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                                                                  Ingredients
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 large thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lb red potato
                                                                  • Yes No 2 large leek, white and tender green parts only
                                                                  • Yes No salt
                                                                  • Yes No 5 oz spinach
                                                                  • Yes No black pepper
                                                                  • Yes No eight slice baguette
                                                                  • In a saucepan, combine the stock with the milk, thyme and bay leaves. Cover and bring to a simmer over low heat.
                                                                  • In a large saucepan, heat the vegetable oil. Add the potatoes and leeks and season lightly with salt. Cover and cook over moderately low heat until the vegetables are softened, about 7 minutes. Pour the stock mixture over the potatoes and leeks, cover and simmer over moderately low heat until the potatoes are tender, about 15 minutes. Discard the thyme and bay leaves.
                                                                  • Bring the soup to a boil. Add the spinach and wilt over moderately high heat, 1 minute. Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper.
                                                                  • Ladle the soup into bowls. Scoop a rounded tablespoon of the Horseradish Granité onto each toast. Float the toasts in the soup and serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1/2 cup almond flour
                                                                  • Yes No 1/4 cup matzo cake meal
                                                                  • Yes No 1/4 cup potato starch
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp potato starch
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 lb strawberry
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.
                                                                  • Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
                                                                  • Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.
                                                                  • To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.
                                                                  • Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1 cup diced tomato in can
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 cup drained chickpeas in can
                                                                  • Yes No 3/4 cup chopped parsley
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup couscous
                                                                  • In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350° oven for 5 to 10 minutes.
                                                                  • In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
                                                                  • Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tart apple
                                                                  • Yes No 2/3 cup dried apricots
                                                                  • Yes No 2/3 cup raisin
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup apple juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1 1/4 lb rock cornish game hen
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat the oven to 425°. In a roasting pan, combine the apples, apricots, raisins, walnuts, cinnamon, and butter. Spread the mixture over the bottom of the pan.
                                                                  • In a small bowl, combine the apple juice, honey, thyme, and 1/4 teaspoon of the salt to make a glaze. Sprinkle the Cornish hens with the remaining 1/4 teaspoon salt and the pepper and set them breast-side down on top of the fruit-and-nut mixture. Brush the hens with some of the glaze and then cook for 10 minutes.
                                                                  • Remove the roasting pan from the oven. Stir the fruit-and-nut mixture and turn the hens over. Brush them with more of the glaze, return the pan to the oven, and cook until just done, about 15 minutes longer. Glaze the hens one final time and serve them with the fruit-and-nut dressing.
                                                                  Yields: 4
                                                                  • Cook Time: 10 hours 10 minutes
                                                                  • Total Time: 1 day 11 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 1 oz french bread
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 8 oz reduced fat cream cheese
                                                                  • Yes No 2 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No strawberry sauce
                                                                  • Yes No candied lemon rind
                                                                  • Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
                                                                  • Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.
                                                                  • Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.
                                                                  • Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 2 slices toast and 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1/4 cup grapefruit juice
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 2 ripe hass avocados
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No extra virgin olive oil
                                                                  • In a large saucepan of boiling salted water, cook the shrimp until loosely curled and just cooked through, about 2 minutes. Drain well; transfer to a large bowl and let cool slightly.
                                                                  • In a small bowl, combine the grapefruit and lime juices, vinegar and oregano and season with salt and pepper.
                                                                  • Add 2 tablespoons of the citrus dressing to the shrimp, toss well and season with salt and pepper. Season the tomatoes and avocado slices with salt and pepper and arrange on a platter with the onion, alternating and overlapping the slices. Spoon the remaining citrus dressing over the salad and top with the shrimp. Drizzle olive oil over all and serve immediately.
                                                                  Cuisine:YesNonew zealand
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2/3 cup yogurt
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/3 cup prepared pesto sauce
                                                                  • Yes No 42 cherry
                                                                  • Yes No 1 basil
                                                                  • Yes No 1 mini, 8 oz mozzarella balls
                                                                  • Yes No 1 8 oz, 1 cup marinated mushrooms
                                                                  • Yes No 8 oz pepperoni
                                                                  • Yes No 1 large, 10 oz, 1 1/4 cup stuffed spanish olives
                                                                  • Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes.
                                                                  • Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb beef flank steak
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 1/2 tbsp water
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3/4 lb broccoli
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 1 1/2 cup large red bell pepper
                                                                  • Yes No 4 cup long grain rice
                                                                  • Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.
                                                                  • Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.
                                                                  • Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.
                                                                  • Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.
                                                                  • Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.
                                                                  Yields: 6servings (serving size: about 1 cup stir-fry and 2/3 cup rice)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Last night, our daughter's school held a lantern walk. To the uninitiated, that means dozens of two, three, and four-year-olds singing and walking with lit candles in an otherwise dark and chilly community garden in the East Village. Believe me; it's beautiful, and no one gets hurt. To take the edge off the rather extreme conditions, each family was asked to bring a dozen muffins. Muffins at 6 pm? Not exactly part of our preschooler's usual evening routine, so for my dozen, I reached for some savory ingredients.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unbleached all purpose flour
                                                                  • Yes No 1 1/2 cup corn flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 1/4 cup thinly sliced leeks, white and light green parts only
                                                                  • Yes No 1 cup grated sharp cheddar cheese
                                                                  • Preheat the oven to 375° F. Grease or line a 12-cup muffin tin with baking papers or 5-inch squares of parchment.
                                                                  • Sift all the dry ingredients together into a large mixing bowl.
                                                                  • In a small bowl, beat the eggs, buttermilk, 5 tablespoons of the melted butter, and honey.
                                                                  • Make a well in the dry ingredients and incorporate the wet ingredients. Stir until smooth. Stir in the cheese and 1 cup leeks.
                                                                  • Spoon the mixture into the muffin cups, filling each about three quarters full. Top each muffin with a few of the remaining leek rings and a spoonful of the remaining melted butter.
                                                                  • Bake 20-25 minutes, or until tops just begin to brown.
                                                                  Yields: 12muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir

                                                                  I learnt this recipe from my mate and mentor Gennaro Contaldo. It?s a brilliant, basic tomato sauce for using on pizza and it?s also great with pasta or to serve alongside meat or fish ? quick, fresh, fragrant and sweet.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 4 cloves of garlic, and a of fresh basil
                                                                  • Yes No 3 x tins of good quality, plum tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I learnt this recipe from my mate and mentor Gennaro Contaldo. It’s a brilliant, basic tomato sauce for using on pizza and it’s also great with pasta or to serve alongside meat or fish – quick, fresh, fragrant and sweet.Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to color lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it. • from Jamie at Home
                                                                  Yields: 500ml
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze

                                                                  You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan halves
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 1/2 tbsp heavy whipping cream
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 10 oz graham crackers
                                                                  • Yes No 1 lb full fat cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 24 oz full fat sour cream
                                                                  • MAKE THE CRUST Preheat the oven to 375°. Line a baking sheet with parchment paper. Wrap the outside of a 10-inch round springform pan with foil.
                                                                  • In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt. Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer. Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted. Let cool.
                                                                  • Transfer all but 12 of the pecans to a food processor. Add the graham crackers and pulse until finely ground. Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened. Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
                                                                  • MAKE THE FILLING In a clean food processor, pulse the cream cheese with the sugar until smooth. Add the eggs, one at a time, and pulse until incorporated. Scrape down the side of the bowl. Pulse in the vanilla and sour cream. Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly. Transfer the cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
                                                                  • Unwrap the cheesecake and discard the foil. Remove the ring and transfer the cake to a plate. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices. Transfer the slices to plates and pour some of the Caramel Sauce on top. Serve with the remaining Caramel Sauce.
                                                                  Yields: 16
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for Croatian grilled pork loin chops or chicken breasts - kotlovina - is from Cathy and Mladen of Ohio. Kotlovina is a specialty dish from areas surrounding the capital city of Zagreb. It is prepared in a special pan designed so there is a wide rim around the outer edges and a concave center to contain the juices. The dish sits on top of a kotao or pot-belly stove that burns wood and charcoal to cook the food, but Cathy and Mladen use a gas grill. A wok will work in a pinch. Here's a larger picture of Croatian kotlovina being made. Makes 6-8 servings of Croatian Kotlovina

                                                                  Ingredients
                                                                  • Yes No 10 organic chicken breast half (boneless, skinless)
                                                                  • Yes No 1 medium organic onion
                                                                  • Yes No 2 organic carrot
                                                                  • Yes No 1 organic celery rib
                                                                  • Yes No 3 clove organic garlic
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 4 organic potato
                                                                  • Yes No 1 28 oz organic diced tomato in can
                                                                  • Yes No 3 cup dry white wine
                                                                  • Yes No salt and pepper
                                                                  • Yes No oil
                                                                  • In a kotlovina pan or large wok set over a grill, add oil and allow to get hot. Brown meat, turning once. Push meat to edges of pan where it is cooler. While meat continues to cook on the edge, add onions, carrots, celery and garlic to center of the pan where it is hottest. When the onions are translucent, but not fully cooked, place the meat on the vegetables, add 1 cup wine and cook for about 15 minutes, adding a little water as necessary. While that is cooking, put the red and green peppers on the rim or around the edge of the pan and allow to soften slightly. Then, push the meat mixture to the rim or edges of the pan and move the peppers to the center with the rest of the vegetables. Now add the parboiled potatoes to the center of pan along with the peppers. Add another cup of wine and about 1 cup water to the center. Stir carefully and let cook for about 10 minutes, until the potatoes are softened. Add diced tomatoes, salt and pepper to taste. and bring the meat back down into the center of the pan. Allow to cook together for another 10 minutes. Just before taking meat out of pan, add last cup of wine and allow to heat for about 3 minutes. To serve, place all cooked vegetables from the pan on a large serving dish and place the meat on top. Source: Cathy and Mladen from Ohio
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 11 oz mandarin orange segments in can
                                                                  • Yes No 1 6 oz reduced fat graham cracker crust
                                                                  • Yes No orange glaze
                                                                  • Yes No garnish, orange rind
                                                                  • Beat softened ice cream and mandarin oranges at medium speed with an electric mixer until blended. Spoon into piecrust. Cover and freeze 8 hours or until firm. Serve with Orange Glaze, if desired. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze

                                                                  Voor deze salade vind ik het lekker een mix van nieuwe aardappeltjes en paarse (truffel)aardappelen te gebruiken, maar als je de paarse niet kunt vinden, kun je ook alleen nieuwe aardappelen nemen. Maar ga er wel naar op zoek want ze smaken heerlijk!

                                                                  Ingredients
                                                                  • Yes No voor 6 personen
                                                                  • Yes No 6 eetlepels vergine olijfolie
                                                                  • Yes No sap van 1 to 2 citroenen, naar smaak
                                                                  • Yes No 250 gallon 250 g crème fraîche of fromage frais
                                                                  • Yes No 500 gram 500 g nieuwe krielaardappelen
                                                                  • Yes No zeezout
                                                                  • Yes No 500 gram 500 g truffelaardappelen
                                                                  • Yes No 1 bosje radijs, in dunne plakjes
                                                                  • Yes No handje verse muntblaadjes, gehakt
                                                                  • Yes No handje bieslook, in ringetjes
                                                                  • Yes No vers gemalen zwarte peper
                                                                  • Voor deze salade vind ik het lekker een mix van nieuwe aardappeltjes en paarse (truffel)aardappelen te gebruiken, maar als je de paarse niet kunt vinden, kun je ook alleen nieuwe aardappelen nemen. Maar ga er wel naar op zoek want ze smaken heerlijk!Maak de dressing door de olijfolie en het citroensap door de crème fraîche of fromage frais te roeren. Kook de aardappelen in ruim water met zout in ongeveer 20 minuten gaar en giet ze af. Zodra je ze kunt vasthouden, schrap je de aardappelen met een mes en snijd je ze in blokjes. Vermeng die met de dressing, voeg de radijsjes en kruiden toe en breng alles op smaak met zout en peper.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix

                                                                  Make-Ahead; Superfast and Easy; Just for Fun "I could measure and add everything for this recipe just fine. When I poured in the milk powder, it got real dusty. I stirred slow then fast. I wish I could make Nutty Putty every day because it's so fun!" --Andrew, Age 5 Prep: 6 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 cup instant nonfat dry milk
                                                                  • Yes No decorations, colored sugar, candy sprinkles, raisins
                                                                  • Stir together peanut butter and honey in a big bowl. Add dry milk, stirring until blended. Spoon a small amount onto a plate. Shape and decorate it anyway you wish before gobbling it up. Store remaining putty in the refrigerator in an airtight container up to 1 week.
                                                                  Yields: 1 ½cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    decorate
                                                                  Ingredients
                                                                  • Yes No 4 chicken drumstick
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cup couscous
                                                                  • Yes No 1/2 cup coarsely chopped roasted pistachios
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Yes No 1 1/2 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 1 cup prepared hummus
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Preheat the oven to 450°. In a bowl, toss the chicken with 2 tablespoons of the oil and the coriander; season with salt and pepper. Arrange the chicken on a rack set over a baking sheet, skin side up. Roast in the upper third of the oven for 35 minutes, turning twice, until the chicken is cooked through. Turn on the broiler and broil for 2 minutes, until the skin is crisp and golden.
                                                                  • Meanwhile, in a bowl, toss the couscous with the pistachios, pomegranate seeds and 1/2 cup of the parsley. In a blender, puree the hummus and vinegar with the remaining 1 cup of parsley and 1/4 cup of oil. Add 2 tablespoons of water and puree until smooth. Season the dressing with salt and pepper.
                                                                  • Stir one-third of the dressing into the couscous and transfer to a platter. Arrange the chicken on top and serve right away, passing the extra dressing on the side.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 cup vanilla ice cream
                                                                  • Yes No 1/4 cup chopped crystallized ginger
                                                                  • Yes No 3/4 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 12 oz ginger ale
                                                                  • To slightly soften 5 cups vanilla ice cream, heat in a microwave oven at 30 percent power for 5 seconds, or let stand at room temperature about 15 minutes. Scoop ice cream into a large bowl.
                                                                  • Add 1/4 cup chopped crystallized ginger, 3/4 teaspoon ground cardamom, and 1/2 teaspoon ground cinnamon; stir quickly to swirl ingredients together. Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours; if storing up to 1 week, cover airtight.
                                                                  • Scoop the ice cream equally into 4 glasses (each 16 oz.). Slowly fill glasses with cold ginger beer or ginger ale, about 2 bottles (12 oz. each) total.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover

                                                                  Developed in Saarland (southwest Germany, borders France) and adopted all over Germany where regulations allow, the "Schwenker" is a pork steak marinated for at least 24 hours and grilled over a wood fire. The "Schwenker" is also the person who does the "schwenken" (swinging), as the grill swings gently over a wood fire using a metal tripod. Makes 8 large pork steaks. See larger image Step by step guide here. This takes 20 minutes to put together and an 8 to 24 hour marinade time, plus 20 minutes to grill.

                                                                  Ingredients
                                                                  • Yes No 4.4 lb pork shoulder
                                                                  • Yes No 1 cup oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp spicy mustard
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 juniper berry
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 3 onion
                                                                  • If you cannot find pork steaks already cut, you will have to do what I do. Buy a whole pork shoulder roast (or similar roast), debone it, and cut the meat cross wise, 1/2 to 3/4 inches thick to make steaks. These steaks will consist of several muscles with connective tissue and fat holding them together. This helps keep them juicy when cooked. They are also fairly inexpensive, but not tough.
                                                                  • Mix the oil with the garlic, mustard and the rest of the spices in a large bowl, add the steaks and the onions and turn to coat. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8-24 hours, mixing a few times to redistribute the oil.
                                                                  • Alternative American improvement: You may want to put it all in a plastic zip bag after mixing, expel all the air, and close it tight. To stir, just flip bag over. This also travels well to the grill site.
                                                                  • Remove meat from the refrigerator about 1/2 hour before grilling (to take the chill off). Place schnitzel (without onions) in a single layer over direct heat, salt (a little) and grill for 8-10 minutes per side.
                                                                  • Traditionally, these are grilled over beech wood fires. You may also use charcoal or gas.
                                                                  • Note: The amounts of oil and spices (and meat) are relative. Use enough to cover the meat well and season to taste.
                                                                  • Serve with potato salad, dandelion salad, beer and grilled vegetables.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    zip bag
                                                                  • Yes No
                                                                    beech wood
                                                                  • Yes No
                                                                    charcoal

                                                                  Cheeseburgers get a makeover with ground chicken and gourmet toppings. They're even better served with a cold beer.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 lb ground chicken
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 romaine lettuce
                                                                  • Yes No 4 kaiser roll
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup crumbled blue cheese
                                                                  • Heat 1 tbsp. oil in a frying pan. Add shallots and cook, stirring often, until softened and browned, about 4 minutes. Remove from pan and set aside.
                                                                  • Meanwhile, combine chicken, garlic, rosemary, salt, and pepper. Form mixture into 4 patties. Add remaining 1 tbsp. oil to same pan and cook patties, turning once, until cooked through, about 5 minutes.
                                                                  • Place a lettuce leaf on bottom half of each bun and top with a patty. Top patties with shallots. Mix mayonnaise with blue cheese, spread on bun tops, and set on patties.
                                                                  • Note: Nutritional analysis is per burger.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread

                                                                  This easy tomatillo salsa has a pleasant kick of heat. Try spooning it on Tequila Shrimp and Asadero Quesadillas or Carne Asada. Game plan: If you prefer a more mild salsa, seed and devein the chiles first. This recipe was featured as part of our Tamales for the Holidays project.

                                                                  Ingredients
                                                                  • Yes No 1 lb tomatillos, papery
                                                                  • Yes No 3 serrano chili pepper
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/2 cup coarsely chopped cilantro
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Place tomatillos in a medium saucepan, cover with cold water, and bring to a simmer over medium heat. Cook until tomatillos just give way when pierced with a knife but aren’t falling apart, about 10 minutes. Drain well.
                                                                  • Place tomatillos and remaining ingredients in a blender and blend until almost smooth (do not overblend or the salsa will be thin and watery). You may need to stop the blender and smash down the tomatillos with a rubber spatula to get the blades moving.
                                                                  • Place the salsa in a container with a tightfitting lid and chill in the refrigerator for at least 1 hour before serving. The salsa will keep in the refrigerator for up to 3 days.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Switzerland has been making Sbrinz'a hard, aged, cow's- milk cheese - for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille -like mix of sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.

                                                                  Ingredients
                                                                  • Yes No 3 1 1/2 lb large zucchini
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 small onion
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 1 large tomato
                                                                  • Yes No piment d'espelette
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 2 2/3 cup oz parmigiano-reggiano cheese
                                                                  • Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
                                                                  • Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and piment d?Espelette. Stir in the mint, oregano and basil.
                                                                  • Preheat the oven to 400°. Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and piment d'Espelette, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Here's a simple-as-can-be, not-too-sweet version of this homey dessert and breakfast dish.

                                                                  Ingredients
                                                                  • Yes No 2 pint blueberry
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1 tsp kirsch
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 375°. Toss the blueberries with 2 teaspoons of the flour, 4 tablespoons of the sugar, the kirsch and the lemon zest. Pour the mixture into a 9-by-12-inch oval baking dish.
                                                                  • Mix the remaining 1 cup flour with 1 tablespoon of the sugar, the baking powder and salt. Cut in the butter until the mixture resembles coarse meal. Stir in 1/2 cup of the milk to make a very soft dough.
                                                                  • Drop the dough by spoonfuls on top of the berry mixture. Dampen your hands with half of the remaining milk and spread out the dough to cover most of the fruit. Brush the top of the dough with the rest of the milk. Sprinkle the surface with the remaining 2 teaspoons sugar.
                                                                  • Bake the cobbler for about 35 minutes, or until it is golden brown and the berries are bubbling. Serve warm with vanilla ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This update on the classic sardine sandwich combines spicy horseradish cream with rich French sardines and pickled onions. This recipe first appeared in our April 2011 special Sandwich Issue with chef Mike Colamenco's article Forgotten Fish.

                                                                  Ingredients
                                                                  • Yes No ¼ 1 tsp cup rice wine vinegar, sugar
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No ½ small red onion
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No ½ tsp lemon juice
                                                                  • Yes No 2 slice pumpernickel bread
                                                                  • Yes No 2 leaf red leaf lettuce
                                                                  • Yes No 1 4 oz french sardines in oil
                                                                  • Yes No 1 roasted red pepper
                                                                  • Yes No salt and pepper
                                                                  • Bring vinegar, sugar, and peppercorns to a boil in a small saucepan. Add onions and remove from heat; let sit for 30 minutes, then chill. In a small bowl, whisk together mayonnaise, horseradish, and lemon juice; spread mixture over each slice of bread, and top each with 1 lettuce leaf. Divide sardines evenly between sandwiches, and top with pepper and pickled onions. Drizzle with reserved oil, and season with salt and pepper.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread

                                                                  This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it ?Keralan,? it isn?t really a true salad from there as you?d never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut ? which really is one of the most incredible flavors for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can?t find one, feel free to make this salad without it ? it will still be pretty good but it won?t have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.

                                                                  Ingredients
                                                                  • Yes No 1 coconut
                                                                  • Yes No peppers
                                                                  • Yes No 4 bunches of mustard cress
                                                                  • Yes No 1 of spring onions
                                                                  • Yes No 2 ripe mangoes
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No zest and 3–4 limes
                                                                  • Yes No 8 tbsp 7–8 tablespoons extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it “Keralan,” it isn’t really a true salad from there as you’d never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut – which really is one of the most incredible flavors for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can’t find one, feel free to make this salad without it – it will still be pretty good but it won’t have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.First of all you need to crack open the shell of the coconut. I normally do this by placing it on a kitchen towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you’ve cracked it open you can pull it apart (being careful not to spill the milk everywhere!), discarding the hard outer shell. The dark skin on the outside of the coconut’s flesh doesn’t bother me, especially if I’m grating it. But if you want to remove it, a speed peeler works quite well.Once you’ve got into your coconut, cut the peppers into quarters, remove the stalks and seeds,then finely slice. Trim your cress directly from the bunches, then trim your spring onions and finelyslice them. Cut the mango flesh off the pits and finely slice it (there is a knack to doing this properly – if you look at the shape of the mango, the flat pit always lies the same way, parallel with the flattest sides, so you should be able to slice the flesh off with no waste). Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.Lime and ginger work together really well in the dressing. Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavors of your dressing. Limes can be different strengths depending ontheir juiciness and size.Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled shrimp or satay chicken. Also lovely as a snack inside a wrap or flatbread. So even though the coconut may be a pain to prepare it’s well worth it...
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No one 16 oz salsa
                                                                  • Yes No 2 egg
                                                                  • Heat oven to 250° F. Wrap the tortillas in foil and place in oven. In a saucepan, over medium-low heat, heat the beans. In a large skillet, over medium heat, bring the enchilada sauce or salsa to a simmer. Break the eggs into skillet. For runny yolks, leave the tops of the eggs uncovered; for firm yolks, spoon some of the sauce over the top. Cover, reduce heat, and simmer for 5 to 7 minutes. Top each tortilla with some of the beans, eggs, sauce or salsa, Cheddar, scallions (if using), salt, and pepper.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium parsnip
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 1/2 tsp low-sodium soy sauce
                                                                  • Yes No pinch szechuan peppercorns, ground
                                                                  • Yes No 1 lb tuna steak
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No one 5 oz baby spinach
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • In a medium saucepan, heat 1 tablespoon of the oil. Add the carrot, parsnip and onion and cook over moderate heat, stirring occasionally, until crisp-tender, about 3 minutes. Add the water and butter, season with salt and pepper and cook until the vegetables are tender and the liquid is nearly evaporated, about 5 minutes. Stir in the mirin, soy sauce and Szechuan peppercorns and keep warm.
                                                                  • In a large nonstick skillet, heat the remaining 1 tablespoon of canola oil until nearly smoking. Season the tuna with salt and pepper and cook over high heat, turning once, until browned on the outside but still pink in the center, about 5 minutes. Transfer to a cutting board.
                                                                  • Add the garlic and spinach to the skillet, season with salt and pepper and cook over high heat, stirring, just until wilted. Mound the spinach on plates. Thinly slice the tuna and arrange over the spinach. Spoon the root vegetables and any juices on top, sprinkle with the parsley and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  When it comes to cookies, we all have our preferences. Me, I'm a texture girl. I like them soft and chewy. Any soft and chewy cookie automatically has my attention. These snickerdoodles were redesigned with that in mind. I often don't like snickerdoodles that much; they get too crisp, too crunchy. Not these — they'll still be soft days after you've made them.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 teaspon vanilla extract
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Heat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.
                                                                  • In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.
                                                                  • The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz unsweetened pineapple juice
                                                                  • Yes No 1 oz passion fruit nectar
                                                                  • Yes No 1 oz unfiltered apple juice
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1/2 passion fruit
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into a chilled martini glass and float the passion fruit half on top.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 cup walnut pieces
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1/2 lb roquefort cheese
                                                                  • Yes No 1/4 cup wine vinegar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup mild oil
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 2 10 oz, 1 qt watercress, leaves
                                                                  • Yes No 1 cup drained cocktail onions
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 pear
                                                                  • In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
                                                                  • Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain and set aside.
                                                                  • Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper. Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing. Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.
                                                                  • Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1/2 kiwi
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 1 tangerine
                                                                  • In a cocktail shaker, muddle the kiwi. Add ice and the vodka, Aperol and Tangerine Syrup and shake well. Strain into an ice-filled highball glass, top with the club soda and garnish with the kiwi slices and tangerine wheel.
                                                                  Yields: 1drink

                                                                  This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup cubed cucumber
                                                                  • Yes No 1/2 cup cherry tomato halves
                                                                  • Yes No 1/4 cup thinly sliced shallot
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 6 10 inch flour tortilla
                                                                  • Yes No 12 bibb lettuce leaves
                                                                  • Prepare grill to medium-high heat.
                                                                  • Sprinkle the steak with salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes.
                                                                  • Cut steak diagonally across grain into thin slices. Combine sliced steak, cucumber, and next 5 ingredients (through cilantro) in a large bowl. Combine sugar, soy sauce, juice, and red pepper. Drizzle over steak mixture; toss well to coat.
                                                                  • Warm tortillas according to package directions. Arrange 2 lettuce leaves on each tortilla. Spoon 2/3 cup steak mixture down center of each tortilla; roll up.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb boneless veal shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp ground fennel seed
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No two 28 oz cans italian tomatoes, and chopped
                                                                  • Yes No 4 cup veal stock
                                                                  • Yes No 1 1/2 tbsp minced rosemary
                                                                  • Yes No 2 lb fresh pappardelle
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
                                                                  • Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
                                                                  • Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
                                                                  • In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragù
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù

                                                                  Use fine-grained bulgur for this refreshing, lemony salad.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp bulgur
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 medium lb tomato
                                                                  • Yes No 3 cup minced flat leaf parsley
                                                                  • Yes No 1/2 cup diced mint
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 5 tbsp lemon juice
                                                                  • Put bulgur into a small bowl; cover with 1/2 cup warm water. Let soften for 10 minutes; drain bulgur; set aside.
                                                                  • Put the onions on a cutting board and sprinkle them with 1 tsp. salt and the allspice. Finely chop the onions. Transfer onions and reserved bulgur to a large bowl along with the tomatoes, parsley, mint, oil, and lemon juice. Stir to combine and season with salt. Serve at room temperature.
                                                                  • MAKES ABOUT 3 CUPS
                                                                  Cuisine:YesNoleventine
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Andrea's wine pick: A big, lusty zinfandel is the perfect partner for the deep flavors and cheesy richness of this dish. Try Woodbridge Select Vineyard Series Fish Net Creek Old Vine Zinfandel, $11.

                                                                  Ingredients
                                                                  • Yes No 4 large portobello mushroom cap
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 tbsp balsamic vinegar
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup chopped tomato
                                                                  • Yes No 1/3 cup chopped kalamata olive
                                                                  • Yes No 1 cup fresh whole grain breadcrumbs
                                                                  • Yes No 1/2 4 oz cup shredded fontina cheese
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Preheat oven to 400°.
                                                                  • Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.
                                                                  • Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
                                                                  • Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.
                                                                  Yields: 4servings (serving size: 1 mushroom)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 leeks, white parts only and thinly sliced crosswise
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 6 cup water
                                                                  • Yes No one 3 inch parmigiano reggiano rind
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.
                                                                  • Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp light miso paste
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 1/4 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 3/4 lb napa cabbage
                                                                  • Yes No 3 oz daikon radish
                                                                  • Yes No 2 scallion
                                                                  • In a bowl, whisk the miso, garlic, sesame oil and 1/2 cup of the stock. In a large skillet, heat the vegetable oil. Add the chicken, season with salt and pepper and cook over high heat until just cooked through, 4 minutes; using a slotted spoon, transfer to a plate.
                                                                  • Add the shiitake, ginger and the remaining stock to the skillet. Cover and cook over moderate heat until the shiitake are tender, 2 minutes. Add the cabbage and chicken and stir-fry over high heat for 1 minute. Add the miso sauce and bring to a simmer. Stir in the daikon and scallions. Transfer to bowls and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz maraschino cherries
                                                                  • Yes No 1/2 cup brandy
                                                                  • Yes No 1 8 oz semisweet chocolate baking squares
                                                                  • Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use.
                                                                  • Melt two-thirds of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115°. Remove from heat; add remaining chocolate, and stir until candy thermometer reaches 89° and chocolate is smooth.
                                                                  • Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pomegranates are a superfruit – high in antioxidants, Vitamin C and fiber. This easy Moroccan recipe combines the juice from naturally sweet pomegranate seeds with lemon juice and orange flower water. Serves 2. Also try Pomegranate Seeds Moroccan Style.

                                                                  Ingredients
                                                                  • Yes No 4 pomegranate
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp orange flower water
                                                                  • Seed the pomegranates. Wash the seeds, and then pass them through a juicer or food mill.
                                                                  • Strain the juice if desired. Stir in the sugar, lemon juice, and orange flower water. Serve immediately over ice.
                                                                  Cuisine:YesNomorroccan
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 cup plain bread crumb
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 chipotle chili canned in adobo sauce
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Adjust oven rack to middle position and preheat to 475°F. Line a rimmed baking sheet with foil. In a large bowl, combine meat, egg, tomato paste, bread crumbs, 2 garlic cloves, cilantro, chili powder and 1 tsp. salt; mix with your hands to combine well. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Mist with nonstick cooking spray. Bake until well-browned, 17 to 20 minutes, turning once or twice.
                                                                  • Warm oil in a large saucepan over medium-low heat. Add remaining garlic clove and cook until fragrant, 1 minute. Add chili and cook, stirring, for 30 seconds. Add tomatoes, bring to a simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Transfer hot meatballs to saucepan, gently stir to coat, and serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This beef recipe makes the most of your busy weeknights. You can make the patties ahead, then simply thaw in the fridge overnight before using.

                                                                  Ingredients
                                                                  • Yes No 2 slice honey wheat bread slices
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1.2 oz brown gravy mix
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 1 medium sweet onion
                                                                  • Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.
                                                                  • Whisk together brown gravy mix and 1 1/2 cups water.
                                                                  • Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.
                                                                  • Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 7 oz roasted red pepper
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Place each chicken breast between 2 sheets of parchment paper and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat chicken on both sides with flour; shake off excess.
                                                                  • Warm 2 Tbsp. oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through, 8 to 10 minutes. Transfer to a plate; cover.
                                                                  • Heat remaining oil in skillet. Sauté garlic until fragrant, 30 seconds. Add peppers and sauté for 1 minute. Add broth, vinegar and sugar; bring to a boil, scraping up browned bits from pan. Reduce heat; simmer until slightly thickened, about 4 minutes. Remove pan from heat; stir in butter and parsley until butter melts. Pour sauce over chicken and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 2 15 oz diced tomato in can
                                                                  • Yes No 28 oz low-sodium chicken broth
                                                                  • Yes No 1/2 cup tubetini, elbow macaroni
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.
                                                                  • Add pasta, stir, and cook until just tender, about 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Everyday Asian ingredients like soy sauce, rice vinegar, and sesame oil transform simple tofu and carrots into a flavorful and healthy vegetarian meal. To see this recipe with illustrated steps, check out The Basics: How to Make Asian Broiled Tofu.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 medium lb carrots, in half again widthwise
                                                                  • Yes No 14 oz extra firm tofu
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1/4 tsp sesame oil
                                                                  • Yes No brown rice
                                                                  • Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside.
                                                                  • Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and tofu pieces into the soy sauce mixture to coat (let the excess sauce drip off and back into the bowl), then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside.
                                                                  • Broil the carrots and tofu until browned on all sides, about 20 minutes total, turning the tofu every 5 minutes to brown on four sides and flipping the carrots after 10 minutes. Remove from the oven.
                                                                  • Add the green onion, rice vinegar, and sesame oil to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve with steamed rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 2 oz prosecco
                                                                  • Yes No 1 lemon
                                                                  • Fill a rocks glass with ice. Add the amaro and lemon juice; stir in the Prosecco. Garnish with the wheel.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 medium leeks, white and light green parts only
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 carrot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No one 2 lb butternut squash
                                                                  • Yes No 1 tuscan kale, and leaves
                                                                  • Yes No one 24 oz diced tomato in can
                                                                  • Yes No one 19 oz canned cannellini bean
                                                                  • Yes No 5 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 parmigiano reggiano rind
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp coarsely chopped rosemary
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 3 12 oz stick unsalted butter
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No egg
                                                                  • MAKE THE SOUP Heat the olive oil in a large saucepan. Add the leeks, celery, carrots and garlic and cook over moderate heat until the vegetables are golden and tender, about 12 minutes. Stir in the squash, kale, tomatoes, beans, chicken broth and rosemary and bring to a boil. Add the bay leaf and cheese rind and season with salt and pepper. Cover and simmer the soup gently until the squash is tender, about 25 minutes. Let cool completely. Remove the cheese rind.
                                                                  • MEANWHILE, MAKE THE PASTRY In a food processor, pulse the flour with the rosemary, salt and sugar. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine on, gradually add the ice water and process just until the dough comes together. Divide the pastry into 8 pieces, flatten into disks and wrap in plastic. Refrigerate for at least 1 hour.
                                                                  • On a floured work surface, roll out 1 piece of pastry to a 7-inch round (or 1 inch larger than your bowls). Using a pizza cutter, cut the pastry into 1/2-inch strips. Weave the strips into a lattice; refrigerate until firm. Repeat with the remaining pastry disks.
                                                                  • Preheat the oven to 400°. Ladle the soup into 8 heatproof 2-cup bowls and set them on a large baking sheet. Brush the outer rims of the bowls with the egg wash and top each bowl with a pastry lattice. When the pastry softens slightly, fold the overhang over the rims and press to help the pastry adhere. Lightly brush the lattice tops with egg wash. Bake the pot pies for 15 minutes. Reduce the oven temperature to 350° and bake for about 50 minutes longer, until the pastry is golden brown and the soup is bubbling. Serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 2 hours 15 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 oz ginger
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 12 oz frozen lemonade concentrate
                                                                  • Slice 12 oz. peeled fresh ginger into 1/4-inch pieces. Place in a pan with 1/3 cup sugar and 3 cups water; stir until sugar dissolves. Bring to a boil, cover, remove from heat and let syrup steep for 30 minutes; strain. Mix syrup with 2 (12 oz.) cans of frozen lemonade concentrate and amount of water called for on cans. Serves 8.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix

                                                                  Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz dried porcini
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 4 cup homemade stock
                                                                  • Yes No 2 cup clam juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/4 cup arborio rice
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 1/2 lb bay scallop
                                                                  • In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel. Rinse the mushrooms well to remove any remaining grit and chop them. Add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.
                                                                  • In a large pot, heat the oil and butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes. Add the fresh mushrooms and cook for 1 minute. Add the wine and salt and cook, stirring, until the wine has been absorbed.
                                                                  • Stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed. The rice and the stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. Cook the rice until almost tender, about 25 minutes, and then add the shrimp and scallops. Cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer. The stock should be thickened by the starch from the rice. You may not need to use all of the liquid.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 10 large egg
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 5 oz baby spinach
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 4 scallion
                                                                  • Yes No 8 oz feta cheese
                                                                  • Heat toaster oven to 350° F. Add the oil to a 2-quart casserole and transfer to oven for 5 minutes. Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the Feta. Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  Treat yourself to a light version of peanut butter pie. It tastes like eating a peanut butter and chocolate candy bar, but has only 8.2 grams of fat.

                                                                  Ingredients
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 8 oz light cream cheese
                                                                  • Yes No 1 cup natural style, reduced fat creamy peanut butter
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 1 12 oz frozen fat free whipped topping
                                                                  • Yes No 2 9 inch ready made reduced fat graham cracker shells
                                                                  • Yes No 4 tsp fat free chocolate sundae syrup
                                                                  • Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.
                                                                  • Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 20servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    smucker
                                                                    Brands:
                                                                  • Yes No
                                                                    Smucker's

                                                                  These lightly sweet biscuits are delicious served warm for breakfast, with strawberry or raspberry jam.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 10 tbsp stick unsalted butter
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No flaky salt
                                                                  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda, sugar and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Add the grated zest and the poppy seeds. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
                                                                  • Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
                                                                  • Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
                                                                  • Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
                                                                  Yields: 15biscuits
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Rice pudding is one of the simplest, most satisfying desserts you can make. And you can do it in under half an hour. Plus, it’s a blank slate upon which you can impose your kitchen creativity. Add a few nuts here, a dash of cinnamon there; make it your own. To see this recipe with illustrated steps, check out The Basics: How to Make Rice Pudding.

                                                                  Ingredients
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No topping
                                                                  • Place milk, rice, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar has dissolved. Lower heat to a bare simmer and cook uncovered, stirring occasionally, until rice is tender and mixture thickens, about 20 minutes. Remove from heat and stir in vanilla or almond extract. Taste, adding additional sugar or toppings as desired.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Choose a bone-in half-ham brined with natural juices. Leaving a thin layer of fat after trimming amps up the flavor and keeps the meat moist.

                                                                  Ingredients
                                                                  • Yes No 1 6 to 8 lb fully cooked bone-in ham
                                                                  • Yes No 48 whole cloves, whole
                                                                  • Yes No 1 16 oz light brown sugar
                                                                  • Yes No 1 cup spicy brown mustard
                                                                  • Yes No 1 cup cola soft drink
                                                                  • Yes No 3/4 cup bourbon
                                                                  • Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern.
                                                                  • Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar and next 3 ingredients; spoon mixture over ham.
                                                                  • Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing, basting occasionally with pan juices.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  A pickled jalapeño makes this guacamole slightly tangy.

                                                                  Ingredients
                                                                  • Yes No 3 hass avocados, pitted
                                                                  • Yes No 1 small plum tomato
                                                                  • Yes No 1/3 cup minced red onion
                                                                  • Yes No 1 small chipotle in adobo
                                                                  • Yes No 1 pickled jalapeño pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt
                                                                  • Yes No tortilla chip
                                                                  • In a medium bowl, mix the avocado with the tomato, onion, chipotle, jalapeño, jalapeño brine, garlic and lemon juice until well mixed but still chunky. Season with salt and serve with tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  A mojito is a rum, lime juice, and mint cocktail that originated in Cuba. This sandwich features those flavors and makes for a great lunch or casual dinner.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup reduced fat mayonnaise
                                                                  • Yes No 1/4 tsp finely grated lime rind
                                                                  • Yes No 3 tbsp minced mint
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp minced serrano chili pepper
                                                                  • Yes No 1 tbsp minced mint
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 4 slice vidalia onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 2 oz french rolls
                                                                  • Yes No 8 1/4 inch thick slice tomato
                                                                  • Yes No 4 red leaf lettuce
                                                                  • To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and chill.
                                                                  • To prepare sandwich, combine 1 tablespoon mint and next 4 ingredients (through garlic) in a large zip-top plastic bag. Add chicken breast tenders; seal and marinate in refrigerator for 15 minutes, turning occasionally.
                                                                  • Prepare grill.
                                                                  • Remove chicken from bag; discard marinade. Place chicken and onion on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done and onion is tender. Remove from grill; sprinkle chicken with salt and pepper.
                                                                  • Grill roll halves, cut side down, until lightly toasted, about 1 minute.
                                                                  • Spread about 1 tablespoon dressing over the bottom halves of the rolls. Top each serving with 3 ounces chicken breast tenders, 1 onion slice, 2 tomato slices, and 1 lettuce leaf; cover with top halves of rolls.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sip hot chocolate through layers of hot espresso and thick, cold cream in this deconstructed mocha. It's based on the classic bicerin (beech-e-reen), from Caffè al Bicerin in Turin, Italy, and it fits right into our coffee-loving culture here in the western United States. Prep and Cook Time: about 30 minutes. Notes: Serve in heatproof glasses to see the layers. Stir in more sugar to taste.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1/2 cup chopped semisweet chocolate
                                                                  • Yes No 2 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 cup brewed espresso
                                                                  • Yes No 1 tsp cocoa powder, unsweetened
                                                                  • Place cream in a bowl and chill until very cold, about 15 minutes. Fill 4 heatproof glasses (6 to 8 oz. each) with boiling water.
                                                                  • In a small saucepan over high heat, bring 3/4 cup water to a boil. Reduce heat to low and whisk in chopped chocolate until smoothly blended. Add 1 tbsp. sugar. Stir over medium-low heat until mixture thickens slightly and coats spoon in a thin layer, 3 to 5 minutes. Cover and keep hot.
                                                                  • Whip cream with 1 tbsp. sugar until thick, but before peaks form (cream should still be pourable). Mix remaining 1/2 tbsp. sugar with hot espresso.
                                                                  • Drain water from glasses. Pour one-quarter of hot chocolate into a glass. Hold a spoon, concave side down, at about a 45° angle so tip of spoon touches inside of glass, slightly above chocolate. Very slowly, pour one-quarter of espresso over back of spoon. Repeat for each glass. Spoon thick cream onto espresso, dividing evenly between glasses. Sift a bit of cocoa over cream if you like. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  The savory coating of Dijon mustard and dried herbs also tastes great on chicken thighs or beef fillets. Herbes de Provence is a combination of several dried herbs--including lavender, thyme, rosemary, and basil--that evoke flavors from the south of France.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp dried herbes de provence
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 8 4 oz lamb loin chops
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill.
                                                                  • Combine first 5 ingredients; rub evenly over both sides of lamb.
                                                                  • Place lamb on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 2 lamb chops)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  These cookies have a slightly fudgy texture. They are baked, then cooled for 1 1/2 hours in the oven (don't forget to turn it off).

                                                                  Ingredients
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup semisweet chocolate minichips
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat oven to 300º.
                                                                  • Cover 2 large baking sheets with parchment paper; secure with masking tape. Sift together 1/2 cup powdered sugar and cocoa.
                                                                  • Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat until combined. Fold in chocolate chips.
                                                                  • Drop dough by rounded tablespoons onto prepared baking sheets to form 36 mounds. Bake at 300º for 30 minutes, rotating racks after 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Sprinkle evenly with 1 tablespoon powdered sugar. Carefully remove cookies from paper.
                                                                  • Note: Store cooled cookies in an airtight container for up to two weeks.
                                                                  Yields: 36cookies (serving size: 3 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Candy Cookies
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 7 oz stick unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 20 fun size mounds bars
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 4 oz white chocolate
                                                                  • Yes No sprinkles, dragees
                                                                  • Preheat the oven to 350° and line 2 large baking sheets with silicone mats or parchment paper. In a small bowl, whisk the flour with the cocoa powder, sugar and salt.
                                                                  • In the bowl of a standing mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the egg yolk. Add the dry ingredients and beat at low speed until incorporated. Pat the dough into a disk, wrap in plastic and refrigerate until chilled, about 30 minutes.
                                                                  • On a lightly floured surface, roll out the dough a scant 1/4 inch thick. Using a 2 1/4-inch round cookie cutter, stamp out as many rounds as possible. Reroll the scraps and stamp out more rounds. You should have about 40 rounds. Set a peanut butter cup or halved mounds bar in the center of each round and roll the dough around the candy, pinching any tears. Roll the cookies into balls and arrange on the prepared baking sheets, 1 inch apart.
                                                                  • Bake in the cookies on the upper and middle racks of the oven for about 16 minutes, until the dough is firm and just slightly browned; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool completely on the baking sheets.
                                                                  • In a microwave-safe bowl, melt the bittersweet chocolate on high power in 30-second bursts until nearly melted. Remove from the microwave and stir until melted. Repeat with the white chocolate in another microwave-safe bowl. Dip the tops of the cookies in the melted chocolate and decorate with sprinkles, dragees and nonpareils. Transfer the cookies to a parchment paper—lined baking sheet and refrigerate until the chocolate is set, about 10 minutes. Transfer to a platter and serve.
                                                                  Yields: 40cookies
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  This is a really good dish for kids. Even though they may not eat spinach on its own, I've never had a problem feeding this to my kids. The reason they like it so much is because they can suck on the spaghetti, and the mascarpone and cooking water make a fantastic sauce.

                                                                  Ingredients
                                                                  • Yes No spaghetti
                                                                  • Yes No olive oil
                                                                  • Yes No 2 tsp 2 teaspoons butter
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a nutmeg
                                                                  • Yes No fresh spinach
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4fl oz double cream
                                                                  • Yes No mascarpone cheese
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • This is a really good dish for kids. Even though they may not eat spinach on its own, I've never had a problem feeding this to my kids. The reason they like it so much is because they can suck on the spaghetti, and the mascarpone and cooking water make a fantastic sauce.Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavored spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 2 cup apple brandy
                                                                  • Yes No eight 3 inch cinnamon stick
                                                                  • In small saucepan, bring the water to a boil. Remove from the heat and stir in the honey until dissolved. Stir in the lemon juice and apple brandy. Set a cinnamon stick in each of 8 mugs or heatproof glasses, pour in the hot liquid and serve.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 8drinks
                                                                  • Total Time: 10 minutes