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                                                                  at the grocery store.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb feta cheese
                                                                  • Yes No 1 cup mixed olives, sun dried tomatoes
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No black pepper
                                                                  • Put the feta cheese in a large bowl and gently mash with a fork until crumbled. Roughly chop the mix of olives and sun-dried tomatoes. Add to the feta, along with remaining ingredients. Stir to combine and serve with crackers (and cucumber slices, if desired).
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  In this meatless version of a Philly Cheesesteak, the recipe replaces the traditional beef strips with vegetarian steak strips.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 large red bell pepper
                                                                  • Yes No 1 1/2 cup sliced mushroom
                                                                  • Yes No 1 8 oz morningstar farms meal starters steak strips
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp italian dressing
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 2.5 oz hoagie rolls
                                                                  • Yes No 4 1 oz slice provolone cheese
                                                                  • Melt butter in a large skillet over medium-high heat; add onion, bell pepper, and mushrooms, and sauté 13 minutes or until onions are golden brown. Add steak strips and garlic; sauté 3 minutes or until thoroughly heated. Stir in dressing, and, if desired, crushed red pepper. Season with salt and black pepper to taste.
                                                                  • Arrange steak mixture evenly on bottom roll halves; top with cheese and remaining roll halves. Arrange on a baking sheet.
                                                                  • Bake at 400° for 8 minutes or until toasted.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    morningstar farms
                                                                    Brands:
                                                                  • Yes No
                                                                    Morningstar Farms
                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus, stalks
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No eight 6 oz skinless salmon fillet
                                                                  • In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat.
                                                                  • In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.
                                                                  • In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
                                                                  • Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus, passing the extra vinaigrette at the table.
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour

                                                                  This simple dish doesn't take long to cook and is best when prepared the morning of the brunch. If you need a head start, however, you can mince the shallots and cut the ham the day before.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 4 4 oz slice smoked ham
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat oil in a 9-inch cast-iron or heavy skillet over medium heat. Add shallots; sauté 2 minutes. Add vinegar and water; cook until reduced by half (about 1 minute). Add ham; cook 4 minutes or until thoroughly heated, stirring occasionally. Remove ham from pan; sprinkle with parsley.
                                                                  • Note: You can purchase smoked ham in the deli section of the supermarket and have it cut into slices.
                                                                  Yields: 8servings (serving size: 2 ounces ham)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A touch of cream gives the slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with bread so you can savor every drop of sauce.

                                                                  Ingredients
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2/3 cup chopped plum tomato
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1/2 cup linguine
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 large lb sea scallop
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No cilantro
                                                                  • Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
                                                                  • Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired
                                                                  Yields: 2servings (serving size: about 3/4 cup pasta mixture and about 5 ounces scallops)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 3/4 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 2 cup frozen baby lima beans
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 2 lb catfish fillet
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large pot, heat the oil over moderate heat. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. Add the wine and cook until almost evaporated, about 4 minutes.
                                                                  • Add the tomatoes and broth to the pot and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Add the lima beans and simmer for 3 minutes. Stir in the corn and simmer 4 minutes more. Add the catfish and the remaining 1/2 teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes. Serve topped with the parsley.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 lb milk ricotta cheese
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No powdered sugar
                                                                  • In a large saucepan, heat 2 inches of vegetable oil to 375°. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan.
                                                                  • Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.
                                                                  • Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners' sugar.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan pieces
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No chocolate mousse
                                                                  • Yes No white chocolate mousse
                                                                  • Yes No chocolate ganache
                                                                  • Yes No garnish, chocolate
                                                                  • Process pecans in a food processor until ground; set aside.
                                                                  • Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add vanilla, beating until blended. Add egg yolks, 1 at a time, beating until blended after each addition.
                                                                  • Combine flour, soda, and pecans; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
                                                                  • Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan.
                                                                  • Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
                                                                  • Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.
                                                                  • Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.
                                                                  • Pour White Chocolate Mousse into bowl over chocolate layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours.
                                                                  • Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 lb baby beets
                                                                  • Yes No 4 oz brioche
                                                                  • Yes No 1/4 cup roasted pistachios
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp pistachio oil
                                                                  • Yes No 1 1/2 tbsp balsamic vinegar
                                                                  • Yes No 3 cup sorrel
                                                                  • Preheat the oven to 350°. Spread the beets in a baking dish. Add 1/2 cup of water and cover with foil. Roast for 1 1/2 hours until tender. Let cool, then peel the beets and cut into wedges and slices. Transfer to a bowl.
                                                                  • Meanwhile, spread the brioche cubes on a baking sheet and toast for about 8 minutes, until the cubes are golden.
                                                                  • In a blender, combine the pistachios with 3/4 cup of water and blend at high speed for 1 minute. Strain the sauce into a small bowl and refrigerate until chilled. (It will thicken slightly as it chills.) Season the sauce with salt and pepper.
                                                                  • In a small bowl, whisk the olive oil with the pistachio oil and balsamic vinegar. Season with salt and pepper. Toss 3 tablespoons of the vinaigrette with the beets. Spoon the pistachio sauce onto plates. Mound the beets in the center and top with the sorrel. Drizzle the remaining vinaigrette all around and garnish with the brioche croutons. Serve right away.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  By cooking this beef brisket recipe in the oven first, and then glazing with barbecue sauce on the grill after, you get a deliciously moist, smoky, and perfectly cooked piece of meat. This beef brisket recipe is called "lazy man's" because it's so easy, but you'll call it "smart cook's" beef brisket when you taste the results. Serves 8-10 Portions of Barbecued Beef Brisket

                                                                  Ingredients
                                                                  • Yes No 1 5 lb beef brisket
                                                                  • Yes No 2 tbsp smoked paprika
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 large onion
                                                                  • Yes No prepared barbecue sauce, as needed
                                                                  • Preheat oven to 375 degrees F. Trim the beef brisket of any large amounts of excess fat. Leaving a thin layer of fat is desirable. Season the beef brisket on both sides with the smoked paprika, pepper, and salt. Place the onions in a shallow roasting pan, large enough to fit the beef brisket. Place the brisket, fat side up, on top of the onions, and roast uncovered for 1 hour. Remove the pan, and carefully wrap tightly with foil. Be sure you have a good seal around the pan, as this will keep in the moisture. Place in the oven, REDUCE heat to 325 degrees F., and cook for 3 more hours. Allow to cool, and refrigerate, still wrapped overnight. When you are ready to serve, reheat over a charcoal, or gas grill for about 15 minutes per side, or until warmed through. Brush with barbecue sauce for the last 5 minutes of cooking to get a nice glaze. Serve sliced thin, with additional barbecue sauce on the side. Here is a list of 10 easy and delicious barbecue sauce recipes from around the country.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 4 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  This easy, 4-ingredient cream cheese icing is delicious on cakes and cupcakes. This recipe goes with Italian Cream Cake

                                                                  Ingredients
                                                                  • Yes No 1 tbsp light butter
                                                                  • Yes No 1 8 oz neufchâtel cheese
                                                                  • Yes No 1 1 lb powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Cream butter and cheese at high speed of a mixer until fluffy. Add sugar; beat at low speed until well-blended. Add vanilla; beat well.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2/3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 8 oz uncooked whole wheat penne
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup frozen edamame
                                                                  • Yes No 2 cup loosely packed baby arugula
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 oz parmigiano-reggiano cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain.
                                                                  • Heat oil and butter in a large skillet over medium heat. Add edamame to pan; cook 2 minutes or until edamame is thoroughly heated, stirring occasionally. Combine pasta and edamame in a large bowl. Stir in arugula and next 6 ingredients (through salt), tossing well. Sprinkle each serving with cheese.
                                                                  Cuisine:YesNoarizona
                                                                  Yields: 4servings (serving size: about 1 3/4 cups pasta mixture and 1/2 ounce cheese)
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine. Look for poplar-wood molds (such as Panibois) at baking-supply stores (they come with paper liners).

                                                                  Ingredients
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp diced rosemary
                                                                  • Yes No 2 large egg
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
                                                                  • Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
                                                                  • Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.
                                                                  Yields: 25-inch loaves
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine

                                                                  A great dish for vegetarians and vegans, this vegetable stew also meets Greek Orthodox fasting requirements. It calls for peas, carrots, potatoes, tomatoes, onion, garlic, and a traditional assortment of herbs and seasonings.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 cup chopped roma tomato
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 lb frozen peas
                                                                  • Yes No 2 large potato
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1/2 flat leaf parsley
                                                                  • Yes No 1/2 dill weed
                                                                  • Yes No 1 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • In a stew pot, sauté onions and garlic over medium heat until softened. Stir in tomatoes and water (start with 1/2 cup). If using fresh peas: Add all remaining ingredients except potatoes. Bring to a boil, reduce heat and cook at a slow boil for 40 minutes. Add potatoes and when boil resumes, cook for 20 minutes more, until potatoes are done. If using frozen peas: Add all remaining ingredients including potatoes, bring to a boil, reduce heat and cook at a slow boil for 40 minutes. Note: Add more (boiling) water as needed.
                                                                  Cuisine:YesNogreek
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook

                                                                  "I decided to citify low-country cuisine by adding lots of chopped garlic and fresh goat cheese," says Bobby Flay of these hearty yet elegant grits. The end result is a tangy, creamy, corn-flecked side dish.

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 cup stone ground cornmeal
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1 1/2 cup large spanish onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No one 10 oz cup frozen corn kernels
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • In a medium saucepan, combine the water, milk, butter and 1 teaspoon of salt and bring to a boil. Slowly whisk in the cornmeal. Cook the grits over moderate heat, stirring frequently with a wooden spoon, until thickened and the grains are tender, about 40 minutes.
                                                                  • Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and corn and cook, stirring occasionally, until the garlic is softened, about 5 minutes. Season with salt and pepper. Transfer the corn mixture to a food processor or blender and puree until the mixture is just smooth.
                                                                  • Stir the pureed corn and the goat cheese into the grits, season with salt and pepper and cook just until heated through. Transfer to a bowl and serve.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Chilled Avocado Soup

                                                                  Ingredients
                                                                  • Yes No 1/2 lump lb crab
                                                                  • Yes No 1/4 cup chopped sweet onion
                                                                  • Yes No 1/2 cup diced mango
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp light olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine ingredients in bowl; cover and chill.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Aji (also called horse mackerel) ranges in size. Small fish about the size of fresh sardines are common in Singapore. If you can't find aji, sardines or larger mackerel will work. If using larger fish, adjust the cooking time accordingly. Ask your fishmonger to dress the fish (gut and remove the scales) when you buy them.

                                                                  Ingredients
                                                                  • Yes No 8 4 oz whole sardine
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 cup chopped red bell pepper
                                                                  • Yes No 5 large garlic clove
                                                                  • Yes No 5 fresh thai chiles
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup thinly sliced shallot
                                                                  • Yes No 1 tbsp diced red bell pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 finger hot chile pepper
                                                                  • Preheat grill to medium-high heat.
                                                                  • To prepare fish, rinse fish with cold water; pat dry. Combine 1 teaspoon juice, turmeric, and 1/2 teaspoon salt; rub evenly over fish. Combine remaining 1/4 teaspoon salt, bell pepper, garlic, Thai chiles, and 1 shallot in a food processor; process until finely ground. Heat a small skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add garlic mixture; cook 5 minutes or until mixture begins to brown, stirring frequently. Remove from heat; cool 15 minutes. Spoon 1 tablespoon garlic mixture into the cavity of each fish. Arrange fish on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
                                                                  • To prepare sauce, combine 1/3 cup shallots and remaining ingredients in a small bowl. Serve with fish.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 2 fish and 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 30 min., Freeze: 8 hr., Stand: 15 min.

                                                                  Ingredients
                                                                  • Yes No 8 cup honeydew cubes
                                                                  • Yes No 1 1/2 cup ginger ale
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 6 oz frozen lemonade concentrate
                                                                  • Place honeydew cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
                                                                  • Process half each of honeydew, ginger ale, water, and lemonade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8cups (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Chocolate mega morsels make these oatmeal cookies better than average. In less than 30 minutes, our 5-star recipe will be ready for your family to enjoy.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 cup uncooked regular oats
                                                                  • Yes No 1 morsels, 11.5 oz semisweet chocolate mega
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Preheat oven to 350°.
                                                                  • Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
                                                                  Yields: 30cookies
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a great dish for when you've got mates coming round as it's easy to make and looks fantastic. The wild boar salami tastes great, and as well as cooking with it you can use it in sandwiches.

                                                                  Ingredients
                                                                  • Yes No a tbsp a good glug of extra virgin olive oil
                                                                  • Yes No a wild boar salami
                                                                  • Yes No onion
                                                                  • Yes No 1 garlic
                                                                  • Yes No 4 tbsp 4 tablespoons balsamic vinegar
                                                                  • Yes No tin chopped tomatoes
                                                                  • Yes No 3 tbsp 3 tablespoons crème fraîche
                                                                  • Yes No a of fresh basil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No rigatoni
                                                                  • Yes No a ball of buffalo mozzarella
                                                                  • This is a great dish for when you've got mates coming round as it's easy to make and looks fantastic. The wild boar salami tastes great, and as well as cooking with it you can use it in sandwiches.Preheat the oven to 190°C/375°F/gas 5.Heat the olive oil in a frying pan, and fry half the salami until quite crisp. Add the onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and simmer for a few minutes.Cook the rigatoni according to the packet instructions until 'al dente'. Drain, and drizzle over a little olive oil and seasoning. Tip into a baking dish and pour over the sauce.Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden. Delicious.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz orange vodka
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1/2 oz elderflower syrup
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add the vodka, lime juice and elderflower syrup. Shake well and strain into a chilled martini glass. Garnish with the twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Upgrade your classic Pineapple Upside-Down Cake by adding this unique twist: Carrot Cake. Our users loved the easy prep and the huge hit the dessert was with their families.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2/3 cup firmly packed brown sugar
                                                                  • Yes No 1 20 oz slice pineapple slices in juice
                                                                  • Yes No 7 maraschino cherry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup grated carrot
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.
                                                                  • Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.
                                                                  • Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid-key to a stuffing that's crisp on top and moist within. Variations on this basic recipe are easy, such as Shiitake Mushroom -and-Fresh Herb Stuffing and Bacon, Onion and Rye Bread Stuffing.

                                                                  Ingredients
                                                                  • Yes No 1 7 inch round of whole grain bread
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread cubes for about 15 minutes, tossing halfway through, until lightly golden and dry. Transfer the bread to a large bowl. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool then coarsely chop the pecans.
                                                                  • In a large skillet, melt the butter. Add the onion, celery and sausage and cook over moderate heat, breaking up the sausage with the back of a spoon, until the sausage is cooked through, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape the sausage into the bowl with the bread.
                                                                  • Add the chopped pecans and apple to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
                                                                  • Preheat the oven to 375°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 12
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a chicken casserole reminiscent of the classic dish (just like the one Mom used to make), with a few added luxuries, like artichoke hearts and Emmentaler cheese. What to buy: While we love the fresh ones, using frozen artichoke hearts makes this dish much easier to prepare—just mix them into the dish straight from the freezer. This recipe was featured as part of our Modern Potluck story.

                                                                  Ingredients
                                                                  • Yes No 2 qt low-sodium chicken broth
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 medium fennel
                                                                  • Yes No 2 large yellow onion
                                                                  • Yes No 1 7 lb chicken
                                                                  • Yes No 1 3/4 stick butter
                                                                  • Yes No 2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/4 1/2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 2 1/2 oz cup grated emmentaler cheese
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 9 oz, 3 cup artichoke heart
                                                                  • Yes No 1/2 cup plain dry bread crumb
                                                                  • Place chicken broth, salt, fennel, onions, and chicken in a large pot and bring to a boil over high heat. When it boils, reduce heat to low, cover, and simmer until chicken is tender and completely cooked, about 1 hour. Remove chicken from liquid and place on a cooling rack set on a baking sheet to cool. Reserve the cooking liquid for another use.
                                                                  • Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add 1/4 of the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown, about 10 minutes. Remove from pan, season well with salt and freshly ground black pepper, and set aside. Cook remaining mushrooms in 3 more batches, using 1 tablespoon of butter per batch.
                                                                  • When the chicken is cool enough to handle, remove skin and cut meat into 1-inch cubes. Discard skin and bones, and reserve meat.
                                                                  • Heat oven to 375°F and arrange rack in middle. Combine half-and-half and milk in a medium saucepan and bring to a simmer over medium-low heat. Once mixture simmers, reduce heat to low to keep warm.
                                                                  • Melt 10 tablespoons of butter over medium heat in a large Dutch oven or heavy-bottomed pot that is wider than it is tall. When it foams, add leek and garlic, and cook until softened, about 2 minutes. Season with salt.
                                                                  • Sift flour over the leek mixture and stir to combine. Cook, stirring constantly, until flour is well incorporated and has lost its raw flavor, about 3 minutes. Remove from heat; slowly add warm half-and-half and milk, stirring constantly until smooth. Return to stove over medium heat and cook sauce until it simmers and begins to thicken, about 3 minutes. Remove from heat and add the hot sauce, Parmiggiano-Reggiano, Emmentaler, and chopped thyme; stir until cheese melts.
                                                                  • Stir in the reserved chicken and mushrooms mixture and the frozen artichoke hearts; taste mixture and adjust seasoning if necessary.
                                                                  • Butter a 13-by-9-inch baking dish. Spread the chicken-and-artichoke mixture in an even layer then evenly sprinkle breadcrumbs over top. Bake, uncovered, until the edges are bubbling, breadcrumbs are browned, and casserole is heated through, about 30 minutes. Allow casserole to sit for 5 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    brand

                                                                  Savory and rich with just a bit of a peppery bite, cheese straws are great party snacks. They're especially easy to make and travel well. Prep: 30 min., Bake: 12 min per batch. If you don't have a heavy-duty stand mixer, you can use a handheld mixer. Just divide the ingredients in half, and work with two batches.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 1 lb sharp cheddar cheese
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
                                                                  • Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.
                                                                  • Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
                                                                  • Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.
                                                                  Cuisine:YesNotennessee
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab. Yields: 6 Maryland Crab Cakes

                                                                  Ingredients
                                                                  • Yes No 1 lb backfin blue crab meat
                                                                  • Yes No 8 saltine cracker
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp mustard
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside. Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour. Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side. Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.
                                                                  Cuisine:YesNomaryland
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  To be honest, I think this has got to be one of my favourite meals, but at the same time none of my friends would even think about having poached chicken for dinner. It sounds boring, doesn't seem like much fun and it might even sound a bit healthy (which it is!). But do you know what, this is one of the most truly brilliant meals. People I've fed it to have been gobsmacked and I'm sure you will be too. So please, trust me, I won't stitch you up. Have a go!

                                                                  Ingredients
                                                                  • Yes No 1 x 2kg free range, organic chicken
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • Yes No 4 bay leaves
                                                                  • Yes No salt and pepper
                                                                  • Yes No handful 2 handfuls of new potatoes
                                                                  • Yes No 2 handfuls of baby carrots
                                                                  • Yes No radish
                                                                  • Yes No 1 bulb of fennel, herby
                                                                  • Yes No horseradish
                                                                  • Yes No 1 hot creamed horseradish
                                                                  • Yes No crème fraîche
                                                                  • Yes No 2 handfuls of fresh peas
                                                                  • Yes No 2 handfuls of broad beans
                                                                  • Yes No swiss chard
                                                                  • Yes No olive oil
                                                                  • Yes No inner celery leaves
                                                                  • To be honest, I think this has got to be one of my favourite meals, but at the same time none of my friends would even think about having poached chicken for dinner. It sounds boring, doesn't seem like much fun and it might even sound a bit healthy (which it is!). But do you know what, this is one of the most truly brilliant meals. People I've fed it to have been gobsmacked and I'm sure you will be too. So please, trust me, I won't stitch you up. Have a go!You will need a large casserole or stock pot to fit your chicken in so that you can cover it with water by about 2.5cm. Stuff the chicken with the parsley and bay leaves, then add your chicken to the pot, cover with water and add a good teaspoon of salt. Scatter in the potatoes, bring to the boil, then turn down, place a lid on top and simmer for about 20 minutes. At this point you can add your baby carrots, turnips or radishes and fennel. Carry on simmering for 30 to 40 minutes.When you can easily pull the leg bone away from the chicken, you know that it's cooked to perfection. By that time the other veg will certainly be cooked, but don't break them up. Now... while this is all cooking, you can prepare your horseradish cream – the most joyous thing to have with the chicken. In your supermarket you will be able to find creamed or hot grated horseradish in a jar, which is OK to use, but if you're really lucky you'll be able to get hold of some fresh horseradish which you can simply peel and grate, season with salt and mix with the crème fraîche. (I'm lucky because my local Sainsbury's sells them whole – just ask at yours if there are none in stock.)All you have to do now is carefully remove the chicken to a bowl and add the peas, broad beans and spinach to the broth. Allow them to cook for one minute, then season carefully to taste. You can get all your guests to help themselves if that's easier, but if you want to serve it up, divide a nice mixture of veg between 4 bowls, put some shredded chicken on top, then ladle over some of the wonderful, comforting broth. Sprinkle over some of the chopped reserved fennel tops or some celery leaves, with a healthy dollop of horseradish crème fraîche on top and a drizzle of nice peppery olive oil – it will look and taste brilliant.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chef Mario Batali 's version of Eggs in Hell (also called U'Ova All'Inforno) enhances traditional tomato sauce with savory Gaeta olives. Also try: Pear Carpaccio

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 3 cup mario's basic tomato sauce
                                                                  • Yes No 6 large egg
                                                                  • Yes No coarse salt and pepper
                                                                  • Yes No 1/2 cup gaeta olives
                                                                  • Yes No 3 basil
                                                                  • Yes No 1/4 cup grated cacio di roma cheese
                                                                  • Heat olive oil in a large cast-iron skillet over medium heat. Add onion and chiles and cook, stirring, until just wilted, about 1 minute. Add tomato sauce and bring to a boil; reduce heat to a simmer.
                                                                  • Carefully crack eggs into the pan, keeping them whole and separate. Cook until whites have set but yolks are still runny, 4 to 5 minutes. Season with salt and pepper.
                                                                  • Serve eggs immediately and directly from skillet, garnished with olives, basil leaves, and cheese and drizzled with olive oil.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here's a eerie treat to put on your Halloween buffet, Severed Fingers.

                                                                  Ingredients
                                                                  • Yes No 10 oz pretzel rods, 3/4
                                                                  • Yes No 2 cup milk chocolate chip
                                                                  • Yes No candy corn
                                                                  • Yes No icing gel
                                                                  • Yes No red icing
                                                                  • Yes No waxed paper
                                                                  • Dip the broken end of the pretzel in the chocolate. Quickly stick a piece of candy corn on the end of the "finger" as to look like a fingernail. Place severed finger on a piece of wax paper to dry. For the red-tipped "fingernails", I put a dab of red icing on the candy corn. I used my finger tip to spread it evenly. Once it harded a little, I rolled it back and forth faced down on the wax paper to give it a smooth finish. I then placed the finished "nail" on a freshly-dipped pretzel rod. It wasn't easy working with the black icing gel. It didn't dry quick enough and the black went everywhere. One final note, these need to be made up the same day as they're eaten. The pretzels were soft the following day. ** Tips for Melting Chocolate
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    finish
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Lemon verbena is one of our favorite herbs. It's a tall, spare, long-leafed plant with slender leaves and a fragrance to die for. It's not hard to capture that fragrance in a simple syrup.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup fresh lemon verbena leaves
                                                                  • Yes No 1/2 cup water
                                                                  Ingredients
                                                                  • Yes No 3 cup uncooked wide egg noodles
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 10 oz, 2 1/2 cup frozen baby peas
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup chopped miniature pretzel
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Preheat oven to 400°F. Lightly butter a 1 1/2- to 2-quart baking dish.
                                                                  • Cook noodles according to package directions and drain in a colander; do not rinse noodles.
                                                                  • While noodles cook, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened, about 5 minutes. Stir milk and cornstarch together in a large cup; whisk into saucepan with onion and cook, whisking, until boiling. Whisk in cream and continue to cook, whisking, until thickened, about 2 minutes.
                                                                  • Stir noodles, peas, ham and salt into sauce mixture, season with pepper and scrape into prepared baking dish. Sprinkle pretzels and Cheddar on top and bake until bubbly and golden on top, about 20 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup bittersweet chocolate chips
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 5 tbsp heavy whipping cream
                                                                  • Yes No 2 1/2 tbsp light corn syrup
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • MAKE THE COOKIES Preheat the oven to 375°. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
                                                                  • In a bowl, mix the flour, baking soda and salt. In the bowl of a standing mixer fitted with the paddle (or using a handheld mixer), cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg. With the mixer at low speed, beat in the dry ingredients. Beat in the walnuts and chocolate chips. Spoon level tablespoons of the dough onto 2 ungreased baking sheets, about 2 inches apart. Refrigerate for 30 minutes, until firm.
                                                                  • MAKE THE GANACHE Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
                                                                  • Bake the cookies for 12 minutes, until golden; let cool on the sheets for 2 minutes, then transfer to a rack to cool completely.
                                                                  • Sandwich the chocolate-chip cookies with the ganache and serve.
                                                                  Yields: 18stuffed cookies
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup finely grated prepared horseradish
                                                                  • Yes No 2 oz worcestershire sauce
                                                                  • Yes No 2 oz sriracha chile sauce
                                                                  • Yes No 1 small lemon
                                                                  • Yes No 2 tsp celery salt
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 32 oz tomato juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 16 oz vodka
                                                                  • Yes No lime
                                                                  • Yes No pickle
                                                                  • In a pitcher, combine the horseradish, Worcestershire sauce, Sriracha, lemon zest, celery salt, kosher salt and 2 teaspoons ground pepper. Add the tomato juice and stir well. Cover and refrigerate until chilled, at least 2 hours.
                                                                  • Pour the tomato juice mixture into 8 ice-filled rocks glasses. Add 2 ounces vodka to each glass and stir. Garnish each drink with a pinch of ground pepper, a lime wedge and pickled vegetables.
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour

                                                                  Red wine vinegar balances the slight sweetness of this classic eggplant caponata, featuring eggplant, raisins, tomatoes, olives, and capers. Serve with sliced fresh Italian bread or pita bread.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 6 cup diced eggplant
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup diced plum tomato
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Place raisins in a small bowl; cover with hot water. Let stand 15 minutes; drain. Set aside.
                                                                  • Place eggplant in a colander; sprinkle with salt. Toss well. Drain 1 hour. Rinse well; pat dry with paper towels.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 9 minutes or until well browned. Spoon eggplant into a large bowl; set aside.
                                                                  • Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; sauté 3 minutes or until golden. Add garlic; sauté 1 minute. Add tomato; sauté 2 minutes. Add tomato mixture to eggplant.
                                                                  • Return pan to heat. Add sugar and vinegar, stirring until sugar dissolves. Stir in raisins, olives, and capers. Add eggplant mixture, stirring to combine. Remove from heat; stir in parsley. Serve warm or at room temperature.
                                                                  • Note: Caponata will keep in the refrigerator for up to 5 days; bring to room temperature before serving.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 12servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You've roasted your chicken, left it to rest and now it's time to make the chicken gravy. Chicken is the best gravy to serve alongside your roast bird as it is made from the juices of the bird plus a few other simple ingredients. If you don't have any poultry stock in your freezer, don't panic, you can use a ready made stock, or a good quality stock cube.

                                                                  Ingredients
                                                                  • Yes No 1 liter pint poultry stock
                                                                  • Yes No 2 tbsp all purpose/plain flour
                                                                  • Yes No ¼ pint dry white wine
                                                                  • Yes No 2 tsp redcurrant jelly
                                                                  • Pour all the juices from the roasting tin or foil in which you have roasted your chicken into a bowl or jug.
                                                                  • Spoon off all the fat which will float to the surface and discard. Place the roasting tin in which you cooked the bird on a high heat on the stove top, add the flour and stir to scrape up all the sediment from the tin. Cook for one minute.
                                                                  • Pour in the wine and stir well then add the stock. Bring to the boil and simmer for 5 minutes.
                                                                  • Add the chicken juices, minus the fat, bring back to the boil and cook for a further 3 minutes.
                                                                  • Add the redcurrant jelly stir until dissolved then strain through a fine sieve into a gravy boat or serving jug.
                                                                  Yields: ¾litre gravy
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top
                                                                  • Yes No
                                                                    Minute

                                                                  Equal parts gin and orange juice, with a touch of sugar, make up the Orange Blossom. Although upon first glance one might believe that the Orange Blossom is a simple variation on a Screwdriver, the Orange Blossom’s pedigree predates the latter by many years and should be considered a parent to the vodka version. The Orange Blossom harks back to Prohibition, when the harshness of homemade gin needed to be diluted to make it palatable. H. L. Mencken praised it as one of the few drinks one could depend upon, but in 1934 Esquire magazine called it one of the 10 worst cocktails of the 1930s. There is just no pleasing everyone. Because much of the spirits that were drunk during the unfortunate era of the Noble Experiment were distilled in the Adirondack Mountains, the cocktail was nicknamed the Adirondack Special. With oranges as a chief ingredient, it also came to be known as the Florida.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 1 1/2 oz orange juice
                                                                  • Yes No 1 tsp caster sugar
                                                                  • Yes No slice orange
                                                                  • Pour gin, orange juice, and sugar into a cold Old Fashioned glass over ice, then garnish with slice of orange. Alternatively, shake with ice, then strain into a chilled cocktail glass and garnish with flamed orange peel.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 oz gin
                                                                  • Yes No 1/2 oz sake
                                                                  • Yes No 5 thin slice cucumber
                                                                  • Yes No 3 basil
                                                                  • In a shaker with ice, mix together the gin and sake. Strain into a martini glass and garnish with the cucumber. Add the basil to the shaker before straining. Garnish with a small basil sprig, if desired.
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp minced red onion
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 3/4 tsp chopped oregano
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup thinly sliced cucumber
                                                                  • Yes No 1 cup quartered cherry tomato
                                                                  • Yes No 1/2 cup orange bell pepper strips
                                                                  • Combine first 6 ingredients in a large bowl, stirring with a whisk. Toss with cucumber, cherry tomatoes, and bell pepper strips.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  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

                                                                  Combine vitamin-packed leafy greens with fiber-rich beans for a nutritional one-two punch. To lighten up the meal, substitute chicken sausages for pork.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/4 to 1 1/2 lb large bunch kale
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 lb sweet italian sausage
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Remove thick stems from kale and discard. Coarsely chop kale; wash and dry. Peel and thinly slice garlic.
                                                                  • Heat broiler, with rack set 4 inches from heat. With a fork, pierce sausages all over; place on a broilerproof rimmed baking sheet. Broil, turning occasionally, until browned and cooked through, 8 to 10 minutes.
                                                                  • While sausages are cooking, heat oil in a large skillet over medium-high. Add kale, garlic, and 1/2 cup water; season with salt and pepper. Cover skillet and cook, tossing occasionally, until kale is wilted and tender, 10 to 12 minutes. Drain and rinse beans; add to skillet along with vinegar. Cook uncovered, tossing gently, until beans are heated through, 1 to 2 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse

                                                                  Prep: 30 min., Bake: 10 min., Cool: 30 min., Stand: 35 min., Freeze: 3 hr.

                                                                  Ingredients
                                                                  • Yes No 1/2 18 oz reduced fat cream filled chocolate sandwich cookies
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 qt low fat strawberry frozen yogurt
                                                                  • Yes No 1 16 oz fresh strawberries, hulled
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No slice garnishes, fresh strawberry slices, edible flowers, strawberry sauce
                                                                  • Preheat oven to 350°. Process cookies and butter in a food processor until finely chopped. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
                                                                  • Let frozen yogurt stand at room temperature 20 minutes or until slightly softened.
                                                                  • Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.
                                                                  • Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into prepared crust. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.
                                                                  • Note: We tested with Publix Low Fat Strawberry Frozen Yogurt and Reduced Fat Oreo cookies.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  This scrumptious, thick bread soup is about bigging up the cabbage family ? the king of winter veg. It?s layered a little bit like a lasagne, with grilled bread and cabbage in stock, and as it cooks it plumps up a bit like bread and butter pudding. Fontina cheese is available in good supermarkets or cheese shops, but you can substitute good-quality Cheddar or Gruyère.

                                                                  Ingredients
                                                                  • Yes No 3 liter vegetable stock
                                                                  • Yes No 1 savoy cabbage
                                                                  • Yes No 2 large kale, leaves
                                                                  • Yes No 16 slices
                                                                  • Yes No 1 of garlic, unpeeled
                                                                  • Yes No olive oil
                                                                  • Yes No smoked streaky bacon
                                                                  • Yes No 1 x tin of anchovy fillets in oil
                                                                  • Yes No 3 sprigs of fresh rosemary
                                                                  • Yes No fontina cheese
                                                                  • Yes No parmesan cheese
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a couple of knobs of butter
                                                                  • Yes No small a of fresh sage
                                                                  • This scrumptious, thick bread soup is about bigging up the cabbage family – the king of winter veg. It’s layered a little bit like a lasagne, with grilled bread and cabbage in stock, and as it cooks it plumps up a bit like bread and butter pudding. Fontina cheese is available in good supermarkets or cheese shops, but you can substitute good-quality Cheddar or Gruyère.Preheat your oven to 180ºC/350ºF/gas 4. Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in two batches). Remove the cabbage to a large bowl, leaving the stock in the pan.Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on one side with the garlic halves, and put to one side. Next, heat a large 10cm deep ovenproof casserole-type pan on the hob, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta’s golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavours. Put the mixture and all the juices back into the large bowl.Place 4 of the toasted slices in the casserole-type pan, in one layer. Spread over one third of the cabbage leaves, sprinkle over a quarter of the grated fontina and Parmesan, and add a drizzle of olive oil. Repeat this twice, but don’t stress if your pan’s only big enough to take two layers – that’s fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.Pour the stock gently over the top till it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes or until crispy and golden on top.When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they’re just crisp and the butter is lightly golden (not burnt!). Spoon a bit of the flavoured butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!• from Jamie at Home
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry

                                                                  For a pretty presentation, garnish the platter with orange slices, cranberries, fresh bay leaves, and parsley.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup peach preserves
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 7 1/2 lb 33% less sodium smoked, fully cooked ham half
                                                                  • Yes No 20 whole cloves, whole
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup water
                                                                  • Preheat oven to 325°.
                                                                  • Combine preserves and bourbon in a small saucepan. Bring to a boil; remove from heat. Stir in cumin, ginger, coriander, and pepper. Cool slightly.
                                                                  • Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham on the rack of a broiler pan or roasting pan coated with cooking spray. Pour 1 cup water into pan; place rack in pan. Brush ham with 1/4 cup preserves mixture. Bake at 325° for 2 hours or until a thermometer registers 140°, basting ham with remaining preserves mixture every 30 minutes. Transfer ham to a platter; let stand 15 minutes. Discard cloves before serving.
                                                                  Yields: 28servings (serving size: about 3 ounces meat)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No 3 cup blueberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3/4 tsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup plain greek yogurt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No blueberry
                                                                  • In a saucepan, combine berries, 1/3 cup sugar, cornstarch, salt and lemon juice. Cook over medium-low heat, stirring often, until sugar dissolves, berries have softened and juices have thickened slightly, about 10 minutes. Remove from heat, transfer to a bowl and let cool, stirring occasionally. Cover and refrigerate until cold, about 1 hour.
                                                                  • In a chilled bowl, using an electric mixer with chilled beaters, beat cream and remaining 1 Tbsp. sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form.
                                                                  • Using a large spatula, gently fold blueberry mixture into cream mixture until just barely combined, with streaks remaining. Divide mixture among 6 bowls, top with additional blueberries, if desired, and serve.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cucumber
                                                                  • Yes No 1 radishes
                                                                  • Yes No 5 scallion
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tsp coriander seeds
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 4 tsp canola oil
                                                                  • Yes No 4 6 oz, 3/4 inch thick tuna steak
                                                                  • Working over a medium bowl, use a vegetable peeler to create long, thin strips of cucumber. Add the radishes, scallions, cilantro, vinegar, sesame oil, 1/4 teaspoon of the salt, and the black pepper and toss. Cover and refrigerate. Using the flat side of a knife or the bottom of a heavy pan, crush the coriander seeds and peppercorns. Heat the canola oil in a large skillet over medium-high heat. Sprinkle the remaining salt over the tuna and press some of the crushed coriander and pepper onto each side. Cook, turning once, until the tuna reaches the desired doneness, about 3 minutes per side for medium-rare. Divide the tuna among individual plates and serve with the Asian slaw. Tip: Coriander adds a fresh, almost sweet flavor to many dishes. Crush some extra coriander seeds and black peppercorns and use the mixture as a rub for steaks, pork chops, or firm fish, such as halibut and salmon.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub

                                                                  Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 4 lb ground turkey
                                                                  • Yes No 2 1/2 tsp cumin, ground
                                                                  • Yes No 1 tbsp oregano, ground
                                                                  • Yes No 2 tsp tarragon leaves, dried
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 5 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No 2 cup tomato purée
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 3/4 cup raisin
                                                                  • Yes No 1 cup pimiento stuffed green olives
                                                                  • Yes No cuban black beans
                                                                  • Yes No 12 sunny side up eggs
                                                                  • Heat olive oil in a wide, shallow stockpot over medium heat. Add onions and garlic; cook, without browning, 4 minutes. Add red and green bell peppers; cook until onions are soft and translucent, about 10 minutes.
                                                                  • Raise heat to high; add turkey, cumin, oregano, tarragon, coriander, and bay leaves. Season with salt and pepper. Break meat up into small pieces; cook until opaque, about 7 minutes. Add wine; cook until most of the liquid has been absorbed, about 15 minutes.
                                                                  • Reduce heat to medium low. Add tomato puree and chicken stock; stir to combine. Simmer until most of liquid has been absorbed, about 20 minutes. Stir in raisins and olives; cook 2 minutes. Serve with Cuban black beans; top with fried eggs, if desired.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  At one time, you could find salt cod—fish preserved by drying and salting—on Viking ships. Now you can find it in specialty food stores. What to buy: Look for salt cod near the fish counter in specialty food stores. It often comes in wooden 1-pound boxes. Game plan: Be sure to start soaking the cod and beans 1 day ahead.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb salt cod
                                                                  • Yes No 2 cup cannellini bean
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1 1/2 cup chopped leek
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 1 lb manila clams
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp grated lemon zest
                                                                  • Yes No 3 tbsp diced flat leaf parsley
                                                                  • Yes No extra virgin olive oil
                                                                  • Place the salt cod in a large glass or plastic mixing bowl with enough cold water to cover it and let it soak for 24 hours in the refrigerator, changing the water 2 or 3 times. Put the beans in another bowl, cover with cold water, and let soak for 24 hours in the refrigerator.
                                                                  • Drain the beans, transfer them to a medium saucepan, and add fresh cold water to cover. Bring to a simmer and cook gently (do not boil) until the beans are tender, about 40 minutes. Add the salt after 20 minutes. Strain the beans and reserve some of the cooking liquid.
                                                                  • Drain the salt cod and trim off any brown flesh. Place the fish in a medium saucepan and add the milk, peppercorns, and bay leaves. Simmer over medium-low heat until the cod is soft and flakes easily, about 20 minutes. Remove from heat, strain the fish from the pan, and place in a bowl. Use a fork to flake the cod into bite-size pieces. Discard the milk and seasonings.
                                                                  • Melt the butter in a large saucepan over medium heat. Add the garlic, carrot, leeks, and thyme and cook for 3 minutes, stirring occasionally. Add the clams and wine, stir, and cover. Cook just until the clams open, about 7 to 10 minutes. (Discard any clams that do not open.)
                                                                  • Add the reserved cod and beans, lemon zest, and parsley and stir; add some of the bean-cooking liquid if the stew seems too thick. Ladle the stew into small bowls, drizzle with olive oil, and serve.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 2light meals or 4 starters
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve

                                                                  Add extra crunch to your peanut butter cookies by including chopped peanuts and a secret ingredient: crispy rice cereal.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 firmly packed cup golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup creamy peanut butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup crispy rice cereal
                                                                  • Yes No 1/2 cup chopped peanut
                                                                  • Yes No 1/2 cup strawberry jam
                                                                  • Heat oven to 375° F. Using an electric mixer set on high speed, cream the butter and sugars in a large bowl. Lower to medium speed and add the egg, peanut butter, and vanilla. Sift together the flour, baking soda, and salt. Add to the butter mixture on low speed. Beat until incorporated. Fold in the rice cereal and peanuts. Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Gently press the cookies with the back of a fork to create classic hatch marks. Use your thumb to create a shallow well in the center of each cookie and fill with a spoonful of jam, if desired. Bake until golden brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies

                                                                  Nuts bring flavor, richness, and protein to this hearty side dish. We like this pilaf with roast pork or as a vegetarian main dish, served with sautéed greens and roasted sweet potatoes. Prep and Cook Time: about 1 1/4 hours.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Yes No 1/3 cup pistachio halves
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup basmati brown rice
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 1/2 cup vegetable broth
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 tsp. salt over medium heat until onion is soft, about 3 minutes. Increase heat to high and add almonds, pistachios, and walnuts. Cook, stirring, until nuts start to toast. Onions may brown a bit, which is fine, but reduce heat if they start to burn. Add garlic and cook until fragrant, about 30 seconds.
                                                                  • Add coriander, cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds. Add rice and stir to combine. Add wine and cook, stirring, until absorbed, about 2 minutes. Add broth and bring to a boil. Cover, reduce heat to low, and cook until rice is tender to the bite, about 50 minutes.
                                                                  • Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.
                                                                  • Note: Nutrition analysis is per 1/2-cup serving.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Roll out the puff pastry no more than 10 minutes before apples are done; the pastry needs to stay as cold as possible for maximum puff.

                                                                  Ingredients
                                                                  • Yes No 12 7 lb braeburn apples
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 17.3 oz frozen puff pastry sheets
                                                                  • Yes No ol' south custard
                                                                  • Peel and core apples; cut in half lengthwise. Toss together apples and sugar; place in a 12-inch cast-iron or ovenproof skillet.
                                                                  • Cook over medium-high heat, stirring often, 20 to 30 minutes or until apples soften and start to caramelize.
                                                                  • Unfold and stack pastry sheets on top of each other on a lightly floured surface. Roll to a 12-inch square. Place on top of cooked apples, with pastry corners overlapping sides of skillet.
                                                                  • Bake at 450° for 10 to 12 minutes or until dark golden brown.
                                                                  • Cool on a wire rack 10 to 15 minutes. Carefully invert tart onto a serving plate; remove skillet. Cut tart into wedges, and serve with Ol' South Custard.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/4 cup crystallized ginger
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp finely grated orange zest
                                                                  • In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smooth. Add the confectioners' sugar, ginger, vanilla and orange zest and beat at low speed until smooth. Divide the dough in half and shape into 2 disks. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
                                                                  • Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough a scant 1/4 inch thick on a lightly floured surface. Stamp out shapes as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Bake until lightly golden, 14 to 18 minutes depending on their size. Transfer to a rack to cool. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
                                                                  • Decorate the cookies with Royal Icing, colored sugars and silver dragées.
                                                                  Yields: 12cookies
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ladle bowlfuls of inspired Midwestern chili for your next casual dinner party or football gathering.

                                                                  Ingredients
                                                                  • Yes No 4 oz spaghetti
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 oz lean ground turkey
                                                                  • Yes No 1 1/2 cup prechopped onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 1/2 tbsp chopped semisweet chocolate
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 3 oz cup shredded sharp cheddar cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.
                                                                  Cuisine:YesNocincinnati
                                                                  Yields: 4servings (serving size: about 1/2 cup spaghetti, 1 1/2 cups chili, 2 tablespoons onion, and 3 tablespoons cheese)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 34 minutes
                                                                  • Total Time: 39 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Tres leches cake is usually served in a sheet cake pan, because it's sponge cake that has been drenched with a mixture of condensed milk, evaporated milk, and cream. The pan allows the extra liquid to pool at the bottom and eventually soak up into the cake. But if you make the cake a day ahead of time, and the milk mixture is allowed to soak into the cake overnight, you can serve it as a beautiful layer cake with fluffy meringue icing. This delicious coconut version has coconut milk in both the cake itself, and in the "three milk" mixture that moistens the cake.

                                                                  Ingredients
                                                                  • Yes No white cake mix
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 4 oz sour cream
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp rum
                                                                  • Yes No 1 tsp coconut flavoring
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 1/3 cup coconut milk
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tbsp corn syrup
                                                                  • Yes No pinch salt
                                                                  • Yes No sweetened flaked coconut
                                                                  • Preheat the oven to 350 degress. Add the cake mix to the mixing bowl of a standing mixer. (Or a large bowl, if you are going to mix it by hand with a whisk). Add the eggs and ½ cup water, and mix on low speed for 30 seconds. Add the softened cream cheese, melted butter, 1 teaspoon vanilla, coconut flavoring, and 2 tablespoons rum (optional) and mix on medium speed for 1 – 2 minutes, until well-blended. Pour into 2 9-inch cake pans lined with wax paper. Bake for about 20 minutes, just until a toothpick inserted into the middle comes out clean. Let cake cool for 15 minutes. While cake cools, make the milk ‘syrup’ that will soak into the cooled cake. In a bowl, whisk together the condensed milk, the evaporated milk, the whipping cream (those are the three kinds of milk, or ‘tres leches’), the coconut milk, 1 teaspoon vanilla, and a pinch of salt. Remove the cakes from the pan, and peel the wax paper off of the bottom. Place the wax paper back into the pan. Flip the cakes over and place them back into the pans upside down, with the porous sides facing up. Slowly drizzle half of the milk mixture over each cake. It will not soak in immediately, and may pool in the sides and the bottom at first. Tilt pan around some to help distribute the milk mixture. Cover cakes with saran wrap and chill for 3-4 hours or overnight. To make the meringue topping, place egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk. Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil. When the temperature of the sugar syrup reaches about 240 degrees Fahrenheit (after about 3 minutes), turn on the mixer and start beating the egg whites. When the temperature reaches 250 degrees Fahrenheit (117 degrees Celsius), remove the syrup from the heat. (The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.) The egg whites should be forming stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue until it cools, about 5 minutes. Place one layer of the cake onto a plate, and spread a layer of icing over the top. Top with other layer. Spread sides and top of cake with icing. Sprinkle top with shredded coconut.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup egg noodle
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup raisin
                                                                  • Cook noodles according to package directions and drain in a colander; do not rinse. Coarsely chop noodles.
                                                                  • Stir sugar and cinnamon in a small bowl and set aside.
                                                                  • Combine eggs, milk and salt in a bowl; use a fork to beat until well-blended.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add noodles and raisins and cook, stirring, for 1 minute. Add and cook, scrambling until eggs are cooked through, 2 to 3 minutes. Sprinkle cinnamon-sugar on top and serve warm.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for a Mongolian-style cabbage salad was from Saveur contributing editors Naomi Duguid and Jeffrey Alford's book Beyond the Great Wall?Recipes and Travels in the Other China (Artisan Books, 2008). To serve this at a dumpling party, salt and drain the onions and blanch the cabbage ahead of time; just before serving, heat the sesame oil and vinegar and dress the salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup shredded napa cabbage
                                                                  • Yes No 2 tsp roasted sesame oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Slice the onion lengthwise into quarters, then very thinly slice each quarter lengthwise. You should have about 1 cup. Place in a sieve, add 1 teaspoon of the salt, and toss well. Set over a bowl and let stand for 10 minutes to drain.
                                                                  • Meanwhile, place the cabbage in a bowl and pour over boiling water to cover (about 4 cups). Let stand for a minute or two, then drain in a colander. Place back in the bowl and set aside.
                                                                  • Rinse the onion with cold water, then squeeze dry and add to the cabbage. Set aside.
                                                                  • Heat the 2 teaspoons sesame oil in a small wok or small skillet over medium heat. Add the ginger and cook for about 1 minute, stirring frequently to prevent sticking. Add the vinegar, and once it bubbles, pour the mixture over the salad. Toss to blend, then add the remaining 1 teaspoon salt and toss again. The salad can be served immediately or left to stand for up to an hour so flavors can blend.
                                                                  • Just before serving, taste and add a little more sesame oil if you want to bring that flavor forward, as well as more salt if you wish. Add the coriander leaves and toss.
                                                                  • SERVES 4
                                                                  Cuisine:YesNonapa
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.

                                                                  Ingredients
                                                                  • Yes No 12 egg
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1/8 oz gelatin
                                                                  • Yes No 1/2 tbsp unsalted butter
                                                                  • Yes No 1/2 tbsp flour
                                                                  • Yes No 3/4 tsp dijon mustard
                                                                  • Yes No 1/2 tsp sherry
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No chervil leaves
                                                                  • Boil eggs until hard-cooked; chill in ice water. Peel eggs and halve lengthwise; separate yolks and whites and chill both.
                                                                  • In a small bowl, combine 1/4 cup of the chicken broth with gelatin; let rest for 10minutes.
                                                                  • Meanwhile, melt butter in a 1-qt. saucepan over medium-high heat. Whisk in flour to make a paste. Whisk in remaining 1/4 cup of chicken broth; cook until mixture thickens, 1–2 minutes. Remove pan from heat; whisk in reserved gelatin mixture, Dijon mustard, and sherry to make a sauce.
                                                                  • In the bowl of a food processor, finely chop ham; add sauce, reserved yolks, paprika, cayenne, and pepper to taste. Purée until smooth; scrape mousse through a fine sieve into a large bowl and discard solids.
                                                                  • In a medium bowl, whip heavy cream to soft peaks. Fold cream into mousse; chill. Spoon mousse into a pastry bag fitted with a star tip; pipe into reserved egg whites and garnish with chervil leaves.
                                                                  • SERVES 6
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  By Gail Simmons This is a sticky dough but very forgiving and cooks up light, airy and moist; any dough that sticks to knife or mixing bowl can be scooped up and pressed into the wedges before baking.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup semisweet chocolate chip
                                                                  • Yes No 2 1/2 tbsp instant espresso powder
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp demerara sugar
                                                                  • Preheat oven to 400ºF. Grease a baking sheet with butter and dust with flour, shaking off excess.
                                                                  • In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda and salt. Add butter; rub in with fingertips until mixture resembles coarse meal. Mix in chocolate chips.
                                                                  • In a medium bowl, stir together espresso powder and 1 teaspoon hot water, until espresso dissolves. Add 3/4 cup buttermilk, egg yolk and vanilla; whisk to combine. Add buttermilk mixture to dry ingredients; stir until combined (dough will be sticky). Using floured hands, turn out dough onto a floured work surface, form into a 7- to 8-inch round, and cut into 8 wedges. Use a small spatula or the side of your knife to transfer wedges to prepared baking sheet, spacing 1 inch apart (it's ok if wedges are misshapen).
                                                                  • Brush scones lightly with buttermilk and sprinkle with Demerara sugar. Bake until scones are golden and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
                                                                  • Brush scones lightly with buttermilk and sprinkle with Demerara sugar. Bake until scones are golden and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Serve this veggie-packed baked chicken tortilla to your family for a quick weeknight dinner. It cooks up in just 15 minutes. Add cheese at the end of baking so it has time to melt.

                                                                  Ingredients
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No 1 8 oz carton low-fat sour cream
                                                                  • Yes No 6 10 inch flour tortilla
                                                                  • Yes No 1 1/2 cup chopped cooked chicken breast
                                                                  • Yes No 1/3 cup chopped tomato
                                                                  • Yes No 1/3 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat cheddar cheese
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake