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                                                                  This recipe for Hungarian stuffed pears or toltott korte features a nut, sour cream and crystallized ginger filling. Any type of firm-ripe poaching pear will do like Bosc, Korean or other types. Don't discard any flavorful leftover poaching liquid. Turn it into simple syrup for sponge cakes with this Poaching Liquid Quick Tip. Serve the chilled poached pears with a hot chocolate sauce. Here is a larger photo of Hungarian stuffed pears. Also see this stuffed peaches recipe. Makes 4 servings of Hungarian Stuffed Pears or Toltott Korte

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 large korean, and from the bottom, leaving stem intact
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 1 tbsp chopped crystallized ginger
                                                                  • Yes No 2 tbsp vanilla and sugar
                                                                  • Yes No 1 chocolate sauce
                                                                  • In a large saucepan, bring water, 1 tablespoon lemon juice and sugar to a boil. Immediately after peeling and coring the pears (so they don't turn brown), drop them into the saucepan and cook gently, uncovered, until al dente (don't let the pears get mushy), about 15-20 minutes. Test with the tip of a thin knife. Meanwhile, in a small bowl, mix walnuts, sour cream, crystallized ginger, remaining 1 tablespoon lemon juice and vanilla sugar, and set aside. Remove pears from poaching liquid, drain and cool completely. Stuff each pear with 1/4 of the walnut mixture. Refrigerate until ready to serve. To serve, place 1 pear in each of four bowls and drizzle with hot chocolate sauce.
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No orange bitters
                                                                  • Yes No 6 tbsp lemon liqueur
                                                                  • Yes No sparkling wine
                                                                  • Yes No garnish, lemon rind twists
                                                                  • Place 2 to 3 dashes of orange bitters in each of 6 Champagne flutes or glasses. Add 1 Tbsp. lemon liqueur to each, and stir. Top each with Champagne or sparkling wine; garnish with lemon rind twist, if desired.
                                                                  • Tip: No lemon liqueur? Whisk together 1/3 cup fresh lemon juice and 1/4 cup powdered sugar instead.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  Try one of our cutout cookie variations: Stained-Glass Snowmen Stained-Glass Wreaths Sugared Wreaths Fluted Wreaths Cookie Houses

                                                                  Ingredients
                                                                  • Yes No 1 tinted vanilla dough
                                                                  • Yes No fine green sanding sugar
                                                                  • Yes No ornament
                                                                  • Yes No technique, stained glass and puzzle
                                                                  • Yes No cookie cutters, trees in assorted sizes, star aspic cutter, #12 ateco pastry tip
                                                                  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.
                                                                  Yields: 12(yield varies depending on shapes)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 20 oz, 3 1/2 cup potatoes
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 oz spinach
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup part-skim ricotta cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 2 oz swiss cheese
                                                                  • Yes No 1 oz canadian bacon
                                                                  • Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.
                                                                  • Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.
                                                                  • While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave on HIGH 2 minutes or until spinach begins to wilt. Drain. Place spinach mixture in a colander and squeeze to drain; coarsely chop and set aside.
                                                                  • Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.
                                                                  • Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  , who said that sometimes she adds an egg to make a sort of Cream of Wheat pudding in the mornings. My mom did this too, and the sweet, creamy breakfast pudding turned into one of my favorite breakfast indulgences in cold weather. It also makes my breakfast cereal a little more filling and nutritious. Here's how you turn plain Cream of Wheat into a thick, creamy breakfast pudding.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup Cream of Wheat
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No nutmeg
                                                                  • Yes No milk and butter
                                                                  • Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat, whisking as you add it bit by bit. Turn the heat very low and let it simmer for about two minutes or until thickened.
                                                                  • Stir in the vanilla and a little grated nutmeg and serve promptly.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cream of wheat
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Cream of Wheat
                                                                  • Yes No
                                                                    Minute

                                                                  Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.

                                                                  Ingredients
                                                                  • Yes No 4 medium fennel bulb
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No flat leaf parsley
                                                                  • Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
                                                                  • Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
                                                                  • Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 28 oz no salt added peeled tomatoes, crushed
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 oz country ham
                                                                  • Yes No 1 15.5 oz organic chickpeas
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Preheat broiler.
                                                                  • Discard seeds and membranes from bell pepper; place, skin sides up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a bag; let stand 10 minutes. Peel.
                                                                  • Reduce oven to 450°.
                                                                  • Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add cream and tomatoes; bring to a simmer. Add paprika, 1/4 teaspoon salt, and ground pepper; simmer 20 minutes, stirring occasionally. Cool for 10 minutes. Combine tomato mixture and bell pepper in a blender; puree.
                                                                  • Combine 5 garlic cloves, ham, and chickpeas in a roasting pan; drizzle with 2 tablespoons oil, cumin, and 1/8 teaspoon salt. Toss. Roast at 450° for 12 minutes, stirring once. Ladle 3/4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds.
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Dress your next cucumber salad with sour cream and dill for a wonderful German side dish. Cold and creamy salad is a great accompaniment to fried dishes and cold platters. Makes cucumber salad for 4 people. See larger image of cucumber salad.

                                                                  Ingredients
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp organic white wine vinegar
                                                                  • Yes No 4 oz organic sour cream
                                                                  • Yes No 2 tsp oil
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chopped organic dill weed
                                                                  • Peel the cucumber unless it is an English cucumber or other kind which you don't have to peel. Slice the cucumber thin. This is best done with a mandolin or food processor. Place the slices in a colander, salt and toss. Let the slices drain for 20 - 30 minutes.
                                                                  • Mix the dressing ingredients (vinegar through dill) in a separate bowl. Add drained cucumber and stir to coat. Serve chilled.
                                                                  Cuisine:YesNogerman
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Swap fried cabbage for coleslaw at your next cookout for a tasty twist on this classic side for grilled food.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 large cabbage
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Cook bacon in a large skillet 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.
                                                                  • Add cabbage to hot drippings in skillet; sprinkle with salt and pepper. Sauté cabbage over medium-high heat 10 to 12 minutes or until tender. Sprinkle with bacon.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A colorful variation on the Stinger made with green crème de menthe instead of white.

                                                                  Ingredients
                                                                  • Yes No 1 oz green crème de menthe
                                                                  • Yes No 1 oz crème de cacao
                                                                  • Yes No 1 oz heavy whipping cream
                                                                  • Shake all ingredients with ice; then strain into a chilled cocktail glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Oxtail-barley soup is a hearty offering that can be enjoyed winter or summeras a soup or main course with a salad and rye bread. It spans the boundaries of Eastern European countries and can be found in most kitchens. Oxtails are actually beef tails and are a delicious meat source. This recipe comes from my mother who loved to pick up an "ox joint" and eat the meat right off the bone. You can do that or debone the cooked oxtails and add the meat back to the soup. This is a prime candidate for a slow cooker or pressure cooker. View this larger image. Makes about 2 1/2 quarts Oxtail-Barley Soup

                                                                  Ingredients
                                                                  • Yes No 2 lb oxtail
                                                                  • Yes No 3 qt water
                                                                  • Yes No 1 cup barley
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 6 black peppercorn
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tbsp beef base
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 14 oz diced tomato in can
                                                                  • In a large Dutch oven over medium heat, brown oxtails on all sides. There should be enough natural fat so additional oil is unnecessary. Remove oxtails and discard any rendered fat in pan. Add water and oxtails to pan. Bring to a boil, skimming off any frothy foam that comes to the surface. Add barley, bay leaf, peppercorns, garlic, celery, onion and beef base. Bring back to a boil, cover, reduce heat to low and simmer for 1 hour. Add carrots and tomatoes, bring to a boil, cover, reduce heat to low and simmer for 1 hour or until carrots, barley and meat are tender. Remove meat from bones and return to soup. Remove bay leaf and serve. For a defatted version, cool soup in an ice bath and refrigerate. Skim off accumulated fat from surface and heat.
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This quick twist on classic chicken noodle soup is loaded with fresh vegetables—carrots, celery, onion, and green bell pepper. You'll agree 100 percent that fresh is best. Prep: 2 minutes; Cook: 22 minutes

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 8 oz refrigerated prechopped celery, onion, and bell pepper mix
                                                                  • Yes No 1 cup matchstick carrots
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 7 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup uncooked whole wheat rotini
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and next 3 ingredients; cook 6 minutes or until chicken begins to brown and vegetables are tender, stirring frequently. Add broth; bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  Tacos can be eaten any time of day, so why not start with breakfast? Chorizo adds zip to a hearty potato-and-onion filling that’s irresistible when stuffed into a warm corn tortilla and topped with cheese and salsa. Be sure to dice the potato small to ensure quick and even cooking. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage. Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. This recipe was featured as part of our breakfast beer tasting.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 oz yukon gold potato
                                                                  • Yes No 1/2 cup diced yellow onion
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz mexican chorizo
                                                                  • Yes No 6 large egg
                                                                  • Yes No 6 small corn tortilla
                                                                  • Yes No queso fresco cheese
                                                                  • Yes No ancho chile salsa
                                                                  • Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo, breaking it up with the back of a wooden spoon. Cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.
                                                                  • Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
                                                                  • Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper as needed.
                                                                  • Divide the egg mixture among the tortillas and serve with queso fresco and salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6tacos
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Rolling your dough into balls and placing them into muffin cups is half the fun of this recipe. The other half is eating the results.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup fat-free evaporated milk
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 1/2 tbsp margarine
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 large egg white
                                                                  • Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milks. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, margarine, and next 5 ingredients (margarine through pepper) to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes. Divide dough into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 350° for 20 minutes. Serve warm.
                                                                  Yields: 18(serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  To make the cucumber ribbons shown in the photo, use a Y-shaped vegetable peeler to cut thin slices of cucumber lengthwise. If you're in a hurry, cut the cucumber into thin, round slices.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 lb ground turkey breast
                                                                  • Yes No 1 4 oz feta cheese
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup grated english cucumber
                                                                  • Yes No 1 6 oz fat free greek yogurt
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 french hamburger buns
                                                                  • Yes No slice toppings, lettuce leaves, tomato slices, cucumber
                                                                  • Yes No garnish, pepperoncini salad peppers
                                                                  • Stir together first 6 ingredients. Shape mixture into 4 (1/2-inch-thick) patties.
                                                                  • Heat a grill pan over medium-high heat. Coat grill pan with cooking spray. Add patties; cook 5 minutes on each side or until done.
                                                                  • Stir together cucumber, yogurt, mint, and 1/2 tsp. salt in a small bowl. Serve burgers on buns with cucumber sauce and desired toppings. Garnish, if desired.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe combines antioxidant-packed summer berries with an easy-to-make, protein-rich meringue. A touch of cumin gives the meringues an exotic earthiness, but they're equally delicious without the spice.

                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 1/8 tsp finely ground cumin
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 cup mixed berries
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Preheat the oven to 200°. Line a large cookie sheet with parchment paper. In a medium stainless steel bowl, using a handheld mixer, beat the egg whites at medium speed until frothy. Add the kosher salt, cream of tartar and cumin and beat until the egg whites hold soft peaks. Gradually add the sugar, 1 tablespoon at a time, and continue to beat until firm, glossy peaks form. Drop the egg white mixture in evenly spaced 2-tablespoon-size mounds on the parchment paper-lined baking sheet.
                                                                  • Bake the meringues for 4 hours, until they are crisp but not browned. Let cool completely at room temperature. Serve the cumin meringues with the mixed berries and crème fraîche.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Serve a stir-fry loaded with tender pork and crisp veggies. Stir-frying is a great reduced-calorie way to cook, because you use less oil.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1/4 cup dry roasted cashews, salted
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup sliced button mushroom
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup sugar snap peas
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm.
                                                                  • Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.
                                                                  • Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.
                                                                  • Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper to pan; sauté 1 minute. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.
                                                                  Yields: 4servings (serving size: 1 1/2 cups pork mixture and 1/2 cup cashew rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp fennel seed
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup thinly sliced red bell pepper
                                                                  • Yes No 1 cup thinly sliced yellow bell pepper
                                                                  • Yes No 1/2 cup thinly sliced shallot
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
                                                                  • Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Eggplant is a common ingredient in Spanish food, like all Mediterranean cuisines. This is a modern vegetarian tapa, perfect for the garlic lover. Fresh cheese with garlic, roasted pepper and sun-dried tomatoes are rolled up inside slices of grilled eggplant. Drizzle with "mojo de cilantro" and serve in or on toasted pocket bread. If you need to prepare an appetizer ahead, make the rolls and refrigerate. Warm the pocket bread just before serving and add the sauce.

                                                                  Ingredients
                                                                  • Yes No 3 chinese eggplant
                                                                  • Yes No 5 tbsp virgin olive oil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 cup soft-fresh cheese
                                                                  • Yes No 1 large roasted red pepper
                                                                  • Yes No 1/2 cup sun dried tomato strips in oil
                                                                  • Yes No 3 wheat pocket bread rounds
                                                                  • Yes No 4 125 milliliter oz mojo de cilantro
                                                                  • This Eggplant Rolls Tapa Recipe makes 6 servings as an appetizer. The preparation time above includes the mojo de cilantro sauce.
                                                                  • Wash the eggplants and trim the stems. Cut the eggplants lengthwise into slices about 3/8-inch (9.5 mm). Brush with olive oil and grill on both sides until soft. Remove and cool on a rack or plate.
                                                                  • Peel and slice garlic. Place in a small frying pan (8-inch diameter) with 2-3 Tbsp olive oil. Heat on medium until garlic is warm, but not browned. Remove from heat and allow garlic to sit in oil for 5-10 minutes. Once cooled, mix oil and garlic into the ricotta cheese in a small mixing bowl. Set aside.
                                                                  • Prepare the mojo de cilantro sauce.
                                                                  • Cut roasted red pepper into strips. Drain sun-dried tomatoes and place on a plate.
                                                                  • Warm pocket bread in oven.
                                                                  • Spread a bit of cheese over a slice of eggplant, sprinkle 2-3 sun-dried tomato strips on top. Add a piece of roasted red pepper. Roll up eggplant and set on a plate. Repeat with each eggplant slice.
                                                                  • Cut the pocket bread into quarters. Place an eggplant roll either into the bread or on top of it. Place on serving plate and drizzle with the mojo de cilantro. Serve with napkins.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  At the adorable regional-American Redhead tavern in Manhattan's East Village, the specialty is chef Meg Grace's stellar fried chicken. Other top new fried-chicken destinations: Art and Soul in Washington, DC, and BarBers Q in Napa, where every Sunday night is fried chicken night.

                                                                  Ingredients
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No one 3 1/2 lb chicken
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • In a large, deep bowl, combine the water with 1/3 cup of the salt, the brown sugar, garlic, thyme sprigs and black peppercorns and stir to dissolve the salt. Add the chicken pieces, submerging them in the brine. Refrigerate the chicken overnight.
                                                                  • Preheat the oven to 300°. In a large, heavy pot, heat 2 inches of oil to 325°. Drain the chicken and pat dry with paper towels.
                                                                  • In a large bowl, combine the flour, baking powder, cornstarch, black pepper, cayenne and the remaining 1 teaspoon of salt. Set a rack over a large rimmed baking sheet near the stove. Dredge half of the chicken pieces in the spiced flour, then shake off the excess. Fry the chicken pieces for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh registers 160°. Reduce the heat if the chicken browns too quickly. Transfer the chicken pieces to the rack and keep them warm in the preheated oven while you coat and fry the remaining chicken pieces. Serve the fried chicken hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.

                                                                  Ingredients
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 oz unsalted butter
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 1 1/2 lb mcintosh apple
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No cream
                                                                  • Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.
                                                                  • Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.
                                                                  Yields: 19-inch cake
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  A sausage casserole with rice and cheese.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz wild rice
                                                                  • Yes No 1 6 oz long grain and wild rice mix
                                                                  • Yes No 1/2 lb sausage
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped combination of red and green
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 1 10 1/2 oz cream of mushroom soup
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Directions for sausage casserole Cook wild rice in water, following package directions, but for 45 minutes. Cook the long-grain and wild rice mix for 15 minutes, with just water. Save the seasoning pack to add later. Drain rices and rinse with hot water. Meanwhile, in a large skillet, brown sausage; remove sausage with a slotted spoon. If sausage was very fatty, drain fat into a small cup and return 2 to 3 teaspoons of the drippings to the skillet. Add chopped onion, bell pepper, and chopped celery. Sauté until onion is just tender then add the sliced mushrooms. Continue to cook until mushrooms are golden brown and vegetables are tender. In a large bowl, combine sausage, cooked vegetables, cooked and drained rices, seasoning packet, the shredded cheese, and condensed soup. Transfer sausage mixture to a shallow 2-quart casserole (9-inch square baking dish or 11x7-inch). Cover with foil and bake sausage casserole at 325° for 55 to 60 minutes, or until hot and bubbly. Sausage casserole serves 8. More Sausage Recipes Hearty Sausage Stew Sausage Casserole with Noodles Egg and Sausage Casserole Lima Beans and Sausage Casserole Sausage Casserole with Macaroni Sausage Casserole with Onions Sausage Potato Bake Sausage Sweet Potato Casserole Sausage Appetizer Squares Scotch Eggs Noodle Dishes Sausage Recipes Casseroles Pasta Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Despite wild rice’s name, the majority of it available on supermarket shelves is now actually farmed, cultivated in flooded paddies in California and culled by machine. (Technically, it’s not rice either, but a type of long-grain marsh grass.) Genuine wild rice is still harvested by hand via canoe, mostly by the Ojibwe peoples of Minnesota and Wisconsin. With its softer texture, more nuanced earthy flavor, and shorter prep time, it’s well worth seeking out. Two online sources are Indian Wild Rice and the White Earth Land Recovery Project. More wild rice recipes.

                                                                  Ingredients
                                                                  • Yes No 2 cup wild rice
                                                                  • Yes No 4 cup water
                                                                  • Place the rice in a fine-mesh strainer and rinse under cold running water to clean.
                                                                  • Place the rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Cover and reduce the heat to low. Simmer undisturbed until the rice has absorbed most of the water and the rice grains have swollen (some may split apart to reveal their white pith), about 30 to 60 minutes. (In general, the longer and darker the kernels of rice are, the longer they need to cook.) If some liquid remains after the rice is done, drain it off. Fluff the rice and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 5 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  When it was Linda Stoneking's turn to host her supper club, she decided to incorporate in-season corn as a theme to challenge her guests. Her salad creation was the favorite that night. Yogurt in the marinade tempers the heat from the Sriracha and keeps this dish family-friendly.

                                                                  Ingredients
                                                                  • Yes No 6 medium beet
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 cup plain 2% greek style yogurt
                                                                  • Yes No 1/4 cup sriracha
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 shallot
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 6 cup packed spinach
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 6 tbsp chopped pecan
                                                                  • Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 hour or until tender. Drain. Cool beets slightly. Trim off beet roots and stems; rub off skins. Chop beets.
                                                                  • While beets cook, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a small heavy skillet. Combine yogurt and Sriracha in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Combine 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and next 3 ingredients (through shallot) in a small bowl; stir with a whisk.
                                                                  • Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1-inch strips.
                                                                  • Brush remaining 1 tablespoon oil over corn; sprinkle with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Grill 10 minutes or until lightly charred, turning corn occasionally. Cool. Cut kernels from ears of corn.
                                                                  • Place 1 cup spinach on each of 6 plates; top each serving with 3 ounces chicken, 1/3 cup beets, 1/3 cup corn, 1 cheese slice, and 1 tablespoon pecans. Drizzle 1 tablespoon dressing over each salad.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Ending 30 days of fasting, Eid ul-Fitr celebrations include an abundance of dishes like this one--full of heady aromas, sweet spices, and lots of flavor. Marinating and cooking the chicken in tangy yogurt keeps it moist, but the yogurt mixture curdles and should be discarded after cooking. Serve the chicken alongside a basmati rice pilaf that's tossed with almonds, raisins, and cumin seeds.

                                                                  Ingredients
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 6 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator overnight, turning bag occasionally.
                                                                  • Remove chicken from bag, reserving marinade; pat chicken dry with paper towels. Combine reserved marinade and chicken broth.
                                                                  • Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned. Repeat procedure with remaining chicken. Return chicken to pan; pour broth mixture over chicken. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Place chicken on a serving platter; discard liquid in pan. Sprinkle chicken evenly with parsley.
                                                                  Yields: 6servings (serving size: 1 chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Slightly sweet, nicely fruity, and high in alcohol. This recipe was featured as part of both our story on The Return of Punch and our Punch Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup rhubarb syrup
                                                                  • Yes No 2 cup lemon-lime soda
                                                                  • Yes No 1 1/2 cup dark rum
                                                                  • Yes No 1 1/2 cup meyer lemon juice
                                                                  • Yes No crushed ice
                                                                  • Combine all ingredients in a large pitcher and stir until mixture is well blended and chilled, about 40 times. Pour over fresh ice into a punch bowl and serve.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 1/2 tsp crushed red bell pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No four thick boneless pork loin chops
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp pure ancho chile powder
                                                                  • Yes No extra virgin olive oil
                                                                  • In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
                                                                  • Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
                                                                  • Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere. Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 10 minutes before serving.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  One of the first signs of winter, aside from holiday lights, is roasted chestnuts sold on city streets. Slowly roasted, the chestnut, which is more like a starch than a nut, makes the perfect sweet and savory snack. Plus it’s healthy: low in fat and calories; full of fiber, calcium, and vitamin C. Since chestnuts are highly perishable, they need to be eaten soon after purchasing them, and they should be stored in a breathable bag in the refrigerator. Chestnuts can be tough to peel, and while freshness plays a part in this, so does the cooking method. This pan-roasted technique steams the chestnuts first to open the shells and separate the skin from the flesh. Then the steamed chestnuts are slowly roasted in the same pan. The process is easy, and the results delicious. For an alternative chestnut roasting method, check out our oven-roasted chestnut recipe. This recipe was featured as part of our Winter Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 lb chestnuts
                                                                  • Yes No 1 cup water
                                                                  • Using a sharp knife, cut an “X” about 1 inch long in the shell of each chestnut (the flat side is easiest). Place the chestnuts in a large straight-sided skillet with a tightfitting lid so that they sit in an even layer with wiggle room. Add the water, place the pan over high heat, and bring to a boil. Boil, shaking the pan often, until the water has evaporated, about 5 minutes. (If the shells do not open, add a little more water and continue to steam until they do.)
                                                                  • Once the shells open, reduce the heat to low and cook the chestnuts, covered, in the dry pan, shaking the pan occasionally so they don’t burn, until the shells are toasted and the meat is tender, about 20 minutes more. Peel when cool enough to handle.
                                                                  Yields: 2 ¼cups shelled, peeled chestnuts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover

                                                                  Egg salad sandwich filling never falls out of popularity. It's simple, tasty, inexpensive, and a blank canvas just waiting for spices and seasonings to give it a unique personality. This favorite is special enough for an elegant Sunday brunch, but easy enough for everyday fare. Chopped ham or bacon could be used instead of the pancetta--though the the highly seasoned (but not spicy) pancetta does add a special flavor and texture. To make this an even more authentic Creole/New Orleans dish, use tasso instead of pancetta.

                                                                  Ingredients
                                                                  • Yes No 4 oz pancetta
                                                                  • Yes No 8 egg
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/3 cup minced celery
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1/2 cup basil
                                                                  • Using Leftover Hard-Cooked Eggs, Ideas and How to Hard-Cook Eggs
                                                                  • Egg and Chive Pâté with Cayenne Toasts
                                                                  • Cayenne Toasts for Egg and Chive Pâté
                                                                  • Deviled Eggs with a Cajun Twist
                                                                  • Golden Eggs in Creole Cream Sauce
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 4 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp white wine vinegar
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
                                                                  • Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
                                                                  • In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
                                                                  • Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Chocolate Silk Pie
                                                                   8 h 25 m

                                                                  Looking for a new favorite cream pie? I think this pie may be it. This recipe for Chocolate Silk Pie goes way beyond those chocolate pies made with a pudding mix. This Chocolate Silk Pie is so creamy and full of chocolate that it can easily be described as luscious. Making Chocolate Silk Pie with Photo Instructions

                                                                  Ingredients
                                                                  • Yes No 9 inch chocolate crumb pie crust
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 14 oz sweetened condensed milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 cup and sweetened heavy cream
                                                                  • Yes No 1 small dark chocolate candy
                                                                  • Yes No 1 small milk chocolate candy bar
                                                                  • More Chocolate Recipes Just for You! Three Layer Chocolate Cake Chocolate Fudge Cake Dark Chocolate Molten Lava Cake Scotch Chocolate Cake Dark Chocolate Chess Pie Chocolate Silk Pie Chocolate Peanut Clusters Chocolate Truffles Extremely Easy Chocolate Fudge
                                                                  Yields: 9slices
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 8 hours 25 minutes
                                                                    Equipment:
                                                                  • Yes No
                                                                    silk
                                                                    Brands:
                                                                  • Yes No
                                                                    Silk
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 large bunch swiss chard, leaves
                                                                  • Yes No 1 cup diced ham
                                                                  • Yes No 12 large egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Preheat oven to 400°F. Warm oil in a large nonstick, ovenproof skillet over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Stir in chard. Cover and cook, stirring twice, until chard is tender, about 5 minutes. Remove cover; stir in ham.
                                                                  • Place eggs in a large bowl; season with salt and pepper and whisk to blend. Pour eggs over chard and ham in skillet. Stir to distribute ingredients as evenly as possible before eggs begin to set.
                                                                  • Cook on top of stove, lifting sides of frittata with a spatula to let uncooked eggs flow underneath, until lightly browned around edges, 3 to 5 minutes. Sprinkle frittata with Parmesan, transfer skillet to oven and bake, uncovered, until firm in center and slightly browned on top, about 10 minutes. Cut into wedges and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

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

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

                                                                  "I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. "I just love that flavor." She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 1 1/2 cup graham crackers, finely ground
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 oz unsalted butter
                                                                  • Yes No 1 lb cream cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3/4 cup eggnog
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
                                                                  • Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
                                                                  • Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 18
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  Garnish half of these dainty sandwiches for the grown-ups at your party, leaving the other half plain for little ones. Prep: 58 min. Make ahead

                                                                  Ingredients
                                                                  • Yes No 1/2 lb smoked turkey breast
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 tsp honey mustard
                                                                  • Yes No 1 tbsp marmalade
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 24 oz firm white bread
                                                                  • Yes No fresh chives
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Process turkey in a food processor until chopped. Add 1/2 cup butter and next 3 ingredients; process until almost smooth, stopping to scrape down sides. Transfer turkey spread to a medium bowl. Stir in 1/4 cup parsley, 3 tablespoons chives, and salt.
                                                                  • Trim crusts from bread, using a serrated or an electric knife.
                                                                  • Spread about 1/4 cup turkey spread on 8 bread slices. Top with remaining 8 bread slices; pressing lightly to adhere. Cut each sandwich into 4 fingers, using a serrated knife or an electric knife.
                                                                  • To garnish, tie a whole chive around each finger sandwich, and knot; or spread cut sides of sandwiches with 1/4 cup softened butter, and dip lightly into 1/4 cup chopped parsley. Arrange on a serving platter.
                                                                  • Note: You can make sandwiches up to 1 day ahead. Just lay a damp paper towel over sandwiches before covering with plastic wrap. Store in refrigerator.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 32finger sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  Ingredients
                                                                  • Yes No 1 small lb zucchini
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • Yes No 1 cup shredded parmigiano-reggiano cheese
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No black pepper
                                                                  • Yes No lemon
                                                                  • In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel-lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
                                                                  • Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Red, orange, and yellow peppers work best here, adding sweetness and sunny color to angel-hair pasta. Adjust the amount of peperoncini to suit your family's taste.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 mixed bell peppers
                                                                  • Yes No 1 large lb frozen shrimp
                                                                  • Yes No 2 oz genoa salami
                                                                  • Yes No 1/4 cup peperocini
                                                                  • Yes No 8 oz capellini pasta
                                                                  • Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add bell peppers, and cook, tossing, until crisp-tender, 3 to 5 minutes. Add shrimp, and cook, tossing, until opaque throughout, 2 to 3 minutes. Stir in salami and pepperoncini; season with salt and pepper.
                                                                  • Cook pasta until al dente; drain, and return to pot. Add remaining 2 tablespoons oil to pasta in pot; season with salt and pepper, and toss to combine. Serve pasta topped with shrimp mixture and pan juices.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/3 oz irish whiskey
                                                                  • Yes No 1/3 oz dark rum
                                                                  • Yes No 1/3 oz lemon juice
                                                                  • Yes No 1/4 oz cane syrup
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 1 thin apple
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the apple slice garnish and shake well. Strain the drink into a chilled coupe and garnish with the apple slice.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 4 oz unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp matcha green tea powder
                                                                  • Yes No 18 small paper fortunes
                                                                  • In a medium bowl, whisk the sugar with the egg whites, butter, flour and green-tea powder until smooth. Cover the batter and refrigerate for 1 hour.
                                                                  • Preheat the oven to 325° and line a baking sheet with a silicone mat. Have a coffee mug and standard-size muffin tin handy. Spoon two 2-tablespoon-size mounds of batter onto the baking sheet, 6 inches apart. Using an offset spatula, spread the batter to make two 6-inch rounds.
                                                                  • Bake in the center of the oven for 12 to 14 minutes, until the edges are browned and the centers are still light. Let cool for 10 seconds, then using a spatula, invert one tuile and place a paper fortune in the center. Fold the tuile in half and then bring the ends together, using the rim of the coffee mug to make the crease. Set the fortune cookie in a muffin cup to hold its shape. Repeat with the second tuile. If the tuile hardens, return it to the oven for a few seconds. Repeat with the remaining batter and fortunes. Let the cookies cool completely before serving.
                                                                  Yields: 18large fortune cookies
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 3/4 cup pine nut
                                                                  • Yes No 1 recipe jalapeno cornbread, day old
                                                                  • Yes No 1 lb cured chorizo sausage
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 small onion
                                                                  • Yes No 6 celery rib
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 cup turkey stock
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cilantro leaves, dried
                                                                  • Yes No coarse salt
                                                                  • Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
                                                                  • In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
                                                                  • Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
                                                                  • Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.
                                                                  Yields: 10cups, enough for a 16- to 18-pound turkey
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: If using cups that are slightly smaller or larger than 1/2 cup, adjust the baking time proportionately. You can make the popovers up to 1 day ahead; wrap airtight and store at room temperature. To recrisp, place slightly apart on a baking sheet and bake in a 375° oven until crisp, about 5 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1 cup organic all purpose flour
                                                                  • Yes No 1 cup organic milk
                                                                  • Yes No 1 tbsp organic butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth.
                                                                  • Generously brush six nonstick popover, custard, soufflé, or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead. Pour batter equally into cups, filling them 3/4 to almost full. Set cups about 2 inches apart in a 10- by 15-inch rimmed baking pan.
                                                                  • Bake popovers in a 375° regular or convection oven until browned and puffy, 40 to 45 minutes. Pierce each popover in several places with a thin wooden skewer, then continue baking until very well browned and crisp, about 5 minutes longer. Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot.
                                                                  • Nutritional analysis per popover.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6popovers
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Compound butter is just regular butter pumped up with flavor. Extra ingredients can range from herbs and lemon to wine or cheese, mixed into softened butter that is then rolled into a log and sliced to create an instant sauce on top of steak, fish, or chicken. Ours is chock-full of spicy chiles, lime juice, black pepper, and tequila, and adds a punch to our recipe for grilled rib-eye steaks, but it would be equally good over fish or grilled veggies. Game plan: The compound butter can be refrigerated for up to 1 month or frozen for up to 3 months. This recipe was featured as part of our Chile Pepper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tsp minced jalapeño chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp tequila
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Place butter in a medium bowl and, using a rubber spatula, soften until it’s very spreadable. Add remaining ingredients and mix until thoroughly combined.
                                                                  • Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons tomato sauce
                                                                  • Yes No 3 oz 3 oz mozzarella
                                                                  • Yes No 1 fresh red chili
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 5 smoked pancetta
                                                                  • Yes No extra virgin olive oil
                                                                  • Smear the tomato sauce evenly over the pizza base. Tear the mozzarella into pieces and dob these over, then scatter over as much chili as you like and season with salt and pepper. Lay the pancetta over the top so it will crisp up during cooking and the juices will cook into the pizza. Drizzle with extra virgin olive oil and cook until crisp and golden.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    cook

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

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

                                                                  This recipe was inspired by a grits dish made by Paul Virant, who worked in Blackbird's kitchen before becoming chef at Vie in Western Springs, a Chicago suburb. "Grits aren't necessarily part of my cooking—polenta would be more traditional. But the texture of these white grits blew me away," he says.

                                                                  Ingredients
                                                                  • Yes No 3 1 1/4 lb large red beets
                                                                  • Yes No 1 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 cup stone ground white grits
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 cup water
                                                                  • Yes No salt
                                                                  • Yes No 6 1/2 tbsp unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 lb wild mushroom
                                                                  • Yes No 1 thyme
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 3 large shallot
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No 1 cup rice four
                                                                  • Yes No 1 cup baby greens
                                                                  • Preheat the oven to 350°. Line a 9-inch square baking dish with plastic wrap. Rub the beets lightly with olive oil and wrap individually in foil. Bake the beets for about 1 hour, or until tender when pierced with a fork. Let cool slightly.
                                                                  • Meanwhile, in a medium enameled cast-iron casserole or Dutch oven, whisk the grits with the milk, water and 1 teaspoon of salt. Bring to a boil over moderate heat, whisking constantly. Cover the grits and bake in the oven for about 50 minutes, stirring 3 or 4 times. The grits are done when they're tender and the liquid has been absorbed.
                                                                  • Whisk 6 tablespoons of the butter and the egg yolk into the grits. Season with pepper. Spoon the grits into the prepared baking dish and press a sheet of plastic wrap directly onto the surface. Refrigerate until firm, about 1 hour.
                                                                  • Peel the roasted beets and cut them into 1-inch pieces. Transfer the beet pieces to a large bowl.
                                                                  • In a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mushrooms and thyme sprig and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the liquid has evaporated and the mushrooms are lightly browned, about 8 minutes. Add the wine and the remaining 1/2 tablespoon of butter and cook, stirring, until evaporated, about 1 minute. Add the mushrooms to the beets. Discard the thyme sprig.
                                                                  • Wipe out the skillet. Add 2 tablespoons of the olive oil and heat until shimmering. Add the shallots and cook over moderate heat, stirring, until softened. Add the vinegar, sugar and a pinch of salt and cook until slightly reduced, about 3 minutes. Stir in 1/4 cup of the olive oil and add to the beets and mushrooms. Stir in the chives and season with salt and pepper.
                                                                  • Spread the rice flour on a plate. Turn the grits out onto a work surface; discard the plastic. Cut the grits in half, then cut each half into eight narrow 4 1/2-inch-long rectangles. Dust the grits with rice flour. Divide the remaining 1 cup plus 1 tablespoon of olive oil between 2 large nonstick skillets and heat until shimmering. Add the grit cakes and fry over moderately high heat until golden and crisp all over, about 8 minutes total. Drain on paper towels and season lightly with salt. Transfer the cakes to a platter and top with the sweet-and-sour beets and mushrooms. Garnish with the baby greens and serve.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 oz russet potato, and in water for a minutes
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 4 slice sheep milk
                                                                  • Yes No onion roll
                                                                  • Yes No 4 leaf butter lettuce
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Mix drained potato, 1 tsp. salt, 1/4 tsp. pepper, and chives in a medium bowl. Heat 1 tbsp. plus 2 tsp. oil in a large frying pan over high heat. Drop potato mixture into pan in 4 mounds and spread to form cakes. Cook until well browned on each side, turning once, about 5 minutes total.
                                                                  • Heat grill to medium (350° to 450°). Mix lamb with remaining 1/2 tsp. salt and 1/4 tsp. pepper, in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with remaining 1 tsp. oil.
                                                                  • Grill burgers, covered, turning once, until done the way you like, about 7 minutes for medium-rare. In last few minutes, lay a slice of cheese on each burger to melt and lay rolls on grill to toast.
                                                                  • Lay 1 lettuce leaf, then a cheeseburger, on bottom of each roll. Set potato cakes on top. Mix mayonnaise and mustard, dollop about 2 tsp. onto roll tops, and set on burgers.
                                                                  • *Available at lavalakelamb.com, larksmeadowfarms.com, and sunvalleymustard.com
                                                                  • Note: Nutritional analysis is per burger.
                                                                  Cuisine:YesNoidaho
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 1/2 5 oz cup shredded gruyère cheese
                                                                  • Yes No 1 medium white onion
                                                                  • In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.
                                                                  • Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.
                                                                  • Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.
                                                                  • Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Pizza Margherita
                                                                   1 h 30 m

                                                                  This is a basic, satisfying pizza. It is open to endless variations: scatter it with capers, sliced mushrooms, or pitted olives (black or green), stripe it with anchovies or slivers of bell pepper. Substitute coarsely chopped arugula for the basil.

                                                                  Ingredients
                                                                  • Yes No cornmeal
                                                                  • Yes No dough
                                                                  • Yes No simple red sauce
                                                                  • Yes No 6 oz fresh mozzarella cheese
                                                                  • Yes No 2 tbsp parmigiano-reggiano cheese
                                                                  • Yes No 5 basil
                                                                  • * Pizza Dough recipe
                                                                  • ** Simple Red Sauce recipe
                                                                  • Preheat oven to 425 degrees (If using pizza stone, preheat for at least one hour)
                                                                  • Sprinkle pizza pan, cookie sheet, or pizza peel with corn meal.
                                                                  • Stretch, pat and/or roll crust onto pan or peel to desired thickness.
                                                                  • Spoon and smooth tomato sauce lightly over crust (about one cup or less according to taste ) to within half inch of edges.
                                                                  • Arrange mozzarella slices on top of the tomato sauce.
                                                                  • Place pizza in oven, in pan or, if using a peel, slide pizza onto pizza stone. Cook for 6 to 8 minutes, checking for doneness.
                                                                  • Pull pizza from oven and slide onto cutting board. Quickly sprinkle first with grated parmesan, then basil chiffonade. Cut into wedges. erve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chiffonade
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 lb brussels sprouts, and sprouts
                                                                  • Yes No 1 long red chili pepper
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb penne rigate
                                                                  • Yes No 4 oz gorgonzola cheese
                                                                  • In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring, for 3 minutes. Add the sliced brussels sprouts, chile and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes. Add the reserved sprout leaves, cover and remove from the heat.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the penne until al dente. Drain, reserving 3/4 cup of the pasta water. Add the penne to the skillet along with the pasta cooking water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper. Transfer the pasta to bowls, top with the Gorgonzola and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup macadamia nut
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup sweetened dried cranberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 375°.
                                                                  • Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
                                                                  • Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
                                                                  • Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
                                                                  • Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.
                                                                  Yields: 30servings (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Shallots roast alongside the chicken; then they're pureed and browned with lemony pan juices to make a fragrant gravy. Notes: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don't truss the legs before roasting.

                                                                  Ingredients
                                                                  • Yes No 1 4 to 5 lb chicken
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 medium regular lemons
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 lb shallot
                                                                  • Yes No 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight.
                                                                  • Preheat oven to 375°. Zest lemons. Slice 1 lemon; juice half of the other.
                                                                  • Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tbsp. olive oil and the thyme. Put lemon slices in cavity.
                                                                  • Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tbsp. olive oil, turning them to coat.
                                                                  • Roast chicken, basting every 30 minutes or so, until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.
                                                                  • Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tbsp. fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth.
                                                                  • Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in 1 tbsp. reserved Meyer lemon juice, or more to taste. Pour sauce through a fine-mesh strainer into a serving bowl. Carve chicken, discarding lemon slices; serve with sauce.
                                                                  • Note: Nutritional analysis is per serving with 2 tbsp. gravy.
                                                                  Yields: 7servings and 1 cup gravy
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 medium sweet potato
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 3 drop hot sauce
                                                                  • Preheat oven to 350°F. Cut sweet potatoes in half and bake on a sheet for 40 minutes. Combine yogurt with curry powder and hot sauce. Top each potato half with 1/4 cup dressing.
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine

                                                                  This light but intensely oystery soup was inspired by a recipe from Joanne Hendricks, the proprietor of the eponymous vintage-cookbook store in New York City. Salsify is a root vegetable shaped like a skinny parsnip; it has blackish skin with white flesh and tastes a little like artichoke hearts. If you have trouble finding it (in fact, Mary Ellen Carroll and Donna Wingate had to ask architect Charles Renfro to bring some to Boston from New York), you can substitute Jerusalem artichokes (sunchokes) or, as a last resort, the pedestrian potato.

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3/4 lb salsify
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 1 large white onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup clam juice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 dozen oysters, oyster liquor
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Fill a medium bowl with cold water and add the lemon juice. Peel the salsify and cut into 1/4-inch dice. Add the salsify to the lemon water.
                                                                  • In a large saucepan, cook the bacon over moderate heat until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain; reserve 2 tablespoons of the bacon fat in the saucepan.
                                                                  • Add the onion to the saucepan and cook over moderate heat until softened, about 5 minutes. Drain the salsify. Add it to the saucepan and season with salt and black pepper. Cover and cook over moderately low heat, stirring occasionally, until the salsify is almost tender, about 10 minutes. Add the wine to the saucepan and bring to a boil. Add the clam juice, water and thyme. Cover and simmer over moderately low heat until the salsify is tender, about 10 minutes longer.
                                                                  • Add the cream, oysters, oyster liquor and cayenne and simmer for 5 minutes, or until the oysters are just cooked through. Discard the thyme sprigs. Season the chowder with salt and black pepper and ladle into warmed bowls. Top with the bacon and parsley and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 6 ½cups
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 20 min., Bake: 45 min., Cool: 2 hr.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 4 tsp pumpkin pie spice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 18 3/4 oz yellow cake mix
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 3/4 cup butter flavor shortening
                                                                  • Yes No whipping cream
                                                                  • Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan. Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.
                                                                  • Bake at 350º for 40 to 45 minutes or until golden. Let cool 2 hours or until completely cool. Serve with sweetened whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup salted and roasted pistachio
                                                                  • Yes No 1/3 cup shallot
                                                                  • Yes No 2 small tbsp caper
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp pink peppercorns
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No 4 green zebra
                                                                  • Yes No small basil
                                                                  • In a jar, combine the pistachios with the shallots, capers, vinegar, sugar, pink peppercorns and the 2 tablespoons of olive oil; season with sea salt. Refrigerate the relish overnight.
                                                                  • Arrange the tomato slices on plates. Drizzle lightly with olive oil and sprinkle with sea salt. Stir the relish and spoon it over the tomatoes. Garnish with basil leaves and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe shows you how to bake a potato and serve it with an herbed quark cheese. An easy potato dished often served as an entrée for a meatless menu. Serve these baked potatoes with a green salad. Serves 4 See larger image

                                                                  Ingredients
                                                                  • Yes No 8 medium potato
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp caraway seed
                                                                  • Yes No salt and pepper
                                                                  • Pre-heat oven to 350°F and grease a cookie sheet large enough for your potatoes with a little of the olive oil. Brush the cut-side of the potatoes with a mixture of butter and olive oil and lay them, cut side up, on the cookie sheet. Sprinkle with caraway, salt and pepper. Bake for about 40 minutes or until a fork pierces them easily.
                                                                  • Serve with Herbed Quark.
                                                                  • Variation: Baked Potatoes with Marjoram
                                                                  • This potato variation is a great way to bake a potato for your next potluck.
                                                                  • Instead of caraway, sprinkle each potato with freshly chopped marjoram, 1 teaspoon sunflower seeds and 1 tablespoon shredded Gruyere cheese. Bake as directed. May be served without quark as a side dish. Serve warm or room temperature.
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Layer pesto, sun-dried tomato, and a mixture of goat cheese and cream cheese for an impressive appetizer with Mediterranean flavors. Serve with French bread slices or crackers.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 8 oz goat cheese (chèvre)
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup basil pesto
                                                                  • Yes No 1/2 cup dried tomatoes in oil, and chopped
                                                                  • Yes No garnishes, dried tomato slivers, fresh oregano sprigs
                                                                  • Yes No slice french bread
                                                                  • Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.
                                                                  • Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 14appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1 inch lb red potatoes, and cubes
                                                                  • Yes No 3/4 cup
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 lb sweet potato
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 5 oz spinach
                                                                  • Yes No 1 small lb okra
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 3 tbsp drained caper
                                                                  • Preheat the oven to 350°. On a rimmed baking sheet, toss the red potatoes with 1 tablespoon of the olive oil and spread them in an even layer. Season with salt and pepper. Bake the potatoes in the middle of the oven for about 30 minutes, or until they'e lightly browned and just tender. Let cool.
                                                                  • On each of 2 large rimmed baking sheets, toss half of the sweet potatoes with 2 tablespoons of the olive oil. Spread the sweet potatoes in an even layer and season with salt and pepper. Bake the potatoes on the upper and lower racks of the oven for about 20 minutes, or until lightly browned and just tender; switch the sheets halfway through for even cooking. Let the sweet potatoes cool.
                                                                  • In a large skillet, toast the mustard seeds over moderately high heat until they start popping, about 3 minutes. Transfer the seeds to a small bowl. Add the rinsed spinach leaves—they will still be wet—to the skillet and cook over moderately high heat, tossing with tongs, until completely wilted. Transfer the spinach to a colander to cool. Lightly squeeze the spinach dry and then coarsely chop.
                                                                  • Wipe out the skillet. Add 2 tablespoons of olive oil and heat until shimmering. Add the okra, season with salt and pepper and cook over moderate heat, turning a few times, until the okra is lightly browned, about 5 minutes.
                                                                  • In a very large bowl, mix the vinegar with the capers and the remaining 1/4 cup plus 2 tablespoons of olive oil; season with salt and pepper. Add the red potatoes, sweet potatoes, mustard seeds, spinach and okra and toss well to coat. Transfer the salad to a platter and serve.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve