While pumpkin is cooling, place cubed yams into reserved pumpkin cooking liquid. Bring to a boil and cook 20–30 minutes or until yams are fork tender. Add additional water if necessary. While yams are cooking, scrape meat from cooled pumpkin squares into a large mixing bowl and discard shell. When yams are done, remove from heat and drain well. Place in the mixing bowl with pumpkin mixture, stirring to mix well. Add butter, brown sugar, remaining 1 cup white sugar and cane syrup and, using a pastry cutter, mash until mixture is well blended and smooth. Add flour, spices and vanilla, continuing to mash and blending well. Set aside. In a medium bowl, whisk together eggs and whipping cream until well combined. Whip egg-milk mixture into pumpkin and yam mixture, blending well. Place mixture into an 11x8-inch casserole dish and bake 30–45 minutes or until slightly browned around the edges. Serve as a sweet vegetable side dish or use as a pie filling.
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Baking the shortcake in a tart pan produces a sweet-and-sturdy base for the berries and whipped cream.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/4 cup plain yellow cornmeal
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp marmalade
                                                                  • Yes No 1 16 oz fresh strawberries
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No garnishes, fresh mint sprigs, sweetened cream
                                                                  • Preheat oven to 425°. Place first 6 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.
                                                                  • Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and up sides of a lightly greased 9-inch tart pan.
                                                                  • Bake at 425° for 20 to 22 minutes or until golden and firm to touch.
                                                                  • Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
                                                                  • Stir together strawberries and 1/2 cup marmalade.
                                                                  • Beat heavy cream with 2 Tbsp. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture. Garnish, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir

                                                                  Almond paste makes the cake a bit sticky, so be sure to coat the wax paper in the pan with cooking spray and dust with flour before spooning in the batter. Combining the almond paste and sugar in a blender or food processor helps incorporate the paste into the batter without lumps. This cake can be made a day in advance; just wrap it in plastic wrap, and store in the fridge.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup almond paste
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 2/3 cup seedless raspberry jam
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No raspberry
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, combine granulated sugar and almond paste in a blender or food processor; process until well blended. Set aside.
                                                                  • Coat a 15 x 10-inch jelly-roll pan with cooking spray. Line bottom of pan with wax paper. Coat paper well with cooking spray. Dust with 2 teaspoons flour; set aside.
                                                                  • Lightly spoon remaining 2/3 cup flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
                                                                  • Place eggs in a large bowl, and beat with a mixer at high speed until pale and fluffy (about 4 minutes). Gradually add granulated sugar mixture and vanilla, beating at medium speed until smooth (about 3 minutes). Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spread batter evenly into prepared pan. Bake at 350° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper. Sprinkle cake with 2 tablespoons powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 30 minutes).
                                                                  • Unroll cake carefully; remove towel. Spread jam over cake, leaving a 1/2-inch margin around the outside edges. Reroll cake; place, seam side down, on a platter.
                                                                  • Place cream and 1/4 cup powdered sugar in a medium bowl; beat with a mixer at high speed until stiff peaks form. Cut cake into 8 slices with a serrated knife. Top each slice with whipped cream and raspberries, if desired.
                                                                  Yields: 8servings (serving size: 1 slice cake and 1 tablespoon whipped cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Inspired by Turkey's stuffed grape leaves, Mehmet Gürs ingeniously wraps goat cheese in the briny leaves then quickly grills the little packages so the cheese melts.

                                                                  Ingredients
                                                                  • Yes No 12 grape leaves
                                                                  • Yes No 1 tsp minced thyme leaves, dried
                                                                  • Yes No 1 tsp minced rosemary leaves, dried
                                                                  • Yes No 1 tsp minced dried lavender
                                                                  • Yes No one 12 oz soft goat cheese
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No bread
                                                                  • Bring a medium saucepan of water to a boil. Add the grape leaves and boil for 30 seconds; drain. Blanch the leaves a second time in fresh boiling water. Drain again, pat dry and cut off the stems. Spread the leaves out on a work surface, vein sides up.
                                                                  • Light a grill or heat a grill pan. In a shallow dish, combine the thyme, rosemary and lavender. Cut the goat cheese into 12 equal rounds. Lightly roll the edge of each round in the herbs. Set a round in the center of each grape leaf and season lightly with salt. Drizzle each round with 1/2 teaspoon of oil and wrap them in the leaves. Lightly brush the packages with olive oil.
                                                                  • Grill the packages over moderately high heat for 2 minutes per side, until the leaves are crisp on the outside and the cheese is slightly melted. Serve with grilled bread.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 12packages
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Enjoy this chicken and vegetable medley as a one-dish skillet supper, or use it in a frittata or as the filling for burritos. This recipe goes with Portuguese Frittata, Chicken and Black Bean Burritos, Chicken and Shells with Cheese Sauce

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 1 small eggplant
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 3 6 oz, 4 cup italian style cooked chicken breast
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender.
                                                                  • Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 7cups (serving size: 1 cup)
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb chicken legs
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 whole head garlic
                                                                  • Preheat oven to 375°.
                                                                  • Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
                                                                  • Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
                                                                  Yields: 2servings (serving size: 1 leg quarter and 1 garlic head)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Hands-on Time: 30 min.; Total Time: 3 hr. Find almond paste in the baking aisle, either in a tube-shaped plastic wrapper (which we call for in this recipe) or a can. If you find it only in a can, use 3/4 cup.

                                                                  Ingredients
                                                                  • Yes No 75 vanilla wafer
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 7 oz almond paste
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2/3 cup lemon curd
                                                                  • Yes No 2 6 oz fresh raspberries
                                                                  • Yes No mint
                                                                  • Prepare Crusts: Preheat oven to 350°. Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms. Place on a baking sheet.
                                                                  • Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).
                                                                  • Meanwhile, prepare Filling: Reduce oven temperature to 325°. Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended. Pour mixture into crusts.
                                                                  • Bake at 325° for 18 to 20 minutes or until set and just beginning to brown around edges. Let cool on a wire rack 30 minutes. Spread 1 1/2 Tbsp. lemon curd onto each tart. Cover and chill 1 to 24 hours. Remove tarts from pans, and top with raspberries just before serving. Garnish, if desired.
                                                                  • Note: We tested with Odense Pure Almond Paste.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe can be made weeks ahead and frozen in the casserole dish in which it will be heated and served. Allow dish to thaw in refrigerator for two days before cooking.

                                                                  Ingredients
                                                                  • Yes No 1 5.25 oz tabbouleh mix, minus spice
                                                                  • Yes No 2 lb ground lamb
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tbsp mint, dried
                                                                  • Yes No 1 tbsp parsley leaves, dried
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 2 15 oz tomato sauce
                                                                  • Yes No 2 large bay leaves
                                                                  • Place tabbouleh in a large heatproof bowl; add 1 cup boiling water, cover, and let stand 30 minutes. Add lamb, next 5 ingredients, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cinnamon. Mix well with hands, and shape into golf ball-size meatballs. Lightly spritz meatballs with cooking spray.
                                                                  • Coat a large heavy pot or Dutch oven with cooking spray, add 2 tablespoons olive oil, and heat 2 minutes over high heat. Brown meatballs in 3 batches over medium-high heat, about 5 minutes per batch, shaking pot so meatballs brown evenly. Add remaining olive oil as needed. Drain browned meatballs on paper towels.
                                                                  • Deglaze pot with 1 cup water, cooking 2 minutes over medium heat and stirring to loosen browned particles. Add tomato sauce, bay leaves, and remaining pepper, cumin, and cinnamon. Bring to a boil, and return meatballs to pot; cover and simmer 10 minutes. Discard bay leaves, and serve meatballs and sauce warm, or freeze.
                                                                  • Note: If freezing, cool meatballs in sauce 30 minutes, transfer to a shallow 4-quart freezer-to-oven casserole dish, and cover with aluminum foil; label and date the container. To reheat thawed meatballs, bake, still wrapped in foil, at 350° for 45 minutes or until warm.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup unsweetened shredded coconut
                                                                  • Yes No 4 large ripe passion fruits
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 1 small mango
                                                                  • Preheat the oven to 275°. Line a baking sheet with parchment paper and lightly spray it with cooking spray. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.
                                                                  • Scoop the meringue into six 3 1/2-inch mounds on the prepared baking sheet. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue.
                                                                  • Bake the meringues in the center of the oven for about 1 hour, until crisp and lightly golden but still chewy on the inside. Remove from the oven and let cool.
                                                                  • Scoop the pulp and seeds from the passion fruits into a bowl. Set the meringues on plates. Mound the kiwi and mango into the center of the meringues, spoon the passion fruit on top and serve.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Pumpkinseed kernels are also known as pepitas. Garnish with parsley sprigs.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 1/2 cup chopped yellow bell pepper
                                                                  • Yes No 1 1/2 cup chopped carrot
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 tsp spanish smoked paprika
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 5 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15 oz salt free pumpkin puree
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp unsalted pumpkin seed kernels
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally. Add paprika and garlic; sauté 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
                                                                  • Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture.
                                                                  • Return pureed vegetable mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin. Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently. Remove from heat; stir in juice. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley. Serve immediately.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

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

                                                                  Taylor Boetticher, founder of the Napa charcuterie company Fatted Calf, roasts this bone-in pork loin the best way possible: by cutting the loin off the rib bones (which any butcher should be able to do), rubbing the meat with a bright mix of fresh herbs and garlic, then tying the bones back on. The ribs themselves help to keep the meat moist in the oven. They also become especially crisp and succulent; pass them alongside the roast for guests to eat with their hands.

                                                                  Ingredients
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 cup chopped herbs
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No one 5 1/2 lb bone in pork loin roast
                                                                  • Yes No salt and pepper
                                                                  • In a small bowl, combine the chopped garlic with the herbs and olive oil. To remove the loin in one piece while keeping the rib rack intact, run a long, sharp knife along the bones to release the meat. Season the loin and ribs with salt and pepper and coat them with the herb mixture. Using kitchen twine, tie the loin to the rack of ribs. Set the pork in a roasting pan, meat side up. Cover and refrigerate overnight or for up to 2 days. Bring the pork to room temperature before roasting.
                                                                  • Preheat the oven to 375°. Roast the pork in the upper third of the oven for 30 minutes. Reduce the oven temperature to 300° and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
                                                                  • Transfer the pork to a work surface. Raise the oven temperature to 400°. Untie the loin and let it rest for 15 minutes.
                                                                  • Meanwhile, return the ribs to the pan. Roast the ribs in the oven for about 15 minutes, until browned and crisp on the outside and still moist within.
                                                                  • Carve the loin into 1/2-inch-thick slices. Cut the rack into individual ribs. Transfer the pork slices, along with the ribs, to plates and serve.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  This recipe is so easy you can make it with your kids! Watch Gino in action with his little crew.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 egg
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 350°.
                                                                  • In a mixing bowl, beat the eggs until blended, and then add salt and pepper.
                                                                  • Roll the chicken pieces first in flour, then in the eggs, then in the breadcrumbs or crushed corn flakes.
                                                                  • Place breaded chicken pieces in a no-stick baking pan and bake for 30 minutes, until coating is brown and crunchy.
                                                                  • Serve with an assortment of dipping sauces, such as mayonnaise, ketchup, honey, mustard, yogurt, or sour cream.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Instead of regular granulated sugar, we useed an all-naturural granular sweetener in this reduced-sugar, reduced-fat homemade vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup granular sweetener
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 1/2 tsp vanilla bean paste
                                                                  • Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
                                                                  • Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
                                                                  • Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
                                                                  • Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. Let stand at room temperature 5 to 10 minutes before serving.
                                                                  • *Granulated sugar may be substituted.
                                                                  • TRY THESE TWISTS!
                                                                  • Cherry-Bourbon Ice Cream: Stir in 1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup and 3 Tbsp. bourbon halfway through freezing. Per 1/2 cup: Calories 110; Fat 5g (sat 3g, mono 2g, poly 0g); Protein 3g; Carb 20g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 108mg
                                                                  • Coffee-Chocolate Ice Cream: Substitute 2 Tbsp. instant espresso for 1 1/2 tsp. vanilla bean paste. Stir in 1/4 cup shaved semisweet chocolate baking bar halfway through freezing. Per 1/2 cup: Calories 103; Fat 6g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 107mg
                                                                  • Key Lime Pie Ice Cream: Omit vanilla bean paste. Stir in 1 tsp. Key lime zest, 1/3 cup Key lime juice, and 1/2 cup coarsely crushed graham crackers halfway through freezing. Per 1/2 cup: Calories 104; Fat 6g (sat 3g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 102mg; Calc 106mg
                                                                  • Banana Pudding Ice Cream: Preheat oven to 400°. Peel 3 medium-size ripe bananas, and cut into 1/2-inch slices. Place in a 2-qt. baking dish, and sprinkle with 2 Tbsp. light brown sugar and 1 Tbsp. butter, cut up. Bake 20 minutes, stirring halfway through. Let cool 30 minutes. Gently mash into chunks. Prepare ice cream as directed, stirring in bananas and 1/2 cup coarsely crushed vanilla wafers halfway through freezing. Per 1/2 cup: Calories 172; Fat 7g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 36g; Fiber 1g; Chol 47mg; Iron 0mg; Sodium 100mg; Calc 112mg
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1qt. (serving size: 1/2 cup)
                                                                  • Total Time: 9 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash

                                                                  I?ve made my own version of the classic Caesar salad, which is a little bit healthier on the dressing ? it?s all about taking influences from the original dish and bigging up the flavors and textures where you can. If you have some leftover roasted chicken, then adding it to this salad is a great way of using it up.

                                                                  Ingredients
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 1/3 cup 2% greek yogurt
                                                                  • Yes No 2 tbsp 2 tablespoons olive oil
                                                                  • Yes No 1 tbsp 1 tablespoon parmesan cheese
                                                                  • Yes No 2 tsp 2 teaspoons worcestershire sauce
                                                                  • Yes No 1 garlic
                                                                  • Yes No lemon
                                                                  • Yes No anchovy fillets
                                                                  • Yes No 1/8 tsp 1/8 teaspoon sea salt
                                                                  • Yes No freshly ground pepper, to taste
                                                                  • I’ve made my own version of the classic Caesar salad, which is a little bit healthier on the dressing – it’s all about taking influences from the original dish and bigging up the flavors and textures where you can. If you have some leftover roasted chicken, then adding it to this salad is a great way of using it up.JAMIE'S TOP TIPYou can buy all sorts of lettuce – there’s soft and buttery, red leaf or green leaf, bitter varieties like frisee and radicchio and then there’s crunchy such as romaine and iceberg—pick and mix different elements to keep your salads interesting.In my opinion, a good dressing is the key to making a cracking salad – it’ll mean you want to eat it, rather than feel you have to.This is a full-flavored dressing so add just enough dressing to lightly coat the lettuce leaves – don’t overdo it, or you’ll spoil a perfectly good salad.If you want to ensure a really good even coating, use clean hands to quickly toss everything together.METHODSnap off any wilty or dark green outer leaves from the head of romaine. Cut off the tips of the leaves, then cut the head in quarters lengthwise. Cut into chunks and get rid of the core. Wash the lettuce and dry it in a salad spinner.Whisk the yogurt, olive oil, grated Parmesan, Worcestershire sauce, garlic, lemon, and anchovy together in a serving bowl. Season with the salt and pepper.Toss the lettuce with the dressing and scoop the salad into serving bowls.If you choose, coarsely grate your small chunk of Parmesan over the salad and toss again.MORE INFORMATIONServing suggestions: This is great as a starter or can accompany just about any meal. Turn this into a main course salad by adding sliced grilled chicken breast, grilled shrimp or broiled and flaked salmon fillets.Tips from the dietitian: Greek yogurt (0% or 2%), is a healthy substitute for sour cream, crème fresh or heavy cream. Anchovies are high in sodium, but when you’re just using a few it doesn’t matter too much. They will add a powerful flavor to a dish. I bet you thought Caesar salad was calorie-laden and only meant for special occasions – that is sometimes the case, but the dressing in this modified version can serve as an everyday dressing. Double the quantities and store the leftovers in the fridge for a few days.Food safety: It’s good to wash your lettuce thoroughly to get rid of any dirt or bugs before spinning, ready for dressing and eating.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  These fruity iced treats will transport you to a warm, sunny beach (cocktail umbrellas optional).

                                                                  Ingredients
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 2/3 cup light rum
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No garnish, strawberries
                                                                  • Puree strawberries, rum, water, sugar, lime juice, and salt in a blender until smooth. Divide among 14 3-ounce paper cups ( nycake.com ). Freeze on a rimmed baking sheet for at least 5 hours. Garnish with strawberries.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 14
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 5 hours 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This chili recipe —with chorizo, stew beef, and black beans—is a hearty dish that's certain to please the meat lovers at your table. Serve with classic condiments such as sour cream, chopped green onions, and shredded cheddar cheese. For a thinner chili, cook covered the whole time. You can prepare it a day ahead and refrigerate, or make the chili up to two weeks ahead and freeze (be sure to thaw overnight in the refrigerator).

                                                                  Ingredients
                                                                  • Yes No 2 link spanish chorizo sausage
                                                                  • Yes No 1 1/2 lb beef stew meat
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 14 oz less sodium beef broth
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 2 tbsp masa harina
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.
                                                                  • Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
                                                                  • Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 10servings (serving size: about 1 cup chili)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  When Annabel Langbein started cooking professionally in 1981, she began gaining weight, eventually putting on 50 pounds. A nutrition course at the Culinary Institute of America in New York's Hudson River valley put her on the course to healthier eating, teaching her how to prepare low-fat dishes that didn't make her feel deprived, like this decadent-tasting soufflé, a swirl of berries and marshmallowy meringue.

                                                                  Ingredients
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Yes No 1/4 cup chopped unsalted pistachio
                                                                  • Preheat the oven to 400°. In a medium saucepan, combine the raspberries and blackberries with the granulated sugar, water, vanilla and lemon juice. Bring to a simmer over moderate heat, stirring often. Stir in the cornstarch mixture and cook, stirring, until thickened, about 1 minute.
                                                                  • In a large bowl, beat the egg whites until they hold very soft peaks. Gradually beat in the superfine sugar, 2 tablespoons at a time, and continue beating until glossy peaks form, about 3 minutes longer. Gently swirl in 3/4 cup of the berry mixture, leaving streaks in the beaten whites.
                                                                  • Spoon the remaining berry mixture into six 1/2-cup ramekins. Top with the soufflé mixture, mounding it slightly. Sprinkle with the pistachios. Bake the soufflés for 6 minutes, or until golden on top. Serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook