loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb baking potato
                                                                  • Yes No salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp non-fat powdered milk
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No vegetable oil
                                                                  • Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.
                                                                  • Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.
                                                                  • Preheat the oven to 350°. In a large nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls.
                                                                  • When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once.
                                                                  Yields: 60fritters
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb boneless sirloin steak
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tsp hot paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp hot paprika
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No roasted yellow pepper sauce
                                                                  • To prepare the beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.
                                                                  • To prepare the fiery rub, combine parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon pepper, and 1/4 teaspoon turmeric.
                                                                  • Prepare grill.
                                                                  • Remove beef from bowl; thread beef onto each of 6 (10-inch) skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once. Serve with Roasted Yellow Pepper Sauce.
                                                                  • NOTE: Look for aji amarillo, a fiery yellow chile, in Latin food markets.
                                                                  • Totals include Roasted Yellow Pepper Sauce.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 6servings (serving size: 3 ounces meat and about 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast

                                                                  Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

                                                                  Ingredients
                                                                  • Yes No 1 cup cherry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 1 small cup quartered strawberry
                                                                  • Yes No 1/2 cup chopped nectarine
                                                                  • Yes No 1/3 cup brandy
                                                                  • Yes No 1 cup apricot nectar
                                                                  • Yes No 1 750 milliliter cava
                                                                  • Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  in hand, we wanted to make something special. We thought about simply sautéing them, and making a ramp pseudo-carbonara with pasta, bacon, the ramps and an egg, or making a rustic omelet with them. Both of these would probably have been delicious - they're variations on recipes we've made in previous years. But we decided instead to see how ramps would hold up in a fancier dish. Walking past the local fishmongers, an idea was born.

                                                                  Ingredients
                                                                  • Yes No 3 small purple potatoes
                                                                  • Yes No 4 4 oz salmon fillet
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb ramps, well, of their roots
                                                                  • Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the potatoes and let cook or approximately 3 to 5 minutes and just starting to brown. Stir, flipping potatoes onto other side, and season with salt and pepper. Continue to cook until tender, and brown.
                                                                  • Meanwhile, combine the pecans, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Brush salmon fillets with thin coating of oil, then press pecan mixture all over fillets. In a separate pan, heat another tablespoon of oil over medium heat. Brown the salmon in the pan, about 5 to 6 minutes per side. (If the pecans are darkening too early, you can finish the fish in a 400 degree oven for about 5 minutes.) Remove from heat and set aside.
                                                                  • When the potatoes are tender, spoon them into a bowl and cover, then set aside while you finish the dish. Heat the last tablespoon of oil in pan, add ramps and sauté until just barely wilted.
                                                                  • Serve at once!
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.

                                                                  Ingredients
                                                                  • Yes No 1 32 oz carton low-fat yogurt
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 8 cup sliced onion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • To prepare filling, place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid. Place cream cheese in a bowl; beat with a mixer at medium speed until smooth. Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.
                                                                  • Preheat oven to 350º.
                                                                  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined. Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until moist (do not form a ball). Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool on a wire rack.
                                                                  • To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat. Add the onion; cook 15 minutes, stirring occasionally. Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 25 minutes or until browned and tender, stirring occasionally. Stir in thyme.
                                                                  • Spread the yogurt mixture into prepared crust. Bake at 350º for 35 minutes or until almost set. Cool on a wire rack. (Cheesecake will continue to set as it cools.) Serve at room temperature. Cut cheesecake into wedges, and serve with onions.
                                                                  Yields: 10servings (serving size: 1 cheesecake wedge and about 2 tablespoons onions)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Covering the onion and zucchini for a few minutes while they cook helps them steam evenly; once the pan is uncovered, let the liquid evaporate so the frittata will be firm.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3 1 1/2 lb medium zucchini
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 3/4 cup shredded white cheddar
                                                                  • Yes No 3 1 lb medium vine ripened tomato
                                                                  • Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
                                                                  • In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
                                                                  • Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 15 oz refrigerated piecrusts
                                                                  • Yes No 6 cup mixed berries
                                                                  • Yes No 4 tbsp instant tapioca
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No sugar, granulated
                                                                  • Preheat oven to 425°F. Bring 1 piecrust to room temperature. Roll out and fit into a 9-inch pie plate, letting excess hang over. Line a rimmed baking sheet with foil. Place pie plate on baking sheet.
                                                                  • Toss berries in a bowl with tapioca, sugar, salt and ginger. Transfer to pie shell. Dot fruit with butter. Remove second dough circle from refrigerator and roll out (or unroll packaged dough). Cut a few slits in crust with a sharp paring knife to vent pie.
                                                                  • Whisk egg with 2 tsp. water; brush on edge of pie shell. Lay dough disk on filling. Press edges together and trim excess, leaving 1 inch hanging over. Roll dough edge under itself; crimp. Brush top of crust with egg wash; sprinkle with sugar, if desired.
                                                                  • Bake pie for 10 minutes. Lower oven temperature to 350°F; bake for 45 to 50 minutes. Cool pie on a rack for 1 hour.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz pomegranate juice
                                                                  • Yes No 1/2 oz mango nectar
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add the pomegranate juice, mango nectar, Clove Tea and lime juice and shake well. Strain into a chilled martini glass, top with the club soda and garnish with the orange wheel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prebaking makes the tofu appealingly chewy, allows it to absorb the marinade more effectively, and reduces sticking and crumbling on the grill. Golden raisins in the rice pilaf are a sweet balance to the intense spices in the tandoori marinade.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz water packed firm tofu
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3/4 cup low-fat yogurt
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 16 10 oz large button mushroom
                                                                  • Yes No 2 small red onion
                                                                  • Yes No 2 2/3 cup water
                                                                  • Yes No 1 1/3 cup basmati rice
                                                                  • Yes No 2/3 cup golden raisin
                                                                  • Yes No 1 tsp salt
                                                                  • Preheat oven to 375°.
                                                                  • Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 25 minutes or until tofu releases 3 or more tablespoons liquid.
                                                                  • Prepare grill.
                                                                  • Combine chopped onion and next 8 ingredients (through garlic) in a large bowl. Add tofu, mushrooms, and onion wedges; toss gently to coat. Let stand at room temperature 30 minutes.
                                                                  • While tofu and vegetables marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and 1/4 teaspoon salt. Let stand 5 minutes; fluff with a fork.
                                                                  • Remove tofu and vegetables from bowl; discard marinade. Thread tofu cubes, mushrooms, and onion wedges alternately onto 8 (6-inch) skewers. Lightly coat kebabs with cooking spray; sprinkle with remaining 3/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until lightly browned. Serve with rice.
                                                                  Yields: 4servings (serving size: 2 kebabs and 1 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 10 min., Stand: 15 min., Chill: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 1/2 32 oz plain low fat yogurt
                                                                  • Yes No 1 12 oz roasted red bell peppers
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1 tsp greek seasoning
                                                                  • Yes No 1 small garlic clove
                                                                  • Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid.
                                                                  • Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.
                                                                  • Note: Nutritional analysis does not include chips.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 2 ½cups (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3/4 lb rigatoni pasta
                                                                  • Yes No one 1 3/4 lb cauliflower
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 3 oz prosciutto
                                                                  • Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.
                                                                  • Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.
                                                                  • Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
                                                                  • Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 racks of baby back ribs
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup loosely packed dark brown sugar
                                                                  • Yes No 1/4 cup smoked paprika
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp dried ancho chile powder
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 2 cup barbecue sauce
                                                                  • Prepare rub by mixing cocoa powder, brown sugar, paprika, salt, pepper, chile powder and cumin in large bowl together well. Make sure to break up any clumps. Place ribs on sheet trays and dust all over with rub ensuring to get it in all the cracks. Place ribs, meat side up, cover with plastic wrap and refrigerate to marinate for 3 hours or over night.
                                                                  • Remove ribs from fridge and discard plastic. Place in oven set at 325 degrees F. Cook for 2 1/2 hours until meat is very tender. Finish under broiler for 5 minutes to caramelize then remove from oven and allow to cool slightly.
                                                                  • Cut into double-cut ribs and serve with barbecue sauce on the side.
                                                                  Yields: 6
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue

                                                                  Tasty turkey cutlets are quick and easy to prepare, and they taste great! The cutlets are quickly cooked and served with a flavorful mushroom wine sauce. Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable.

                                                                  Ingredients
                                                                  • Yes No 4 turkey cutlets
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 oz button mushroom
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 cup chicken broth
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • Yes No garlic and herb seasoning
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1/2 cup cream
                                                                  • Lay turkey cutlets between sheets of plastic and pound gently and evenly with a rolling pin to thin slightly. Combine the 1/2 cup flour, 1 teaspoon salt, 1/4 teaspoon black pepper, and the paprika; dredge cutlets to coat both sides. In a large skillet over medium-low to medium heat, sauté turkey cutlets, a few at a time, in the 1 tablespoon of oil and 1 tablespoon butter. Cook until browned and cooked through, or about 2 to 3 minutes on each side. Remove cutlets to a warm plate and keep warm. Add sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until mushrooms are lightly browned. Add the broth, wine, rosemary, parsley, and a few shakes of garlic herb seasoning, if using. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium-low. Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened. Add about 1/2 cup of the cream. Taste and add more cream if the sauce seems a little too strong. It depends on how much the broth cooked down. Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable. Serves 4 to 6. More Turkey Recipes Turkey Cutlets With Easy Boursin Sauce Turkey Salad Turkey and Mashed Potato Croquettes Turkey Empanadas Turkey Supreme with Leftover Turkey Creamed Turkey Hot Turkey Casserole Turkey Casserole Delight Turkey a la King Easy Turkey Sandwich Melt Turkey Cutlets With Easy Boursin Sauce Turkey Tenderloin Rice Casserole With Spinach Oven Fried Turkey Cutlets With Parmesan Cheese Panko and Parmesan Turkey Cutlets Turkey Recipes Index Leftover Turkey Recipes Chicken Recipe Index Chicken Breast Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Yields: 5
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    boursin
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin

                                                                  Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.

                                                                  Ingredients
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 4 sesame seed buns
                                                                  • Yes No 4 large eggs, cooked over easy
                                                                  • Yes No barbecue sauce
                                                                  • Yes No sliced canned beets
                                                                  • Yes No lettuce
                                                                  • Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 1 x of mixed frozen berries
                                                                  • Yes No fresh blueberries
                                                                  • Yes No 4 tbsp 3–4 tablespoons runny honey
                                                                  • Yes No 1 x of natural yoghurt
                                                                  • Yes No a sprigs of fresh mint
                                                                  • Yes No 4 ice cream cornets
                                                                  • In advance: Put 4 small glasses in the freezer, or you can serve straight into ice cream cornets, if you prefer.When you're all set up and ready to go, get the glasses (if using) and the frozen berries out of the freezer. Divide the fresh blueberries between the glasses or cornets. Put the honey and yoghurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yoghurt over the fresh berries and serve. Yum.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 6 oz cup semisweet chocolate chip
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No salt
                                                                  • Yes No cream
                                                                  • Put cocoa powder in saucepan. Stir in milk a bit at a time until cocoa liquefies; add remainder. Add chocolate chips; melt over medium heat, stirring occasionally.
                                                                  • Bring to boil, stirring occasionally. Remove from heat; stir in vanilla and pinch of salt. Ladle into mugs; top with whipped cream, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil

                                                                  F&W's Grace Parisi likes the sweetness of the mango chutney in this sandwich.

                                                                  Ingredients
                                                                  • Yes No 8 slice pumpernickel bread
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup mango chutney
                                                                  • Yes No 1/2 granny smith apple
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 8 oz virginia ham
                                                                  • Spread the bread with the butter and arrange, buttered side down, on a work surface. Spread each slice with the mango chutney. Top half of the slices with the apple, cheddar and ham and close the sandwiches.
                                                                  • Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, about 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  While some wines are a hard match for vegetables, Syrah works really well with earthy and herbal veggies like eggplant, zucchini, and bell peppers--especially when they're grilled. French Syrah in particular makes the ginger in this dish pop. Prep and Cook Time: about 30 minutes. Notes: To toast pine nuts, bake in a 325° oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.

                                                                  Ingredients
                                                                  • Yes No 2 large bell pepper
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 large eggplant, ends, and thickly
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 3/4 cup moroccan marinade from flank steak
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Lay bell peppers, zucchini, eggplant, and onion on baking sheets. Brush both sides of vegetables with Moroccan marinade (reserve any remaining).
                                                                  • Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook vegetables, turning once, until beginning to brown and just tender when pierced, 7 to 8 minutes for eggplant, 8 to 10 for onion and bell peppers, and 12 for zucchini. Transfer to a large cutting board as done.
                                                                  • Cut vegetables into 1-in. pieces and put in a bowl. Add pine nuts, mint, and any remaining marinade. Mix, adding more vinegar, salt, and pepper to taste.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Leftover Mediterranean Grilled Chicken is paired with a zesty yogurt sauce. If your bakery has fresh focaccia, use it instead of a commercial brand.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp non-fat yogurt
                                                                  • Yes No 1 tbsp rosemary garlic rub
                                                                  • Yes No 2 mediterranean chicken breast halves
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 cup arugula
                                                                  • Yes No 1 8.8 oz rosemary focaccia
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Combine yogurt and 1 tablespoon Rosemary-Garlic Rub.
                                                                  • Remove the Mediterranean Grilled Chicken from bones; thinly slice. Combine juice, oil, salt, and pepper; drizzle over arugula, tossing to coat.
                                                                  • Spread yogurt mixture over cut sides of bread. Arrange arugula, sliced chicken, onion, and olives over bottom half of loaf; cover with top half of loaf. Cut into 4 wedges.
                                                                  • (Totals include Rosemary-Garlic Rub and Mediterranean Grilled Chicken)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover

                                                                  Serve this alongside pan-sautéed ham steaks. Polenta thickens if you make it ahead of time; just thin it with water or chicken broth. Rewarm it over medium-low heat, stirring with a whisk. Use a vegetable peeler to shave the Parmesan cheese.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup 1% low-fat milk
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3/4 cup pumpkins in can
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup instant dry polenta
                                                                  • Yes No 3/4 3 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp less fat cream cheese
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1/4 1 oz cup parmesan cheese
                                                                  • Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt; stir with a whisk. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with shaved Parmesan. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp saffron
                                                                  • Yes No 2 tbsp vodka
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/4 oz active dry yeast
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No canola oil
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No flour
                                                                  • Yes No 3 1/2 oz almond paste
                                                                  • Yes No 1/3 cup dried cranberry
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 tbsp swedish white pearl sugar
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Make the dough: In a small bowl, vigorously stir together 1 tsp. sugar and saffron. Stir in vodka and cover with plastic wrap; let sit for 1 hour.
                                                                  • Heat milk to 115°. Whisk together milk and yeast in a large bowl; let sit until foamy, about 10 minutes. Add butter and egg yolk and whisk until smooth; set aside. In a large bowl, combine remaining sugar along with the flour and salt; add milk mixture and stir with a wooden spoon to form a dough. Transfer dough to a lightly floured work surface and knead until smooth, 6–8 minutes. Put dough into a lightly greased bowl and cover with plastic wrap; set aside to let rest until dough has doubled in size, about 2 hours.
                                                                  • Make the filling: Heat oven to 350°. Butter and flour a 9" round springform cake pan and line bottom with parchment paper; set aside. Transfer dough to a lightly floured work surface and, using a rolling pin, roll it into an 8" x 20" rectangle. Spread softened butter over dough, then sprinkle dough with almond paste, cranberries, raisins, and orange zest. Beginning with the short side closest to you, roll dough into a thick log. Cut log into 12 equal slices and transfer each slice, cut side up, to prepared cake pan, nestling them gently next to each other to fill pan completely. Cover pan with a tea towel and let rise for 45 minutes. Using a pastry brush, brush surface with beaten egg and sprinkle with pearl sugar and almonds. Bake until golden brown and a toothpick inserted into middle of cake comes out clean, 40–45 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.
                                                                  • SERVES 8 – 10
                                                                  Cuisine:YesNoswedish
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Use prechopped red onion and carrots to save time in this no-cook dish. Prepare up to a day ahead, and serve with Spiced Roasted Chicken or Pan-Seared Pork Chops with Applesauce.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 1 1/2 tbsp sliced almond
                                                                  • Yes No 1 lb matchstick carrots
                                                                  • Yes No 3 tbsp fat-free mayonnaise
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp bottled minced garlic
                                                                  • Combine the first 5 ingredients in a large bowl.
                                                                  • Combine mayonnaise and remaining ingredients in a small bowl, stirring with a whisk. Spoon dressing over carrot mixture; toss gently to coat. Cover and chill at least 30 minutes.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  This recipe may be basic, but it’s loaded with flavor. You could make it more substantial by stirring in a hit of cream at the end. Serve it with a seasonal salad. What to buy: Kamut pasta is becoming increasingly popular and can be found in the pasta aisle of health food stores and gourmet groceries.

                                                                  Ingredients
                                                                  • Yes No 1 lb kamut spaghetti
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1 lb rock shrimp
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No parmesan cheese
                                                                  • Bring a large pot of heavily salted water to a boil. Add pasta and cook according to the package directions. Drain, reserving 1 1/2 cups of the cooking liquid.
                                                                  • Meanwhile, heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add garlic and shrimp and season with salt and freshly ground black pepper. Cook, stirring rarely, until shrimp are cooked through and slightly browned, about 2 to 3 minutes. Carefully add wine and scrape up any browned bits from the bottom of the pan. When the alcohol smell has cooked off, about 30 seconds, add red pepper flakes and lemon juice and stir to combine.
                                                                  • Add reserved pasta, reserved cooking liquid, remaining 1 tablespoon oil, parsley, and lemon zest to the pan and stir to combine. Season with salt and freshly ground black pepper and serve topped with Parmesan cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This was a winning cocktail in the CHOW

                                                                  Ingredients
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1 sprig lemon basil leaves
                                                                  • Yes No 3 tsp marmalade
                                                                  • Yes No agave nectar
                                                                  • Yes No 2 oz organic vodka
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 burnt orange zest
                                                                  • Yes No 1 slice lemon
                                                                  • Yes No 1 lemon basil branch
                                                                  • Muddle lemon juice and basil, then add marmalade, agave nectar, and vodka. Add ice, shake, and fine-strain into a chilled collins glass. Garnish with lemon basil leaf at the bottom of the glass and add ice, arranging orange zest vertically and lemon slice horizontally in the glass for garnish. Double-strain contents of the shaker into a collins glass. Then add lemon basil branch for garnish.
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Betty Jean Nichols serves this creamy spread with crackers or baguette slices.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cottage cheese
                                                                  • Yes No 8 oz smoked salmon
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No salt and pepper
                                                                  • Line a strainer with cheesecloth and set over a bowl. Place cottage cheese in strainer, cover, and chill at least 8 hours or up to 1 day. Discard liquid.
                                                                  • Finely dice about a third of the salmon; coarsely chop remainder. In a blender or food processor, whirl drained cottage cheese, coarsely chopped salmon, wine, lemon juice, and mustard until smooth. Stir in diced salmon, dill, and salt and pepper to taste.
                                                                  • Spoon mixture into a bowl, cover, and chill at least 4 hours or up to 2 days.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 3cups; 10 appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  This chocolate and espresso delight from David Lebovitz is a rich fudgy combination of favorite flavors that is surprisingly light and refreshing.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 560 milliliter cup espresso
                                                                  • Yes No 3/4 150 gram cup sugar, granulated
                                                                  • Yes No 6 50 gram tbsp cocoa powder, unsweetened, dutch process
                                                                  • Yes No pinch salt
                                                                  • Yes No 3/4 180 milliliter cup milk
                                                                  • Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
                                                                  • Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
                                                                  • MAKES ABOUT 1 QUART (1 LITER)
                                                                  Cuisine:YesNodutch
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Use real maple syrup for best results.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1 tsp maple flavoring
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Melt butter in a small saucepan over low heat. Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally. Transfer butter mixture to a small bowl, scraping pan to include milk solids. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
                                                                  • Combine chilled butter mixture and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended. Add flour mixture to butter mixture; beat on low speed until blended. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
                                                                  • Preheat oven to 350°.
                                                                  • Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground. Place remaining 1 egg white in another small bowl; stir with a whisk.
                                                                  • Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch round or decorative cutter. Place 24 cookies, evenly spaced, on a baking sheet coated with cooking spray. Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture. Bake at 350° for 12 minutes or until pale brown. Remove cookies from pan; cool completely on wire racks. Repeat procedure with remaining dough, egg white, and walnut mixture.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 48cookies (serving size: 2 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 small lb parsnip
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 cup canned low sodium broth
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/4 lb baby spinach
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 whole half and half
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
                                                                  • Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
                                                                  • In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
                                                                  Yields: 12
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Crispy fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches.

                                                                  Ingredients
                                                                  • Yes No 4 6 inch lengths baguette
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 2 1/2 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No cooking oil
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 cup dry bread crumb
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 large lb shrimp
                                                                  • Yes No 1/3 cup flour
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No 1 tomato
                                                                  • Heat the oven to 350°. Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce.
                                                                  • Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360°. In a medium bowl, combine the milk and the egg. In another bowl, combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.
                                                                  • Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining two batches of shrimp.
                                                                  • Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried shrimp between the bread.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Traditional vodka tonics get a makeover, thanks to an infusion of rosemary and the addition of herbal Chartreuse. Also Try: Kumquat Sour

                                                                  Ingredients
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 1 oz green chartreuse
                                                                  • Yes No 1 oz rosemary simple syrup
                                                                  • Yes No ice cube
                                                                  • Yes No 4 oz tonic water
                                                                  • Yes No garnish, rosemary sprigs
                                                                  • Combine vodka, Chartreuse, and simple syrup. Divide between 2 ice-filled glasses. Top off each with 2 ounces tonic water. Garnish with rosemary.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced garlic
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 medium plum tomato
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 lb cockle
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Heat the olive oil in a large, deep skillet. Add the garlic and crushed red pepper and cook over moderately low heat, stirring, until fragrant, about 1 minute. Add the tomatoes and cook over moderately high heat until they begin to break down, about 2 minutes. Add the wine, bring to a boil and let reduce by half. Add the cockles and cook over high heat, stirring, until they open, about 5 minutes. Sprinkle the parsley over the cockles and serve immediately.
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Anise tea is very popular in the Middle east. It sometimes used medicinally to sooth a stomachache or to relieve gas. It is even given to children.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 tsp dried anise leaves
                                                                  • Yes No 2 tea bag
                                                                  • Boil 1 1/2 cups water with anise seeds. In another pot, boil 1 1/2 cups water. Add tea bags. Steep both for 10 minutes. Strain anise water into pot with tea. Pour into serving cups. Add lemon and honey if desired.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup canola oil
                                                                  • Yes No 7 tbsp lime juice
                                                                  • Yes No 1 1/2 tbsp minced garlic
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 6 chicken breast half (boneless, skinless)
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 6 corn tortilla
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 ripe hass avocados
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 1 lb small jicama
                                                                  • Yes No 5 large tomatillo
                                                                  • In a large nonreactive baking dish, mix 1/4 cup plus 2 tablespoons of the canola oil with 3 tablespoons of the lime juice, the garlic, jalape—o and 1 teaspoon of salt. Add the chicken, turn to coat and let stand at room temperature for 1 hour or refrigerate for up to 4 hours.
                                                                  • Roast the red and green peppers under the broiler or directly over a gas flame, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers, discard the stems and seeds, then dice.
                                                                  • Meanwhile, in a medium skillet, heat 1/4 cup of the oil until shimmering. Add the tortilla strips and fry over high heat, turning frequently, until golden, about 2 minutes. Drain on paper towels and sprinkle with salt.
                                                                  • In a blender, combine the remaining 3/4 cup of oil with the cilantro, sugar, vinegar and the remaining 1/4 cup of lime juice and puree until smooth. Season the vinaigrette with salt and pepper.
                                                                  • Heat a large cast-iron grill pan and lightly rub it with oil. Remove the chicken from the marinade and scrape off any garlic and jalapeño bits. Grill the chicken over moderate heat, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a work surface and let stand for 10 minutes, then cut into 3/4-inch dice.
                                                                  • In a large bowl, combine the roasted peppers with the tomatoes, avocados, onion, jicama, tomatillos and chicken. Add the vinaigrette and toss gently to coat; season with salt and pepper. Transfer the salad to a large platter, scatter the fried tortilla strips on top and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 5 oz thin tilapia fillets
                                                                  • Yes No 1 6 oz water packed marinated artichokes
                                                                  • Yes No 1 slice whole grain bread
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 tsp chopped parsley
                                                                  • Preheat oven to 375°. Sprinkle salt and pepper over both sides of tilapia fillets; set aside. Combine artichokes, bread cubes, Parmesan cheese, and oregano in a medium bowl; mix well. Brush each fillet with 1/2 teaspoon olive oil; top with 1/4 of the artichoke mixture. Bake until fish pulls apart easily with a fork (about 15 minutes). Sprinkle each serving with 1 teaspoon chopped fresh parsley just before serving.
                                                                  Yields: 4servings (serving size: 1 fillet)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  The red wine gives this sauce extra flavor, but feel free to use all or part beef broth in place of the red wine in this recipe. Large Photo of Cube Steaks With Mushrooms

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 8 oz mushroom
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No a cup burgundy
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Yes No 4 cube steak
                                                                  • Yes No salt and pepper
                                                                  • Yes No flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • In a saucepan, melt butter over medium-low heat; add shallots and sauté for 1 minute. Add mushrooms and sauté until mushrooms are tender. Add garlic and sauté for 1 minute longer. Stir in the flour and cook, stirring, for about 2 minutes. Stir in the wine, beef broth, thyme, and a few grinds of fresh pepper. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for about 10 to 15 minutes, or until reduced by about 1/3 to 1/2. Taste and add salt, if needed. In a large skillet, heat olive oil over medium heat. Sprinkle steaks with salt and pepper then coat lightly with flour. Put in the hot oil and brown on both sides. Pour sauce over the steaks, cover, and simmer for 10 to 15 minutes, or until meat is tender. Serves 4 to 6. More Steak Recipes Rib Steaks Grilled Steak with Mustard Marinade Grilled Flank Steak Pan Broiled Steak with Bourbon Sauce Beef Tenderloin Sandwich Grilled Steak with Mustard Marinade Grilled Beef Tenderloin with Henry Bain Sauce Sirloin Fajitas Beef Recipes Skillet Beef Recipes Steak Recipes Flank Steak Recipes Grilled and Broiled Steaks
                                                                  Cuisine:YesNoburgundy
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan broil
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 4 cup orange juice
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup grenadine
                                                                  • Yes No 4 tsp orange flower water
                                                                  • Yes No 20 slice lime
                                                                  • Combine first 6 ingredients in a pitcher, stirring until sugar dissolves. Chill. Serve over ice; garnish with lime slices, if desired.
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Enjoy the best of the Big Easy with this traditional New Orleans-style bread pudding. It tastes so decadent, no one will believe it's been lightened! See our full collection of Cajun and Creole recipes for more ideas.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No dash salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 4 1/2 cup cubed french bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup light colored corn syrup
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup bourbon
                                                                  • To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
                                                                  • Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
                                                                  • To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Make the mix at home (it keeps 2 weeks) and do the rest in camp. You'll have homemade pancakes--or cobbler--that are just as fast as instant and a whole lot tastier.

                                                                  Ingredients
                                                                  • Yes No pancake mix
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3 cup whole wheat flour
                                                                  • Yes No 1/4 cup wheat bran
                                                                  • Yes No 1/4 cup wheat germ
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 cup buttermilk powder
                                                                  • Yes No 2 cup pancake mix
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No butter and maple syrup
                                                                  • Make pancake mix: Whisk together ingredients in a large bowl and transfer to an airtight container.
                                                                  • Make pancakes: Whisk together mix with 1 1/4 cups water, the eggs, and 2 tbsp. oil in a large bowl until mostly smooth. Heat a large cast-iron skillet over medium heat and grease with 1/2 tbsp. oil. Ladle 1/3-cup portions of batter into skillet, working in batches and adding 1 tsp. oil to skillet in between. Cook, turning once, until pancakes are golden brown on each side and cooked through, about 5 minutes total. Serve with blueberries, butter, and syrup.
                                                                  • *Find at well-stocked grocery stores.
                                                                  • Note: Nutritional analysis is per 2-pancake serving.
                                                                  Yields: 4batches (each 8 to 10 pancakes)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Ma po tofu, sometimes translated as “pockmarked-face lady’s tofu,” is a spicy tofu dish slathered with a rich, savory sauce of chiles, minced meat, and spices, almost like Chinese chili con carne, with the numbing power of Sichuan peppercorns. At Mission Chinese Food in San Francisco, they marinate a hunk of pork shoulder, grind it, stew it up in a fiery and fragrant blend of freshly ground spices, and mix in some tofu just before serving. Mission Chinese Food’s chef, Danny Bowien, advises serving leftover sauce over sautéed Chinese long beans or eggplant. What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets. Make sure it is not labeled “sweetened black vinegar.” Fermented black beans, known as douchi in Chinese, are soybeans that have been salted and fermented, turning them black, soft, and dry. These savory, salty, and somewhat sweet and bitter beans are used as a flavoring agent throughout Chinese cooking. Fermented black beans can be found in the dry goods section of most Asian markets. If you can’t find soft tofu, substitute firm, but do not use silken tofu, as its soft texture will disintegrate into the sauce. Beech mushrooms, also called clamshell or hon-shimeji, originate from Southeast Asia and are popular in Japan. These small, white or brown capped fungi are sweet and nutty and keep their shape nicely when cooked, lending themselves... read more Ma po tofu, sometimes translated as “pockmarked-face lady’s tofu,” is a spicy tofu dish slathered with a rich, savory sauce of chiles, minced meat, and spices, almost like Chinese chili con carne, with the numbing power of Sichuan peppercorns. At Mission Chinese Food in San Francisco, they marinate a hunk of pork shoulder, grind it, stew it up in a fiery and fragrant blend of freshly ground spices, and mix in some tofu just before serving. Mission Chinese Food’s chef, Danny Bowien, advises serving leftover sauce over sautéed Chinese long beans or eggplant. What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets. Make sure it is not labeled “sweetened black vinegar.” Fermented black beans, known as douchi in Chinese, are soybeans that have been salted and fermented, turning them black, soft, and dry. These savory, salty, and somewhat sweet and bitter beans are used as a flavoring agent throughout Chinese cooking. Fermented black beans can be found in the dry goods section of most Asian markets. If you can’t find soft tofu, substitute firm, but do not use silken tofu, as its soft texture will disintegrate into the sauce. Beech mushrooms, also called clamshell or hon-shimeji, originate from Southeast Asia and are popular in Japan. These small, white or brown capped fungi are sweet and nutty and keep their shape nicely when cooked, lending themselves well to stews, soups, and sauces. They can be found at many Asian grocers, though sliced button or baby bella mushrooms can be substituted if needed. Special equipment: You’ll need a meat grinder for this recipe. We used the special attachments for a KitchenAid stand mixer. You’ll also need a spice or coffee grinder. We used this Krups coffee grinder with good results.

                                                                  Ingredients
                                                                  • Yes No 1 1 inch, 4 lb boneless pork shoulder, untrimmed and cubes
                                                                  • Yes No 1 cup shaoxing wine
                                                                  • Yes No 1/2 cup chinese black vinegar
                                                                  • Yes No 2 oz dried arbol chiles
                                                                  • Yes No 1/4 cup star anise
                                                                  • Yes No 2 tbsp szechuan peppercorn
                                                                  • Yes No 2/3 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cardamom pods
                                                                  • Yes No 1/4 cup distilled white vinegar
                                                                  • Yes No 1/4 cup minced garlic
                                                                  • Yes No 1/4 cup ginger
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp fermented black beans
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 4 oz beech mushrooms
                                                                  • Yes No chili oil
                                                                  • Yes No 2 1 lb soft tofu
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 2 scallion
                                                                  • Yes No white rice
                                                                    For the marinade:
                                                                  • Place all ingredients in a large bowl and stir to evenly coat the pork. Cover and refrigerate for at least 2 hours and up to 4 hours.
                                                                    For the sauce:
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Place the chiles in a single layer on a baking sheet and toast until slightly darkened and fragrant, about 3 to 5 minutes. Let cool completely. Using a spice grinder or clean coffee grinder, grind the chiles into a fine powder. Transfer to a medium bowl. Grind the star anise pods along with the Sichuan peppercorns into a fine powder and add to the chiles; set aside.
                                                                  • When the pork is ready, set a colander over a large bowl and transfer the pork and marinade mixture to the colander. Set the marinade aside. Using a meat grinder fitted with a coarse (1/4-inch) dye, grind the pork into a large Dutch oven or a heavy-bottomed pot with a tightfitting lid.
                                                                  • Add the ground spice mixture, reserved marinade, brown sugar, salt, water, bay leaf, and cardamom pod to the ground pork and stir to combine. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer, stirring occasionally, until the meat is no longer pink, about 15 minutes. Reduce the heat to low, cover, and simmer until the flavors have melded, about 2 hours, stirring every half hour. Meanwhile, place the vinegar, garlic, ginger, tomato paste, fermented black beans, and soy sauce in a medium bowl and stir to combine; set aside.
                                                                  • When the pork is ready, remove from heat, add the reserved black bean mixture and the mushrooms, and stir to combine. Taste and season with chile oil, additional soy sauce, brown sugar, and black or white vinegar as needed to balance the flavors. (At this point, you can cool the sauce completely, then transfer it to a container with a tightfitting lid and freeze it for up to 1 month.)
                                                                    To serve:
                                                                  • Place 3 cups of the sauce in a large frying pan over medium-high heat until simmering. Add the tofu, stir gently to combine, and simmer until the tofu is heated through, about 3 minutes.
                                                                  • Transfer to a serving bowl, garnish with cilantro and scallions, and serve with steamed rice.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 7servings (about 3 quarts of sauce)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    beech wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 6 strip bacon
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 6 thin slice italian bread
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No 1 tbsp pesto
                                                                  • Yes No 1 medium yellow tomato
                                                                  • Yes No 8 large arugula
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 4 oz fresh
                                                                  • Cook bacon in a skillet until crisp, about 5 minutes; drain on paper towels. (Or microwave bacon according to package directions.)
                                                                  • Heat a grill pan over a medium flame. Lightly brush olive oil on both sides of bread slices and cook in grill pan (in batches if necessary) until toasted, about 2 minutes per side. Transfer toast to a board.
                                                                  • Stir together mayonnaise and pesto; spread on 1 side of each slice of toast. Top 2 slices with yellow tomato. Break bacon and arrange on top of tomato; follow with 2 leaves of arugula on each. Cover with 2 slices toast, pesto side down, and then spread toast tops with more pesto-mayonnaise. Top with red tomato slices, mozzarella and remaining arugula. Finish sandwiches with remaining toast, pesto side down. Cut in half and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Both this and Eggs Florentine are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise. For Eggs Florentine, instead of ham top the toasted muffin half with warm, wilted buttery spinach - see the recipe here.

                                                                  Ingredients
                                                                  • Yes No ¼ 50ml cup white wine vinegar
                                                                  • Yes No 8 egg
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1 quantity of hollandaise sauce
                                                                  • Yes No 4 thick slice smoked ham
                                                                  • Serves 4 Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft. Meanwhile split the muffins and toast them on both sides on the grill. Put a slice of ham on each muffin half and warm under the grill. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise. Recipe adapted from a recipe in - Canteen - Great British Food Book
                                                                  Cuisine:YesNoflorentine
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Meatballs made from a combination of ground pork and turkey are tender and flavorful. As they simmer, they soak up the flavors of the sauce. If you have time, chill the meatballs for about 30 minutes before cooking them; this will help them keep their shape and make them easier to handle.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 large onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1/2 cup plain dry bread crumb
                                                                  • Yes No 3/4 cup finely grated parmesan cheese
                                                                  • Yes No 8 oz ground pork
                                                                  • Yes No 8 oz ground dark meat turkey
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, pork, turkey, and 1/2 teaspoon Italian seasoning. Mix gently. Form into 16 balls.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.
                                                                  • Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No one 10 oz miniature marshmallow
                                                                  • Yes No 2 tbsp mild madras curry powder
                                                                  • Yes No 1/2 cup salted roasted sunflower seeds
                                                                  • Yes No 6 cup rice krispies
                                                                  • Butter a 9-by-13-inch baking dish. In a large saucepan, melt the 3 tablespoons of butter. Add the marshmallows and cook over very low heat, stirring with a wooden spoon, until completely melted, about 5 minutes. Stir in the curry powder. Remove from the heat and add the sunflower seeds and Rice Krispies; stir until completely coated.
                                                                  • Scrape the mixture into the prepared baking dish and, using buttered hands, press into an even layer. Let stand at room temperature until cooled and firm.
                                                                  • Invert the curried Rice Krispies onto a work surface. Using a sharp knife, trim the edges to form a neat rectangle, then cut into 1-inch squares and serve.
                                                                  Yields: 121-inch squares
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies

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

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

                                                                  Key limes are smaller, rounder, and more robustly flavored than the common Persian lime and often have yellow-green skin. They're perfect for this drink, but you can substitute 1/4 cup regular lime juice. Prepare the syrup a day ahead, and keep it in the fridge until you're ready to mix the cocktails. For a festive touch, sugar the rims of the glasses.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup club soda
                                                                  • Yes No 1 cup unsweetened pomegranate juice
                                                                  • Yes No 1/2 cup vodka
                                                                  • Yes No 3 tbsp key lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No slice key lime
                                                                  • Combine sugar and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or just until sugar dissolves. Remove from heat; cool.
                                                                  • Combine sugar syrup, club soda, pomegranate juice, vodka, and lime juice. Place crushed ice in a martini shaker; add about 3/4 cup pomegranate mixture. Cover and shake. Strain into a glass. Garnish with lime slice, if desired. Repeat procedure with remaining pomegranate mixture.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover

                                                                  I've taken some short-cuts here -- like baking the ribs instead of hauling out the deep-fat fryer. Like simplifying the dip by substituting a good bottled ranch dressing with built-in seasonings for the longer-winded mayo/ sour cream /blue cheese combo. Finally, I use the pre-crumbled blue cheese supermarkets sell in little plastic containers and particularly like the Gorgonzola. Note: Buffalo Wings are messy finger-food, so put out plenty of paper napkins.

                                                                  Ingredients
                                                                  • Yes No 24 4 lb chicken wings, at joint
                                                                  • Yes No 1 1/2 tbsp vegetable oil and butter
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ground hot red pepper
                                                                  • Yes No 2 tbsp ketchup and barbecue sauce
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp red pepper sauce
                                                                  • Yes No 1 1/2 cup ranch dressing
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Yes No 8 medium celery rib
                                                                  • BAKE WINGS: Preheat oven to 425° F. Line 2 large rimmed baking sheets with foil and set aside. Pat wings dry on paper toweling. Place oil, salt, and cayenne in large plastic zipper bag, seal, and squeeze to combine. Add 6 to 8 wings to bag, seal, and shake to coat with cayenne mixture. Arrange wings in single layer on foil-lined pan, spacing about 1 1/2 inches apart. Repeat until all wings are coated.
                                                                  • Bake uncovered -- one sheet at a time -- on middle oven shelf 20 to 25 minutes or until wings are lightly browned, tender, and no longer pink at bone. Meanwhile, combine ketchup, vinegar, and hot pepper sauce in large non-reactive bowl. Add baked wings and turn in sauce to coat.
                                                                  • MAKE DIP: Whisk together ranch dressing and 1/2 cup crumbled cheese to combine.
                                                                  • TO SERVE: Spoon dip into small bowl, sprinkle with remaining tablespoon crumbled cheese, and center on large round platter. Shake excess sauce off wings, then cluster with celery sticks around edge of platter - wings, celery, wings, celery, wings, celery.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    frank's
                                                                  • Yes No
                                                                    texas pete
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    zipper bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Frank's
                                                                  • Yes No
                                                                    Texas Pete
                                                                  • Yes No
                                                                    Tabasco

                                                                  Dress up a plain chicken sandwich by adding tangy blue cheese and tart apple slices.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 8 slice wheat bread
                                                                  • Yes No 1/2 2 cup rotisserie chicken, meat
                                                                  • Yes No 4 oz blue cheese
                                                                  • Yes No 1 granny smith apple
                                                                  • Heat oven to 350° F. Spread the butter on one side of each slice of bread, then lay 4 of them on a greased baking sheet, butter-side down. Divide the chicken among the 4 slices and top with some of the cheese and apple slices. Place the remaining bread slices on top, butter-side up. Bake for 10 minutes. Turn and bake until crispy and golden, about 10 minutes more. Cut in half and serve immediately.
                                                                  Yields: 4sandwiches
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  You'll need a candy thermometer, wooden sticks, and a heavy sacuepan for these treats.

                                                                  Ingredients
                                                                  • Yes No 8 granny smith apple
                                                                  • Yes No 1 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/3 cup dark corn syrup
                                                                  • Yes No 2 tbsp margarine
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Wash and dry apples; remove stems. Insert wooden sticks into the stem end of each apple; set aside.
                                                                  • Line a baking sheet with foil.
                                                                  • Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium heat; cover and cook 3 minutes. Uncover and continue cooking, without stirring, until mixture reaches 280° (about 8 minutes).
                                                                  • Remove from heat. Quickly dip apples in sugar mixture; allow excess to drip off. Place apples, stick sides up, on prepared pan; cool completely.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Time: 30 minutes. Here's a healthy party snack to mix in with the rich ones for your calorie-conscious guests.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 10 oz firm ripe avocado, pitted
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp mint
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 lb jicama
                                                                  • In a 2- to 3-qt. pan over high heat, bring about 1 qt. water to a boil. Add green beans and cook until tender to the bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again.
                                                                  • In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth.
                                                                  • Spoon dip into a bowl and serve with green beans and jicama sticks.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 1cup; 6 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  Popular in the 1960s, fondue keeps coming back. Try this updated version with a kick from spicy chipotle pepper. Enjoy leftovers over ice cream. Prep: 5 min.; Cook: 11 min.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz sweet dark chocolate baking bars
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1/2 cup canned dulce de leche
                                                                  • Yes No 1 tsp ground chipotle chile powder
                                                                  • Yes No 1/3 cup coffee-flavored liqueur
                                                                  • Yes No slice dippers, candied fruit, banana slices, pound cake cubes, marshmallows
                                                                  • Combine first 3 ingredients in a medium saucepan; cook, stirring constantly, over medium-low heat until chocolate melts and mixture is smooth. Stir in chile powder and coffee liqueur. Pour mixture into a fondue pot; place over fondue burner. Serve with candied fruit, banana slices, cake cubes, and marshmallows as dippers.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 3 ¼cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ghirardelli
                                                                    Brands:
                                                                  • Yes No
                                                                    Ghirardelli
                                                                  Ingredients
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 8 to 10 oz, 1 inch thick bone in rib pork chops
                                                                  • Yes No pickled radishes
                                                                  • Make the marinade: In a liquid measuring cup, whisk together soy sauce, sugar, oil, garlic, and 1/4 teaspoon salt. Reserve 1/4 cup marinade for drizzling. Place pork chops in a shallow dish with the rest of the marinade; turn to coat. Set aside at room temperature, turning occasionally, 15 minutes.
                                                                  • Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Lift pork chops from dish, leaving some marinade clinging to meat; discard the rest. Arrange on prepared baking sheet. Broil, without turning, until well browned and cooked through, about 15 minutes.
                                                                  • To glaze, brush with pan juices, and drizzle with reserved marinade. Spoon pickled radishes, without their juice, over each pork chop. Serve with shredded napa cabbage, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe comes to me by way of Chef Gale Gand, co-owner of Tru Restaurant in Chicago. "This is my Hungarian Grandma Elsie's recipe. They were so poor they couldn't afford apples for their apple strudel so she just seasoned up cabbage with enough sugar so it tasted like apples." I've had savory cabbage strudel before, but this was a new one on me. What a clever cook Gale's Grandma Elsie was! Everyone in my family raves about it. We call it Poor Man's Apple Strudel! View this Step By Step. Makes 8 servings of Hungarian Sweet Cabbage strudel

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 head green cabbage
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/4 cup walnut pieces
                                                                  • Yes No 3 filo dough
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup walnut
                                                                  • For the filling: In a large skillet, melt butter. Add cabbage and saute until tender. Add salt and sugar and stir to dissolve. Add raisins and cook a few minutes to reduce and thicken any juices. Stir in 1/4 cup toasted walnuts. Spread on a parchment-lined sheet pan to cool completely. To assemble the strudel: Heat oven to 375 degrees. Place 1 sheet filo dough on a parchment-lined baking pan. Brush with butter. Sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place 1 sheet filo dough on top of the filling, brush with butter and sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place remaining 1 sheet filo dough on top of filling and brush with butter. Reserve any remaining butter and last 1/3 sugar and walnuts for the top. Turn the pan so short end of filo is closest to your body. Spread cooled cabbage filling 2 inches from top and sides, but all the way to the edge closest to you. Using the parchment paper to help you lift, roll the strudel away from you, encasing the filling and forming a cylinder. Move the strudel, seam side down, to the center of the parchment paper and tuck in the strudel ends. Brush entire surface with remaining melted butter, sugar and walnuts. Bake until golden brown, about 30 minutes. Let cool 15 minutes on the pan. Using a serrated knife, carefully cut into 8 pieces and serve warm. Garnish with an edible flower, if desired, whipped cream, or a sprinkle of confectioners' sugar. Source: Chef Gale Gand, Chicago
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Fish Stock
                                                                   50 m

                                                                  For this soup, it really is worth it to make your own fish stock. This recipe goes with Bouillabaisse, Rouille and Toasts

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 large leek, between layers, and several pieces, white parts from green
                                                                  • Yes No 2 lb non oily fish heads and bones
                                                                  • Yes No 4 sprig flat leaf parsley
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Heat oil in a large pot over medium-high heat. Add onion, garlic, carrots, and leek whites and sauté, stirring, until limp, 2 to 3 minutes. Add fish heads and bones and cook, stirring, until flesh begins to turn opaque, about 3 minutes. Add leek greens, parsley, thyme, peppercorns, wine, and 6 to 8 cups water (just enough to cover). Bring to a boil, then reduce heat to low, cover, and simmer 30 minutes. Skim any foam.
                                                                  • Strain through a fine-mesh strainer or a colander lined with cheesecloth. Set stock aside (you will have about 9 cups).
                                                                  • *Check with the fishmonger at your farmers' market, or order ahead from a seafood shop.
                                                                  • Make ahead: 1 day, covered and chilled; up to 3 months frozen.
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate

                                                                  Softer than traditional biscotti, these are baked for a shorter time.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup pistachio
                                                                  • Yes No 1/2 cup chocolate chip
                                                                  • Yes No pistachio ice cream
                                                                  • Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
                                                                  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
                                                                  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
                                                                  • On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one whole ear per person.

                                                                  Ingredients
                                                                  • Yes No 4 ear corn
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 lime
                                                                  • Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn into 3 or 4 pieces, each about 1 1/2 inches long. Add corn to boiling water, and cook just until corn is tender, 3 to 4 minutes; this should not take much longer than the time required for the water to return to a boil.
                                                                  • Drain corn. Toss with melted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Ukrainian filled dumplings that are boiled are known as varenyky. They are analogous to Polish pierogi. When Ukrainian filled dumplings are made with yeast and baked, they are known as pyrohy. The filling used here is blueberry, but any of the fillings for nalesniki, pierogi and uszka can be used. For Ukrainians, a savory curd cheese filling is the national favorite, but others abound. A good varenyky should have a thin, tender dough. Some cooks claim cool water is the trick. But, really, it's all about years of practice. Here's a larger photo of blueberry varenyky. Makes about 2 dozen Ukrainian Blueberry Varenyky

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Make the Dough: In a large bowl, mix flour and salt. Add egg(s) and enough water to make a medium-soft dough. Knead in a machine or by hand until smooth. But don't overwork the dough because it will become tough. Halve the dough and cover with plastic wrap and let rest for at least 10 minutes. Prepare the filling: In a medium saucepan, combine all ingredients except cornstarch and cook over low heat until blueberries come to a boil. Reduce heat, simmer 2 minutes and remove from heat. Set aside. On a lightly floured surface, roll one dough half 1/8-inch thick. Using a 3-inch round or glass, cut dough. Remove scraps. Place a circle in the palm of your hand and, using a slotted spoon, place 3 or 4 blueberries on each round (leaving the sauce in the pan). OR, leave the rounds on your work surface and place blueberries on all the rounds before sealing. Fold the dough over to form a half-circle and press the edges together until well sealed and there is no air trapped in the dumpling, and the edges are free of filling. (See How to Make Pierogi.) Place filled dumpling on a lightly floured surface and cover with a tea towel to prevent drying. Reroll scraps and continue with remaining dough. Note: The dough can also be cut into 2 1/2-inch squares, filled and folded into triangles. Drop 6 varenyky at a time into boiling, salted water. Stir gently to separate and prevent them from sticking to the bottom of the pot. Boil rapidly for 3 to 4 minutes. Cooking time will depend on the size of the varenyky and thickness of the dough. Varenyky are done when well puffed. Remove from water with a slotted spoon or skimmer and drain well in a colander. Place in a shallow dish and coat generously with melted butter, tossing to prevent sticking. Cover and keep hot until all the varenyky are boiled. To serve: Dust with confectioners' sugar and sour cream ( smetana ). Add cornstarch to blueberry sauce and heat over low until slightly thickened. Drizzle over cooked varenyky.
                                                                  Cuisine:YesNoukrainian
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust

                                                                  While many Americans are familiar with savory tamales, the sweet ones are less commonly served in restaurants; they’re more of a special-occasion, make-at-home dish. As is typical of family recipes, there are as many variations as there are cooks. This recipe doesn’t come from any particular region in Mexico, but it features ingredients you’ll find in many sweet tamales: nuts, fruit, and spices. What to buy: Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet); we like Maseca brand, an instant slaked cornmeal that is useful in making tamales. It’s widely available in Latin markets or the ethnic aisle of many grocery stores, and yields consistent results. You can also purchase freshly made masa dough at many Latin markets. Corn husks can be found at Latin markets. Game plan: The dough and filling can be made up to 2 days in advance and refrigerated in a covered container. Alternatively, you can form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve. To help you make the perfect tamale, see our step-by-step guide to forming tamales. This recipe was featured as part of our Tamales for the Holidays project.

                                                                  Ingredients
                                                                  • Yes No 35 corn husks
                                                                  • Yes No 1 1/2 cup golden raisins, also known as sultanas
                                                                  • Yes No 4 1/2 cup masa harina
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 3/4 tsp baking powder
                                                                  • Yes No 1 1/2 tsp anise
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 3 3/4 cup water
                                                                  • Yes No 3 12 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 cup pine nut
                                                                  • Place corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge. Soak until husks are very pliable, at least 2 hours at room temperature or overnight in the refrigerator. Drain, squeeze out excess water, and wipe dry.
                                                                  • Place raisins in a small bowl, cover with hot water, and soak until plumped, at least 15 minutes. Drain and set aside.
                                                                  • Place masa harina, salt, baking powder, anise seeds, and cinnamon in a large bowl and whisk to combine. Pour in water and stir or mix with your hands until the dough is wet throughout.
                                                                  • Place butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 4 minutes. With the mixer running, add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more. Remove the bowl from the mixer and stir in reserved raisins and nuts. Cover and refrigerate dough for at least 1 hour or up to 24 hours.
                                                                  • Place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer. Cover and bring the water to a simmer over low heat.
                                                                  • Lay a corn husk on a clean work surface with the wide edge toward you (this is the bottom). Measure 1/3 cup dough and shape into a cylinder about 3 inches long and 1 inch in diameter. Lay dough lengthwise in the center of the husk, leaving about a 1/2-inch border at the bottom.
                                                                  • Tightly close the left side of the husk over the filling and roll to the right as if rolling a cigar. Fold the top of the husk (the empty, tapered edge) back over the filled husk to close. (If your husks are particularly small or they don’t want to stay closed, use a bit of butcher’s twine to tie them closed.) Repeat to make about 35 tamales.
                                                                  • Arrange tamales upright in the steamer with the open ends facing up. If your steamer is too big to hold all of the tamales snugly together, place a small heatproof bowl upside down in the center to stabilize the tamales. Cover and steam until the dough is set, no longer raw-tasting, and pulls away easily from the husks when unwrapped, about 1 1/2 to 2 hours. Turn the heat off and let the tamales rest for 15 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 35tamales
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes