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                                                                  Make a Mediterranean-inspired side salad for dinner tonight. Pair with a lamb pita for a filling Greek feast.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup bulgur
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup diced english cucumber
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 cup diced tomato
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain; place bulgur in large bowl.
                                                                  • Add cucumber and remaining ingredients to bulgur; toss well. Cover and chill at least 1 hour.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate

                                                                  Cooked in the same pan with the roast, the chunky apple-brandy sauce picks up the herb rub's savory flavors.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb rolled pork loin roast
                                                                  • Yes No 1 tbsp sage leaves, dried
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp margarine
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup apple juice concentrate
                                                                  • Yes No 1/2 cup applejack
                                                                  • Yes No 1 10 1/2 oz low-sodium chicken broth
                                                                  • Yes No 2 2/3 cup chopped granny smith apple
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tsp corn starch
                                                                  • Unroll roast; trim fat. Combine sage, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub inside surface of roast with one-third of sage mixture. Reroll roast, securing at 1-inch intervals with heavy string. Rub outside surface of roast with remaining sage mixture.
                                                                  • Preheat oven to 425°.
                                                                  • Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; brown on all sides. Remove roast from pan; set aside. Melt margarine in pan. Add onion and celery, and sauté 5 minutes. Return roast to pan. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, apple juice, applejack, and broth; pour over roast.
                                                                  • Insert a meat thermometer into thickest portion of roast. Cover and bake at 425° for 20 minutes; reduce oven temperature to 325° (do not remove roast from oven), and bake 30 minutes. Add apple; cover and bake an additional 30 minutes or until meat thermometer registers 160° (slightly pink). Remove roast from pan, reserving cooking liquid. Place roast on a platter; cover with foil. Let stand 10 minutes.
                                                                  • Combine water and cornstarch, and stir into reserved cooking liquid. Bring mixture to a boil, and cook 1 minute or until sauce is slightly thick. Serve sauce with pork.
                                                                  • Note: Use 1 cup apple juice concentrate and omit apple brandy, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 3 ounces of pork and 1/3 cup of sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • 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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                                                                    Equipment:
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                                                                  • Yes No
                                                                    string
                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Time: 1 1/2 hours. If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.

                                                                  Ingredients
                                                                  • Yes No 3/4 french bread
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 2 lb Italian sausage
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1 1/2 lb green swiss chard
                                                                  • Yes No 1 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No salt
                                                                  • Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.
                                                                  • Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes.
                                                                  • With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.
                                                                  • Preheat oven to 325° or 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.
                                                                  • Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
                                                                  • Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
                                                                  • Note: Nutritional analysis is per 3/4-cup serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 16(makes 12 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • 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
                                                                    barbecue
                                                                  • Yes No
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                                                                    Supplies:
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                                                                    foil

                                                                  This spinach souffle recipe is a wonderful way to use up the fresh harvest at the farmers' market. It’s a lovely, easy preparation that can be served as a side dish or a light main course. If you want to get really creative, bake up the spinach-egg mixture in tiny ramekins for an unexpected appetizer. However you serve it, this souffle is likely to be a delicious winner and instant classic in your household.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 1 lb spinach
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No ½ tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 3 egg
                                                                  • How to make spinach souffle:
                                                                  • Brush the inside of a large soufflé or deep casserole dish with 1 1/2 tablespoons of softened butter. Sprinkle the buttered surface evenly with Parmesan cheese and set aside the dish.
                                                                  • In a large saucepan, sauté the spinach until it wilts and the juices have evaporated. Preheat the oven to 375F. In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt. Cook the flour, whisking constantly, for 30 seconds. Add the milk to the flour and cook, still whisking constantly, for about 4 minutes, until the mixture thickens. Add the spinach and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg.
                                                                  • Whisk ½ cup of the hot spinach into the egg yolks, and then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. Beat the egg whites on high speed until stiff peaks form. Stir one-third of the egg whites into the spinach, and then fold the remaining egg whites into the mixture. Spoon it into the prepared dish and bake for 30 minutes, until the soufflé is puffed up and cooked through.
                                                                  • This spinach souffle recipe makes 6 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • 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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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/3 cup red wine
                                                                  • Yes No 1 3/4 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 inch lb squid, bodies rings, tentacles
                                                                  • Yes No 1/2 lb spaghetti
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • In a large saucepan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine and simmer 1 minute longer. Stir in the tomatoes and salt and bring to a simmer. Add the squid, cover, and simmer gently until the squid is just tender, about 30 minutes. Do not allow to boil.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until almost done, about 10 minutes. Drain the pasta.
                                                                  • Add the basil and the spaghetti to the sauce and simmer until the pasta is done and has absorbed some of the sauce, about 2 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 25 idaho potato
                                                                  • Yes No peanut oil
                                                                  • Yes No sea salt
                                                                  • Yes No tomato ketchup
                                                                  • Trim potatoes into 4-inch-long blocks. Using a mandoline, cut into 3/16-inch-thick sticks. In deep fryer, heat oil to 350 degrees. Fry potatoes in batches until light golden, about 1 minute. Drain, let cool, and freeze, covered, until firm, at least 1 hour.
                                                                  • Deep-fry again at 350 degrees; until golden brown, about 1 minute. Salt while hot; serve with ketchup, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 50
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "I wanted to create a second course that is indulgent, rich, and pretty, too. Funny: The first time we tried this and pureed the soup in a food processor, we almost decided to start over because the texture wasn't smooth enough. But then we put it in the blender, and it came out perfectly creamy." --Mary Drennen Ankar, Test Kitchen Professional

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup thinly sliced shallot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 tbsp vermouth
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 jumbo lump lb crabmeat
                                                                  • Yes No 3 cup non-fat milk
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 1 1/2 oz all purpose flour
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.
                                                                  • Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.
                                                                  • Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.
                                                                  • Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.
                                                                  • Wine note: If there's ever a time to pull out a good chardonnay, it's when crab is on the table. The wine's lush apple fruit loves the sweet shellfish, and if you pick a wine with an edge of creamy citrus, it works like a twist of lemon. Napa Valley's 2007 Antica Chardonnay ($35), from Italy's Antinori family, is your bottle for the Crab Bisque, with crisp citrus and bracing herbs balancing its sweet fruit. --Sara Schneider
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 3/4 cup soup and about 1/4 cup crabmeat mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • 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
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                                                                  • Yes No
                                                                    puree
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this fall classic.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 lb golden delicious apple
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 10 tsp crème fraiche
                                                                  • Preheat oven to 400°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 2 tablespoons water and egg, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap; chill 30 minutes.
                                                                  • Combine remaining 1/4 cup water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes.
                                                                  • Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand for 10 minutes. Sprinkle cinnamon over apples.
                                                                  • Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet. Bake at 400° for 20 minutes or until lightly browned. Cool 10 minutes. Invert tart onto a plate. Serve with crème fraîche.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10servings (serving size: 1 slice tart and 1 teaspoon crème fraîche)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Instead of the usual chicken, steak, or shrimp, we used crunchy cubes of sautéed tofu for this salad. The spicy, tart dressing pulls it all together.

                                                                  Ingredients
                                                                  • Yes No 14 oz firm tofu
                                                                  • Yes No 1/4 cup grapeseed oil
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 1/4 cup untoasted black and white sesame seeds
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 tart green apple
                                                                  • Yes No 8 radish
                                                                  • Yes No 1 1/2 tsp asian chili garlic sauce
                                                                  • Yes No 1 1/2 tbsp rice vinegar
                                                                  • Yes No 1 1/2 loosely packed qts, baby spinach
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Lay tofu between paper towels to dry. Heat 1/4 cup oil in a large frying pan over medium-high heat until shimmering.
                                                                  • Spread cornstarch on a rimmed baking sheet and furikake on another. Stack tofu and cut into 1/2-in. cubes. Lightly toss tofu in cornstarch, then quickly but thoroughly roll and press in furikake. Fry in 2 batches until well-browned and crunchy, about 20 minutes total, and drain on paper towels.
                                                                  • Slice celery, dice apple, and cut radishes into thin wedges. In a big salad bowl, whisk remaining 1 1/2 tbsp. oil with chili garlic sauce and vinegar. Add celery, apple, radishes, spinach, salt, and tofu and toss to coat.
                                                                  • *Find in grocery stores' Asian-foods aisle.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 10 2 1/2 lb chicken wings
                                                                  • Yes No 1/4 cup hot sauce
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No vegetable oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 onion
                                                                  • Yes No pinch sea salt
                                                                  • Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F. Split the wings at each joint and discard tips. Rinse and pat dry with paper towels. Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt. When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy. Drain on paper towels. Toss with the hot sauce, coating several times to cover well. Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks.
                                                                  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
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Tapenade, an olive spread native to the South of France, is a lesson in proportions: Too much olive and it overwhelms the other elements; too little and the result is lackluster. Here the olives balance out everything else, for a flavor that’s meaty and briny with just a hint of garlic. Try this tapenade slathered on toast or layered in our Mini Tapenade and Manchego Sandwiches at your next cocktail party. What to buy: This spread tastes best when made with high-quality ingredients, so look for the best stuff you can find. We made this with an assortment of pitted olives, including kalamata, Cerignola, and Lucques. If you prefer one type of olive over another, go ahead and alter the recipe accordingly. Anchovies are sold packed in salt or oil; we opted for oil-packed so we could control the salt factor. If you choose salted anchovies, rinse the salt off before using them. Capers are sold pickled in brine or salted. We used brined capers here, but you could use salt-packed capers if you want; just rinse off all that extra salt. Game plan: The tapenade will last up to 1 week refrigerated in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb high quality mixed olives, pitted
                                                                  • Yes No 3 oil packed anchovies
                                                                  • Yes No 1 tbsp brined capers
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 medium garlic clove
                                                                  • Combine all ingredients in a food processor fitted with a blade attachment and pulse 20 times.
                                                                  • Scrape down the sides of the bowl and continue pulsing until mixture resembles a coarse paste, about 20 times more.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  In this creamy gelato, savory sesame plays well with sweet honey for an exotic dessert. Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup milk
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1/2 tsp sesame oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tbsp non-fat powdered milk
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Set a fine-mesh strainer over a medium heatproof bowl; set aside.
                                                                  • Place 2 1/4 cups of the milk, the cream, honey, corn syrup, sesame oil, and salt in a medium saucepan over medium heat and cook, whisking frequently, until the mixture begins to steam but does not come to a boil, about 15 minutes.
                                                                  • Meanwhile, combine the remaining 1/2 cup milk, cornstarch, and dry milk in a small bowl and whisk until smooth and the dry ingredients have dissolved.
                                                                  • When the mixture in the saucepan is ready, whisk in the cornstarch mixture. Reduce the heat to medium low and bring to a boil, stirring constantly with a spoon or rubber spatula until thickened, about 8 minutes.
                                                                  • Pour the mixture through the strainer into the bowl and discard the contents of the strainer. Press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours.
                                                                  • Meanwhile, place the sesame seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 2 to 3 minutes. Remove the pan from heat and set aside.
                                                                  • Freeze the gelato base in an ice cream maker according to the manufacturer’s instructions. While the gelato is still in the bowl of the ice cream maker, fold in the reserved sesame seeds with a rubber spatula. Serve immediately for a soft gelato, or transfer the mixture to an airtight container and freeze until solid. Allow the gelato to sit at room temperature for 15 minutes before serving if frozen solid.
                                                                  Yields: 1quart
                                                                  • Active Time: 35 minutes
                                                                  • Total Time: 10 hours 35 minutes
                                                                  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
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup water
                                                                  • Yes No 1 cup white grits
                                                                  • Yes No 2 oz sharp white cheddar cheese
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Bring water to a boil in a medium pot. Whisking constantly, slowly add grits to water and cook until mixture starts to thicken, about 1 minute. Reduce heat to medium-low, and simmer gently, stirring occasionally, until grits are smooth, thick, and fall easily from the spoon, about 25 minutes.
                                                                  • Add cheese, salt, and cayenne, and stir just until cheese melts. Serve immediately, or cover and keep grits warm over low heat, stirring occasionally, for up to 1 hour (you may need to adjust the consistency with additional water just before serving).
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb sugar pumpkin
                                                                  • Preheat oven to 400 degrees. Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape). Place in a baking dish; pour about 1 inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.
                                                                  • Cut off top of pumpkin, and scoop out seeds; discard both. Peel, and discard skin. Place pumpkin in the bowl of a food processor; puree until smooth. Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.
                                                                  Yields: 1/3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  Ingredients
                                                                  • Yes No 1 lb white chocolate
                                                                  • Yes No 1/4 cup salted pistachios
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1/4 large cup unsweetened coconut flakes
                                                                  • Yes No bark bars
                                                                  • Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
                                                                  Yields: 19-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
                                                                  • Prep Time: 15236 days 6 hours 16 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate

                                                                  This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve for a simple but sophisticated spring or summer lunch.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb skinless salmon fillet
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 tbsp pink peppercorns
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No cucumber salad
                                                                  • Yes No honey mustard mayonnaise
                                                                  • Yes No rye bread
                                                                  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
                                                                  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
                                                                  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  It sounds almost crazy to use two bulbs of garlic to stuff such a small quantity of mushrooms. But slow-cooking the garlic in cream tempers its flavor so the mellow bulbs can be crushed and stirred into crunchy Japanese breadcrumbs for a rich filling.

                                                                  Ingredients
                                                                  • Yes No 2 head garlic clove
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup white, unseasoned bread crumbs
                                                                  • Yes No 24 large crimini mushroom (baby portobello)
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.
                                                                  • Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.
                                                                  • Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 5servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 small shallot
                                                                  • Yes No 1 head broccoli
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1 1/2 teaspoons, 3 tbsp lemon zest
                                                                  • Heat oil in a large skillet over medium-high. Add shallots, and cook, stirring frequently, until translucent, about 2 minutes. Add broccoli, and season with salt and pepper; cook, stirring, 1 minute.
                                                                  • Stir in the water, and bring to a boil; reduce heat. Cover, and simmer until broccoli is bright green and tender (it should offer little resistance when pierced with the tip of a paring knife), about 4 minutes. (All the liquid should have evaporated; if not, remove lid and continue cooking until dry.) Stir in lemon juice and half the zest.
                                                                  • Transfer to a serving platter. Serve warm or at room temperature, drizzled with oil and sprinkled with remaining lemon zest.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  When prepared correctly, calf's liver can be absolutely amazing. This version is rich and crispy and served with a tangy salad of wax beans and frisée in a mustardy red wine vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 1 lb yellow wax beans
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb calf's liver
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 6 oz frisée, leaves
                                                                  • Bring a medium saucepan of lightly salted water to a boil. Add the green beans and boil until tender, about 5 minutes. Drain the beans and pat dry.
                                                                  • Meanwhile, in a medium bowl, whisk together the shallot, vinegar and mustard. Whisk in the extra-virgin olive oil and season with salt and pepper. Add the beans and toss well.
                                                                  • Season the calf's liver with salt and pepper and dust all over with the flour, tapping off any excess. In a very large skillet, heat the pure olive oil until shimmering. Add the calf's liver slices and cook over moderately high heat, turning the slices once, until they're golden, 3 to 4 minutes.
                                                                  • Add the frisée to the beans and toss to coat. Serve the liver with the beans and salad.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for oxtail stew in red wine is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). Eastern Europeans love oxtails and this delicious stew served with thickened pan juices and roasted potatoes fills the bill. In Polish this is known as gulasz ogonowa, and in Hungarian it is tejfölös ököruszály. Compare this to oxtail-barley soup. Oxtails actually come from the tail of beef cattle. Here's a larger photo of Oxtail Stew in Red Wine. Makes 6 servings of Oxtail Stew in Red Wine

                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb oxtail
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1/2 cup chopped leeks, white and light green parts
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 cup diced plum tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 3 cup beef broth
                                                                  • Yes No 4 parsley
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Generously season oxtails with salt and pepper. In a large Dutch oven or casserole, heat oil on high heat until it shimmers. Add oxtails in a single layer to hot oil, working in batches if necessary, and sear the oxtails until browned on all sides, about 10 minutes. Remove oxtails with tongs to a plate (leaving the oil behind). Cover oxtails loosely and set aside. Return Dutch oven to high heat until oil shimmers. Add onion, leeks and garlic and saute, stirring occasionally, until golden brown, about 15 minutes. Add tomatoes and cook until it deepens in color and smells sweet, abouty 2 minutes. Add sherry vinegar and honey. Stir until honey is dissolved. Return oxtails and any juices to the Dutch oven, stirring gently with a wooden spoon. Add red wine and enough broth to cover. Bring to a boil, reduce heat and add a bouquet garni made by tying the parsley, thyme and bay leaf together in cheesecloth with butcher's twine. Cover and let simmer over very low heat until meat is nearly falling off the bone, about 2 to 3 hours. Transfer oxtails to a heated serving bowl and keep warm. Remove and discard the bouquet garni. Return Dutch oven to heat. Skim off fat and oil from surface of pan juices and bring to a simmer over medium-high heat, until juices have thickened slightly, about 5 minutes. Season to taste with sherry vinegar, salt and pepper. Pour sauce over oxtail pieces and serve immediately with roasted potatoes. SOURCE: Adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009)
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Zaatar Flatbreads
                                                                   1 h 30 m

                                                                  When you don't have time to bake your own bread, combine olive oil and zaatar, then use on store-bought lavash or pocket bread. Here we sprinkle zaatar on top of homemade bread, then bake.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp active dry yeast
                                                                  • Yes No 4 1/2 tbsp olive oil
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 cup zaatar
                                                                  • Sprinkle yeast into the bowl of a stand mixer and pour 1 1/2 cups warm (110°) water on top. Let stand until yeast is softened, about 5 minutes. Add 3 tbsp. oil, the whole-wheat flour, 2 3/4 cups all-purpose flour, and the salt. Mix with a dough hook to blend, then beat on medium speed, gradually adding about 1/4 cup more all-purpose flour until dough is smooth, stretchy, and only slightly tacky, 10 to 12 minutes.
                                                                  • Let rise, covered, in a warm place until double, about 45 minutes. Meanwhile, preheat oven to 500° and set 2 large baking sheets in oven to heat.
                                                                  • Punch dough down, then divide in half, shape each into a smooth ball, and dust with flour. Roll out each ball onto a 12- by 14-in. sheet of baking parchment into a 12-in.-long oval. Prick dough with a fork at about 2-in. intervals. Brush dough with remaining 1 1/2 tbsp. oil, then sprinkle with 1/4 cup zaatar. Carefully lift parchment with dough to hot baking sheets.
                                                                  • Bake until breads are golden brown, 10 to 12 minutes, switching pan positions halfway through baking. Slide breads from parchment onto cooling racks. Serve breads warm or cool, with a bowl of olive oil seasoned generously with zaatar for dunking.
                                                                  Yields: 2breads (14 oz. each)
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small, 15 oz white beans
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable
                                                                  • In a food processor, combine beans, olive oil, lemon juice, garlic, fresh thyme leaves, salt, and pepper. Whirl until smooth. Spoon into a bowl and set on a platter. Around hummus, arrange colorful vegetables such as sliced red and/or orange bell peppers, sliced carrots, and blanched asparagus spears and broccoli florets.
                                                                  • Note: Nutritional analysis is per tablespoon hummus.
                                                                  Yields: 1cup of hummus
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blanch

                                                                  A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn?t recommend adding extra oil to a hot pan, but in this case it?s good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.

                                                                  Ingredients
                                                                  • Yes No pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 skinless, boneless chicken breasts
                                                                  • Yes No 1 tsp 1 teaspoon smoked paprika
                                                                  • Yes No a small pinch cumin, ground
                                                                  • Yes No 2 limes
                                                                  • Yes No olive oil
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No 2 large flour tortilla
                                                                  • Yes No 1 x of good quality low fat natural yogurt
                                                                  • Yes No cheddar cheese
                                                                  • Yes No 1 fresh red chilli, to your taste
                                                                  • Yes No 15 ripe cherry tomatoes
                                                                  • Yes No small a of fresh coriander
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 lime
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a of mixed color cherry tomatoes
                                                                  • Yes No to 1 fresh red chilli
                                                                  • Yes No a sprigs of fresh coriander
                                                                  • Yes No 1 ripe avocado
                                                                  • Yes No 1 lime
                                                                  • A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn’t recommend adding extra oil to a hot pan, but in this case it’s good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.1. Put your griddle pan on a high heat. 2. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.4. Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. 5. Put the chili and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander.6. Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you'll be laughing.7. To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chili and a handful of coriander leaves, including the top part of the stalks. 8. Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed. 9. Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.10. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board. 11. Serve with bowls of plain yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.• from Ministry of Food
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chargrill
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill

                                                                  OK everyone, here is an ice cream mix-in you do not want to miss. While at Trader Joe's last weekend, stocking up for a lunch with family, I spied these milk chocolate covered peanut butter crackers on the shelf of new releases. These aren't the sort of thing I normally buy, but I had ice cream on the brain.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 oz cream cheese
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 1/2 tbsp light corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup creamy natural peanut butter
                                                                  • Yes No 1 trader joe's chocolate covered peanut butter crackers, frozen solid
                                                                  • In a small bowl, whisk 1/4 cup of the milk with the cornstarch. Whisk thoroughly so the cornstarch doesn't clump up. In another large bowl, whip the cream cheese until smooth.
                                                                  • In a large saucepan, combine the remaining 1 1/4 cups of milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and simmer over moderate heat until the sugar dissolves — about 4 minutes. You may need to pull the mixture half off the burner so it doesn't boil over.
                                                                  • Take the milk mixture off the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook, stirring constantly, over moderately high heat until the mixture is slightly thickened, about 1 minute - no more.
                                                                  • Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Chill completely - overnight, ideally.
                                                                  • After mixture is completely chilled, pour the ice cream base into an ice cream maker. Add the peanut butter in big spoonfuls and then freeze the ice cream according to the manufacturer’s instructions. When it's frozen, scrape the ice cream out of its freezing chamber and into a large bowl. Fold in the frozen, halved peanut butter crackers.
                                                                  • Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze until firm, about 4 hours.
                                                                  Yields: 1quart
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is one of the most heavenly and taste-zapping dishes ever. Even though with a lot of these types of recipes you can chuck the marinade ingredients into a food processor, you don?t get the same effect as when you bash them up in a pestle and mortar. I?m not sure what it is, but it seems to bruise a peculiar sweet flavor out of the ingredients. Anyway, try this and I promise you?ll be making it for the rest of your life. Feel free to use different white fish but sea bass is the best.

                                                                  Ingredients
                                                                  • Yes No 6 kaffir lime leaves
                                                                  • Yes No 1– lemon grass
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1– chillies, to taste
                                                                  • Yes No a tbsp a tablespoon of ginger
                                                                  • Yes No a of coriander, and stalks
                                                                  • Yes No 1 tbsp 1 tablespoon kikkoman soy sauce
                                                                  • Yes No 1 lime
                                                                  • Yes No 2 tbsp 2 tablespoons olive oil
                                                                  • Yes No 2 nice filets of sea bass
                                                                  • Yes No 1 egg white
                                                                  • Yes No a wine glass of sake
                                                                  • This is one of the most heavenly and taste-zapping dishes ever. Even though with a lot of these types of recipes you can chuck the marinade ingredients into a food processor, you don’t get the same effect as when you bash them up in a pestle and mortar. I’m not sure what it is, but it seems to bruise a peculiar sweet flavor out of the ingredients. Anyway, try this and I promise you’ll be making it for the rest of your life. Feel free to use different white fish but sea bass is the best.Preheat your oven to 220ºC/425ºF/gas 7.Take the top shelf out of the oven and place a baking tray on the middle shelf.Tear off a meter of kitchen foil. Fold it in half so it’s double thickness, then fold it in half again. You should end up with what looks like a big, foil birthday card. Make two of these then lay them opened and flat on your table. Each foil wrap will hold one piece of fish – you can do a big one for four or a slightly smaller version for two.In a pestle and mortar, bash your lime leaves until they break down and all the flavor comes out. Then add the lemon grass and do the same again. Do this for a couple of minutes... it’s worth every second. Then add the garlic, chilli, grated ginger and all of the coriander stalks. Once this is all smashed to a pulp, add the soy sauce, the lime zest and juice and the olive old. Mix well, then taste and correct the seasoning with extra soy sauce as you see fit.Lightly score the sea bass on the skin side with a sharp knife and then rub them with the lime-ginger-lemon grass mix. Allow to marinate for an hour, if you have time, or you can cook it all straight away.Lightly brush the foil edges with a little beaten egg white – this helps to seal the parcel when you fold it up and keeps all the flavored steam inside to cook the fish.Put the portions of sea bass, skin-side up on one side of each envelope. Divide the marinade and all the juice between the two packages and tuck some coriander into the slits of each piece of fish. Fold over the foil, then fold up two sides of the envelopes securely (see page 62). Just before you seal the final side of the foil bags, divide the sake between the two envelopes, taking care so that it doesn’t dribble out. Pucker and bend the folded sides up so that the juices can’t cook out. Don’t fold the foil right up to the edge of the fish – leave about 2 inches (5 cm) of space all round the filets to let the steam circulate.I know all this sounds like a bit of a palaver, but it’s actually dead simple.Place straight on to the hot tray and cook for about 12 minutes in the preheated oven. Once cooked, allow to sit for 2–3 minutes. Serve the bags at the table – just cut them open and carefully lift out the fish. You can spoon the juices over it (but don’t eat the bits from the marinade as they’re really only there for flavour).I like to serve this with a bowl of coriander-flavored rice or noodles, cooked simply. You’re going to love it.
                                                                  Cuisine:YesNoasian
                                                                    Steps:
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kikkoman
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Kikkoman

                                                                  These are my dressed-up, posh version of good old kebabs. It?s one of my favourite ways to feed a troop of people without too much hassle. Personally, I like the pork to be piping hot so I?ll put it in the oven just before my guests are due to arrive but, if you?re going to be pushed for time, then by all means roast it in advance.

                                                                  Ingredients
                                                                  • Yes No 2 x 1kg pork loin joints, the best quality you afford
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No 3 heaped tbsp 3 tablespoons fennel seeds
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 cloves garlic
                                                                  • Yes No 8 handfuls mixed salad leaves
                                                                  • Yes No small a of fresh flat leaf parsley
                                                                  • Yes No 2 fresh red chillies
                                                                  • Yes No 2 fresh green chillies
                                                                  • Yes No 1 x natural yoghurt
                                                                  • Yes No 1 lemon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 10 pitta breads
                                                                  • These are my dressed-up, posh version of good old kebabs. It’s one of my favourite ways to feed a troop of people without too much hassle. Personally, I like the pork to be piping hot so I’ll put it in the oven just before my guests are due to arrive but, if you’re going to be pushed for time, then by all means roast it in advance.Preheat your oven to full whack. Lay your pork loin out in front of you, pat the skin dry with kitchen paper, then use a sharp knife, or a Stanley knife, to score the skin about 1cm deep at roughly 1cm intervals. If you’ve got a good relationship with your butcher, you can ask him to do this for you. Bash your rosemary leaves, fennel seeds, garlic and a tablespoon of sea salt in a pestle and mortar. Keep bashing until the mixture is nice and fine then rub it all over the pork - making sure you get it into the incisions. Place the pork on a roasting tray, scatter with the whole rosemary sprigs then put into your hot oven. Immediately turn the temperature down to 200°C/400°F/gas 6 and roast the pork for 1 hour 20 minutes or until crisp, golden and cooked through. If the crackling isn’t as crisp as you would like it, remove the skin from the pork and place under a hot grill for 5 to 10 minutes. Meanwhile, get your salad together. Wash and spin-dry all of your leaves then put them in the fridge until you are ready to go. Next, make the yogurt dressing. Roughly chop the parsley leaves then add to a bowl with the chillies and yoghurt. Add a good squeeze of lemon juice, a drizzle of extra virgin olive oil and a nice big pinch of salt and pepper. Mix well then set aside.Just before you want to serve your kebabs, pop your pitta breads in the oven for a few minutes or warm them in a griddle pan. Serve the pork on a board with a big carving knife, salad leaves, a pile of warm pittas and bowls of chilli yogurt. Let everyone carve their own pork and help themselves to a beautiful kebab.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup organic all purpose flour
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1/4 cup organic cocoa powder, unsweetened, natural
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1/4 cup organic buttermilk (1% fat)
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
                                                                  • In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
                                                                  • In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
                                                                  • Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12cupcakes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Ripe figs and peaches have naturally high levels of sugar, which means they'll caramelize beautifully without additional sugar or copious amounts of fat. This simple yet elegant dessert is a great way to maintain the texture and floral flavors of these delicate fruits. Toasted whole black peppercorns add an interesting savory flavor to this dish.

                                                                  Ingredients
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 4 1 3/4 lb firm ripe white peaches, and pitted
                                                                  • Yes No 8 1 lb firm ripe black mission figs
                                                                  • Yes No 1/3 cup balsamic vinegar
                                                                  • Yes No 1/3 cup crème fraiche
                                                                  • Yes No 1/8 tsp salt
                                                                  • Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.
                                                                  • Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.
                                                                  • Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup herbes de provence
                                                                  • Yes No 2 lemon zest
                                                                  • Yes No 1 cup pitted spanish green olives
                                                                  • Yes No 10 bay leaf
                                                                  • Yes No 12 whole chicken legs
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 tbsp hot pimentón de la vera
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 3 large vidalia onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup pimiento stuffed green olives
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • In a large saucepan, combine the water, kosher salt, sugar, herbes de Provence, lemon zest and juice, smashed olives and bay leaves and simmer to dissolve the salt. Pour the brine into a very large, nonreactive bowl or stock pot and let cool to room temperature, stirring occasionally. Submerge the chicken in the brine and cover, or put the chicken and brine in a heavy-duty plastic bag. Refrigerate overnight.
                                                                  • In a small saucepan, whisk together the vegetable oil, pimentón de la Vera and 1 tablespoon of the chopped thyme. Place over moderate heat until hot.
                                                                  • Light a grill. Brush the onion slices with some of the paprika oil. Season with salt and pepper and sprinkle with the remaining 1 tablespoon of thyme. Grill the onions over moderately high heat, turning once, until lightly charred and crisp-tender, about 4 minutes per side. Transfer the onions to a large platter. Toss to separate the rings and drizzle with 2 tablespoons of the paprika oil. Add the sliced olives and parsley and toss again.
                                                                  • Remove the chicken pieces from the brine and pat dry. Season with salt and pepper. Grill the chicken over moderate heat, turning often, until the skin is nicely charred and the meat is cooked through, about 25 minutes. Toward the end of cooking, brush the chicken all over with the paprika oil. Transfer the chicken to the platter with the onions and serve.
                                                                  Yields: 12
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Hummus is traditionally made with garbanzo beans, but any creamy legume will do. Try this red lentil version anywhere you’d use traditional hummus, including in this roasted vegetable wrap. What to buy: Red lentils are actually more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets. Game plan: The hummus can be refrigerated in an airtight container for up to 1 week.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup dried red lentils
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 3 tbsp tahini
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat water in a small saucepan over high heat until boiling. Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed, about 15 minutes. Drain through a fine mesh strainer and let cool to room temperature, about 20 minutes.
                                                                  • Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment and pulse until lentils are broken up, about 10 pulses.
                                                                  • With the motor running, add oil, lemon juice, salt, and pepper and blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 6 thick cut slice bacon
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 15 oz cans cannellini beans, 1 and, 1
                                                                  • Yes No 2 15 oz cans red kidney beans
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup molasses
                                                                  • Yes No 3/4 cup cola
                                                                  • Yes No 1 14.5 oz canned chopped tomatoes
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Preheat oven to 375°F. In a large ovenproof skillet, cook bacon over medium-high heat until crisp and golden. Drain bacon on paper towels. When bacon is cool enough to handle, crumble and set aside. Pour off all but 1 Tbsp. bacon fat from skillet.
                                                                  • Add onion and garlic to skillet and cook, stirring, until onion is golden, about 5 minutes. Add cannellini and kidney beans, brown sugar, molasses, cola, tomatoes, dry mustard and crumbled bacon and stir to combine.
                                                                  • Cover skillet, transfer to oven and bake until mixture is bubbly and juices have thickened slightly, about 1 hour. Serve hot
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 large carrot
                                                                  • Yes No 6 medium leeks, white and light green parts only
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 7 thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No four 6 oz skinless halibut fillets, about 1 inch thick
                                                                  • Preheat the oven to 375°. In a large, deep, ovenproof skillet, heat 3 tablespoons of the olive oil. Add the carrots and cook over moderately high heat, stirring, until lightly golden, about 3 minutes. Add 1/2 cup of water, cover and cook over moderate heat until the carrots are crisp-tender, about 5 minutes. Add the leeks and another 1/2 cup of water, then cover and cook, stirring occasionally, until the leeks begin to soften, about 5 minutes. Season the carrots and leeks with salt and white pepper and add the thyme and bay leaves to the skillet.
                                                                  • Season the fish with salt and white pepper and arrange on top of the vegetables. Drizzle the fish with the remaining 2 tablespoons of oil. Cover the fish with parchment paper and close the skillet with a heavy lid.
                                                                  • Transfer the skillet to the oven and bake the fish for 15 minutes, or until just cooked through. Discard the herbs. Transfer the fish to plates, spoon the vegetables and juices alongside and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 oz fresh sea urchin
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 lb linguine
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • In a blender, puree the sea urchin with 2 tablespoons of the olive oil until smooth.
                                                                  • In a pot of heavily salted boiling water, cook the linguine until al dente. Meanwhile, in a deep skillet, heat the remaining 2 tablespoons of oil. Add the ramps and cook over moderately high heat until wilted, 1 minute.
                                                                  • Drain the linguine, reserving 5 tablespoons of the cooking water. Add the linguine to the skillet with the sea urchin puree and 2 tablespoons of the cooking water and toss over moderate heat for 30 seconds. Off the heat, add the remaining 3 tablespoons of cooking water and toss. Transfer the linguine to bowls and serve.
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A refreshing rum cocktail.

                                                                  Ingredients
                                                                  • Yes No 1 oz coconut rum
                                                                  • Yes No 1/2 oz amaretto
                                                                  • Yes No 4 oz orange juice
                                                                  • Yes No 1/2 oz grenadine
                                                                  • Yes No a wedge later
                                                                  • Shake the coconut rum, amaretto, and orange juice with ice; then strain over ice into a chilled highball glass. Float the grenadine on top, and garnish with a pineapple wedge and a maraschino cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 small lb red potato
                                                                  • Yes No 1/2 lb lean bacon
                                                                  • Yes No 1 1/4 cup mayonnaise
                                                                  • Yes No 2 tbsp barbecue sauce
                                                                  • Yes No 2 tbsp spicy mustard
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup onion sprouts
                                                                  • In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
                                                                  • Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
                                                                  • In a large bowl, mix the mayonnaise with the barbecue sauce, mustard oil and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
                                                                  • Add the celery, red onion, parsley and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and sprouts, then serve.
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min., Cook: 30 min.

                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 2 14 1/2 oz chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup uncooked quick cooking grits
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 2 tbsp canned chopped green chiles
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No garnishes, fresh parsley, cheddar cheese
                                                                  • Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.
                                                                  • Gradually add chicken broth and salt to hot drippings in pan; bring to a boil. Stir in grits, tomatoes, and green chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.
                                                                  • Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for Bulgarian stuffed cabbages or sarmi is made with veal, pork, rice and yogurt. Here are more stuffed cabbage recipes. Makes about 24 Bulgarian stuffed cabbages or sarmi

                                                                  Ingredients
                                                                  • Yes No 1 whole cabbage
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1/2 cup rice
                                                                  • Yes No sunflower oil
                                                                  • Yes No 1 cup broth
                                                                  • Yes No 1 1/2 lb ground veal
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No 1 tsp diced mint
                                                                  • Yes No tomato juice
                                                                  • Yes No 1 cup plain bulgarian yogurt
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Heat oven to 350 degrees. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 24 leaves. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop the remaining cabbage and place it in the bottom of a large oiled casserole dish or Dutch oven. In a medium skillet, saute chopped onion, carrots and rice in a little oil until rice grains are completely coated with oil. Add 1 cup broth or water and stir until water has been absorbed. Let cool and transfer to a large bowl. Add veal, lamb, salt, pepper, parsley and mint and mix until well combined, but don't overmix or the meat will become tough. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour enough tomato juice over rolls so it comes 2/3 up the side of the Dutch oven or casserole. Bring to a boil. Turn off heat, place a weighted ovenproof dish on the cabbage rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked. Make a sauce in a small bowl by combining yogurt, paprika and a little sunflower oil, mixing until smooth. Transfer stuffed cabbages to a serving plate and cover with sauce. NOTE: This same filling recipe may be used for stuffed peppers, eggplants and zucchini.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons tomato sauce
                                                                  • Yes No 2 baby artichokes
                                                                  • Yes No 3 prosciutto
                                                                  • Yes No a of good olives
                                                                  • Yes No 1 egg
                                                                  • Yes No 85 3oz gram mozzarella cheese
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Smear the tomato sauce evenly over the pizza base. Tear the artichokes into quarters and scatter over the pizza. Lay over the prosciutto slices and sprinkle the olives over. Crack over the egg and place little torn-up pieces of mozzarella in the gaps. Drizzle with extra virgin olive oil and season with pepper and a tiny bit of salt. Cook until crisp and golden.• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  The best and most surprising part of this tall, refreshing drink is the taste of rose on the finish. It comes not from any floral ingredient but from the gin — in this case, Nolet's Silver, a brand with a pronounced rosy finish. If you don't have Nolet's, substitute another gin and add a few drops of rose water, available at specialty and Middle Eastern food stores.

                                                                  Ingredients
                                                                  • Yes No 3 oz nolet's silver dry gin
                                                                  • In a martini shaker, combine gin, ice, simple syrup, raspberries, and lemon juice. Pour over ice into two Collins glasses, add soda water to fill, and garnish with additional raspberries.
                                                                  Cuisine:YesNomiddle eastern
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  Believe it or not, you can get your meat and veggies for just 250 calories--leaving room for a glass of wine with dinner.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 cup sliced asparagus
                                                                  • Yes No 1 cup sugar snap peas
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 1/2 tsp dark sesame oil
                                                                  • Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Add water to a large saucepan to a depth of 1 inch; bring to a boil. Place steamer in pan; cover and steam chicken 10 minutes. Add asparagus and peas to steamer; cover and cook 2 minutes or until vegetables are crisp-tender.
                                                                  • Combine cilantro and remaining ingredients, stirring with a whisk. Serve sauce with chicken and vegetables.
                                                                  Yields: 4servings (serving size: 1 breast half, about 3/4 cup vegetables, and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  We couldn’t do a story about cast iron pans without giving you a recipe for pan-fried fish, so here it is. We’ve opted for economical (but still tasty!) catfish. What to buy: Try to buy farmed catfish, as it gets two thumbs up from the Monterey Bay Aquarium’s Seafood Watch list. If you don’t have cake flour on hand, all-purpose can be used, though the results won’t be quite as crispy. Special equipment: You will need a candy/fat thermometer for this recipe.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup finely ground yellow cornmeal
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 cup vegetable oil
                                                                  • Yes No 2 lb catfish fillet
                                                                  • Yes No lemon
                                                                  • Yes No rémoulade
                                                                  • Place cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and whisk to thoroughly combine.
                                                                  • Heat vegetable oil over medium heat in a 12-inch cast iron skillet to 350°F. Line a plate with several layers of paper towels; set aside.
                                                                  • Use a paper towel to blot the fish pieces dry, season on all sides with salt and pepper, then dredge in the cornmeal mixture, being sure to cover all sides. Tap fish pieces lightly to shake off any excess coating.
                                                                  • Fry fish in batches, turning once, until deep golden brown and crisp on the outside with a flaky interior, about 6 minutes total.
                                                                  • Remove fish from the pan with a slotted spatula to the paper-towel-lined plate to drain. While the pieces are still hot, season well with salt. Serve with lemon wedges and rémoulade.
                                                                  Cuisine:YesNomonterey
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Studded with garlic and massaged with goose fat, this leg of lamb is simple to prepare and full of flavor. The shallots and vinegar make the dish a tangy, savory accompaniment to artichokes and a potato gratin for a special occasion or dinner party. This recipe was featured as part of our Easter Dinner Dishes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 whole bone in leg of lamb
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 coarse tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp duck fat
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Yes No 3/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup low-sodium chicken stock
                                                                  • Trim off the excess fat and tough outer skin from the lamb, leaving a thin layer of fat. Make about 10 incisions near the leg bone and insert the garlic slivers. Rub the meat with the measured salt and pepper, then coat with the fat and oil. Massage into the meat. Refrigerate, loosely covered with plastic wrap, for at least 3 hours or overnight. Remove from the refrigerator 2 to 3 hours before roasting.
                                                                  • Heat the oven to 500°F and arrange a rack in the middle.
                                                                  • Meanwhile, combine the vinegar and shallots in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until reduced to 1/3 cup, about 20 minutes. Strain, reserving the shallots and vinegar separately.
                                                                  • Place the lamb on a rack in a large roasting pan and roast until browned all over, about 25 minutes. Remove the lamb from the oven and reduce the temperature to 350°F.
                                                                  • Pour the reserved vinegar and water into the roasting pan. Return the lamb to the oven and roast, basting with the pan juices every 15 minutes, until the internal temperature reaches 135°F to 140°F for medium rare, about 1 hour. Remove the lamb to a carving board and let rest for 10 minutes.
                                                                  • Meanwhile, make the shallot sauce: Add the chicken stock and reserved shallots to the drippings in the roasting pan and bring to a boil across two burners over high heat, scraping up any browned bits from the bottom of the pan. Season as needed with salt and pepper. Slice the lamb and serve with the shallot sauce.
                                                                  Cuisine:YesNobordeaux
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  This eclectic cake has traditionally included a little bit of everything: flour, nuts, buttermilk, and carrots. John Barricelli, resident baker on "The Martha Stewart Show" and a cohost of "Everyday Food," adds to that list candied carrot strips and fresh ginger and orange zest in the cream cheese frosting for enchanting results.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 1 large lb carrot
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No orange cream cheese frosting
                                                                  • Yes No candied carrot strips
                                                                  • Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
                                                                  • Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
                                                                  • Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
                                                                  • Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
                                                                  • Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
                                                                  • If using the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of second hand, gently squeeze the carrot strip and slide fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
                                                                  • Gently place tapered end of drained carrot strip in center of cake, and gently press it down the side; place a second strip next to it. Continue applying strips around entire cake every 2 inches. Form 2 or 3 strips into a decorative bow, and place on top. Cut cake, and serve.
                                                                  Yields: 18-inch layer cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dijon mustard
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp coarsely chopped tarragon
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 3 1/2 to 4 lb chicken
                                                                  • Yes No 1 12 oz egg noodles
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Heat oven to 400° F. In a large bowl, combine the mustard, vinegar, 2 tablespoons of the oil, the garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat. Place the chicken in a roasting pan and roast until cooked through, about 45 minutes. During the last 15 minutes of roasting, cook the noodles according to the package directions. Drain and return to the pot. Add the parsley and the remaining oil and toss to coat. Transfer the chicken to individual plates. Place the pan containing the drippings over medium-high heat. Add the wine and cook, stirring and scraping the bits from the bottom of the pan, until the wine reduces slightly, about 5 minutes. Divide the noodles among the plates and spoon the sauce over the top.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 tbsp honey
                                                                  • Yes No 1/2 tbsp lime juice
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 8 1 3/4 lb thin, center cut pork chops
                                                                  • Yes No 2 scallion
                                                                  • Combine soy sauce, oil, honey, lime juice, ginger and garlic in a large zip-top bag. Add pork chops, squeeze out air, seal and turn to coat pork. Chill for 15 minutes.
                                                                  • Prepare a grill or grease a grill pan and place over medium heat. When hot, add chops and cook until nicely marked and just cooked through, about 7 minutes total, turning once. Transfer chops to a platter and let stand for 3 minutes before serving. Sprinkle with scallions.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This rich gravy enhances the turkey without hiding it under a cloak of leaden liquid. If prefer your gravy a bit thicker, you can add a touch more flour or let it reduce longer.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 14 lb neck and giblets from a 14 pound turkey
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 cup water
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No turkey juices from roasting pan
                                                                  • Heat oil in a large saucepan over moderately high heat and brown neck and giblets, turning, about 7 minutes. Add celery, carrots, onion and garlic, stirring occasionally, until golden brown, about 5 minutes. Add water, broth, bay leaf and peppercorns and bring to a boil.
                                                                  • Simmer stock, uncovered, until reduced to 6 cups, about 1 hour. Pour stock through a fine sieve into a bowl. Skim off and discard any fat.
                                                                  • Heat reserved turkey fat in a large saucepan over moderate heat and cook flour, stirring, until golden brown, about 3 minutes. Add hot stock, whisking, in a slow stream, along with any reserved turkey juices, whisking constantly, until smooth. Simmer until thickened and reduced to 4 1/2 cups, about 40 minutes.
                                                                  • VARIATION: Herb Giblet Gravy Ingredients: Ingredients for Giblet Gravy (above) 1 teaspoon each finely chopped fresh thyme leaves, rosemary leaves, and sage leaves 2 tablespoons unsalted butter Directions: Follow directions above, adding the fresh herbs in with the flour. Add the additional butter once the gravy is reduced to 4 1/2 cups, swirling it in the pan to just melt and remove from heat.
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt

                                                                  This basic caramel is creamy and sweet and complements any apple it coats. If you don’t want to go through the trouble of coating the apples, you can just use the caramel as a dip for apple slices. What to buy: A reliable candy/fat thermometer is crucial for getting an accurate read on the caramel. We like this thermometer from CDN

                                                                  Ingredients
                                                                  • Yes No 8 large apple
                                                                  • Yes No 8 craft sticks
                                                                  • Yes No 2 cup packed golden brown sugar
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup dark corn syrup
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Wash the apples under hot water to get off any wax coating, then dry thoroughly. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Set the apples stem side up, and push the sticks down into the apple cores; set aside. Prepare an ice water bath by filling a bowl halfway with ice and water.
                                                                  • Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture registers 250°F on a candy thermometer, about 10 minutes. Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
                                                                  • Dip the apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds. Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds more. Place on the prepared baking sheet, stem side up, and repeat with the remaining apples. (If the caramel gets too hard to coat the apples well, set the pan over low heat and rewarm, stirring constantly, until the caramel is loose and pourable.)
                                                                  • Refrigerate the apples until set, at least 10 minutes. The apples can be made and stored in the refrigerator up to 1 day in advance.
                                                                  Yields: 8apples
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. This recipe is for a classic Moroccan almond ghoriba, or chewy almond macaroon. The instructions call for passing the blanched almonds through a meat grinder to achieve a moist almond paste. If you don't have a grinder, process the almonds as finely as possible with a food processor. Also try Almond Ghoribas with Sliced Almonds.

                                                                  Ingredients
                                                                  • Yes No 500 gram almond
                                                                  • Yes No 250 gram powdered sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 lemon
                                                                  • Yes No vegetable oil
                                                                  • Yes No powdered sugar
                                                                  • Pass the almonds through a meat grinder twice to make an almond paste. Set aside.
                                                                  • Beat the eggs with the powdered sugar for several minutes, or until the mixture turns white. Add the almond paste, butter, vanilla and lemon zest, and mix well by hand to form a stiff dough.
                                                                  • Oil your hands, and shape the dough into one-inch balls. Flatten the balls slightly, and decorate by pressing the tops of the cookie into powdered sugar.
                                                                  • Place the cookies on oiled baking pans, and bake in a 350°F (175°C) for 15 to 20 minutes, or until golden. The cookie should have a slightly crispy crust and a chewy interior.
                                                                  • Coat the hot cookies with additional powdered sugar and transfer to racks to cool. Store the almond ghoriba in airtight containers for up to two weeks, or freeze for up to three months.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3/4 cup jalapeño jelly
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 cup chopped bread and butter pickles
                                                                  • Yes No 1/2 cup chopped hot pickled peppadew peppers
                                                                  • Yes No salt
                                                                  • In a saucepan, heat the oil. Add the onion and cook over low heat until softened, about 10 minutes. Add the jalapeño jelly and cider vinegar and bring to a boil. Cook over moderate heat until thickened, about 6 minutes. Let cool, then stir in the pickles and peppadews. Season with salt.
                                                                  Yields: 2cups
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir

                                                                  Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb ground venison
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 15 oz red kidney beans
                                                                  • Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
                                                                  • Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Piquillo peppers add a spicy, bittersweet edge to this classic seafood stew. Roasted red bell peppers and a pinch of cayenne pepper may be substituted.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb chorizo
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 6 thick slice peasant bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1/4 lb bacon pieces
                                                                  • Yes No 1 extra large onion
                                                                  • Yes No one 8 oz piquillo peppers, peppers
                                                                  • Yes No 4 dozen littleneck clam
                                                                  • Preheat the oven to 350°. Put the chorizo in a small saucepan with 1 cup of the stock and simmer until softened, about 15 minutes. Drain the chorizo and discard the broth.
                                                                  • Meanwhile, brush the bread with olive oil and toast for about 10 minutes, until golden. Rub the toasts with the peeled whole garlic clove and transfer each slice to a deep soup bowl.
                                                                  • In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Add the bacon and cook over moderate heat, stirring, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate and reserve it for another use. Add the onion and minced garlic to the casserole and cook over low heat until softened, about 5 minutes. Add the piquillo peppers and their liquid and cook for 1 minute. Add the chorizo and the remaining 1/2 cup of stock and bring to a boil. Add the clams, cover and cook over high heat until nearly all have opened, about 10 minutes. Discard any unopened clams. Spoon the stew over the toasts, drizzle with the remaining 2 tablespoons of olive oil and serve right away.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 6first-course servings
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Minestrone
                                                                   25 m

                                                                  This hearty, fresh version of the popular Italian soup is packed with vegetables, beans, and flavor -- and takes a mere 10 minutes in the microwave.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 8 oz green beans, stem ends
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/3 cup couscous
                                                                  • Yes No 1 14.5 oz reduced sodium chicken broth
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 15.5 oz navy beans
                                                                  • Yes No coarse salt
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No parmesan cheese
                                                                  • In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.
                                                                  • Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover

                                                                  Serve this top-rated pecan tart recipe for dessert at holiday dinners and parties.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup coarsely chopped pecan
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2/3 cup butter
                                                                  • Yes No 3 tbsp whipping cream
                                                                  • Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
                                                                  • Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
                                                                  • Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
                                                                  • Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
                                                                  • Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
                                                                  • Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup chili powder
                                                                  • Yes No 1 15 oz white beans
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No salt
                                                                  • Cook bacon in a skillet over medium heat until softened but not crispy, about 2 minutes. Drain all but 1 Tbsp. fat from skillet. Add onion and garlic and cook over medium-high heat, stirring, until onion has softened, about 3 minutes. Stir in chili powder and cook, stirring, for 30 seconds.
                                                                  • Stir in beans, tomatoes and broth and bring briefly to a boil. Turn heat to medium-low and simmer until chili is slightly thickened, about 15 minutes. Season with salt and serve.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Time: 10 minutes. Coppa, sometimes called capicola, is a delicious dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. Feel free to switch out the coppa for your favorite type of cured meat.

                                                                  Ingredients
                                                                  • Yes No 15 oz ricotta cheese
                                                                  • Yes No our best pizza dough
                                                                  • Yes No 5 oz coppa
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No lemon juice
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 5 cup baby arugula
                                                                  • Evenly spread 2 heaping spoonfuls (1/3 cup) ricotta cheese onto each half-grilled dough round, then top with several slices of coppa. Grill as directed in step 6.
                                                                  • In a bowl, combine oil, lemon juice, and a pinch each of salt and pepper; toss with arugula. About 1 minute before pizzas are done, evenly scatter a generous amount of dressed arugula onto pizzas and finish grilling, covered, for about 1 minute.
                                                                  • Note: Nutritional analysis is per serving with crust.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No one 7 lb boneless turkey breast
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 1/4 cup mango chutney
                                                                  • Yes No 3 cup cilantro leaves and tender stems
                                                                  • Yes No 2 cup mint
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Light a grill or heat a grill pan. Set the turkey skin side down on a work surface. With the knife parallel to the work surface, cut through the breast, leaving 1 inch of meat attached at one side, then open it up like a book; the goal is to have meat that is of even thickness. Season with salt and pepper. Grill the turkey over moderate heat, turning once, until the skin is crisp and the meat is just cooked through, about 25 minutes.
                                                                  • Meanwhile, microwave 1 cup of the mango chutney until it melts slightly, about 1 minute; scrape into a food processor and puree until smooth. Transfer the pureed chutney to a bowl. In the same food processor, puree the remaining chutney with the cilantro, mint, water and oil until smooth; season with salt and pepper.
                                                                  • Once the turkey is just cooked through, brush it with the plain pureed chutney and grill, turning once, until the chutney forms a sticky glaze, about 2 minutes per side. Transfer the turkey to a cutting board, cover with foil and let rest for 10 minutes. Carve the turkey and serve with the cilantro-mint sauce and chutney.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This classic dish, created and named for 19th-century opera singer Luisa Tetrazzini, is a great way to use leftover cooked chicken or turkey. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 2/3 cup diced celery
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 8 oz presliced mushrooms
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 3 14.5 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 1/4 9 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 4 oz cup less fat cream cheese
                                                                  • Yes No 7 cup vermicelli
                                                                  • Yes No 4 cup chopped cooked chicken breast
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Preheat oven to 350°.
                                                                  • Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
                                                                  • Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
                                                                  • Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.
                                                                  • Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.
                                                                  • Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.
                                                                  • To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
                                                                  • To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2casseroles, 6 servings each (serving size: about 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze