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                                                                  Ingredients
                                                                  • Yes No 1/2 3 oz cup goat cheese (chèvre)
                                                                  • Yes No 1/4 cup chopped celery leaves
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 3 lb veal shoulder roast
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 4 cup beef stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Preheat the oven to 300°. In a small bowl, mix the goat cheese with the celery leaves, marjoram and rosemary and season with salt and pepper. Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper. Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string. Season with salt and pepper.
                                                                  • In a large, enameled cast-iron casserole, heat the olive oil. Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the veal to a plate. Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes. Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole. Add the beef stock, bay leaf and garlic and bring to a boil.
                                                                  • Cover the casserole and braise the veal in the oven until tender for 2 1/2 to 3 hours, turning once or twice.
                                                                  • Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes. Stir in the parsley, tarragon and dill and season with salt and pepper.
                                                                  • Remove the strings from the roast and slice it 3/4 inch thick. Serve with the jus and the Spring Vegetables with Pickled Onions.
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger cookies and butter-pecan ice cream. But beware, they still melt as quickly as ever.

                                                                  Ingredients
                                                                  • Yes No 2 oz unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp unsulfured molasses
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 3 tbsp sanding sugar
                                                                  • Yes No 1 pint butter pecan ice cream
                                                                  • Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.
                                                                  • Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.
                                                                  Yields: 4ice cream sandwiches
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb large eggplants, pricked all over
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 jalapeño pepper, seeds
                                                                  • Yes No 1 lb baking potato
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 1 lb medium tomato
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Heat the broiler. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.
                                                                  • In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.
                                                                  • Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more. Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No one 1 inch hot chile
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz unfiltered apple juice
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 2 oz club soda
                                                                  • Yes No 1 wedge lime
                                                                  • In a cocktail shaker, gently muddle the piece of chile. Add ice and the apple juice, lime juice and Simple Syrup and shake well. Strain into an ice-filled highball glass. Stir in the club soda and garnish with the chile and lime wedge.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Tossing the shredded Cheddar with a tablespoon of flour helps the cheese melt smoothly. The result is a creamy base for this chunky chowder.

                                                                  Ingredients
                                                                  • Yes No 2 slice 40% less fat bacon
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 2 1/2 cup potato
                                                                  • Yes No 1 14.5 oz vegetable broth
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 15 oz cream style corn
                                                                  • Yes No 1 4 oz cup preshredded reduced fat cheddar cheese
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook bacon in a Dutch oven over medium-high heat until crisp; remove bacon from pan, reserving drippings in pan. Crumble bacon.
                                                                  • Add onion and bell pepper to hot drippings; sauté 5 minutes or until tender. Add potato and broth to pan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potatoes are tender.
                                                                  • Stir in milk and corn; cook over medium- low heat 5 minutes. Combine cheese and flour, tossing to coat cheese. Add to chowder, stirring until cheese melts. Stir in black pepper. Top each serving evenly with crumbled bacon.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings (serving size: 1 cup)
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup frozen blood orange juice
                                                                  • Yes No 2 750 milliliter bottles champagne
                                                                  • Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for flaky pie dough is courtesy of chef Paul Bergeron.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 9 tbsp unsalted butter
                                                                  • Yes No 6 tbsp lard
                                                                  • Mix together salt and water in a small bowl until salt has dissolved; set aside.
                                                                  • Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.
                                                                  Yields: 1pumpkin pecan-praline pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  "I felt compelled to make a chocolate dessert option, too. It's a twist on a family favorite, like having German chocolate cake, but in a more decadent, satisfying, and rich form. Reserve some whole pecan halves for a pretty garnish." -SaBrina Bone, Test Kitchen Professional

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup 1% low-fat milk
                                                                  • Yes No 2 tsp gelatin
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 8 oz dark chocolate chips
                                                                  • Yes No 4 cup frozen light whipped topping
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts.
                                                                  • Pour chocolate mixture into a medium bowl; cover and chill 30 minutes or until set. Gently fold in whipped topping. Spoon about 2/3 cup mousse into each of 8 dessert bowls. Cover at least 2 hours or until set. Top each serving with 1 1/2 teaspoons coconut and 1 1/2 teaspoons pecans.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 3 lb rotisserie chicken
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp asian fish sauce
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 cup jasmine rice
                                                                  • Yes No 8 medium, 1/4 lb shrimp
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 thai chile
                                                                  • Yes No lime
                                                                  • Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
                                                                  • In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Our version of the classic, convenience dinner is sure to please the whole family, even with the added fresh vegetables. Make It a Meal: Serve with roasted potato wedges and steamed beans.

                                                                  Ingredients
                                                                  • Yes No 12 oz 90% lean ground beef
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 cup diced crimini mushroom (baby portobello)
                                                                  • Yes No 5 plum tomato
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup chili sauce
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 8 wheat hamburger buns
                                                                  • Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.
                                                                  • Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz
                                                                  • Yes No
                                                                    Minute

                                                                  It's important to weigh the nuts for accurate amounts, as volume can differ enormously. Extra cookies keep well, covered in plastic wrap and frozen.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 oz sliced almonds, about
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp anise
                                                                  • Yes No 3 large white eggs
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp powdered sugar
                                                                  • Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
                                                                  • In the bowl of a food processor, blend 3 1/2 ounces almonds (about 1 cup) with A cup sugar until almonds are finely ground. Transfer almond mixture to a medium bowl. Stir in flour, orange zest, and crushed anise seeds.
                                                                  • Using an electric mixer, whisk egg whites, salt, and remaining 1/4 cup sugar to soft glossy peaks. Fold egg-white mixture into dry ingredients until just blended.
                                                                  • Spoon level tablespoons of batter 2 inches apart on prepared baking sheets. Using remaining 3/4 ounce almonds, arrange 3 sliced almonds on each cookie. Sift confectioners' sugar over cookies. Bake until cookies are lightly browned along edges, about 12 minutes. Cool slightly before removing from sheets with a spatula.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The ultimate grilled cheese sandwich, according to author Francine Prose, includes Aleppo pepper, which adds a dimension of spiciness to balance the tangy sourdough bread and the creamy mozzarella. This recipe first appeared in our April 2011 special Sandwich Issue with the article Dreamy Good.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 ¼ slice slices fresh mozzarella
                                                                  • Yes No 2 slice sourdough bread
                                                                  • Heat oil in a 10″ nonstick or cast-iron skillet over medium heat. Place mozzarella between slices of bread, and add to skillet. Press sandwich with a spatula or plate and cook, adding more oil if needed and turning once, until golden brown and cheese is melted, 6–8 minutes. Sprinkle with pepper before serving.
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  While tofu is often paired with assertive Asian seasonings, it also benefits from intense Mediterranean flavors. In this recipe, an easy olive-spiked tomato sauce enlivens pan-grilled tofu. Round out the meal with steamed broccoli and orzo. Each serving contains about 8 grams of soy protein.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup canned crushed tomatoes
                                                                  • Yes No 3 tbsp chopped pitted kalamata olive
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb extra firm light tofu
                                                                  • Heat oil in a medium saucepan over medium heat. Add red pepper and garlic; cook for 1 minute. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes. Add olives; cook for 1 minute. Remove from heat. Stir in parsley and black pepper; keep warm.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 3 minutes on each side or until browned.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 tofu steak and 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The artichoke’s lesser-known cousin, the cardoon was considered a delicacy by the ancient Greeks. Its large stalks require extra effort but impart a bitter, earthy, distinctly vegetal flavor that’s sure to win over artichoke-lovers. What to buy: Cardoons are most commonly found at farmers’ markets. Look for stalks that are free from blemishes and don’t show signs of wilting. Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No 3 lb cardoons
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup mushroom broth
                                                                  • Yes No 3 thyme
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 3/4 cup finely grated parmesan cheese
                                                                  • Yes No 3/4 cup panko bread crumb
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Fill a large saucepan with heavily salted water, squeeze in the juice from the lemon half, and add the lemon.
                                                                  • Trim the leaves and ends from the cardoon stalks, thoroughly wash them, and cut them in half. Place a stalk horizontally on a cutting board and peel off the stringy fibers using a vegetable peeler. Cut crosswise into 1-inch pieces and immediately add to the saucepan. Repeat with remaining stalks.
                                                                  • Bring the cardoons to a boil over high heat. Once boiling, reduce heat to medium low and cook at a low boil until the cardoon pieces are fork tender, about 50 minutes. Drain and set aside.
                                                                  • Meanwhile, combine the cream, broth, thyme, and garlic in a small saucepan and bring to a simmer over medium heat. Cook until the mixture is reduced by a quarter (to about 1 1/2 cups), about 20 minutes. Remove from heat and season with salt.
                                                                  • Meanwhile, heat the oven to 375°F and arrange a rack in the middle. Fill a 2-quart baking dish with the drained cardoons. Remove and discard the garlic and thyme from the cream mixture and pour it over the cardoons.
                                                                  • Place the Parmesan cheese, panko, and pepper in a medium bowl, mix until thoroughly combined, and sprinkle evenly over the cardoons. Bake until the cream mixture is bubbling, the cardoons are very easily pierced with a knife, and the topping is golden brown, about 20 to 25 minutes. Let sit for 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  . We were cooking for a crowd, but we only used three little sausages.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 3 spicy italian sausage
                                                                  • Yes No 2 onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 2 plum tomato in can
                                                                  • Yes No 1 rosemary
                                                                  • Yes No salt and pepper
                                                                  • Heat the olive oil and brown the pork very well. Turn the heat to low and add the onions - cooking and stirring until they are soft and translucent. Add the garlic and cook until fragrant. Add a squirt of tomato paste and fry it over medium-high heat, stirring, for about a minute. Then add the red wine and tomatoes. Crush the tomatoes a little in the pot, then bring to a simmer and add the rosemary or thyme.
                                                                  • Simmer, partially covered, for as long as you can - the longer it simmers the better the flavor. When you want to serve it, taste and season with salt and pepper.
                                                                  • For the pasta dish pictured above I tossed the pasta with the sauce directly, then added about a pound of whole milk mozzarella, chopped into big chunks.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2pounds pasta
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    squirt
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Squirt
                                                                  • Yes No
                                                                    Minute

                                                                  Nothing says summer like fresh watermelon and tequila, precisely the idea behind this cocktail from Tres Agaves. What to buy: Agave nectar, also known as agave syrup, is available at health food stores and online at Wild Organics. If you can’t find it, just substitute Rich Simple Syrup.

                                                                  Ingredients
                                                                  • Yes No 2 part blanco tequila
                                                                  • Yes No 1 part agave nectar
                                                                  • Yes No 3 part fresh watermelon juice
                                                                  • Yes No dash lime juice
                                                                  • Yes No 1 basil
                                                                  • Place all ingredients except basil leaf in a cocktail shaker and shake to combine. Pour over ice and garnish with basil leaf.
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour

                                                                  Lime juice adds zing to a regular rum-and-cola cocktail.

                                                                  Ingredients
                                                                  • Yes No 1 cup gold rum
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 cup cola
                                                                  • Yes No lime
                                                                  • Fill four glasses with ice. Divide rum and lime juice among glasses. Divide cola among glasses, stir, and serve with lime wedges.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Artichoke Dip
                                                                   45 m

                                                                  Upgrade: Add some extra veggies, subtract the extra fat, and scoop up this guilt-free indulgence.

                                                                  Ingredients
                                                                  • Yes No 2 14 oz artichoke hearts in water
                                                                  • Yes No 1/2 cup light mayonnaise
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 scallion
                                                                  • Yes No wheat pita chips
                                                                  • Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.
                                                                  • Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
                                                                  • Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Cook: 25 min. This recipe goes with Grilled Pork Tenderloin Sandwiches

                                                                  Ingredients
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 2 tbsp firmly packed brown sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Stir together all ingredients and 1/2 cup water in a large saucepan; bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2 ½cups (serving size: 1 tbsp.)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. In this recipe, the two come together beautifully in a lightly-curried soup that tastes as delicious as those you may have tried at your favorite Thai restaurant. A variety of protein sources can be used with this soup, including tofu, deep-fried tofu, shrimp, or chickpeas (for a purely vegetarian/vegan recipe, see link below). It makes a perfect meal on a chilly night, but is also wonderful to serve as an appetizer for a dinner party. Enjoy!

                                                                  Ingredients
                                                                  • Yes No 6 cup good tasting chicken stock
                                                                  • Yes No 1/3 thick can coconut milk
                                                                  • Yes No 4 tbsp minced frozen prepared
                                                                  • Yes No 3 bai makrut (kaffir lime leaves)
                                                                  • Yes No 3 cup pumpkin
                                                                  • Yes No 2 cup sweet potato
                                                                  • Yes No 1 cup soft tofu
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 ginger
                                                                  • Yes No 1 fresh red chili
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1/2 tsp shrimp paste
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 big handful baby spinach
                                                                  • Yes No 1/2 cup basil
                                                                  • Place stock in a pot over high heat. Add the prepared lemongrass (plus leftover stalk if using fresh lemongrass), the kaffir lime leaves, shallot, garlic, galangal or ginger, and chili. Bring to a boil.
                                                                  • Add the pumpkin (or squash) and yam. Reduce heat slightly and gently boil for 6-7 minutes.
                                                                  • While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, ground coriander and cumin, fish sauce, shrimp paste, brown sugar, and lime juice. Tip: Don't be tempted to omit the fish sauce and shrimp paste - they smell bad, but make for wonderfully-flavored soup!
                                                                  • When pumpkin and yam are soft enough to eat, reduce heat to low. Now stir in the coconut milk (start with 1/3 can and increase to 1/2 can depending on how creamy you want it).
                                                                  • Stir well and taste-test the soup for salt and spice, adding more fish sauce if not salty or flavorful enough (this will depend on the 'saltiness' of your stock). Add more lime juice if it's too salty or sweet. If it's too sour for your liking, add a little more sugar; also adjust the spice level by adding more chili. If too spicy, add more coconut milk.
                                                                  • Just before serving, add the soft tofu and spinach and gently stir it into the soup (the spinach will wilt instantly). Portion out into bowls and top with the fresh basil and coriander. Note that this soup is usually served with rice on the side, but it could also be served with noodles. Enjoy!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Leeks can be extremely dirty and are best cleaned after they've been trimmed and cut. Soak cut leeks in a bowl of cool water; lift them out, replace water, and repeat until no grit remains at the bottom of bowl.

                                                                  Ingredients
                                                                  • Yes No 8 3 lb medium leeks, whites and light green parts only and halved crosswise
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb salmon fillet, crosswise
                                                                  • Yes No lemon
                                                                  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
                                                                  • Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
                                                                  • Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  The subtle perfume of vanilla is so often paired with other flavors and so rarely given the spotlight. In this tender pound cake, vanilla bean seeds fleck the cake for a simple dessert that’s good any time of day. Toast it up and serve it with coffee sauce for a more elaborate dessert. This recipe was featured as part of both our Valentine’s Day menu and our Easter Desserts photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 vanilla beans and, seeds
                                                                  • Yes No 4 large egg
                                                                  • Heat the oven to 350°F and arrange a rack in the upper third. Coat a 9-by-5-by-3-inch loaf pan with butter and flour, tapping out the excess flour; set aside.
                                                                  • Combine the measured flour, baking powder, and salt in a medium bowl. Whisk to aerate and break up any lumps; set aside.
                                                                  • Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until creamy and smooth, about 1 minute. Add the sugar and vanilla seeds and continue beating until light and fluffy, about 2 minutes more. (Stop the mixer periodically to scrape down the sides of the bowl.) Add the eggs one at a time, beating well after each addition.
                                                                  • Reduce the mixer speed to low and add the flour mixture in two additions, mixing each until just incorporated. (Do not overmix or your cake will be tough.) Spread the batter into the prepared pan and bake until the top of the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Transfer to a rack to cool for about 10 minutes. Run a knife around the perimeter, invert the cake to remove it from the pan, and let it cool completely before serving.
                                                                  Yields: 1(9-inch) loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Chill: 3 hr., Grill: 20 min., Stand: 10 min.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 organic garlic clove
                                                                  • Yes No 2 lb grass fed beef flank steak
                                                                  • Stir together first 4 ingredients in a small bowl. Rub mixture evenly over flank steak; place steak in a shallow dish. Cover and chill 3 hours.
                                                                  • Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing. Cut steak diagonally across the grain into thin strips.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill

                                                                  The universal Czechoslovakian cake, called Bublanina, varies with the season and the fruit that is available. It's a bit like a coffeecake in texture and is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are sweet cherries, tart cherries, plums, nectarines, apricots, strawberries and blueberries, which I used in this version. The name "Bublanina" comes from the Czech word for bubble and might refer to the fact that the cake batter bubbles up around the fruit, almost enveloping it. View this larger image. Makes 6 servings of Czechoslovakian Bublanina

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp grand marnier
                                                                  • Yes No 1 tsp orange zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No powdered sugar
                                                                  • Yes No blueberry sauce
                                                                  • Place rack in center of oven and heat to 350 degrees. Butter or lightly coat with cooking spray a 9-inch-by-9-inch baking pan. In a medium bowl, cream together butter, sugar and yolks until light and fluffy. Add liqueur, if using, orange zest and salt, mixing well. In a clean medium bowl, beat egg whites with cream of tartar until stiff. Alternately fold in egg whites and flour into butter-egg mixture. Turn batter into prepared pan and scatter blueberries evenly over top. Press down into batter with a spatula. Bake 30 to 40 minutes or until toothpick inserted near center comes out clean. Cut into 6 equal pieces. Serve warm or cold dusted with confectioners' sugar and blueberry sauce, if desired.
                                                                  Cuisine:YesNoczech
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  This recipe is handy for entertaining because the initial cooking can be done up to a day ahead. The ribs then can be quickly finished on the grill or in the oven, just before serving. Prep: 10 minutes; Bake: 3 hours; Rest: 20 minutes; Grill: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb st, louis style ribs
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No bill's blackstrap barbecue sauce
                                                                  • Preheat oven to 350°. Drizzle both sides of ribs with oil; sprinkle with sea salt and pepper. Place on baking rack over rimmed baking sheet. Add 1 1/2 cups water to baking sheet, and cover tightly with foil. Roast 3 hours or until ribs are tender. (Meat should separate easily from bone.)
                                                                  • Remove ribs from oven, and let rest at least 20 minutes.
                                                                  • Brush ribs on both sides with Bill's Blackstrap Barbecue Sauce, and grill over medium heat 5 to 6 minutes per side or until heated through and slightly charred.
                                                                  • Note: Ribs can also be finished in the oven. Preheat oven to 400°. Brush ribs on both sides with sauce, and place in shallow roasting pan. Add 1 cup sauce, and bake at 400° for 10 to 15 minutes or until sauce bubbles and thickens slightly. Serve with remaining sauce.
                                                                  • *St. Louis-Style Ribs are spareribs with a fatty section removed from one side--easier to eat and somewhat leaner than regular spareribs.
                                                                  Cuisine:YesNost. louis
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  It doesn’t have the romance of gelato or the homey familiarity of old-fashioned ice cream, and quite often when you order it the server misunderstands and brings coffee. Yet kulfi, or Indian ice cream, has its own charms, including a slightly chewy texture and a sweet, creamy taste. We found an Indian-style recipe that can be assembled in less than five minutes. For a more traditional style, substitute ground toasted saffron threads and rose water for pistachios. You can add mango or passion-fruit pulp. -Ya-Roo Yang

                                                                  Ingredients
                                                                  • Yes No 1 14 oz evaporated milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 2 tsp cardamom, ground
                                                                  • Yes No 1/2 cup pistachio
                                                                  • In a large bowl, stir together evaporated milk, cream, condensed milk, cardamom, and pistachios. Pour into Popsicle molds, stainless-steel kulfi molds, or even mini brioche molds. Freeze overnight.
                                                                  • Before serving, dip the molds in warm water to make the frozen desserts easier to remove. Garnish with more crushed pistachios.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1 8 oz water chestnut in can
                                                                  • Yes No 1 8 oz bamboo shoots
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 12 oz spring roll wrappers
                                                                  • Yes No vegetable oil
                                                                  • Yes No sweet chili sauce
                                                                  • Yes No lettuce
                                                                  • Peel shrimp, and devein, if desired; finely chop.
                                                                  • Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.
                                                                  • Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.
                                                                  Cuisine:YesNoshanghai
                                                                  Yields: 15spring rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Best Quick Bread. This recipe originally appeared on the cover of our September 2003 issue and remains one of our best banana breads. --Recipe by Jean Patterson (September 2003)

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup mashed ripe banana
                                                                  • Yes No 1/4 cup low-fat yogurt
                                                                  • Yes No 3 tbsp dark rum
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sweetened flaked coconut
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
                                                                  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1loaf, 16 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Candy making has never been so easy! The slow cooker is the perfect tool to keep this candy mixture warm while you're spooning it out. Prep: 13 min.; Cook: 2 hrs.; Other: 2 hrs. Editor's favorite; Gift idea

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dry roasted peanuts
                                                                  • Yes No 1 9.75 oz salted cashews
                                                                  • Yes No 2 cup pecan pieces
                                                                  • Yes No 18 2 oz chocolate bark coating squares
                                                                  • Yes No 1 12 oz semisweet chocolate morsels
                                                                  • Yes No 4 1 oz bittersweet chocolate baking squares
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Combine first 7 ingredients in a 5-quart slow cooker; cover and cook on LOW 2 hours or until chocolate is melted. Stir chocolate and nuts; add vanilla, stirring well to coat.
                                                                  • Drop candy by heaping teaspoonfuls onto wax paper. Let stand at least 2 hours or until firm. Store in an airtight container.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  It's everything we love about dessert, only more portable and fun to hold in your hands. Recipe editor Amy Machnak, a former mixologist for Kuleto's in San Francisco, whipped up this decadent hot white chocolate to serve on a chilly evening.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 tbsp white chocolate chips
                                                                  • Yes No 2 tbsp vanilla vodka
                                                                  • Yes No 1 1/2 tbsp miniature marshmallow
                                                                  • Yes No 1/8 tsp cocoa powder, unsweetened
                                                                  • Heat milk in a small saucepan over medium heat until very hot. Add white chocolate chips and whisk until melted.
                                                                  • Pour vanilla vodka into a heatproof glass, add warm milk, top with marshmallows, and dust with cocoa powder.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust

                                                                  When Nancy Sephton lived in South Africa in the '50s, lamb curry was as ubiquitous there as hamburgers and hot dogs are in the United States. On a return visit a number of years later, she came across the curry made with beef, which has become a favorite with her family.

                                                                  Ingredients
                                                                  • Yes No 3 lb beef chuck
                                                                  • Yes No 2 1 lb onion
                                                                  • Yes No 1/4 cup curry powder
                                                                  • Yes No 2 tbsp mustard seed
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tsp ground dried turmeric
                                                                  • Yes No 2 cup fat skimmed beef broth
                                                                  • Yes No 1 1/4 lb roma tomato
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 5 oz firm ripe banana
                                                                  • Yes No 1/2 cup mango chutney
                                                                  • Yes No 1/3 cup sweetened dried coconut
                                                                  • Yes No cucumber yogurt sauce
                                                                  • Yes No 6 cup cooked rice
                                                                  • Yes No salt
                                                                  • Rinse beef, pat dry, and cut into 1-inch chunks. In a 5- to 6-quart pan, combine beef, onions, and 1 cup water. Cover and bring to a boil over high heat; reduce heat and simmer 30 minutes. Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned, 5 to 7 minutes. Spoon out and discard any fat.
                                                                  • Add to pan the curry powder, mustard seed, garlic, and turmeric; stir until spices are more fragrant, about 1 minute. Add broth, tomatoes, chilies, and ginger; stir to free browned bits. Return to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, 2 to 2 1/2 hours.
                                                                  • Put banana, chutney, coconut, and cucumber yogurt sauce each in separate small bowls.
                                                                  • Ladle beef curry over rice on plates. Add banana, chutney, coconut, cucumber yogurt sauce, and salt to taste.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  When Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy) they got fantastic results with impressive speed.

                                                                  Ingredients
                                                                  • Yes No 16 6 oz thin asparagus
                                                                  • Yes No 1 3/4 12 oz cup orzo
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.
                                                                  • Meanwhile, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over moderately high heat. Reduce the heat to moderate and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side. With a slotted spoon, add the shrimp to the asparagus. Reserve the skillet.
                                                                  • Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. Stir in the asparagus and shrimp and cook until heated through. Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper. Transfer the risotto to bowls and serve with more Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Israelis enjoy jelly-filled donuts, called soufganiyot (soof-GHAHN-ee-yote), during Hanukkah. The donuts traditionally are fried, but we bake them to trim calories. We found using a plastic condiment bottle (available at supermarkets and kitchen supply stores) is the easiest way to fill the donuts with jelly. Serve this as a snack during Hanukkah. It's not part of our menu because it contains milk; kosher law prohibits serving milk and meat at the same meal. Store at room temperature up to two days.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 14 1/2 oz all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup strawberry jam
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes or until foamy. Add remaining 1/4 cup warm milk, granulated sugar, and next 5 ingredients (through egg); beat with a mixer at medium speed until blended (butter will not be completed melted). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) flour to yeast mixture; beat at medium speed until smooth. Stir in 4 1/2 ounces (about 1 cup) flour to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • 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. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 16 portions, rolling each portion into a ball.
                                                                  • Place dough balls on a large baking sheet lined with parchment paper. Cover and let rise 45 minutes or until dough is doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Uncover balls. Bake at 375° for 14 minutes or until browned. Remove from pan; cool completely on a wire rack.
                                                                  • Make a pocket in each roll using the handle of a wooden spoon, pushing to but not through the opposite end. Fill with about 2 teaspoons jam, using plastic condiment bottle or a piping bag. Sprinkle rolls with powdered sugar.
                                                                  Yields: 8servings (serving size: 2 rolls)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Spice up a summer meal with a grilled dish that tastes of the Caribbean islands.

                                                                  Ingredients
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1 red bell pepper, ribs
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 6 to 8 oz, 3/4 inch thick tuna steak
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No boston lettuce
                                                                  • Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
                                                                  • Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes. Serve topped with salsa. Garnish with lettuce leaves, if desired.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  "This recipe was invented using trial and error. The name is actually a joke. My dad couldn't think of 'jambalaya,' so he said, 'Pass the Louisiana goulash.' This made us laugh, and it's in honor of him." -CL Reader

                                                                  Ingredients
                                                                  • Yes No 3 1/4 cup chopped tomato
                                                                  • Yes No 3/4 cup sliced celery
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp cajun seasoning
                                                                  • Yes No 10 oz andouille
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/4 cup uncooked long grain brown rice
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Combine the first 12 ingredients in a Dutch oven; bring to a boil. Stir in rice; cover, reduce heat, and simmer 45 minutes or until rice is tender. Add shrimp; cook 3 minutes or until shrimp are done.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 6 tbsp strawberry jam
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Preheat oven to 350 degrees. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside.
                                                                  • In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with remaining batter.
                                                                  • Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakes, and transfer them to a wire rack to cool. In a small bowl, whisk together confectioners' sugar and juice. Place rack over parchment paper; drizzle cakes with glaze.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.

                                                                  Ingredients
                                                                  • Yes No 4 cup heavy whipping cream
                                                                  • Yes No 2 cup light corn syrup
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp ginger powder
                                                                  • Yes No 3/4 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Lightly coat a 12-by-17-inch rimmed baking
                                                                  • sheet with cooking spray. Line with parchment
                                                                  • paper, leaving a 2-inch overhang on short
                                                                  • sides; spray paper.
                                                                  • In a large pot over high heat, bring cream,
                                                                  • corn syrup, sugar, butter, and molasses to a boil,
                                                                  • stirring until sugar has dissolved. Continue to
                                                                  • cook over medium-high heat, stirring frequently,
                                                                  • until mixture reaches 248 degrees (firm-ball stage)
                                                                  • on a candy thermometer, about 20 minutes.
                                                                  • Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
                                                                  • Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 150
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 3 tsp whole grain mustard
                                                                  • Yes No 1 tsp tarragon vinegar
                                                                  • Yes No 1/8 tsp sugar, granulated
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 dash hot sauce
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 2 tsp minced flat leaf parsley
                                                                  • Yes No 2 tsp drained caper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 extra large, 16 to 20 count lb shrimp
                                                                  • Yes No garnish, fresh flat parsley leaves
                                                                  • Combine first 9 ingredients in a small bowl. Chill rémoulade until ready to serve.
                                                                  • Combine lemon juice and sea salt; whisk in oil. Stir in shrimp. Let stand 10 minutes.
                                                                  • Drain shrimp; discard marinade. Grill over medium-high heat (350° to 400°) 5 minutes or until shrimp are just cooked through, turning once. Serve with rémoulade. Garnish, if desired.
                                                                  Yields: 8appetizer servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook

                                                                  Even if you're not feeling nostalgic, you'll find this slightly updated version of an old favorite irresistible. And it's incredibly fast and easy because you don't have to make a sauce or even bake the macaroni.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb elbow macaroni
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No a few dashes Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and return to the hot pot.
                                                                  • Put the pot over the lowest possible heat and add the butter, cheese, mustard, Tabasco sauce if using, salt, and pepper. Stir until the cheese melts, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 3 vidalia onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 tbsp salt
                                                                  • Yes No 1 1/4 lb beef flank steak
                                                                  • Yes No 4 small zucchini
                                                                  • Yes No 8 eight inch flour tortilla
                                                                  • Yes No 2 head romaine lettuce
                                                                  • Yes No 6 tomato
                                                                  • Yes No 4 radish
                                                                  • Yes No 4 lime
                                                                  • Yes No olive oil cooking spray
                                                                  • Halve an onion crosswise, and place one half in the bowl of a food processor. Add jalapeno pepper, garlic, 1 cup cilantro, olive oil, and 1/2 teaspoon salt; puree about 1 minute. Cut remaining onions into 1/4-inch-thick rounds.
                                                                  • Preheat oven to 400 degrees. In a bowl, coat flank steak, onions, and zucchini with cilantro puree. Cover; marinate at least 30 minutes.
                                                                  • Place tortillas on baking sheets, two at a time, and place in oven until dry and golden brown, 10 to 12 minutes. If baking two trays at a time, rotate halfway through baking. Repeat with remaining tortillas.
                                                                  • Preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place steak on grill; cook about 10 minutes. Turn and cook until medium rare, about 10 minutes more. Remove from heat; set aside. Place zucchini and onions on grill. Cook until tender and browned, 8 to 12 minutes; turn as needed.
                                                                  • Thinly slice beef. Toss lettuce with 1/2 cup cilantro. Layer each tortilla with tomatoes, lettuce, zucchini, beef, onions, and radishes. Garnish with remaining 1/2 cup cilantro; squeeze half a lime over each tostada, and sprinkle each with a pinch of salt.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This classic soup hails from the Castilian region of Spain and features serrano ham, smoked paprika, and lots of garlic. For more flavor and protein, break an egg into each bowl, top with the garlic-and-ham broth, and bake in the oven until the eggs are set. Top Sopa de Ajo Castellana with homemade paprika croutons.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 oz prosciutto
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp crumbled saffron
                                                                  • Yes No 3 15.75 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 cup cubed country style bread
                                                                  • Yes No 1/2 tsp sweet paprika
                                                                  • Yes No 4 large egg
                                                                  • To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add 4 crushed garlic cloves; sauté 1 minute. Add ham and 1 teaspoon paprika; sauté 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes
                                                                  • Preheat oven to 350°.
                                                                  • To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.
                                                                  • Increase oven temperature to 450°.
                                                                  • Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set. Top each serving with croutons.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 1/4 cups soup and 1/2 cup croutons)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Haricots verts are delicate green beans, sometimes called French green beans.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp tarragon leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 1/2 cup string bean
                                                                  • Yes No 4 cup baby spinach
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 1/3 cup flat leaf parsley
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Combine chicken and buttermilk in a large zip-top plastic bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from bag; discard marinade.
                                                                  • Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt. Combine flour, tarragon, and 1/2 teaspoon black pepper in a shallow bowl. Dredge chicken in flour mixture; shake off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done.
                                                                  • To prepare salad, place haricots verts into a large saucepan of boiling water; cook 3 minutes. Drain and plunge haricots verts into ice water; drain. Place haricots verts, spinach, arugula, watercress, parsley, and chives in a large bowl. Combine shallots, juice, oil, vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Spoon 3 tablespoons shallot mixture over spinach mixture; toss gently to coat. Place 2 cups salad mixture onto each of 4 plates; top each serving with 1 chicken breast half. Drizzle chicken evenly with remaining shallot mixture.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This not-too-sweet cherry pie is delicious on its own, and even better served warm with a scoop of vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp quick cooking tapioca
                                                                  • Yes No 6 cup cherry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.
                                                                  • Preheat oven to 400°.
                                                                  • Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp.
                                                                  • Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Complete the meal with steamed broccoli or carrot sticks with light ranch dressing.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • Yes No 1 1/2 6 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1 oz turkey pepperoni
                                                                  • Yes No 1 cup marinara sauce
                                                                  • Preheat oven to 400°.
                                                                  • Brush canola oil over a jelly-roll pan, and top with tortillas. Sprinkle 3 tablespoons cheese over each tortilla, and divide the pepperoni among tortillas. Top each with 3 tablespoons cheese. Bake at 400° for 5 minutes. Remove from oven, and carefully fold each tortilla in half. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes. Serve with marinara.
                                                                  Yields: 4servings (serving size: 1 pizzadilla and 1/4 cup sauce)
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Maple syrup adds a touch of sweetness to this spicy chili sauce. Prep: 10 minutes; Cook: 4 hours, 8 minutes; Other: 8 hours Slow-Cooker Size: 3-quart

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb chicken wings
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 1/2 cup chili garlic sauce
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No celery stick
                                                                  • Cut off wingtips, and discard; cut wings in half at joint.
                                                                  • Combine syrup and next 4 ingredients in a small bowl; reserve 3/4 cup marinade, and refrigerate. Pour remaining marinade into a large zip-top freezer bag; add chicken and seal. Refrigerate 8 hours, turning bag occasionally.
                                                                  • Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on a lightly greased rack in a broiler pan. Broil, 3 inches from heat, 8 minutes or until browned.
                                                                  • Place wings in a 3-quart slow cooker. Cover and cook on LOW 4 hours. Serve with reserved 3/4 cup marinade and celery sticks.
                                                                  • Spicy!: The spiciness of this appetizer varies depending on the brand of chili garlic sauce used.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 5.2 oz chicken flavored rice mix
                                                                  • Yes No 3 cup chicken
                                                                  • Yes No 1 16 oz asian stir fry frozen vegies
                                                                  • Yes No 1 5 oz bamboo shoots
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 3 scallion
                                                                  • coat a large skillet with cooking spray. add eggs and cook over medium heat until set, about 2 minutes; removed to a plate. cut into strips.
                                                                  • wipe out skillet. prepare rice mix in skillet following package directions, about 20 minutes during the last 7 minutes of cooking time, add chicken, vegetables, bamboo shoots and soy sauce. stir in egg and cook, covered for remaining 7 minutes. stir in sesame oil and scallions. let stand covered 5 minutes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 4 11 inch tortilla
                                                                  • Yes No 1 cup hummus
                                                                  • Yes No 8 oz turkey
                                                                  • Yes No 1 7 oz roasted red pepper
                                                                  • Yes No 4 oz baby spinach
                                                                  • Place 1 tortilla on cutting board and spread 1/4 cup hummus in an even layer. Arrange turkey slices over bottom two-thirds of tortilla. Lay peppers over hummus. Scatter spinach over peppers.
                                                                  • Starting from bottom, roll tightly. Wrap securely in plastic. Repeat with remaining ingredients.
                                                                  • Refrigerate sandwiches for 30 minutes before unwrapping and cutting into quarters.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No four 6 oz red snapper fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/2 tbsp caper
                                                                  • Yes No 4 buns
                                                                  • Yes No 4 romaine lettuce
                                                                  • Yes No 4 thin slice red onion
                                                                  • Preheat the oven to 400°. In a bowl, mix half of the lime zest, lime juice, garlic and chile. Stir in the olive oil. Make 3 shallow 2-inch slashes into the skin of each fish fillet. Spread the garlic-chile paste over the fish. Transfer the fish to a baking dish, skin side up; season with salt and pepper. Bake for 8 minutes, until the fish flakes easily.
                                                                  • Meanwhile, in another small bowl, combine the mayonnaise with the capers and the remaining lime zest, lime juice, garlic and chile. Season the sauce with salt and pepper.
                                                                  • Toast the buns. Spread the sauce on the buns and top with the fish, lettuce and onion. Close the sandwiches and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Serve a fun fall side dish packed with the earthy flavors of fresh pumpkin, ground nutmeg, and spinach. Shredded Swiss cheese adds creamy texture to the savory casserole.

                                                                  Ingredients
                                                                  • Yes No 6 cup cubed pumpkin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup thinly sliced onion
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat swiss cheese
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Preheat oven to 375°.
                                                                  • Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.
                                                                  • Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.
                                                                  • Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.
                                                                  • Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Savory biscotti are great for dipping into chili. Make these a couple days ahead, and store in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 3/4 3 oz cup shredded extrasharp cheddar cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a large bowl. Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn out onto a lightly floured surface; knead 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls, 6 inches apart, on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 350° for 30 minutes. Remove from baking sheet; cool 10 minutes on wire rack.
                                                                  • Reduce oven temperature to 325°.
                                                                  • Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12(serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  The combination of vanilla, nutmeg, and pecans gives these popcorn balls all the flavor of eggnog without the booze. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN

                                                                  Ingredients
                                                                  • Yes No 9 cup plain popcorn
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup light corn syrup
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tsp distilled white vinegar
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 tsp nutmeg, ground
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1/2 cup pecan
                                                                  • Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
                                                                  • Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, nutmeg, and vanilla until melted and smooth.
                                                                  • Immediately drizzle sugar mixture over popcorn. Add pecans and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
                                                                  • Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
                                                                  Yields: 6(3-inch) popcorn balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you run into baby artichokes in your market, be sure to grab them. Although a little labor-intensive to prepare, they are delicious in this vegetarian bean salad. If you don't have baby artichokes, you can use fresh artichoke bottoms or, in a real pinch, canned hearts.

                                                                  Ingredients
                                                                  • Yes No 10 baby artichoke
                                                                  • Yes No 2 cup asparagus
                                                                  • Yes No 1/3 cup thinly sliced radish
                                                                  • Yes No 3 tbsp thinly sliced scallion
                                                                  • Yes No 2 tbsp thinly sliced basil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 19 oz great northern beans
                                                                  • Steam the artichokes, covered, for 10 minutes or until tender. Steam the asparagus, covered, for 2 minutes. Combine the radishes and remaining ingredients in a bowl, and gently stir in artichokes and asparagus.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  Divide this hip food gift evenly among small airtight storage jars available from import or home stores. Prep: 9 min. Cook: 9 min.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 cup pumpkin seed
                                                                  • Yes No 2 cup sunflower seeds
                                                                  • Heat oil in a large nonstick skillet until hot; add cumin and chili powder. Cook over medium-high heat 30 seconds, stirring constantly. Add sugar and honey, and stir until sugar dissolves.
                                                                  • Stir in pumpkin and sunflower seeds; cook, stirring constantly, 8 minutes or until seeds are toasted and mixture smells good.
                                                                  • Carefully spoon seed mixture onto a big piece of lightly greased aluminum foil. Cool completely. Store seeds in an airtight container up to 2 weeks.
                                                                  • Tip: Use a funnel to fill the jars with the seed mix.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 10 min.; Cook: 2 hr., 10 min.

                                                                  Ingredients
                                                                  • Yes No 5 slice bacon
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1 16 oz frozen butterbeans
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water.
                                                                  • Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.
                                                                  • Home-Style Lima Beans: Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy soup recipe. Serve with a grilled cheese sandwich for a simple supper.

                                                                  Ingredients
                                                                  • Yes No 4 cup cubed butternut squash
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 2 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp sliced chives
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
                                                                  • Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
                                                                  Yields: 6servings (serving size: 2/3 cup soup and 1 teaspoon chives)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook

                                                                  Pair this pleasantly tart side-dish risotto with roasted salmon or halibut. Garnish with long strips of lemon rind and fresh tarragon sprigs, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 cup green pea
                                                                  • Yes No 4 cup homemade chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 cup diced leek
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 3 tbsp dry white wine
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 1 tbsp butter
                                                                  • Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
                                                                  • Heat oil in a large saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas; cook 1 minute. Stir in cheese, rind, juice, salt, and pepper. Remove from heat; stir in tarragon and butter.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Lentil-Barley Soup
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 cup sliced leek
                                                                  • Yes No 3 cup organic vegetable broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup beer
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1/2 cup chopped parsnip
                                                                  • Yes No 1/4 cup chopped celery leaves
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No 1/4 cup pearl barley
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 cup lentil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add leek to pan; sauté 2 minutes. Add broth, 1 cup water, and beer; bring to a boil. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.
                                                                  • Place 1 1/2 cups broth mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan, and stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: about 1 1/3 cups)
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree

                                                                  Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 3 3 inch, 3/4 lb medium red potatoes, rounds
                                                                  • Yes No 1 1/2 lb medium tomato
                                                                  • Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
                                                                  • Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 scallion
                                                                  • Yes No 4 piece flat bread
                                                                  • Yes No 1/2 cup greek yogurt
                                                                  • Yes No 2 tbsp mint
                                                                  • Place an oven rack in the second-highest position and heat broiler. Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg, and three-quarters of the scallions in a large bowl. Shape the mixture into golf ball-size meatballs and place on a foil-lined baking sheet. Broil, turning once, until cooked through, 6 to 8 minutes total. Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions.
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 10 oz, 5 cup country style bread
                                                                  • Yes No 2/3 cup olive oil
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes