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                                                                  Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

                                                                  Ingredients
                                                                  • Yes No 1 cup mashed sweet potato
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp dark corn syrup
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 mini, 2.1 oz phyllo shells
                                                                  • Preheat oven to 350°.
                                                                  • Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
                                                                  • Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
                                                                  • Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
                                                                  Yields: 15servings (serving size: 2 tarts)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup snow peas
                                                                  • Yes No 1 cup bibb lettuce
                                                                  • Yes No 1 cup thinly sliced radish
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp radish sprouts
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp mirin
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 4 6 oz sushi grade tuna steak
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 tbsp Silken Tofu
                                                                  • Yes No 1 1/2 tbsp wasabi powder
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 5 tbsp water
                                                                  • To prepare salad, cook snow peas in boiling water 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Thinly slice snow peas crosswise. Combine peas and next 7 ingredients (through 1 1/2 tablespoons mirin) in a medium bowl; set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with salt. Add fish to the pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/4-inch-thick slices.
                                                                  • To prepare dressing, combine tofu and next 4 ingredients (through 1 tablespoon mirin) in a food processor, and process until smooth. With processor on, slowly pour water through food chute; process until well blended. Serve fish over salad; drizzle with dressing just before serving.
                                                                  Yields: 4servings (serving size: 5 ounces fish, 3/4 cup salad, and 2 tablespoons dressing)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  Ingredients
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 5 tbsp milk
                                                                  • Yes No 2 oz milk chocolate
                                                                  • Yes No 1/2 oz dark chocolate
                                                                  • Yes No 4 tsp water
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No maldon salt
                                                                  • Preheat the oven to 325°. Set four 1/2-cup ramekins in a baking dish. In a bowl, whisk the egg yolks with 2 tablespoons of the sugar until pale. In a small saucepan, bring the cream and milk to a boil. Off the heat, whisk in the chocolates, then the yolk mixture.
                                                                  • Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Cover with foil and bake for 22 minutes, until the pots de crème are almost set but still slightly jiggly in the center. Transfer the ramekins to a rack and let cool to room temperature. Cover and refrigerate for at least 1 hour.
                                                                  • In a small saucepan, cook the remaining 2 tablespoons of sugar and the water over moderate heat until an amber caramel forms, 6 minutes. Stir in the maple syrup.
                                                                  • Pour the warm caramel over the chilled pots de crème. Sprinkle each with a few flakes of Maldon salt and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If you can find them, large, bright pink watermelon radishes will look and taste great here.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 cup frozen double
                                                                  • Yes No 10 medium radishes, very
                                                                  • Yes No 1/4 cup chopped chopped fresh herbs
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 5 to 7 oz to 7 ounce filet mignon steaks
                                                                  • Yes No 1/3 cup crumbled goat's milk feta cheese
                                                                  • Whisk vinegar and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
                                                                  • Cook fava beans in large pot of boiling salted water until tender, about 2 minutes. Transfer to bowl of ice water to cool. Drain and peel (if using fresh). Transfer to paper towels to dry. Place fava beans, radishes, herbs, and dressing in medium bowl; toss to coat. Season with salt and pepper. Let salad stand at room temperature at least 20 minutes and up to 1 hour.
                                                                  • Melt butter with canola oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Cut each steak into 3 slices.
                                                                  • Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of cheese over each and serve.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that's also great for breakfast.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 2 cup blackberry
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
                                                                  • Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with the remaining fresh berries.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  She-Crab Soup
                                                                   1 h 30 m

                                                                  Crab lovers will devour this creamy she-crab soup. Serve with flaky, buttery crackers.

                                                                  Ingredients
                                                                  • Yes No 1 qt whipping cream
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 fish bouillon cubes
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 lb crabmeat
                                                                  • Yes No garnish, parsley
                                                                  • Yes No 1/3 cup sherry
                                                                  • Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside.
                                                                  • Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.
                                                                  • Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.
                                                                  • Note: For testing purposes only, we used Knorr Fish Bouillon. It is important to use good-quality sherry, not cooking sherry, for this soup.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    knorr
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Knorr

                                                                  The flavors of this salad meld as it chills. Be sure to prepare enough to have leftovers—it makes a great portable lunch.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup couscous
                                                                  • Yes No 1 1/2 cup chopped roasted chicken breast
                                                                  • Yes No 1 cup chopped english cucumber
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Prepare couscous according to package directions, omitting salt and fat. Fluff couscous with a fork.
                                                                  • Combine couscous, chicken, and next 6 ingredients in a large bowl. Set aside.
                                                                  • Combine lemon juice, olive oil, and salt in a small bowl; stir well with a whisk. Pour dressing over couscous mixture; toss gently.
                                                                  • Serve with: Greek Pita Chips
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth. Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp ras el hanout
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 5 carrot
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 cup chickpea
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • In the base of a tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.
                                                                  • Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.
                                                                  • When the carrots are cooked, stir in the honey and add the chickpeas and raisins (if using). Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 12 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 cup avocado
                                                                  • Yes No 1/2 1/3 cup poblano chili pepper
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 8 inch flour tortilla
                                                                  • Combine sour cream and cumin in a small bowl; stir with a whisk.
                                                                  • Combine beans and next 6 ingredients in a bowl. Spoon equal amounts of black bean mixture down center of each tortilla. Roll up, cut in half, and secure with wooden picks if necessary. Serve with sour cream mixture.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 wrap and 2 tablespoons sour cream mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb chicken liver
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb fettuccine
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 2 cup quartered grape tomato
                                                                  • In a medium bowl, cover the chicken livers with the milk and let stand for 1 hour. Drain and pat completely dry.
                                                                  • In a large skillet, heat the oil until shimmering. Add the chicken livers and cook over high heat until lightly browned on the bottoms, about 2 minutes. Turn the livers. Add the shallot, garlic and thyme to the skillet and cook until the shallot and garlic are fragrant and softened, about 2 minutes. Add the sherry and cook, scraping up any bits stuck to the bottom of the pan, until the liquid is evaporated and the livers are cooked through, about 2 minutes. Scrape the mixture into a food processor and pulse until chopped. With the machine on, add the butter and puree until smooth. Scrape the chicken-liver butter into a bowl and season with salt and pepper.
                                                                  • In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Return the pasta to the pot. Add the chicken-liver butter, chives, tomatoes and the reserved pasta cooking water. Bring to a simmer over moderately low heat, tossing until the pasta is coated with the creamy sauce. Transfer to bowls and serve right away.
                                                                  Yields: 5
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice, which has been brushed with apricot jam. You will need a 3/4-inch square cutter for the geometric pattern in the top crust of this pie.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No pate brisee
                                                                  • Yes No 5 2 1/2 lb ripe bartlett pears
                                                                  • Yes No 6 24 oz cup frozen cranberry
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
                                                                  • On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
                                                                  • Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
                                                                  • Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
                                                                  • To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
                                                                  • Lightly brush lattice with egg wash.
                                                                  • Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
                                                                  • Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
                                                                  • Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 leek, white and tender green parts only
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 preserved lemon
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 2 tsp minced dill weed
                                                                  • Yes No 1 tsp minced tarragon
                                                                  • Yes No black pepper
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 cup walnut
                                                                  • In a skillet, heat 1 tablespoon of the oil. Add the leeks and a pinch of salt; cook over moderate heat until softened. Add 2 tablespoons of water, cover and cook over low heat for 4 minutes. Remove from the heat.
                                                                  • In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes. Add the preserved lemon and simmer for 1 minute; add to the leeks and keep warm.
                                                                  • In a bowl, whisk the vinegar, chives, dill and tarragon with 2 tablespoons of the olive oil. Season with salt and pepper.
                                                                  • In a skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until golden, 3 minutes. Reduce the heat to moderate and cook for 2 minutes longer. Turn the breasts and cook until just white throughout, 4 minutes.
                                                                  • Spoon the leeks onto plates. Top with the chicken. Drizzle with the vinaigrette, garnish with the walnuts and serve.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chez Panisse Co-Chef David Tanis calls this pork recipe, from his book Heart of the Artichoke, “the pork of your dreams.” We concur. Dried red chiles are rehydrated and puréed into a thick, spicy paste that is slathered on pork shoulder; the pork is then slow-roasted in the oven until it’s supertender. Tanis suggests serving it with cooked hominy. We also like it with rice, beans, in tacos, or in a sweet bun. Game plan: This dish can be made a day or many hours ahead and reheated. Check out Senior Food Editor Jill Santopietro’s tips for making this recipe in our CHOW

                                                                  Ingredients
                                                                  • Yes No 1 tsp coriander seeds
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 6 oz dried new mexico red chiles
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3 lb boneless pork shoulder
                                                                  • Place the coriander and cumin seeds in a large frying or cast iron pan over medium heat and toast until fragrant, about 3 minutes. Remove from the pan and let cool. Using a spice grinder, grind the seeds into a fine powder; set aside.
                                                                  • Rinse the chiles in water and pat them dry with paper towels. Place half of the chiles in the large frying or cast iron pan and toast over medium heat until slightly puffed and fragrant, about 2 to 3 minutes. Transfer to a cutting board and repeat with the remaining chiles. When they’re cool enough to handle, cut the chiles in half lengthwise, then remove and discard the stems and seeds.
                                                                  • Place the chile halves in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until softened, about 5 minutes. Remove the pan from heat and let the chiles cool slightly in the cooking liquid, about 30 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the cooking liquid and blend until smooth; set aside.
                                                                  • Heat the lard or oil in a large frying pan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic, reserved coriander-cumin powder, bay leaf, and reserved chile purée, season with salt, and stir to combine. Cook, stirring occasionally, until the flavors start to meld, about 5 minutes. Remove from heat and let cool to room temperature. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.
                                                                  • Rinse the pork and pat dry. Generously season all over with salt and pepper and place in a roasting pan or Dutch oven. (The roast can be cut into large pieces if it doesn’t fit easily in the pan.) Pour the cooled chile sauce over the pork and spread it all over to coat the meat. Cover the pan tightly with foil or a lid. Roast until the pork is tender and easily pulls apart with two forks, about 1 1/2 to 2 hours.
                                                                  Cuisine:YesNonew mexican
                                                                  Yields: 5servings
                                                                  • Active Time: 1 hour 45 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup acacia honey
                                                                  • Yes No 1/2 lb almond
                                                                  • Yes No hot fudge sauce
                                                                  • In a large bowl, whip the cream with the honey until firm. Fold in the chopped torrone. Transfer the mixture to a large, deep plastic container and press a piece of plastic wrap directly on the surface. Freeze until firm, at least 6 hours.
                                                                  • Spoon the semifreddo into bowls, drizzle with hot fudge sauce and serve.
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  This stuffing is loaded with sweet prunes, tart apples, and savory sausage—a perfect accompaniment to roasted meats, especially goose. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb unsliced white bread
                                                                  • Yes No 1/2 cup dry vermouth
                                                                  • Yes No 1 lb pitted prune
                                                                  • Yes No 1/2 lb sweet italian sausage
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 1 tsp sage, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 medium celery rib
                                                                  • Yes No 2 medium granny smith apple
                                                                  • Yes No 3 large egg
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Remove the crust from the bread. Cut the bread into 1/2-inch cubes and place on a baking sheet. Spread into an even layer and bake until light golden brown and dry to the touch, stirring halfway through, about 10 minutes total. Set aside to cool.
                                                                  • Meanwhile, heat the vermouth in a medium saucepan over medium heat until simmering. Add the prunes and simmer, stirring occasionally, until the vermouth has been absorbed, about 2 minutes. Transfer to a large bowl and set aside.
                                                                  • Heat a large frying pan over medium-high heat until hot, about 2 minutes. Add the sausage and, using two forks, break it into very small pieces, adjusting the heat if the sausage is browning too quickly. Cook, stirring occasionally, until no longer pink, about 4 minutes. Using a slotted spoon, transfer the sausage to the bowl with the prunes.
                                                                  • Set the pan back over medium-high heat and add the butter. Once the butter foams, add the onions, sage, salt, and pepper and cook until the onions are softened, stirring occasionally and scraping up the browned bits from the bottom of the pan, about 6 minutes (adjust the heat if the onions are browning too quickly). Add the celery and cook, stirring occasionally, until starting to soften, about 6 minutes. Add the apples and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer the mixture to the bowl with the prunes and sausage. Add the toasted bread cubes and the eggs and stir to combine. Taste and season with additional salt, pepper, and sage as desired.
                                                                  • If using to stuff a turkey or goose, do not bake and cool to room temperature before stuffing the bird. If baking separately, transfer to a 13-by-9-inch baking dish and bake uncovered until golden brown on top, about 35 to 40 minutes.
                                                                  Yields: 11servings (12 cups)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  The Aviation Cocktail is a gin-based cocktail whose special appeal comes from the addition of maraschino liqueur. Previously headed for the endangered species list, the Aviation Cocktail seems to be having a revival thanks to the Internet. The Aviation was once regarded as the prince of cocktails, but the scarcity of maraschino liqueur nearly sent the drink into tippler’s oblivion. The name of this feisty Depression-era cocktail is supposedly linked to air travel of the time—a risky venture not for the faint of heart. Only the most traditional or serious bars still make the Aviation. This is one drink that home-bartending aficionados are dabbling in. Shake the Aviation hard enough that tiny flecks of ice float in the drink as soon as it is poured. Stay clear of the gooey syrup in maraschino cherry jars. It’s no substitute for the liqueur. This recipe was featured as part of both our New Year’s Eve Speakeasy Party and our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 3/4 oz maraschino liqueur
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No maraschino cherry
                                                                  • Shake the gin, maraschino liqueur, and lemon juice well with ice; then strain into a cocktail glass. Garnish with a maraschino cherry, if desired.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.

                                                                  Ingredients
                                                                  • Yes No 2 cup cornmeal
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 cup grated onion
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 6 large egg white
                                                                  • Yes No canola oil
                                                                  • In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
                                                                  • Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375 degrees on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Return to Healthy Honey Menu.

                                                                  Ingredients
                                                                  • Yes No 3 oz walnut halves
                                                                  • Yes No unsalted butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup raw honey
                                                                  • Yes No 1 cup unsweetened applesauce
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
                                                                  • Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
                                                                  • Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
                                                                  • Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
                                                                  • Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 3 cup sliced button mushroom
                                                                  • Yes No 2 cup red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1/2 cup onion
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 3/4 cup low-fat sour cream
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 8 cup bow tie pasta (farfalle)
                                                                  • Yes No oregano
                                                                  • Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms and bell pepper; sauté 4 minutes. Add minced garlic, and sauté 30 seconds. Add Caramelized Onions, chicken broth, salt, black pepper, and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta, and garnish with oregano sprigs, if desired.
                                                                  Yields: 6servings (serving size: 1 1/3 cups pasta and 2/3 cup onion mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 350ºF. Grease a 12-cup Bundt pan. Make streusel: In a bowl, combine walnuts, both sugars, cinnamon and salt; set aside.
                                                                  • Make cake: In a bowl, whisk together both flours, baking powder and salt. Using an electric mixer on medium speed, beat both sugars and butter until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing after each addition, then beat in egg yolk. Beat in half of flour mixture, until just combined. Stir in sour cream and vanilla, then fold in remaining flour mixture. Do not overmix. Batter will be thick.
                                                                  • Spread two-thirds of batter evenly in Bundt pan. Sprinkle streusel over, then top with remaining batter, gently spreading batter until streusel is entirely covered. Bake until a tester inserted in center of cake comes out clean, 35 to 40 minutes. Let cake cool on a wire rack for 10 minutes, then turn out of pan onto wire rack to cool.
                                                                  • Make glaze: Sift confectioners' sugar into a small bowl, add milk and vanilla and mix with a fork until smooth. Drizzle glaze over top of cake, allowing some to drip down sides.
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze

                                                                  Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try fontina or Monterey Jack instead.

                                                                  Ingredients
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 tsp lime juice
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 4 8 inch flour tortilla
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Yes No 1 cup chopped skinless, boneless rotisserie chicken breast
                                                                  • Yes No 1 cup thinly sliced firm ripe peaches
                                                                  • Yes No 4 tsp chopped cilantro
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
                                                                  • Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 quesadilla and 2 tablespoons sauce)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for this dish. You can serve in a bowl over mashed potatoes to soak up the sauce.

                                                                  Ingredients
                                                                  • Yes No 2 cup red wine
                                                                  • Yes No 1 cup chopped yellow onion
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 8 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 4 oz chicken thigh
                                                                  • Yes No 2 4 oz chicken drumstick
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1/2 cup pitted dried plums
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No parsley
                                                                  • Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.
                                                                  • Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
                                                                  • Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
                                                                  • Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: about 3/4 cup sauce and 1 breast half or 1 thigh and 1 drumstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1 16 oz frozen lima beans
                                                                  • Yes No 1 8 oz plain yogurt
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup loosely packed mint
                                                                  • Yes No garnish:fresh mint
                                                                  • Bring broth to a boil in a large saucepan; add beans, and return to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain beans, reserving 1 cup broth in pan, and keep warm.
                                                                  • Whisk together yogurt and cornstarch; whisk into broth. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute or until thickened. Stir in beans, lemon juice, and remaining ingredients. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 blackberries, 2 skewered
                                                                  • Yes No crushed ice
                                                                  • Yes No 10 mint
                                                                  • Yes No 1 1/2 oz reposado tequila
                                                                  • Yes No 1 oz lime juice
                                                                  • In a cocktail shaker, muddle 6 of the berries. Add ice, the mint, tequila, lime juice and Simple Syrup; shake well. Pour into a rocks glass; top with the 2 berries.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  The sauce can be made in advance and reheated in the microwave. Place it in a 2-cup glass measure; microwave at high 1 minute or until heated, stirring every 30 seconds.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp margarine
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1 1/4 cup 2% low fat milk
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/2 tsp rum flavoring
                                                                  • Yes No 3 cup low fat vanilla frozen yogurt
                                                                  • Combine first 3 ingredients in a small saucepan over medium heat; cook 3 minutes or until margarine melts, stirring occasionally. Combine flour and milk in a small bowl; stir with a whisk. Add milk mixture and raisins to pan, and stir well. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in rum flavoring. Serve over frozen yogurt.
                                                                  Yields: 6servings (serving size: 1/2 cup frozen yogurt and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Prep and Cook Time: 1 hour. Notes: You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 cup garlic infused olive oil
                                                                  • Yes No 2 tbsp tequila and fresh lime juice
                                                                  • Yes No 1 1/2 tsp hot sauce
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1 tsp ground dried chipotle chile
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No cilantro
                                                                  • Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.
                                                                  • Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.
                                                                  • In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Notes: If making up to two days ahead, cool and store airtight at room temperature; freeze to store longer.

                                                                  Ingredients
                                                                  • Yes No 1 17.3 oz puff pastry
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Unfold pastry sheet; lay flat on a lightly floured board. Roll into a 1/16-inch-thick rectangle (10 by 14 in.); cut in half crosswise. Lightly brush both halves with egg. Sprinkle one evenly with seasoning mix. Set remaining half, egg side down, over seasoned half, aligning edges. Gently roll to seal layers without enlarging rectangle.
                                                                  • Cut rectangle lengthwise into 1/2-inch-wide strips. Brush tops lightly with more egg; save remaining egg for other uses or discard. Sprinkle strips evenly with salt (or sugar if using a sweet seasoning mix); with your hand, press lightly into surface of puff pastry.
                                                                  • One at a time, pick up strips by both ends, twist in opposite directions, and transfer to buttered 12- by 15-inch baking sheets (you'll need two), placing strips about 1 1/2 inches apart. Press ends onto sheets.
                                                                  • Bake salt-crusted straws in a 400° regular or convection oven (sugar-crusted ones at 350°) until crisp and lightly browned, 8 to 13 minutes (14 to 20 minutes for sweet), switching pan positions halfway through baking. Let straws cool about 1 minute on sheets, then, with a wide spatula, loosen while still warm and transfer to rack (if straws stick, return pans briefly to oven to reheat). Serve warm or cool.
                                                                  • Mexican Cheese Seasoning Mix: In a small bowl, mix 1/2 cup finely shredded Mexican cheese blend or cheddar cheese, 2 teaspoons cumin seeds, and 1 teaspoon chili powder.
                                                                  • Per straw: 119 cal., 64% (76 cal.) from fat; 2.6 g protein; 8.4 g fat (1.9 g sat.); 8.1 g carbo (0.4 g fiber); 237 mg sodium; 17 mg chol.
                                                                  • Tomato-Basil Seasoning Mix: In a small bowl, mix 1/4 cup grated parmesan cheese, 2 tablespoons finely chopped drained dried tomatoes in oil, 1 tablespoon minced garlic, and 1 teaspoon dried basil.
                                                                  • Per straw: 114 cal., 61% (69 cal.) from fat; 2.5 g protein; 7.7 g fat (1.3 g sat.); 8.8 g carbo (0.4 g fiber); 241 mg sodium; 15 mg chol.
                                                                  • Cinnamon-Nut Seasoning Mix: In a small bowl, mix 1/3 cup finely chopped pecans, 1 tablespoon firmly packed brown sugar, and 1/2 teaspoon ground cinnamon.
                                                                  • Per straw: 126 cal., 62% (78 cal.) from fat; 1.9 g protein; 8.7 g fat (1.2 g sat.); 10 g carbo (0.4 g fiber); 48 mg sodium; 14 mg chol.
                                                                  • Coconut-Orange Seasoning Mix: In a small bowl, mix 1/3 cup sweetened flaked or shredded dried coconut, 1 teaspoon sugar, 1 teaspoon grated orange peel, and 1/2 teaspoon ground ginger.
                                                                  • Per straw: 115 cal., 59% (68 cal.) from fat; 1.7 g protein; 7.6 g fat (1.5 g sat.); 10 g carbo (0.4 g fiber); 52 mg sodium; 14 mg chol.
                                                                  Yields: 14straws
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    drinking straw
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A cake to please all chocolate lovers--dark chocolate layers under a blanket of creamy white chocolate frosting. Prep: 37 min.; Cook: 22 min.; Other: 10 min. Editor's favorite; Make ahead

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup firmly packed dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 oz sweet dark chocolate
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No white chocolate frosting
                                                                  • Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add cooled chocolate and vanilla, beating until blended.
                                                                  • Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Pour batter into 2 greased parchment paper-lined 9" round cakepans.
                                                                  • Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
                                                                  • Spread White Chocolate Frosting between layers and on top and sides of cake.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(2-layer) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup matzo cake meal
                                                                  • Yes No 1/2 cup cocoa powder
                                                                  • Yes No 1/3 cup potato starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No powdered sugar
                                                                  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add next 7 ingredients; stir well.
                                                                  • Spoon into a greased 13- x 9-inch baking dish.
                                                                  • Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack; cut into squares. Sprinkle with powdered sugar, if desired.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Mixing up a big batch of sangría the night before a celebration is a great way to cut down on party prep time, but sometimes all you need is a glass or two. This recipe has all of the classic flavors but can be made in minutes instead of hours. This recipe was featured as part of our Wine Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 oz red wine
                                                                  • Yes No 1 1/2 oz pineapple juice
                                                                  • Yes No 3/4 oz cognac
                                                                  • Yes No 2 slice orange
                                                                  • Yes No 2 slice lime
                                                                  • Yes No 2 slice lemon
                                                                  • Yes No 2 oz lemon-lime soda
                                                                  • Yes No crushed ice
                                                                  • Combine all of the ingredients except the soda in a cocktail shaker filled with ice. Shake vigorously until well-chilled, about 20 to 30 seconds. Pour into a large glass filled with ice. Top with the soda water or lemon-lime soda and garnish with additional orange, lime, or lemon slices.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour

                                                                  Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.

                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1/2 tsp grated lime rind
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Prepare garlic; let stand 10 minutes.
                                                                  • Steam carrots, covered, 10 minutes or until tender.
                                                                  • Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To incorporate black-eyed peas into this dish, reduce black beans and kidney beans to 1/4 pound each; add 1/2 pound black-eyed peas. This recipe goes with Gorditas with Turkey Mole

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 1/2 lb black beans
                                                                  • Yes No 1/2 lb dried red kidney beans
                                                                  • Yes No 14 cup water
                                                                  • Yes No 6 cup chopped onion
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 3 chicken bouillon cube
                                                                  • Yes No 3 tbsp chili powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Combine beans and water to cover 3 inches in a large Dutch oven; soak 8 hours. Drain.
                                                                  • Combine beans, 14 cups water, 4 cups chopped onion, garlic, and remaining ingredients. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, 1 hour. Add remaining chopped onion, and cook, covered, 2 hours or until beans are tender, adding more water, as needed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 lb cipollini onions
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large lb chanterelles, ones
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No 1 large lb oyster mushrooms, ones
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • In a medium saucepan of boiling water, cook the onions over moderate heat until just tender, about 8 minutes. Drain and peel.
                                                                  • In a large skillet, melt the butter in 1/4 cup of the olive oil. Add the onions and cook over moderate heat until browned, about 4 minutes per side. Add the garlic and cook, stirring, until fragrant, about 3 minutes. Season with salt and pepper.
                                                                  • In each of 2 large skillets, heat 2 tablespoons of the olive oil until shimmering. Add the chanterelles to 1 skillet and the shiitakes to the other, season with salt and pepper and cook over moderate heat until the mushrooms release their liquid, about 4 minutes. Continue cooking until the chanterelles are tender and the shiitakes are browned, about 5 minutes longer. Transfer to a bowl.
                                                                  • In 1 of the skillets, cook the oyster mushrooms in the remaining 2 tablespoons of olive oil. Add the stock and cream and bring to a boil. Stir in the onions, chanterelles and shiitakes and simmer over moderately low heat, stirring gently, until heated through, about 4 minutes. Season with salt and pepper and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No 1/2 cup homemade pesto
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1 lb, 3 cup roasted chicken, bones and, meat
                                                                  • Bring a medium pot of boiling, salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly.
                                                                  • In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper. Add the chicken and the rice and toss to combine.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 3/4 lb angel hair pasta
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 medium lb frozen and shrimp
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Cook the pasta according to the package directions. Drain the pasta and return it to the pot. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted. Toss the pasta with the shrimp mixture.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Shorter pastas like orzo generally cook faster than the longer varieties. In a pinch, use canned drained wild sockeye salmon—and flake with two forks—in place of the sautéed fillets.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup orzo
                                                                  • Yes No 2 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup spinach
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 4 pitted kalamata olive
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp crumbled feta cheese
                                                                  • Preheat broiler.
                                                                  • Cook pasta according to package directions, omitting salt and fat.
                                                                  • Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.
                                                                  • Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 3 3/4 lb large carrot
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 5 oz fresh cow's milk ricotta
                                                                  • Yes No 6 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1 large egg yolk
                                                                  • Preheat the oven to 400°. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.
                                                                  • In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.
                                                                  • In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, Parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 40ravioli
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 16 oz great northern beans
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 2 oz cup finely shredded reduced fat cheddar cheese
                                                                  • Yes No 1/4 cup sliced scallion green tops
                                                                  • Yes No garlic pita chips
                                                                  • Combine the Great Northern beans, 1/4 cup chopped onion, Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 garlic clove in a food processor; process until smooth. Spoon white bean mixture into a bowl on one side; set aside.
                                                                  • Combine the black beans, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 garlic clove, chiles, and cumin in a food processor; process until smooth. Spoon black bean mixture into other side of bowl containing white bean mixture.
                                                                  • Sprinkle cheddar cheese and green onions between 2 bean dips. Serve with Garlic Pita Chips.
                                                                  Yields: 12servings (serving size: about 3 tablespoons dip and 4 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 large lb swiss chard
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1/4 lb gruyère cheese
                                                                  • Yes No 1/2 lb canadian bacon
                                                                  • Yes No 2/3 cup homemade stock
                                                                  • Heat the oven to 425°. In a medium frying pan, melt 1 tablespoon of the butter over moderately low heat. Add the Swiss chard and cook until starting to wilt, about 1 minute. Stir in the garlic and 1/8 teaspoon each salt and pepper. Cook until no liquid remains in the pan, about 2 minutes.
                                                                  • Butter an 8-by-8-inch baking pan or similarly sized gratin dish. Layer one third of the potatoes in the dish and top with 1/8 teaspoon each salt and pepper, a third of the cheese, and half the Canadian bacon. Spread the Swiss chard in a single layer. Top with half the remaining potatoes and sprinkle with 1/8 teaspoon each salt and pepper. Spread half the remaining cheese and the remaining Canadian bacon over the potatoes. Add the remaining potatoes to the dish, sprinkle with the remaining 1/8 teaspoon each of salt and pepper, and top with the remaining cheese and 1 tablespoon butter. Pour the chicken broth over all.
                                                                  • Cover the gratin with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown, about 30 minutes longer. Let stand 2 to 3 minutes before cutting.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These cupcakes, which are flavored with orange zest, can be made ahead and kept in airtight containers at room temperature overnight or in the freezer up to one week. Decorated cupcakes will keep at room temperature up to three hours.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
                                                                  • Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
                                                                  • Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely.
                                                                  • Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting until combined. Use immediately.
                                                                  Yields: 26
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 25 min.; Bake: 1 hr., 20 min.; Cool: 10 min.

                                                                  Ingredients
                                                                  • Yes No 4 9 oz medium baking potato
                                                                  • Yes No 1/2 cup best foods real mayonnaise
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 6 oz cup shredded colby jack cheese blend
                                                                  • Yes No garnish, fresh chives
                                                                  • Preheat oven to 425°. Bake potatoes on a lightly greased baking sheet 1 hour or until tender. Remove from oven, and let cool 10 minutes. Reduce oven temperature to 350°.
                                                                  • Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Mash together pulp, mayonnaise, next 3 ingredients, and 1/2 cup cheese. Spoon potato mixture into shells; sprinkle with remaining 1 cup cheese. Return potatoes to baking sheet.
                                                                  • Bake potatoes at 350° for 20 minutes or until thoroughly heated and cheese is melted. Garnish, if desired.
                                                                  • Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill up to 24 hours. Let potato halves come to room temperature (about 30 minutes), and bake as directed in Step 3.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    hellmann
                                                                  • Yes No
                                                                    best foods
                                                                    Brands:
                                                                  • Yes No
                                                                    Hellmann's
                                                                  • Yes No
                                                                    Best Foods

                                                                  An old-fashioned recipe that's perfect to share with your neighbors.

                                                                  Ingredients
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup candied cherries
                                                                  • Yes No 1/4 cup pistachio
                                                                  • Combine sugar, milk, butter and salt in large saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Cook over medium heat, stirring occasionally, until candy thermometer reads 236°. Remove from heat immediately; set pan in cold water. Do not stir or beat until cooled to lukewarm. Add vanilla; beat until candy becomes thick and creamy and loses its shine. When candy begins to set, add cherries and nuts; fold in quickly. Pour into buttered 8" x 8" pan. Let stand at room temperature until firm. Cut into squares. Packaging instructions: Painted Box: Apply primer, then light blue paint to the outside of a small round paper mach´ box and lid; allow to dry. Apply self-adhesive snowflake-shaped stickers to the box. For the knob, stack and glue several white buttons to the lid.
                                                                  Yields: 2 ½pounds.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The port and mustard create a rich, sweet, and spicy sauce. Serve the steak and sauce over noodles to soak up every last drop.

                                                                  Ingredients
                                                                  • Yes No 3 medium cup egg noodle
                                                                  • Yes No 1 lb sirloin steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/2 cup reduced sodium beef broth
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.
                                                                  • While noodles cook, heat a nonstick skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Transfer meat to a platter; keep warm.
                                                                  • Add port to pan, scraping to loosen browned bits. Stir in shallots and garlic; cook 45 seconds, stirring frequently. Add beef broth; bring to a boil. Cook 20 seconds; remove from heat. Add mustard and thyme, stirring with a whisk.
                                                                  • Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 4servings (serving size: about 3 ounces steak, 2 tablespoons sauce, and 1 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 3 1/2 lb large broccoli, stems
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 qt low sodium vegetable broth
                                                                  • Yes No 4 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Separate the broccoli stems from the heads. Measure out 3 cups of small florets and reserve. Coarsely chop the remaining broccoli. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the coarsely chopped broccoli to the pot along with the broth and water and bring to a boil. Cover and simmer over low heat until the broccoli is tender, about 20 minutes. Add 2 cups of the reserved florets, cover and simmer until barely tender, about 5 minutes.
                                                                  • Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the remaining 1 cup of florets and season with salt and pepper. Cover and cook over moderate heat until richly browned, about 6 minutes.
                                                                  • Working in batches, puree the soup in a blender until very smooth. Transfer the soup to a clean saucepan. Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times. Season the soup with salt and pepper and ladle into bowls. Garnish with the sautéed florets and croutons and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp yellow mustard seed
                                                                  • Yes No 4 medium shallot
                                                                  • Yes No 2/3 cup sherry vinegar
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 1/2 lb green bean
                                                                  • In a large skillet, toast the mustard seeds over moderately high heat, shaking the pan frequently, until they pop and start to brown, about 30 seconds. Transfer to a plate and let cool.
                                                                  • Add the shallots, sherry vinegar and water to the skillet and simmer over moderately low heat until the liquid is reduced to 1 tablespoon, about 12 minutes. Add the cream and simmer over moderate heat until thickened, about 5 minutes. Transfer to a bowl and let cool to room temperature, then stir in the butter, mustard and toasted mustard seeds. Season with salt and pepper.
                                                                  • In a large pot of boiling salted water, cook the green beans until crisp-tender, about 8 minutes. Drain the beans, pat dry and transfer to a large bowl. Add the mustard-seed butter, season with salt and pepper; toss and serve.
                                                                  Yields: 12
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve

                                                                  The mildly spiced rice goes with Beef Curry with Toasted Spices and Lamb Shanks with Lime and Cilantro. Store leftovers separately from the lamb or beef. To reheat the rice, add a teaspoon or 2 of water, and microwave partially covered. The water will rehydrate the grains and make them fluffy again.

                                                                  Ingredients
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No 3 cup white basmati rice
                                                                  • Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat, and simmer 15 minutes. Remove from heat; cover and let stand 5 minutes. Discard cloves.
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  Try a variety of cookie cutters for a beautifully festive presentation.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 1/2 tsp water
                                                                  • Yes No 1 tsp light colored corn syrup
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No dash salt
                                                                  • Preheat oven to 375°.
                                                                  • To prepare cookies, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 1/2 teaspoons vanilla. Add egg whites, 1 at a time, beating well after each addition.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Add to butter mixture; beat well. Turn dough out onto a lightly floured surface (dough will be soft). Divide dough into 4 equal portions. Roll each portion to an 8-inch circle between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.
                                                                  • Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 3-inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray. Discard bottom sheet of plastic wrap; reserve remaining dough scraps. Repeat procedure with remaining frozen dough.
                                                                  • Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure.
                                                                  • Bake at 375° for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack.
                                                                  • To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies.
                                                                  Yields: 24servings (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  The better the quality of chocolate you use, the better the results.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 6 oz semisweet chocolate
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
                                                                  • Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
                                                                  • Whisk together flour, baking powder, and salt in a separate bowl; set aside.
                                                                  • Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
                                                                  • Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9large or 16 small squares
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No digestive biscuits
                                                                  • Yes No 115g caster sugar
                                                                  • Yes No 3 tbsp 3 tablespoons cornflour
                                                                  • Yes No full fat cream cheese
                                                                  • Yes No large organic eggs
                                                                  • Yes No double cream
                                                                  • Yes No ½ tsp vanilla extract
                                                                  • Yes No 1 lemon
                                                                  • Yes No
                                                                  • Yes No cherries
                                                                  • Yes No 3 tbsp 3 tablespoons caster sugar
                                                                  • Yes No whiskey
                                                                  • Yes No icing sugar
                                                                  • This recipe somehow made its way on to the menu in the Fifteen Trattoria (I don’t know of many Italian trattorias that have American cheesecake on their menus!) and I’m glad that it did because it’s absolutely delicious.As you can see, the ingredients are all pretty everyday things. However, my tip for getting the very best out of this recipe is to make sure that you try and get the best ingredients that you possibly can.Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.Turn the oven up to 200ºC/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla seeds or extract and lemon and orange zest.Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much.) Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, put it in the fridge until it’s nice and cold.Before serving, put the cherries in a pan, sprinkle over the sugar and add a splash of water. Put on a low to medium heat and simmer gently for 10 minutes. If you’ve got some port or whisky handy, feel free to add some. When the compote has reduced down it may be a little dry, so add a splash of water to loosen it. Remove from the heat and let it cool down, then serve spooned over the cheesecake with a dusting of icing sugar.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  To drive home the point that oaked wines and smoky foods belong together, Marcia Kiesel tops rich, fatty grilled salmon with buttered andouille, a spicy, heavily smoked sausage that's used in jambalaya.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz andouille
                                                                  • Yes No 1/4 cup thinly sliced pitted green olive
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 4 6 oz skinless salmon fillet
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Heat a small skillet over high heat. Add the andouille and cook, stirring, until sizzling, about 1 minute. Transfer to a medium bowl and let cool to room temperature. Mix the sausage with the sliced olives, softened butter and minced shallot.
                                                                  • Light a grill. Rub the salmon fillets all over with olive oil and season lightly with salt and pepper. Grill the salmon over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side. Transfer the salmon to plates, top with the buttered andouille mixture and serve immediately.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Stand: 7 min., Fry: 5 min. per batch

                                                                  Ingredients
                                                                  • Yes No 1 cup self rising yellow cornmeal mix
                                                                  • Yes No 1/2 cup self-rising flour
                                                                  • Yes No 1 medium cup shrimp
                                                                  • Yes No 1 tsp creole seasoning blend
                                                                  • Yes No 1/2 cup multiple ingredients in one line
                                                                  • Yes No 1/2 cup frozen cut okra
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup beer
                                                                  • Yes No canola oil
                                                                  • Stir together cornmeal mix and flour in large bowl until combined.
                                                                  • Sprinkle shrimp with Creole seasoning. Add shrimp, onion mixture, and okra to cornmeal mixture. Stir in egg and beer just until moistened. Let stand 5 to 7 minutes.
                                                                  • Pour oil to depth of 4 inches into a Dutch oven; heat to 350°. Drop batter by level tablespoonfuls into hot oil, and fry, in batches, 2 to 2 1/2 minutes on each side or until golden brown. Drain on a wire rack over paper towels; serve immediately.
                                                                  • Note: Keep fried hush puppies warm in a 225° oven for up to 15 minutes. For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings (about 2 1/2 dozen)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a signature dish at Komi, where Johnny Monis slowly roasts the baby goat in milk until it's meltingly tender, then simmers it in tomato sauce before spooning it over fresh, eggy pappardelle noodles. The key to the dish is giving all of the elements enough time to come together: "We never serve our ragù the same day we make it," Monis says. "When the ragù is allowed to cool overnight, the flavor and texture completely change."

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 lb baby goat shoulder on the bone
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 small cinnamon stick
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 cup canned peeled italian tomatoes, crushed
                                                                  • Yes No 1 1/4 cup chicken stock
                                                                  • Yes No pecorino romano cheese
                                                                  • Preheat the oven to 300°. In a medium enameled cast-iron casserole, heat 3 tablespoons of the olive oil. Season the goat with salt and pepper and add it to the casserole. Cook over moderately high heat, turning once, until lightly browned on both sides, about 15 minutes. Spoon off the excess fat in the casserole.
                                                                  • Add the milk, thyme, bay leaf and cinnamon stick to the casserole and bring to a boil. Cover with foil and a lid and transfer to the oven. Braise for about 1 hour 40 minutes, turning the meat occasionally and spooning the cooking liquid over it from time to time. The meat is done when it's tender enough to pull off the bone.
                                                                  • Remove the meat from the casserole and let cool. Pour the pan juices into a heatproof glass measuring cup. There should be about a 1/2 cup. Discard the thyme sprigs, bay leaf and cinnamon stick. Pull the meat from the bones and cut it into 1/2-inch pieces. Reserve the large bones.
                                                                  • Add the remaining 1 tablespoon of olive oil to the casserole along with the tomato paste and cook over moderate heat until sizzling, about 2 minutes. Stir in the reserved pan juices. Add the tomatoes and chicken stock and bring to a boil. Season with salt and pepper. Return the meat and bones to the casserole and simmer over very low heat until the sauce is thick and reduced to about 3 1/2 cups, about 1 hour; discard the bones. Refrigerate the goat ragù overnight.
                                                                  • The next day, rewarm the ragù in the casserole. Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, about 3 minutes. Drain and add the pasta to the ragù; toss well. Serve the pasta in shallow bowls, passing the cheese on the side.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragù
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù

                                                                  Summer is a great time to try new drinks and cold soups and salads. This recipe is a modern twist on gazpacho, the traditional cold soup from Andalusia, where it gets plenty hot! Orange juice and raspberries give the soup a fruity twist.

                                                                  Ingredients
                                                                  • Yes No 2 lb tomato
                                                                  • Yes No 8 oz raspberry
                                                                  • Yes No 1/2 large red bell pepper
                                                                  • Yes No 16 oz orange juice
                                                                  • Yes No 8 oz water
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • This cold tomato-orange-raspberry soup recipe makes 6 servings.
                                                                  • To peel tomatoes, it is best to dunk them in boiling water for 1 minute. Remove and immediately place in cold water. This will loosen the skin and you will be able to peel them quickly and easily.
                                                                  • Once the tomatoes are peeled, chop them into quarters and place them in a large non-metallic mixing bowl.
                                                                  • Remove the seeds and devein the pepper. Coarsely chop and add to the bowl.
                                                                  • Set aside a few raspberries to use as garnish later, if desired. Place the rest of the raspberries, orange juice, oil, vinegar and salt into the bowl and stir.
                                                                  • Pour mixture into food processor or blender and puree. You may need to do this in batches. As each batch is pureed, pour into another large bowl or pitcher.
                                                                  • Gradually pour pureed mixture through a strainer or sieve into a large bowl. Cover and place in refrigerator to chill for at least 1 hour.
                                                                  • Note: If you wish to serve immediately, serve as a drink instead of a soup. Pour into glasses of ice and garnish with raspberries.
                                                                  • Remove soup from refrigerator and stir thoroughly. Ladle soup into serving bowls, garnish with raspberries and serve cold.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 2 medium yellow summer squashes
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 baguette on a sharp bias
                                                                  • Yes No pesto
                                                                  • Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rub off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips.
                                                                  • Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.
                                                                  • Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.
                                                                  • Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 3/4 cup white wine vinegar
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3 tbsp turbinado sugar
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No 2 cup dried apricots
                                                                  • Yes No 1/4 cup thompson seedless raisin
                                                                  • Yes No 1 bay leaf
                                                                  • In a small saucepan, combine the vinegar, water, sugar and mustard seeds and bring to a boil to dissolve the sugar. In a heatproof bowl or jar, cover the apricots, raisins and bay leaf with the hot brine. Let cool to room temperature, then cover and refrigerate overnight or for up to 1 month. Just before serving, coarsely chop the apricots.
                                                                  Yields: 3cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  The breadcrumb and Parmesan mixture forms a gratin-style topping that adds a light crunchiness. Bake this dish the night before, and reheat single servings in the microwave the next day.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 2 lb plum tomato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 lb uncooked multigrain whole wheat elbow macaroni
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 5 cup 1% low-fat milk
                                                                  • Yes No 1 1/2 6 oz cup shredded extrasharp white cheddar cheese
                                                                  • Yes No 1 4 oz cup shredded fontina cheese
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/3 cup dry bread crumb
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Preheat oven to 400°.
                                                                  • Cover a baking sheet with aluminum foil, and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet. Drizzle oil over tomatoes. Sprinkle with thyme, 1/4 teaspoon salt, and garlic. Bake at 400° for 35 minutes or until tomatoes start to dry out.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain well.
                                                                  • Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add cheddar, fontina, remaining 1/2 teaspoon salt, and pepper, stirring until cheese melts. Remove from heat. Stir in tomatoes and pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Combine grated Parmesan cheese, breadcrumbs, and paprika; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The peppermint candies should be coarsely crushed in a large zip-top plastic bag by lightly tapping them with a rolling pin or heavy skillet (a food processor would just pulverize them). You can substitute regular unsweetened cocoa powder in the cookies.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 30 1 cup hard peppermint candies
                                                                  • Yes No 3 cup vanilla low fat ice cream
                                                                  • To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring with a whisk. Combine sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add vanilla and egg, and beat well. Add flour mixture to sugar mixture, and beat at low speed until well blended.
                                                                  • Lightly coat hands with cooking spray. Divide dough in half. Shape each half into a 6-inch log. Wrap logs individually in plastic wrap; freeze 1 hour or until firm.
                                                                  • Preheat oven to 350°.
                                                                  • Cut each dough log into 24 (1/4-inch) slices; place cookies 1 inch apart on baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until set. Cool completely on wire racks.
                                                                  • To prepare filling, place candies in a shallow bowl. Spread 2 tablespoons ice cream onto flat side of each of 24 cookies. Top with remaining cookies, flat sides down, pressing gently. Lightly roll the sides of each sandwich in candy. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: 2 sandwiches)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll

                                                                  Sweet raisins, crunchy nuts, spicy arugula—this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/3 cup couscous
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/3 cup walnut
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 1/2 lb turkey
                                                                  • Yes