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                                                                  This is a brilliant idea for a picnic with a handy home-made sachet of dressing.

                                                                  Ingredients
                                                                  • Yes No 8 of pork belly, the best quality you afford
                                                                  • Yes No 2 handfuls of sugar sized pieces of stale bread
                                                                  • Yes No 10 fresh anchovies
                                                                  • Yes No 2 lemon juice
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a sprig flat leaf parsley
                                                                  • Yes No 2 cos lettuces
                                                                  • Yes No a few cherry tomato
                                                                  • Yes No parmesan
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • This is a brilliant idea for a picnic with a handy home-made sachet of dressing.Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy.Remove the pork, chop the strips into chunks or leave whole, if you wish. Set aside. Toast the bread cubes in the pork fat under the grill until brown and crispy.Dress the anchovies with a little lemon juice and zest, extra virgin olive oil and some chopped flat-leaf parsley. To make a dressing for the salad, use 3 parts extra virgin olive oil to 1 part lemon juice and season it well with salt and pepper. Line a cup with cling film, pour the dressing in, gather up the edges and tie in a knot. Now you have a homemade sachet of salad dressing!Trim the lettuce back until you get to the pale inner leaves. Wash well and spin dry.Take a leaf of cos lettuce and fill it with croutons, pork, tomatoes, Parmesan and an anchovy. Prick the bag and drip some salad dressing over the top and tuck in!
                                                                  Yields: 8, or 4 if you?re feeling greedy!
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    wash

                                                                  This delightfully light coconut cake is topped with a light syrup containing the tastes of lemon, cloves, and cinnamon. The recipe calls for self-rising flour, eggs, butter, sugar, milk, and coconut.

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/3 lb margarine
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 1/2 cup self-rising flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 1/2 cup shredded coconut meat
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 lemon juice
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1 stick cinnamon
                                                                  • Yes No margarine
                                                                  • Yes No flour
                                                                  • Yes No 4 tbsp shredded coconut meat
                                                                  • Combine all syrup ingredients in a saucepan and boil for 7-8 minutes. Remove from heat and set aside to cool. Preheat oven to 340°F (170°C). Beat the egg whites with salt to the stiff peak stage. In another bowl, beat together the egg yolks, margarine, and sugar until creamy. Beat in milk. Whisk together the flour and baking powder and beat into the mixture. Stir in the coconut. With a spatula, lightly fold in the beaten egg whites. Lightly grease a 15 X 10 inch (or equivalent) baking pan with margarine or butter, and lightly coat with flour (shake the pan and discard excess flour). Transfer the cake batter to the pan and spread evenly. Bake at 340°F (170°C) for 40-45 minutes until golden and the cake starts to pull away from the sides of the pan. Remove from the oven, cut in pieces, and while it's hot pour the cooled syrup evenly over the cake. Pour carefully, starting around the edges and moving into the middle. Sprinkle the top with 4-5 tablespoons of shredded coconut. Allow 2-3 hours for the syrup to be absorbed and the cake to cool completely before serving.
                                                                  Cuisine:YesNogreek
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  We took all the the great flavor of a traditional crunchy Chinese Chicken Salad and loaded it with garden-fresh ingredients. Prep and Cook Time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb asparagus
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1 1/2 cup vegetable oil
                                                                  • Yes No 4 wonton wrappers
                                                                  • Yes No 6 cup finely shredded cabbage
                                                                  • Yes No 2 cup cubed cooked chicken
                                                                  • Yes No 1 large avocado
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
                                                                  • Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
                                                                  • Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
                                                                  • In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
                                                                  • Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  • Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 7servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  recipe contest. In this dish, cauliflower is the star. And it is delicious.

                                                                  Ingredients
                                                                  • Yes No long because italian sausage is yummy, and the spiciness of the sausage is balanced well by the nuttiness of the cauliflower, which will soak up some of the saucy deliciousness, and because even though it is a casserole, it doesn't take too to come together
                                                                  • Yes No long a little sausage goes a way towards flavoring the dish, which is mostly fresh, healthy wholesome veggies, the dish be served as is
                                                                  • Yes No 1 2 lb medium cauliflower
                                                                  • Yes No 1 tsp fine table salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 lb spicy italian sausage
                                                                  • Yes No 1 1/2 lb medium onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 stems fresh thyme, leaves only
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 2/3 cup bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  Cuisine:YesNoitalian

                                                                  Tiny grains of amaranth take on a nutty flavor and crispy texture when popped like popcorn in a pan. Here we combine them with coconut, cashews, and a touch of honey to create a sweet granola that goes great with yogurt or can simply be eaten by the handful. What to buy: Amaranth is the seed of a plant once considered a weed; it has an unusually high amount of protein and a fresh flavor that lends itself to many baked goods such as pancakes and quick breads. It can be found at your local health food store, gourmet grocery store, or online. Game plan: The granola can be stored at room temperature in an airtight container for up to 4 days. This recipe was featured as part of our Whole Grain Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup amaranth seeds
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1 cup raw cashews
                                                                  • Yes No 1 cup unsweetened shredded coconut
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1 cup dried cherry
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Heat a medium frying pan over medium heat. When the pan is heated, add the amaranth and cover (a mesh splatter screen or glass lid is recommended—the seeds will begin popping like miniature popcorn kernels). Shake the pan continuously until about half of the seeds have popped, about 1 to 2 minutes. Transfer the seeds to a large bowl.
                                                                  • Combine butter, brown sugar, and honey in a small saucepan, place over medium heat, and stir until butter has melted and brown sugar has dissolved. Bring to a boil and cook until slightly thickened, about 5 minutes. Remove from heat; stir in vanilla, salt, and cinnamon; and set aside.
                                                                  • Add sugar mixture, cashews, coconut, and oats to reserved amaranth and stir until mixture is moist throughout.
                                                                  • Evenly spread mixture on a baking sheet. Bake until toasted and lightly browned, about 10 minutes. Stir and continue to bake until lightly browned all over, about 5 minutes more.
                                                                  • Remove from the oven and place on a wire rack to cool completely. Stir in cherries and serve.
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This quick and tasty sandwich packs nutrition for breakfast or lunch. For Nunes, this would equal two ounces whole grains, one ounce meat, about 70 discretionary calories (from the cream cheese and cheddar cheese), and about 1/3 cup of her dairy servings.

                                                                  Ingredients
                                                                  • Yes No 1/4 2 oz cup light cream cheese
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 1 oz slice whole wheat bread
                                                                  • Yes No 4 oz low fat deli ham
                                                                  • Yes No 8 slice tomato
                                                                  • Yes No 1/4 2 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Preheat broiler.
                                                                  • Combine first 4 ingredients in small bowl; stir well.
                                                                  • Spread about 1 tablespoon cream cheese mixture over each of 4 bread slices. Top each with 1 ounce ham, 2 tomato slices, and 1 tablespoon cheddar cheese. Place sandwich halves and remaining 4 slices bread on a baking sheet. Broil 2 minutes or until cheese is melted and bread is lightly browned. Top each sandwich half with remaining bread slice. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  More stew then soup, this meal-in-a-bowl is hearty, thick and impossibly satisfying.

                                                                  Ingredients
                                                                  • Yes No to prepare this ruffle edged delicacy, away any silt and dirt by running the leaves under water and cutting out the hard stems before chopping/ripping apart the leaves, bushels of this sturdy, almost sweet in flavor green flood the markets now all the way through march, lending plenty of time to enjoy the taste fall all the way through spring frost
                                                                  • Yes No 3 chicken breast (boneless, skinless)
                                                                  • Yes No 5 medium mixed potatoes
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 carrot
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 2 tbsp parmesan cheese
                                                                  • Yes No 5 cup chopped kale
                                                                  • Yes No 15 oz canned cannellini bean
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside.
                                                                  • Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer

                                                                  Lush coconut milk and sultry green curry paste let you enjoy authentic Thai flavor in this quick entrée. You can use cooked, peeled, and deveined shrimp instead of chicken. Just add the shrimp at the end to heat it up.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2/3 cup couscous
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 2 tsp ginger
                                                                  • Yes No 1 tsp green curry paste
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup frozen green peas
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No lime
                                                                  • Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
                                                                  • While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
                                                                  • Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings (serving size: 1 1/2 cups chicken mixture and 1/2 cup couscous)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No 10 gingersnap cookie
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 15 oz unsweetened pumpkin
                                                                  • Yes No 1 12 oz evaporated fat free milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 large egg white
                                                                  • Preheat oven to 350°.
                                                                  • Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
                                                                  • Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
                                                                  • Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup shredded cabot clothbound cheddar
                                                                  • Preheat the oven to 425° and position racks in the upper and middle thirds. Lightly butter 2 large baking sheets. In a large saucepan, combine the butter, water and salt and bring to a boil. Remove from the heat. Add the flour and whisk until smooth. Let cool slightly, then, using an electric mixer at medium speed, beat in the eggs 1 at a time, beating thoroughly between additions. Beat in all but 2 tablespoons of the cheese.
                                                                  • Using a 1-tablespoon ice cream scoop, scoop level mounds of the dough onto the baking sheets, 1 1/2 inches apart. Sprinkle with the remaining 2 tablespoons of cheese and bake for 28 minutes, until golden and risen; shift the pans from top to bottom and front to back halfway through baking.
                                                                  • Lower the oven temperature to 400°. Pierce each gougère near the bottom with a skewer and return the pans to the oven. Bake for about 8 minutes longer, until crisp and deeply golden. Transfer the gougères to racks to cool. Serve the gougères warm or at room temperature.
                                                                  Yields: 40gougères
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Montreal steak seasoning combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on steaks and potatoes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 2 tbsp crushed black pepper
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp dehydrated granulated garlic
                                                                  • Yes No 1 tbsp granulated onion
                                                                  • Yes No 1 tbsp crushed coriander seed, ground
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No 1 tbsp crushed crushed red chili pepper
                                                                  • Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.
                                                                  Cuisine:YesNobritish
                                                                  Yields: ¾cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix

                                                                  Fresh Shiitake Mushrooms are available year round at my local farm. While I bring them home with the best of intentions, I’ve been known to forget about them until one day I open that brown bag and discover dried mushrooms. Fortunately, once dried they offer an even stronger taste that is just perfect for making a savory stock for soups like this one. Don’t worry, you can buy them dried at most natural food or Asian grocery stores. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

                                                                  Ingredients
                                                                  • Yes No 12 dried shiitake mushroom
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 heaping tbsp ginger
                                                                  • Yes No 1 large leek
                                                                  • Yes No 1 tbsp grapeseed oil
                                                                  • Yes No 2 cup green cabbage
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 cup edamame beans
                                                                  • Yes No 2 tbsp tamari
                                                                  • Yes No 1 tsp ume plum vinegar
                                                                  • Yes No hot sesame oil
                                                                  • Place whole mushrooms in pot with water and bring to boil. Remove from heat, cover and let sit for 30 minutes (mushrooms will become very soft). With slotted spoon, remove mushrooms, discard stems and slice caps into thin strips. Set mushrooms and stock aside separately.
                                                                  • In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes). Add shiitakes and sauté 4–5 minutes or until mushrooms start to brown. Add cabbage, carrots, edamame beans, tamari and water left over from soaking shiitakes.
                                                                  • Cover and simmer 10 minutes or until carrots are soft. Remove from heat, stir in ume plum vinegar, top individual servings with toasted or hot sesame oil as desired and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No four thick t bone steaks
                                                                  • Yes No 4 tsp pure chipotle powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 large beefsteak tomato
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No extra virgin olive oil
                                                                  • Light a grill. Sprinkle each steak with 1 teaspoon of chipotle powder; season with salt and pepper. Let stand for at least 5 minutes and up to 20 minutes.
                                                                  • In a bowl, mash the garlic with a pinch of salt. Add the tomato, pepper, onion, jalapeño and cilantro; do not stir.
                                                                  • Lightly brush both sides of the steaks with olive oil and grill over high heat until well-browned and medium-rare within, about 4 minutes per side. Transfer the steaks to plates and let rest for 5 minutes. Stir the salsa and season with salt and pepper. Serve the steaks with the salsa.
                                                                  Cuisine:YesNochilean
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb bow tie pasta (farfalle)
                                                                  • Yes No 4 1 1/2 lb medium zucchini
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cup plain whole milk greek yogurt
                                                                  • Yes No 1 cup grated parmigiano-reggiano cheese
                                                                  • Yes No nutmeg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
                                                                  • Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.
                                                                  • Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.
                                                                  Yields: 5
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  It's late July and unless you live in San Francisco where it was 60 and foggy this weekend, you probably don't want to stand over a hot stove today. And if you've planted a big garden, you may be looking for something to do with all those vegetables. You also may be planning a lot of picnics and other outdoor eating events, so something portable would be nice, too. And let's not forget how handy it is to have something that can be made in advance and actually gets better as it sits in the refrigerator. Finally, whatever this is, it had better taste really good. And it does: piquant with sherry vinegar and lemon and a hint of garlic, yet subtle enough to let the flavor of the vegetables come through. Let me introduce you to Lorrie Mae's Amazing Marinated Vegetables! Recipe below the jump.

                                                                  Ingredients
                                                                  • Yes No small liter califlower
                                                                  • Yes No liter broccoli
                                                                  • Yes No 2 3 cup medium zucchini
                                                                  • Yes No medium liter green bell pepper
                                                                  • Yes No medium liter red bell pepper
                                                                  • Yes No liter mushrooms
                                                                  • Yes No liter black olives, and sliced
                                                                  • Yes No liter wine vinegar
                                                                  • Yes No liter vegetable oil
                                                                  • Yes No liter 2 cup fresh lemon juice
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No liter salt
                                                                  • Yes No liter pepper
                                                                  Cuisine:YesNosan francisco

                                                                  Prep: 30 min., Bake: 45 min., Stand: 10 min. We used half of one of the Herb-Roasted Chickens in this recipe.

                                                                  Ingredients
                                                                  • Yes No 18 jumbo pasta shells (conchigglie)
                                                                  • Yes No 2 10 oz frozen chopped spinach
                                                                  • Yes No 2 cup chopped herb roasted chickens
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 16 oz low fat cottage cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 16 oz alfredo sauce
                                                                  • Prepare pasta shells according to package directions.
                                                                  • Meanwhile, drain chopped spinach well, pressing between paper towels.
                                                                  • Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.
                                                                  • Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.
                                                                  • Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.
                                                                  • Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Give this mix along with a jar of Coffee Syrup. They'll be a welcome eye-opener for breakfast!

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1/3 cup powdered milk
                                                                  • Yes No 1/3 cup powdered non dairy creamer
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp instant coffee
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No coffee syrup
                                                                  • Combine first 5 ingredients in a medium bowl. Combine coffee granules and cinnamon in a small bowl. Spoon half of flour mixture into a pint-size jar. Layer coffee mixture over flour mixture. Spoon remaining flour mixture over coffee mixture. Seal container. Give with Coffee Syrup and attach instructions. Instructions: Beat 1/2 cup softened butter, one cup sugar and 1 1/2 teaspoons vanilla extract at medium speed with an electric mixer until creamy. Gradually blend butter mixture into waffle mix with a pastry blender or 2 forks until crumbly. Place mixture in a mixing bowl; add 3/4 cup water and 2 eggs, stirring until just combined. Bake according to waffle iron manufacturer's directions. Serve with warm Coffee Syrup.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2cups. makes 5 to 6 waffles.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  In Louisiana, Natchitoches is famous for its extravagant display of Christmas lights, but it is also famous for meat pies—with good reason. The spicy seasonings and mix of chiles, onions, and beef make an unforgettable snack that’s perfectly salty, spicy, and fried. Meat pies are a quintessential festival snack; they’re perfect for backyard barbecues, festivals, and parties when you have people standing around, as they don’t require any silverware or plates (you can also make the dough a day or two in advance). They are really great the next day, cold for breakfast as well. Another cool thing about ground meat pies is that they can be made all year long, whereas crawfish pies are seasonal. I must warn you about these pies: You can eat more of them than your stomach can handle, and you won’t realize it until it’s too late, so be careful. Special equipment: You will need a deep-frying/candy thermometer for this recipe. This recipe was featured as part of our Mardi Gras Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 cup scallion
                                                                  • Yes No 5 dash louisiana hot sauce
                                                                  • Yes No meat pie dough
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil
                                                                  • Heat 2 tablespoons of the vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add the meat, salt, paprika, cayenne, chili powder, cumin, and black and white peppers and cook, using a metal spatula to break up the meat, for about 5 to 8 minutes, or until the meat is lightly browned.
                                                                  • Add the tomatoes, onion, bell pepper, jalapeño, bay leaves, dried thyme, and Worcestershire sauce and cook, stirring, for an additional 5 to 10 minutes, until most of the juices have evaporated and the vegetables have softened.
                                                                  • Dust the flour over the meat and add the water, stirring to combine (this should tighten up the mixture enough so it won’t leak moisture when it’s encased in the dough). Remove and discard the bay leaves. Stir in the scallions and hot sauce and transfer the mixture to a baking pan (or dish) to cool for 20 minutes at room temperature. Place in the refrigerator until completely cooled, at least 15 minutes more.
                                                                  • When you’re ready to prepare the pies, heat the oven to 200°F and line two baking sheets with parchment paper and a dusting of flour. Divide the dough into four even sections to make it easier to work with. Return three of the sections to the refrigerator. Dust the counter with a sprinkling of flour and roll out the first section until it’s about 1/8 inch thick. Using a 4-inch biscuit cutter (or a similar-size bowl or jar lid), cut the dough into rounds. Save the scraps; they can be rerolled if needed.
                                                                  • Lightly brush the outer edges of each circle with beaten egg. Place 2 1/2 tablespoons of filling in the center of each round. Fold the circle over the filling to make a half circle. Using the back of a fork, press around the round side of the circle to seal the pie. Transfer the pies to the prepared baking sheet. Repeat the process with the remaining dough sections.
                                                                  • When you fill a baking sheet, place it in the refrigerator for at least 30 minutes so the dough stays firm. You can also freeze the uncooked pies. Just freeze them on the baking sheet first, and when they are fully frozen, transfer them to a plastic freezer bag.
                                                                  • To fry the pies, heat 2 1/2 inches of oil in a large cast iron skillet or Dutch oven until the oil reaches 350°F on a deep-frying/candy thermometer. Fry the chilled pies in batches of four or five at a time, cooking for about 8 minutes, until golden. (Frozen pies will need about 12 to 14 minutes.) Transfer the cooked pies to a baking sheet lined with paper towels or newspaper, and keep warm in the oven while you fry the remaining pies.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 16pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    newspaper

                                                                  Acidic ingredients, like the grapefruit and lime juices in the marinade and dressing, complement oily bluefish. Broiling is an ideal method for this fish, but watch the red onion closely to make sure it doesn't burn.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tbsp chopped scallion green tops
                                                                  • Yes No 2 lb bluefish fillets, to make 4 pieces
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a small bowl, combine the oil, grapefruit juice, lime juice, 1/4 teaspoon of the salt, and 1 tablespoon of the chives.
                                                                  • Put the fish, skin-side down, in a shallow glass dish or stainless-steel pan. Scatter the onion over the fish. Pour half of the citrus dressing over the top; let marinate for about 15 minutes.
                                                                  • Heat the broiler. Put the fish, skin-side down, on a broiler pan or baking sheet. Sprinkle with the remaining 1/2 teaspoon salt and the pepper. Top with the onion. Broil the fish, about 6 inches from the heat if possible, until just done, about 5 minutes for 3/4-inch-thick fillets.
                                                                  • Pour the remaining dressing over the hot fish and sprinkle with the remaining tablespoon of the chives.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  Ingredients
                                                                  • Yes No 3 7.5 oz salmon
                                                                  • Yes No 1/4 cup minced celery
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 cup plain dry bread crumb
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No lemon
                                                                  • Drain salmon, remove and discard bones and skin, and place meat in a bowl; mash with a fork. Add celery, mayonnaise and 2 Tbsp. bread crumbs. Finely chop the green portions of the scallions and add half to salmon; mix salmon until all ingredients are incorporated.
                                                                  • Place remaining 3/4 cup plus 2 Tbsp. bread crumbs in a shallow bowl. Add remaining scallion greens and thyme, then toss to combine. In another shallow bowl, beat eggs well.
                                                                  • Form salmon mixture into 8 patties about 2/3-inch thick. Working one at a time, coat patties in bread crumbs, turn in beaten egg, then coat in bread crumbs again. Place on a plate.
                                                                  • Heat oil in a large nonstick skillet over medium heat. When hot, add 4 patties and cook for 3 minutes; flip with a spatula and cook until crisp on both sides and heated through, about 3 minutes more; keep warm. Repeat with remaining cakes. Serve hot with lemon wedges.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 10 thyme
                                                                  • Yes No 5 whole black peppercorn
                                                                  • Yes No 1 1/2 medium lb mussel
                                                                  • Yes No 3 thick slice bacon
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 medium leek, white and tender green parts only
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2/3 coarse cup dry bread crumb
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • In a large saucepan, combine the wine with the shallot, lemon, thyme sprigs and peppercorns and bring to a boil. Add the mussels, cover and cook over high heat, stirring occasionally, until the mussels open, about 5 minutes. Remove from the heat and discard any mussels that don't open. Pull the mussels out of their shells and discard half of each shell. Arrange the remaining shells on a baking sheet in 1 layer and place a mussel in each shell. Strain the broth into a glass measuring cup, leaving any grit behind.
                                                                  • In a medium skillet, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes. Transfer the bacon to a dish and pour off all but 1 tablespoon of fat from the skillet.
                                                                  • Melt 3 tablespoons of the butter in the skillet. Add the leek and cook over moderate heat for 5 minutes. Add 1/2 cup of the mussel broth and cook until syrupy, 15 minutes. Add the cream and simmer for a few minutes. Stir in the bacon and minced thyme; season with salt and pepper. Let cool. Top each mussel with a scant teaspoon of the leeks.
                                                                  • Preheat the oven to 375°. Melt the remaining two tablespoons of butter in a small skillet. Add the bread crumbs and cook over moderate heat, stirring constantly, until golden and crisp, about 5 minutes. Stir in the parsley and 1/4 teaspoon of salt. Sprinkle the crumbs over the mussels and bake in the upper third of the oven for about 5 minutes, or until hot and bubbling.
                                                                  Yields: 12
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle

                                                                  Celebrate Kwanzaa with this moist, flavorful black cake recipe. The fruitcake is best served in small slices.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup currant
                                                                  • Yes No 1 1/2 cup raisin
                                                                  • Yes No 1 1/2 cup pitted prune
                                                                  • Yes No 1 8 oz candied cherries
                                                                  • Yes No 1/2 7 oz mixed dried fruit
                                                                  • Yes No 2 cup dark rum
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 1/2 lb dark brown sugar
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 cup burnt sugar syrup
                                                                  • Yes No 2 cup tawny port wine
                                                                  • Yes No cream
                                                                  • Combine first 6 ingredients in a large bowl; cover fruit mixture and chill 8 hours or up to 1 week.
                                                                  • Process fruit mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
                                                                  • Whisk together eggs, cinnamon, and nutmeg until foamy.
                                                                  • Beat butter and dark brown sugar at medium speed with an electric mixer until creamy. Add egg mixture, beating until blended. Add fruit puree; blend well.
                                                                  • Combine flour and baking powder; stir into fruit mixture. Stir in burnt sugar syrup. Spoon batter evenly into 1 greased and floured 10-inch springform pan.
                                                                  • Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan, and cool completely on wire rack.
                                                                  • Pour 1 cup port wine evenly over top of cake, and let stand 10 minutes. Pour remaining 1 cup wine over cake. Wrap cake with cheesecloth; place in a covered container. Let stand 2 to 3 days. (Do not refrigerate.) Serve with whipped cream, if desired.
                                                                  • Note: Burnt sugar syrup is available by mail order from Eve Sales Corporation. Contact them at 945 Close Avenue, Bronx, NY 10473; or call (718) 589-6800. The syrup costs $1.75 plus shipping.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 1(10-inch) fruitcake
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Belgian or French endives with a tomato vinaigrette makes a lovely start to a meal. Endives are a winter vegetable with a delicate, but slightly bitter taste. Adding a light vinaigrette makes a colorful and fresh salad. In the Fall and Winter months, endives are a popular ingredient in Spanish salads.

                                                                  Ingredients
                                                                  • Yes No 3 belgian endive
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 3 roma tomato
                                                                  • Yes No 3 tbsp spanish sherry vinegar
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tsp caper
                                                                  • Remove any outer leaves that are blemished or discolored. Prepare the endives by trimming off the bottoms, then rinsing each leaf carefully under cold water. Allow the leaves to drain in a colander. If necessary, pat dry with a paper towel. Arrange the endive leaves on a large platter or individual salad plates.
                                                                  • Finely chop the tomatoes and place them into a medium size mixing boil. Finely chop the green onions and put place in the bowl with tomatoes. Remove the capers from the jar with a slotted spoon, so that they drain. Chop the capers and mix into the bowl with other ingredients.
                                                                  • Pour olive oil and vinegar into the bowl and mix with the other ingredients.
                                                                  • Spoon the tomato vinaigrette sauce over the endives. Serve immediately or cover with plastic wrap and refrigerate.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.

                                                                  Ingredients
                                                                  • Yes No 12 garlic clove
                                                                  • Yes No 3 lb fennel bulbs, fronds and, bulbs
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Preheat oven to 475. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
                                                                  • Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145.
                                                                  • Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  Simmering the shells infuses the broth with lobster flavor.

                                                                  Ingredients
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 5 oz american lobster tails
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 3/4 cup frozen green peas
                                                                  • Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.
                                                                  • Sustainable Choice: The American lobster population is well managed in Canada and the U.S.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Total Time: 1 hour 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir

                                                                  Simit is a fast food bread sold in the streets of Turkey by vendors. It is often eaten as a breakfast food with jam or yogurt. Simit is also great by itself! Simit is light and flaky, baked to a golden brown color, and topped with sesame seeds. It is sometimes formed into rings, and are often braided.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 egg
                                                                  • Yes No sesame seed
                                                                  • Yes No milk
                                                                  • Preheat oven to 375 degrees. In a medium mixing bowl, sift together flour and salt. Make a depression in the dry ingredients with your fist, making a "hole" in the middle. Add olive oil, melted butter, water, milk, and egg. Fold dry ingredients into liquids to form a dough. This may take 10 minutes by hand. Once you have a dough, tear off pieces of dough, make long, cigar shapes. Bring ends of "cigars" together to make a circle. Place circle on greased cookie sheet. Brush with milk. Sprinkle sesame seeds on top. Repeat with remaining dough. Bake for 30 minutes, or until simit become a golden brown color and crispy on top.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  "I came up with this dish from a basic recipe that called for chicken, spices, and tomatoes, and then I added some of my own favorites to it." -Heather Lanzone, Spokane, WA

                                                                  Ingredients
                                                                  • Yes No 1 lb angel hair pasta
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 2 cup chopped red onion
                                                                  • Yes No 1 cup chopped yellow bell pepper
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 3/4 3 oz cup feta cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side. Add onion and next 5 ingredients (through tomatoes) to pan; stir well. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove from heat; sprinkle with cheese. Serve with pasta.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings (serving size: 1/2 chicken breast, about 1/2 cup tomato mixture, and about 1 cup pasta)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No four 6 oz salmon fillet
                                                                  • Yes No 2 small sweet onion
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons of oil; add the salmon and coat well. Cover and refrigerate for 1 hour.
                                                                  • Light a grill. Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer.
                                                                  • Push the onions to the side of the grill. Oil the peppers and grill them, skin side down, away from the hottest part of the grill until lightly charred, about 5 minutes. Turn and grill for 5 minutes. Push them over to the onions. Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer.
                                                                  • Drizzle the onions with oil and the balsamic vinegar. Season with salt and pepper and sprinkle with the thyme. Transfer the salmon, peppers and onions to plates, sprinkle with the marjoram and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tsp finely ground espresso roast coffee beans
                                                                  • Yes No 3 tbsp kahlúa
                                                                  • Yes No 3 1/3 cup all purpose flour
                                                                  • Yes No 1/3 cup cacao nibs
                                                                  • Preheat oven to 325°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.
                                                                  • Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.
                                                                  • Cut chilled dough into 1/4-inch-thick slices and lay slightly apart on ungreased cookie sheets. Bake until cookies are browned on the bottom but not the top, 15 to 20 minutes. Transfer to a rack to cool.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Stuffed with smoked mozzarella cheese and then coated with crisp bread crumbs, these pleasingly rich, creamy textured rice cakes make a big flavor impact with little effort. Inside each crisp, golden brown cake is a smoky, oozy surprise for your guests.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb smoked mozzarella cheese
                                                                  • Yes No 2 1/2 basic risotto, 2 1/2 cups
                                                                  • Yes No canola oil
                                                                  • Yes No 1/2 all purpose flour, 1/2 cup
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 panko bread crumbs, 1 cup
                                                                  • Cut the cheese into 10 thin, 2-inch-square pieces. Scoop up 1/4 cup of the cold risotto and shape it into ball between your palms. Make an indentation in the ball with a fingertip and press a piece of the cheese into the cavity. Bring the rice over the cheese to cover it completely, and then flatten the rice into a cake 3 inches in diameter and 1/2 inch thick. Repeat with the remaining risotto and cheese to make 10 cakes.
                                                                  • Preheat the oven to 200°F. Line a large baking sheet with paper towels and place a wire rack on top. Pour the oil into a large, heavy frying pan to a depth of 1/2 inch and warm over high heat until very hot.
                                                                  • While the oil is heating, place the flour, egg, and bread crumbs in 3 separate bowls; lightly beat the egg. One at a time, dip the risotto cakes in the flour, coating both sides and shaking off the excess. Next, coat both sides of the cakes with the egg, allowing the excess to drip off. Finally, coat the cakes with the bread crumbs, again shaking off the excess. Set the coated cakes aside on a plate as you work.
                                                                  • Working in batches to avoid crowding the pan, fry the coated cakes in the hot oil until golden brown and crisp on the first sides, about 2 minutes. Using a slotted spatula, turn the cakes over and fry on the second sides until golden brown, about 2 minutes longer. Transfer the cakes to the rack to drain and keep warm in the oven. Cook the remaining cakes in the same way, adding more oil to the pan as needed.
                                                                  • Arrange the cakes on a warmed platter and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10cakes; 4–5 servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Try adding a pinch of ground coriander or cayenne to the rice water for extra flavor. Reserve half the rice to serve alongside our recipe for Beef, Snap Pea, and Asparagus Stir-fry.

                                                                  Ingredients
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 4 2 1/2 lb, 1 inch thick bone in pork chops
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 pineapple
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/4 cup packed cilantro
                                                                  • Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season pork on both sides with salt and pepper. Cook until meat is slightly pink in center, 7 minutes per side. Remove from skillet. Transfer pork to a plate and tent with foil to keep warm.
                                                                  • Reduce heat to medium. Add pineapple and jalapeno to skillet. Cook, stirring, until pineapple is tender, 2 minutes. Remove from heat and stir in soy sauce. Reserve half the rice and refrigerate for later use. Serve pork with pineapple mixture, rice, and cilantro.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The Simnel Cake signifies the end of Lent which is a period of fasting and repentance culminating in a feast of seasonal and symbolic foods. The Simnel Cake recipe is rich with fruits, spices and marzipan, all forbidden during the period of Lent. Originally the Simnel Cake was made for Mother's Day by girls in service who were given the day off to visit their mothers. The name is believed to come from a sister (Nell) and brother (Simon) who wanted to make a cake for their mother. One wanted to bake the cake, the other to boil it. They decided to do both and bring them together in one which became The Simnel Cake.

                                                                  Ingredients
                                                                  • Yes No 1 ¼ 560g lb ready made almond paste
                                                                  • Yes No 1 450g lb mixed dried fruit
                                                                  • Yes No 3 80g oz help
                                                                  • Yes No 8 225g oz all purpose/plain flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 6 175g oz butter
                                                                  • Yes No 6 175g oz fine/caster sugar
                                                                  • Yes No 3 large egg
                                                                  • Yes No milk
                                                                  • Yes No 2 tbsp apricot jam
                                                                  • Heat the oven to 325°F/170°C/Gas 3 Line a 7 inch cake tin with parchment or greaseproof paper. Divide the almond paste into 3 and take one portion and roll it to a round the size of the cake tin. In a large roomy baking bowl mix the mixed dried fruits, peel with the flour, salt and spices. In another large bowl cream the butter with the sugar until light and fluffy. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of the flour and mix again, this should bring the mixture back together. Carefully fold in half the flour and half the fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Put half of the cake mixture into the tin, smooth and cover with the round of almond paste. Put the remaining cake mixture into the tin and smooth the surface carefully. Bake in the center of the oven for 1 hour. Lower the heat to 300°F/150°C/Gas 2 and bake for 3 hours until the cake is golden brown. Remove from the oven and leave to cool in the tin. Roll another third of almond paste, again to the size of the tin. Make the remaining almond paste equally into 11 tiny balls. Once the cake is completely cool, remove from the tin and brush the top of the cake with apricot jam and cover with the disc of almond paste. Place the 11 tiny balls of paste evenly around the edge. Brush the paste all over with a little apricot jam and place under a hot grill until lightly browned. The cake can then be decorated as you wish with tiny Easter eggs or any other Easter theme. ***What is Marzipan?
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Whether fighting a flu or just the cold weather, nothing warms you up faster than a bowl of chicken soup. This hearty version filled with vegetables and wild rice is guaranteed to hit the spot. What to buy: We used a store-bought blend of wild and white rice, but feel free to use any unseasoned rice mixture you can find.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 3 large celery rib
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 12 cup low-sodium chicken broth
                                                                  • Yes No 1 1/2 cup wild rice
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Heat oil in a large pot over medium-high heat. When it shimmers, add onion, carrots, celery, and garlic. Cook, stirring occasionally, until onion is softened, about 10 minutes.
                                                                  • Add broth and rice, season with salt, and bring to a boil. Reduce heat to medium low and simmer, covered, until rice is tender but still has some firmness, about 25 to 30 minutes.
                                                                  • Add chicken, and season with freshly ground black pepper. Simmer until chicken is cooked through, about 10 minutes. Remove from heat, add parsley, taste, and season with additional salt and pepper as needed.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover

                                                                  Bacon and maple are a natural match—maybe why many people dip bacon into their pancake syrup. In this recipe, crumbled bacon is cooked into maple-sweetened waffles, so every bite contains that classic pairing. If you're using a Belgian waffle maker, spread about 1/2 cup batter per waffle onto the waffle iron, and you'll get about 8 waffles.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 3 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup maple syrup
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a bowl; stir with a whisk. Make a well in center of mixture. Combine milk, 3 tablespoons syrup, butter, bacon, and eggs, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist.
                                                                  • Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/3 cup batter per waffle onto hot waffle iron, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops; repeat procedure with remaining batter. Serve waffles with 1/3 cup syrup.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 5servings (serving size: 2 waffles and about 1 tablespoon syrup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup hazelnut
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 oz bittersweet chocolate
                                                                  • Preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 7 minutes, or until deeply browned; let cool slightly. Transfer the hazelnuts to a kitchen towel and rub vigorously to remove the skin. Let the nuts cool completely. In a food processor, pulse the hazelnuts until coarsely ground.
                                                                  • Butter 2 large, heavy baking sheets. In a medium bowl, whisk the ground hazelnuts with the flour and salt. In a large bowl, using an electric mixer, beat the butter with the light brown and granulated sugar until light and fluffy. Beat in the egg and vanilla. At low speed, beat in the dry ingredients just until combined. Stir in the chopped chocolate.
                                                                  • Drop rounded teaspoons of the batter about 3 inches apart on the prepared baking sheets. Using the back of a spoon, spread the batter into 1 1/2-inch rounds. Bake for 10 minutes, or until the edges are golden. Using a thin metal spatula, quickly transfer the tuiles to a rack or drape them over a rolling pin until cool. Repeat with the remaining batter.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll

                                                                  Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for pok pok, an ice cream sandwich based on those he ate as a child in Bangkok. Hard-to-find ingredients can be found at Kalustyans, Grocery Thai, and eFoodDepot. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan's article Special Treats.

                                                                  Ingredients
                                                                  • Yes No 2 14 oz coconut milk
                                                                  • Yes No 1 cup desiccated coconut
                                                                  • Yes No ½ cup sugar, granulated
                                                                  • Yes No ¼ tsp kosher salt
                                                                  • Yes No 1 frozen pandan
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 4 soft hot dog buns
                                                                  • Yes No ¼ cup canned corn
                                                                  • Yes No ¼ cup sweet gingko nuts
                                                                  • Yes No ¼ cup nata de coco
                                                                  • Yes No ¼ cup palm seeds
                                                                  • Yes No 2 passion fruit
                                                                  • Yes No 1 large crisp chocolate chip cookie
                                                                  • Yes No 3 tbsp cashew
                                                                  • Yes No 3 tbsp sweetened condensed milk
                                                                  • SERVES 4
                                                                  • Bring coconut milk, coconut, sugar, salt, and pandan leaf to a boil in a 2-qt. saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove from heat; let steep for 1 hour. Discard pandan leaf. Transfer to a bowl and stir in vanilla; chill. Process mixture in an ice cream maker according to manufacturer's instructions, then transfer to a plastic container and freeze.
                                                                  • To serve, place three small scoops of ice cream in each bun and top with 1 tbsp. each corn, gingko nuts, nata de coco, and palm seeds. Scoop out juice and seeds from fruits, and divide among sandwiches; top with ¼ of the crushed cookie and cashews. Drizzle milk over each sandwich.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  Prep: 18 minutes. Instead of serving this Mediterranean-style salad with pita wedges, make sandwiches. Spoon about 1/2 cup into pita halves lined with extra spinach leaves.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz frozen cooked chopped chicken breast
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup baby spinach
                                                                  • Yes No 1/3 1.3 oz cup feta cheese
                                                                  • Yes No 4 lemon
                                                                  • Combine first 8 ingredients; toss gently. Gently fold in spinach leaves and feta cheese. Serve salad with lemon wedges.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 10 oz baguette
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 10 oz frozen baby peas
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Make toasts: Preheat oven to 375°F. Lay baguette slices out in a single layer on a baking sheet and bake for 10 minutes, or until dry and crispy. Cut 1 garlic clove in half. Brush one side of each toasted baguette slice lightly with olive oil and rub with cut side of garlic clove. Return toasts to oven for 4 minutes. Cool completely.
                                                                  • Make pea puree: Mince remaining garlic clove. Place peas, minced garlic and 1/3 cup water in pan, bring to boil and cook for 5 minutes. Puree mixture in food processor until smooth. Let cool for 5 minutes. Add mint and process again until mint is blended in. Let cool completely in food processor bowl.
                                                                  • When pea mixture is cool, pulse in cream cheese and Parmesan until combined; season with salt and pepper. When ready to serve, spoon a small amount of puree onto each toast.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 30pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 6 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1/2 lb asparagus
                                                                  • Yes No 1 qt low-sodium chicken broth
                                                                  • Yes No 1/4 cup tarragon
                                                                  • Yes No 1 tbsp flat leaf parsley
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup frozen baby peas
                                                                  • Yes No salt and white pepper
                                                                  • Yes No lemon zest
                                                                  • MAKE THE SHORTBREAD: In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.
                                                                  • Preheat the oven to 325° and line 2 baking sheets with parchment. Slice the log 1/4 inch thick and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.
                                                                  • MAKE THE SOUP: In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.
                                                                  • Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan coins.
                                                                  Yields: 6
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you prefer a martini with only vodka and the barest suggestion of vermouth, avert your eyes. Assertive gin and a healthy dose of vermouth mix here for a smooth version of the classic. If an olive takes up too much room in your cocktail glass, garnish with a lemon twist. This recipe was featured as part of our New Year’s Eve cocktails.

                                                                  Ingredients
                                                                  • Yes No 2 oz dry gin
                                                                  • Yes No 1 oz dry vermouth
                                                                  • Yes No crushed ice
                                                                  • Yes No olive
                                                                  • Place a cocktail glass in the freezer to chill.
                                                                  • Combine the gin and vermouth in a shaker, fill it halfway with ice, and stir vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with olives or a twist of lemon. (If using a twist, be sure to run the slice over the glass’s rim.)
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  Anu's Avial
                                                                   45 m
                                                                  Ingredients
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 3 oz green bean
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 5 long hot green chiles and, 2
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 1/2 5 1/4 oz cup shredded unsweetened shredded coconut
                                                                  • Yes No 3 medium shallots, very
                                                                  • Yes No 1 garlic, very
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 12 curry leaf
                                                                  • Yes No 1 1 by 1/4 inch underripe banana, sticks
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No salt
                                                                  • In a large saucepan, combine the cucumber, potato, carrot, beans, tomato, the halved chiles and 2 tablespoons of the vegetable oil. Add the water and turmeric and bring to a simmer over high heat. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
                                                                  • In a food processor, combine the sliced chiles, coconut, shallots, garlic and cumin seeds and process to a paste. Stir the paste into the vegetables and simmer for 4 minutes.
                                                                  • In a small skillet, heat the remaining 3 tablespoons of oil until shimmering. Add the curry leaves and fry over high heat until sizzling, about 10 seconds. Add the oil and fried curry leaves to the stew, along with the banana and simmer for 1 minute. Stir in the yogurt. Season with salt and serve.
                                                                  Yields: 5
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeño. You can also omit the chile altogether, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 lb black beans
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 3 tbsp reduced fat sour cream
                                                                  • Yes No cilantro
                                                                  • Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
                                                                  • Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  This Pick Me Up Soup is my favorite soup when I feel I need a boost of healthy vegetables. It is basically a spinach soup with added vitamin packed vegetables blended together into a creamy soup. This spinach soup is also great if you are on a detox program or watching your weight.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb baby spinach
                                                                  • Yes No 1 lb watercress
                                                                  • Yes No ¼ lb ruccola/rocket
                                                                  • Yes No 35 1 liter fl oz vegetable stock
                                                                  • Yes No 1 large potato
                                                                  • Yes No salt and pepper
                                                                  • Serves 4 Heat the olive oil in a stock pot or large saucepan. Sauté the onion for five minutes, then add the garlic cook for a further 2 minutes. Add the spinach, watercress and rocket to the onion and stir. Add the vegetable stock and potato. Bring to a boil, reduce to a gentle simmer and cook until the potato is soft but not broken up. Blend the soup using a hand blender or food processor. Season to taste and serve or (optional)serve with bread croutons or with a little creme fraiche stirred through if you are not weight watching.
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 2 tbsp chopped shallot
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.
                                                                  • Cook chopped bacon in a skillet over medium-high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan. Add shallots; sauté 2 minutes. Add beans; sprinkle with pepper and salt. Cook 2 minutes. Top with bacon.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tbsp chopped red onion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No one 1 1/2 lb beef flank steak
                                                                  • Yes No 10 lime
                                                                  • Yes No 3 1/2 oz monterey jack cheese
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No twelve corn tortilla
                                                                  • In a processor, pulse the garlic with the onion, lime juice, chili powder, salt and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak.
                                                                  • Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125° to 130° for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes.
                                                                  • Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm corn tortillas and the remaining lime wedges.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  "Prepare the salsa while the chicken marinates. Add steamed brown rice." —Lauren Katz, Ashburn, Virginia

                                                                  Ingredients
                                                                  • Yes No 2/3 cup diced mango
                                                                  • Yes No 2/3 cup diced pineapple
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 1/2 tsp chopped cilantro
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No dash crushed red chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
                                                                  • To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
                                                                  • Prepare grill.
                                                                  • Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
                                                                  • Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 4servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  "Trader Vic" Bergeron came up with this floral drink to showcase a 17-year-old gold Jamaican rum. Once all his bottles were gone, he re-created the drink's complex flavor by layering two very different rums in the same drink. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.

                                                                  Ingredients
                                                                  • Yes No 1 oz dark jamaican rum
                                                                  • Yes No 1 oz martinique rhum agricole vieux
                                                                  • Yes No 1 oz fresh lime juice, spent lime half
                                                                  • Yes No 1/2 oz orange curaçao
                                                                  • Yes No 1/4 oz orgeat syrup
                                                                  • Yes No 1/4 oz simple syrup
                                                                  • Yes No 1 sprig mint
                                                                  • Combine all ingredients, except lime rind and mint, in a cocktail shaker and fill with ice; shake until chilled. Pour, unstrained, into a double old-fashioned glass and sink reserved lime half in glass; garnish with mint.
                                                                  Cuisine:YesNojamaican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour

                                                                  Onions, peaches, mint, and grapefruit make a cooling, citrusy sweet relish that pairs well with the delicate fish.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 2 1/2 cup diced peach
                                                                  • Yes No 1 1/2 cup pink grapefruit
                                                                  • Yes No 1/2 small cup mint
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 6 oz, 3/4 inch thick mahimahi
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill.
                                                                  • Place vinegar and sugar in a small saucepan; bring to a boil. Remove from heat. Place onion in a large bowl. Pour vinegar mixture over onion, tossing to coat; cool. Add peaches, grapefruit, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper to onion; toss gently.
                                                                  • Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork.
                                                                  Yields: 6servings (serving size: 1 fillet and about 2/3 cup peach relish)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 lb juice oranges, skin on
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • In a medium saucepan, mix the satsumas with the sugar and lemon juice. Simmer over moderately low heat, stirring occasionally, until thick, about 45 minutes. Stir in the cranberries and remove from the heat. Let cool to room temperature, about 1 hour.
                                                                  Yields: 3cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  Rice noodles turn this warm salad into a main course.

                                                                  Ingredients
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 jalapeno pepper thin rounds
                                                                  • Yes No 8 oz squid
                                                                  • Yes No 8 medium oz shrimp
                                                                  • Yes No 3 tbsp dark sesame oil
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment heart near the crease. Fold the other half of parchment over ingredients. Make small overlapping folds to seal edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
                                                                  • Place the packet on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 15 minutes or until fully puffed. Remove from the oven, and let sit while preparing the dressing. Whisk together the sesame oil, rice-wine vinegar, salt, and pepper in a small bowl. Open the packet carefully, and transfer the mixture to a serving plate, discarding the cooking juice. Drizzle with the dressing, and serve hot or at room temperature.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Grate the orange and lemon rind before squeezing for juice. Garnish with extra orange rind.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 40 3 oz chocolate graham cracker sticks
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 12 oz cranberry
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 5 large egg white
                                                                  • Preheat oven to 400°.
                                                                  • To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. Add butter and 1 egg white; pulse just until combined (do not form a ball). Firmly press crust mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.
                                                                  • Reduce oven temperature to 350°.
                                                                  • To prepare topping, combine 1 1/2 cups sugar and the next 3 ingredients (through fresh cranberries) in a medium saucepan. Bring to a boil; cook 6 minutes or until cranberries pop and mixture thickens. Cool completely. Stir in rinds. Place 1 cup of cranberry mixture in a blender or food processor; process until smooth. Stir in 1 egg white. Set aside. Reserve remaining 1 1/2 cups cranberry mixture.
                                                                  • To prepare filling, combine 1 cup sugar and cream cheeses; beat with a mixer set at medium speed until smooth. Add milk; beat at low speed until blended. Add 5 egg whites; beat at low speed until blended. Pour filling mixture into prepared pan. Drizzle 1 cup cranberry puree over filling mixture. Swirl mixtures together using a knife. Bake at 350° for 45 minutes or until almost set in center. Turn oven off and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight before serving. Serve with reserved 1 1/2 cups cranberry mixture.
                                                                  Yields: 16servings (serving size: 1 wedge and 1 1/2 tablespoons cranberry mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This fabulous Moroccan side dish is an intriguing blend of sweet, spicy and tangy. It's best eaten as a dip with Moroccan bread, and is satisfying enough to be a vegetarian entree. Adapted from a recipe in Moroccan Food and Cooking by Ghillie Basan. Serves 4 to 6 as a side.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb small eggplant
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 tbsp honey
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No salt
                                                                  • Peel the eggplants, and cut into 1/4 inch thick slices. Brush both sides of the slices with olive oil.
                                                                  • Heat a large non-stick frying pan over medium to medium high-heat. Fry the eggplant, turning once, until golden brown. Set aside.
                                                                  • Remove the pan from the heat, and allow the pan to cool for a minute or two. Add the olive oil and the garlic, and leave the garlic to soften. When the aroma of the garlic has been released, add the honey, lemon juice, harissa, spices and salt to taste. Stir to blend.
                                                                  • Return the eggplant to the pan, and bring the sauce to a simmer over medium heat. Cook the eggplant for about 10 minutes, or until the egpplant is tender and the sauce has a syrup-like consistency. Add a little water during the cooking if you feel it's necessary, but not so much that the eggplant will overcook while the liquids reduce.
                                                                  • Serve at room temperature.
                                                                  Cuisine:YesNomorroccan
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish is a pork-lovers delight! Fresh boneless pork loin chops combined with Spanish chorizo sausage, onion, garlic, tomatoes and white wine to make a tasty, uncomplicated and very colorful main course for your next Spanish dinner. Serve with baked potatoes or rice.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp virgin olive oil
                                                                  • Yes No 4 1 lb boneless pork loin chops
                                                                  • Yes No 1/2 lb spanish chorizo sausage
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 6 oz white wine
                                                                  • Yes No 5 roma tomato
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 sprig flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Peel and coarsely chop the onion and garlic. Cut chorizo sausage into pieces about 2-inches long. Cut tomatoes into quarters. Chop the parsley and set tomatoes and parsley on a plate to use later.
                                                                  • Salt and pepper loin chops on both sides. Heat 2-3 tablespoons olive oil in a large heavy-bottomed frying pan. Brown the loin chops on both sides, then remove and set aside.
                                                                  • In the same pan where you browned the chops, sauté the onion and garlic until translucent. Add the sausage and continue to cook, browning the sausage.
                                                                  • Add wine, tomatoes, parsley and bay leaf and stir. Return the loin chops to the pan. Adjust salt, if needed. Cover and simmer on medium low heat for 10-12 minutes.
                                                                  • Serve with rice or baked potatoes.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake

                                                                  Ready for a tea party? A baby or wedding shower? Maybe you just want to bake something special for breakfast? We have the perfect recipe-these comforting goodies pair well with a cuppa, a large mug of joe or a tall glass of cold milk. Each one is simple enough for even a novice baker and-we promise-absolutely delicious!

                                                                  Ingredients
                                                                  • Yes No 3/4 mini cup semisweet chocolate chip
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2/3 cup walnut
                                                                  • Yes No 1/2 cup dried sour cherry
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Move rack to center of oven. Preheat oven to 375°F. Thoroughly grease a 12-cup muffin tin and set aside.
                                                                  • In a large saucepan, melt 1/4 cup chocolate chips and butter over medium heat, stirring constantly, until mixture is nearly smooth. Remove from heat. In the following order, add granulated sugar and egg; then cocoa powder, baking powder and salt at once; and then milk, whisking after each addition until blended. Whisk in flour until nearly smooth. Stir in walnuts, cherries and remaining 1/2 cup chocolate chips.
                                                                  • Spoon batter into prepared muffin cups. Bake until springy to touch, about 20 minutes. Let cool in pan for 15 minutes.
                                                                  • Scrape down sides of each muffin cup with a knife to release muffins and then unmold. Let cool slightly on racks. If desired, dust tops with a little confectioners' sugar before serving.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No grapefruits
                                                                  • Yes No 1 tbsp 1 tablespoon fish sauce
                                                                  • Yes No very good yellowfin tuna
                                                                  • Yes No 1 tbsp 1 tablespoon sesame oil
                                                                  • Yes No 6 tbsp 6 tablespoons olive oil
                                                                  • Yes No 3 red chili pepper
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 of fresh cilantro
                                                                  • Yes No small 1 of fresh mint
                                                                  • Yes No handful cellophane noodle
                                                                  • Yes No 4 scallions, at an angle
                                                                  • Squeeze the grapefruit juice and pour into a plastic bag with the fish sauce. Add the piece of tuna. Tie up the bag, squeezing out most of the air so the tuna is completely covered in the juice. Leave for 40 minutes, after which time the outside of the tuna will be pale and “cooked". Now carefully pour the grapefruit juice from the bag into a bowl, dry off the tuna and put to one side.For the dressing, mix the sesame oil, olive oil and chillies into the grapefruit juice. Use as much chilli as you like, and season to taste. Tear off a good handful of cilantro and mint from the bunches and put to one side to use for garnish later. Finely chop the remaining herbs and really pat these around the tuna to encrust it. Wrap in plastic wrap and place in the fridge until needed.Boil the noodles for 1 minute until they are slightly flexible, drain and allow to steam dry and cool. Add a little olive oil to a hot non-stick pan, add your noodles and leave them until they are nice and crisp on one side. Now flip them over and do the same on the other side — it doesn’t matter if some stick to the pan, just scrape them up and turn them over. Divide the crispy noodles between 4 plates. Slice your tuna up about 1/4 inch thick — in Japan, it’s a sign of generosity to have nice thick slices of tuna, but I like them a little thinner as they are more delicate in the mouth.Place the tuna on the noodles, sprinkle over the torn-up herbs that you put to one side earlier, sprinkle with the scallions and then drizzle a couple of spoonfuls of the dressing over the tuna. Before your eyes you will see the cut sides of the slices of fish begin to change color and “cook". Serve straight away.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 6 oz cans of tuna packed in water
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/4 cup coarsely chopped kalamata olive
                                                                  • In a medium bowl, combine the tuna, pepper, olive oil, onion, and olives. Spread the mixture on your favorite bread or roll.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll