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                                                                  Ingredients
                                                                  • Yes No 1 cup black beans
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/4 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 1/2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/2 cup basmati rice
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped yellow bell pepper
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 2 cup diced pineapple
                                                                  • Yes No 1/4 cup minced cilantro
                                                                  • Sort and wash beans, and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Cover beans with 2 inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 1 1/2 hours or until tender. Drain beans, and set aside.
                                                                  • To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeño, salt, garlic, and bay leaves; sauté 4 minutes. Add rice; cook 1 minute. Add 3 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
                                                                  • Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.
                                                                  Yields: 16servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 min., Bake: 16 min.

                                                                  Ingredients
                                                                  • Yes No 1 32 oz italian olive salad
                                                                  • Yes No 12 small deli rolls
                                                                  • Yes No 12 slice thin swiss cheese slices
                                                                  • Yes No 12 slice thin deli ham slices
                                                                  • Yes No 12 slice thin provolone cheese slices
                                                                  • Yes No 12 slice genoa salami
                                                                  • Spread 1 Tbsp. olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 Tbsp. olive salad, 1 provolone cheese slice, 1 salami slice, and 1 Tbsp. olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet.
                                                                  • Bake at 350° for 14 to 16 minutes or until cheeses are melted.
                                                                  • Note: For testing purposes only, we used Boscoli Italian Olive Salad.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 3 lb mixed ground chuck and ground sirloin
                                                                  • Yes No 12 oz brie cheese
                                                                  • Yes No 8 brioche burger buns
                                                                  • Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes.
                                                                  • Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
                                                                  • In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.
                                                                  • Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
                                                                  • Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  My husband is tomato crazy. Every year he plants 100 tomato plants in our garden. Even with our big family, that's a lot of tomatoes to eat. I'm constantly on the lookout for ways to use them up. In the summer I make this with fresh tomatoes, but it's also just as tasty made with either store-bought canned or home-canned tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No two 14 oz canned crushed tomatoes
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 2 tsp basil leaves, dried
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp cocoa powder, unsweetened
                                                                  • Yes No one 14 oz evaporated milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
                                                                  • Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
                                                                  • Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  This recipe for Polish mazurka or mazurek is topped with fruit puree of choice. You can easily make your own by thickening applesauce, crushed pineapple, strawberries, pears or peaches with cornstarch. Read more about Polish Mazurek. Here's a larger photo of Fruit Mazurek.

                                                                  Ingredients
                                                                  • Yes No 1 20 oz fruit
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 1 recipe water icing
                                                                  • To make the fruit topping: Pour undrained fruit of choice into a small saucepan. Stir in cornstarch and sugar, if using, and heat, mixing frequently, until thickened. Cool. To make the dough: Make a sponge by dissolving yeast in milk and adding 1/2 cup flour and egg yolks. Stir thoroughly, cover and let rise until doubled. Meanwhile, in a large bowl, mix together 2 1/2 cups flour, 2 tablespoons sugar and salt. Cut in butter as for pie dough. Add sponge and mix thoroughly. Heat oven to 350 degrees. Lightly coat a 15x11-inch pan with cooking spray. Roll 2/3 of the dough between two sheets of waxed or parchment paper to 1/4-nch thickness. Line the bottom of the prepared pan with the dough. Spread evenly with fruit filling, leaving a 1/2-inch untouched border all the way around. Roll out 1/3 of dough to 1/4-inch thickness and cut into 1/4-inch-wide strips and create a lattice top over the fruit. Place a strip of dough border all the way around the edges, covering the raw edges of the lattice. Let rise 1 hour. Bake 35 minutes. Cool completely. Drizzle with Water Icing.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 12servings fruit mazurek
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This delicious old-fashioned dish features peas and carrots in a lightly thickened, buttery thyme-infused sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3 large scallion
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 lb carrot
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1 petite lb frozen peas
                                                                  • In a large saucepan, melt the butter over moderately high heat. Add the onion and scallions and cook, stirring, until softened. Stir in the flour. Add the water, carrots, salt, pepper and thyme and bring to a boil. Cover, reduce the heat to moderate and cook until the carrots are just tender, about 8 minutes. Add the peas. Cover and simmer until the carrots and peas are tender, about 5 minutes longer. Serve hot.
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This versatile dish is easy enough for a weeknight supper but elegant enough for company.

                                                                  Ingredients
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1/4 1 oz cup crumbled feta cheese
                                                                  • Yes No 2 tbsp diced pitted kalamata olive
                                                                  • Yes No 1 tbsp minced basil
                                                                  • Yes No 8 6 oz chicken breast (boneless, skinless)
                                                                  • Directions: Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 1 stuffed chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  With large pieces of shrimp and just enough cream, this soup is flavorful and light, yet filling enough to be a meal. This recipe was featured as part of our Festivus menu.

                                                                  Ingredients
                                                                  • Yes No 2 lb shrimp
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 5 thyme
                                                                  • Yes No 2 medium bay leaf
                                                                  • Yes No 5 cup water
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 cup cognac
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Peel shrimp, reserving shells. Coarsely chop shrimp into bite-size pieces, place in a medium container, cover, and refrigerate until ready to use.
                                                                  • Place 1 tablespoon of the butter in a large saucepan over medium heat. When the foaming subsides, add onions, carrots, celery, and reserved shrimp shells and season with salt and pepper. Cook, stirring occasionally, until onions are just tender and shells are pink but not browned, about 5 minutes.
                                                                  • Increase heat to medium high and add tomato paste, thyme, and bay leaves; stir until vegetables are coated in tomato paste. Add water, stir to combine, and bring to a boil. Reduce heat to low and keep at a lively simmer until broth has a shrimp flavor, about 30 minutes. Strain through a fine mesh strainer into a heatproof container; set aside and discard solids.
                                                                  • Wipe out any solids in the saucepan and return it to the stove over low heat. Add remaining 3 tablespoons butter and let melt. When butter foams, whisk in flour and cook, whisking frequently, until smooth and golden brown, about 4 minutes.
                                                                  • Slowly whisk in Cognac, then reserved hot stock, whisking until smooth, and bring to a boil. Add cream, cayenne, and reserved shrimp and stir to combine. Simmer until flavors have melded and shrimp is cooked through but not tough, about 8 to 10 minutes. Season with salt and freshly ground black pepper, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cranberry juice
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup frozen cranberry
                                                                  • Yes No 1 1/2 tsp grated orange rind
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No cranberry orange pecan stuffing
                                                                  • Yes No 8 quail
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No garnish, orange rind strips
                                                                  • Cook cranberry juice and sugar in a saucepan over medium heat, stirring constantly, 25 minutes or until sugar melts and mixture thickens. Add cranberries and orange rind; cook, stirring constantly, 2 minutes or until cranberries pop. Remove cranberry glaze from heat; let cool.
                                                                  • Stir together orange juice and melted butter.
                                                                  • Spoon about 1/4 cup Cranberry-Orange-Pecan Stuffing into each quail, and tie legs together with string. Sprinkle with salt and pepper; place in a shallow roasting pan. Brush with orange juice mixture.
                                                                  • Bake at 325° for 1 hour, basting quail with orange juice mixture every 15 minutes. Broil 5 1/2 inches from heat 3 to 4 minutes or until golden, if necessary. Serve with cranberry glaze. Garnish, if desired min.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4servings
                                                                  • Prep Time: 1 hour 30 minutes
                                                                  • Cook Time: 27 minutes
                                                                  • Total Time: 1 hour 57 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 3 lb carrot
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup tahini
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Spread the carrots in a large steamer basket and steam until tender, about 6 minutes. Transfer to a bowl and let cool slightly.
                                                                  • In a medium bowl, whisk the lemon juice with the tahini, olive oil and water until smooth. Whisk in the garlic and season with salt. Pour the dressing over the carrots, add the parsley and toss to coat. Serve.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Kimbal Musk's mother taught him that a measure of a good restaurant is the quality of its chopped salad. The chopped salad at The Kitchen—loaded with vegetables and nuts and tossed with deliciously tangy yogurt dressing—would definitely meet her standards. Hugo Matheson suggests reserving the beet greens and using them as a bed for whole grilled fish: Clean the greens, then wilt them in a saucepan with a bit of water, olive oil and salt.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz large beet
                                                                  • Yes No water
                                                                  • Yes No 1/4 cup hazelnut
                                                                  • Yes No 1/4 lb green bean
                                                                  • Yes No 2 tbsp low-fat yogurt
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb salad greens
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 2 1/2 oz goat cheese (chèvre)
                                                                  • Preheat the oven to 375°. Place the beet in a small baking dish with 1/4 cup of water. Cover with foil and roast the beet for 45 minutes, until tender. Let cool slightly, then peel and finely dice.
                                                                  • Meanwhile, spread the hazelnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop the nuts.
                                                                  • In a small saucepan of boiling salted water, blanch the green beans until crisp-tender, about 5 minutes. Drain and cool under running water. Pat the beans dry and cut them into 1/4-inch pieces.
                                                                  • In a large bowl, whisk the yogurt with the lemon juice, honey and olive oil and season the dressing with salt and pepper. Add the diced beet, hazelnuts, green beans, salad greens, carrot, celery, tomato, mint and goat cheese and toss gently. Serve the salad right away.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb parsnips and multicolored carrots, and quartered lengthwise
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 425°. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil and sugar. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm.
                                                                  Yields: 9
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No four slice thick slices country bread
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tbsp marjoram
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare oven broiler. On an ungreased baking sheet, toast each side of bread until crisp, 1 to 3 minutes per side. Sprinkle tops with Parmesan, marjoram, and pepper. Return to broiler until cheese melts and begins to bubble, 1 to 3 minutes. Serve warm.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Get your chocolate fix here! Prep: 15 minutes, Cook: 2 hours Slow-Cooker Size: 3 1/2 or 4-quart

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dry roasted peanuts
                                                                  • Yes No 1 16 oz unsalted dry roasted peanuts
                                                                  • Yes No 18 2 oz chocolate bark coating squares
                                                                  • Yes No 2 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 1 4 oz german chocolate baking squares
                                                                  • Yes No 1 9.75 oz salted cashews
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Combine first 5 ingredients in a 3 1/2- or 4-quart slow cooker.
                                                                  • Cover and cook on LOW 2 hours or until melted. Stir chocolate mixture. Add cashews and vanilla, stirring well to coat cashews.
                                                                  • Drop nut mixture by heaping tablespoonfuls onto wax paper. Let stand until firm. Store in an airtight container.
                                                                  • Freeze It!: Clusters may be frozen up to 1 month.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5pounds or about 60 clusters
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Add a bag of Herbed Oyster Crackers to go along with this hearty soup mix. The pair offers just the right combination for chasing the chill away!

                                                                  Ingredients
                                                                  • Yes No 1/3 cup dried yellow peas
                                                                  • Yes No 1/3 cup dried green peas
                                                                  • Yes No 1/3 cup dried lima beans
                                                                  • Yes No 1/3 cup dried pinto beans
                                                                  • Yes No 1/3 cup dried kidney beans
                                                                  • Yes No 1/3 cup great northern bean
                                                                  • Yes No 1/4 cup dried minced onion
                                                                  • Yes No 1 tbsp chicken bouillon granules
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp oregano leaves, dried
                                                                  • Yes No herbed oyster crackers
                                                                  • Combine all ingredients except crackers in an airtight container. Give with Herbed Oyster Crackers and attach instructions. Instructions: Combine 8 cups water and soup mix in a large stockpot; bring to a boil. Cover, remove from heat and let sit one hour. Return pan to heat; stir in 2 cups chopped carrots and 1 1/2 cups chopped celery. Add 1 1/2 pounds smoked ham hock; bring to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender; skim fat as necessary. Remove ham hock from soup; remove meat from bone. Chop meat and return to soup. Stir in 1/4 teaspoon pepper. Heat thoroughly and serve.
                                                                  Yields: 2cups. serves 10.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanford D'Amato recommends the Stella brand.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 1/2 tsp diced garlic
                                                                  • Yes No 2 imported bay leaves
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 cup grated asiago cheese
                                                                  • Yes No 1 cup plain dry bread crumb
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/2 tbsp finely shredded sage
                                                                  • Yes No 2 1/2 medium lb idaho potato
                                                                  • Preheat the oven to 400°. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
                                                                  • In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
                                                                  • In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
                                                                  • Remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage. Put the sliced potatoes in a large bowl, add the onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart nonreactive baking dish and sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining bread crumbs.
                                                                  • Bake in the middle of the oven for about 1 hour, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 7 oz cup pearled barley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 oz pecorino romano cheese
                                                                  • In a large saucepan of salted boiling water, cook the barley over moderate heat until slightly tender, about 30 minutes. Drain and quickly rinse the barley under running water to cool it slightly. Shake off all the water and transfer the barley to a large bowl.
                                                                  • Cut the grilled vegetables into bite-size pieces and add to the barley. Add the walnut dressing, lemon juice and chives and season with salt and pepper. Garnish with the shaved pecorino cheese and serve warm.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve

                                                                  "When you travel a lot," Joël Robuchon says, "you pick up ideas all over the place." Thai ingredients were the inspiration for this beguiling dish. Yet even though the cream sauce and finishing oil are infused with lemongrass, the refinement of the cooking is entirely French.

                                                                  Ingredients
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 10 lemongrass stalks, bottom two thirds of tender inner bulbs only
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 small shallot
                                                                  • Yes No one long, 3 inch lemon zest
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 scallions, white and pale green parts only
                                                                  • Yes No 1 medium leek, white part only
                                                                  • Yes No four 6 oz skinless sea bass fillets
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Preheat the oven to 300°. In a small baking dish, drizzle the tomato quarters with the olive oil and scatter the garlic on top. Add the thyme sprig to the tomatoes and season with salt and pepper. Toss well and arrange the tomatoes skin side up. Bake for about 1 hour, or until very soft. Peel the tomato quarters. Leave the tomatoes in the dish and discard the thyme sprig. Leave the oven on.
                                                                  • Meanwhile, in a small saucepan, combine the 3/4 cup of vegetable oil with a little more than half of the sliced lemongrass and bring to a boil. Simmer over low heat for 10 minutes. Remove from the heat and let steep for 30 minutes. Strain the oil.
                                                                  • In a medium saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes. Add the remaining lemongrass and the lemon zest and cook over low heat for 10 minutes, stirring occasionally. Add the wine and simmer until reduced by half, about 3 minutes. Add the cream and simmer over low heat until reduced to 1/2 cup, about 15 minutes. Strain the sauce into a small saucepan.
                                                                  • In a medium saucepan of boiling water, cook the scallions for 1 minute. Using tongs, transfer them to a plate. Cut the scallions into 2-inch lengths. Add the leek julienne to the water and blanch for 1 minute. Drain and pat dry with paper towels.
                                                                  • In a medium skillet, heat 1/4 inch of vegetable oil until shimmering. Add the leek and fry over moderate heat until crisp but not browned, about 3 minutes. Using a slotted spoon, transfer the leek to paper towels and drain. Season with salt.
                                                                  • Put the scallions in the dish with the tomato and warm in the oven. Meanwhile, in a large skillet, warm 1/4 cup of the lemongrass oil until shimmering. Season the bass fillets with salt and pepper, add them to the skillet and cook over moderately high heat until lightly browned and just opaque, about 3 minutes per side. Transfer the fillets to plates and arrange the tomato quarters and scallions on top.
                                                                  • Bring the lemongrass cream sauce to a boil. Remove from the heat and stir in the lemon juice, then whisk in the remaining 1 tablespoon of butter until smooth. Season with salt. If desired, froth the sauce using an immersion blender. Spoon the sauce around the fish and drizzle some of the lemongrass oil around the plate. Top with the fried leek julienne and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you're sure you dislike cabbage, try this quick dish. The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great snack or breakfast when served with a couple of fried eggs on top. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 tsp olive or avocado oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 10 cup small green cabbage
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
                                                                  • Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This grape sorbet is from a special heritage recipe that dates back to my great-grandfather's gardening days in the 1950s. There was always a bowl of his fresh grapes on the table during summer, but when the nights started getting cold, the grapes on the vine became a bit soft. Always frugal, he came up with his own version of a sorbet, so he could use every last grape. Cook's note: This grape sorbet recipe can be made with green grapes or red grapes.

                                                                  Ingredients
                                                                  • Yes No 4 cup grape
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Process the grapes and sugar in a food processor or blender for 2 to 3 minutes, until the sugar is completely dissolved and the grape skins are pulverized. Press the mixture through a fine-mesh sieve and discard the solids. Stir the grape puree with the lemon juice and freeze the mixture in an ice-cream maker according to the manufacturer's instructions.
                                                                  • This grape sorbet recipe make 6 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze

                                                                  This bread's long rise creates an assertive, yeasty flavor. The crisp, chewy texture is a satisfying complement to meaty fish.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp active dry yeast
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No cornmeal
                                                                  • Yes No sesame seed
                                                                  • MAKE THE SPONGE In a medium bowl, mix the water with the yeast and let stand until foamy, about 10 minutes. Stir in the flour. Cover loosely and let stand overnight.
                                                                  • MAKE THE DOUGH In a large bowl, mix 1/4 cup of the water with the yeast and sugar and let stand until foamy. Add the yeast mixture, the remaining 1 cup of water and the olive oil. Stir in the flours and salt until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth. Place the dough in a large, oiled bowl, cover with plastic wrap and let stand until doubled in bulk, about 3 hours.
                                                                  • Place a baking stone on the bottom of the oven and preheat the oven to 450°. Punch down the dough and divide it into 4 pieces. Flatten each piece into a round. Cover them with plastic and let rise until puffy, about 30 minutes.
                                                                  • Sprinkle a pizza peel with cornmeal. On a floured work surface, with wet hands, flatten each round into an 8-by-10-inch oval. Make 6 or 7 deep grooves with your fingertips down the length of each oval. Sprinkle the ovals with the nigella seeds. Slide the ovals onto the peel, then onto the hot stone in the oven. Bake until crisp on the bottom, about 10 minutes. Serve warm.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 4loaves
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 coarse tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 medium organic zucchini
                                                                  • Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
                                                                  • PARMIGIANO-CRUMBED: Prepare base recipe. Chop 1 1/2 ounces ciabatta bread. Place bread and 1/2 teaspoon thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and 2 tablespoons grated fresh Parmigiano-Reggiano. Serves 4 CALORIES 94; FAT 5.9g (sat 1.2g); SODIUM 241mg
                                                                  • CAPRESE "SALSA": Prepare base recipe. Combine 1/3 cup diced tomato, 2 ounces sliced fresh mozzarella cheese, 3 tablespoons chopped fresh basil, and 1 minced garlic clove in a bowl. Add 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture. Serves 4 CALORIES 106; FAT 8.1g (sat 2.3g); SODIUM 246mg
                                                                  • MINT GREMOLATA: Prepare base recipe. Combine 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh mint, 1 1/2 tablespoons grated lemon rind, 1 tablespoon olive oil, and 2 minced garlic cloves. Divide zucchini evenly among 4 plates; top evenly with gremolata. Serves 4 CALORIES 72; FAT 5.9g (sat 0.8g); SODIUM 133mg
                                                                  Yields: 4(serving size: about 4 slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup 100% agave blanco tequila
                                                                  • Yes No 3/4 cup grand marnier
                                                                  • Yes No 2/3 cup lime juice
                                                                  • Yes No 12 oz blackberry
                                                                  • Combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish. Cut lime into 9 wedges; rub rims of 8 glasses with 1 lime wedge. Dip rims of glasses in salt mixture. Combine water and 1/2 cup sugar in a microwave-safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool. Combine syrup, tequila, Grand Marnier, fresh lime juice, and blackberries in a blender; process until smooth. Strain mixture through a cheesecloth-lined sieve over a pitcher; discard solids. Serve over ice. Garnish with remaining lime wedges.
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 cardamom pods
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1/2 tsp minced ginger
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No 2 2 cup large mango
                                                                  • In a medium saucepan, combine the water, unsweetened coconut milk, sugar, crushed cardamom pods, cloves and minced ginger and bring to a simmer over moderate heat; simmer for 5 minutes. Remove from the heat and let cool for 25 minutes. Strain the mixture into a bowl and stir in the apricot jam.
                                                                  • Puree the chopped mango in a blender. Add the spiced coconut-milk mixture and blend thoroughly. Transfer the coconut-mango mixture to a bowl and refrigerate until chilled, about 1 hour.
                                                                  • Scrape the spiced coconut-mango mixture into an ice cream maker and freeze according to the manufacturer's instructions. Keep the mango sorbet in the freezer until ready to serve.
                                                                  Yields: 3 ½cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Fromage Fort
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 1/2 lb cheese pieces
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.
                                                                  Yields: 4
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil

                                                                  Use this versatile relish over roasted meats, poultry, and fish. It's also tasty for spicing up sandwiches, hamburgers, black-eyed peas, or cream cheese appetizers. Prep: 14 minutes, Cook: 7 hours, Other: 8 hours Slow-Cooker Size: 3-quart

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 3/4 cup firmly packed brown sugar
                                                                  • Yes No 8 serrano chili pepper
                                                                  • Combine all ingredients in an airtight container. Cover and chill at least 8 hours.
                                                                  • Spoon mixture into a lightly greased 3-quart slow cooker. Cover and cook on LOW 7 hours. Serve warm or cold.
                                                                  • Serving Suggestion: Use this versatile relish over roasted meats, poultry, and fish. It's also tasty for spicing up sandwiches, hamburgers, black-eyed peas, or cream cheese appetizers.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast

                                                                  For all you fans of Brussels sprouts, here is something a little different. However, if you don’t like such a strong taste from the sprouts, you can blanch them in boiling water for 2 minutes and then run under cold water before cooking in the vegetable stock but reduce the final cooking time. Delicious served with pan-fried steak. Try adding chopped almonds just before serving to give this dish a bit of crunch.

                                                                  Ingredients
                                                                  • Yes No 1 250g lb brussels sprout
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 10 300ml fl oz vegetable stock
                                                                  • Yes No 2 tbsp wholegrain mustard
                                                                  • Yes No pinch salt, pinch freshly ground black pepper
                                                                  • Yes No 2 tbsp clear honey
                                                                  • Cut the Brussels sprouts in half. Heat the oil in a large pan, add the Brussels sprouts and fry for 2 minutes. Remove from the heat and carefully pour in the vegetable stock and stir in the mustard and seasoning. Bring to the boil, simmer uncovered for 3-4 minutes until the Brussels sprouts are tender. Stir in the honey and serve immediately. Recipe Courtesy of Think Vegetables UK
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try: Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup coarse salt
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 4 to 5 lb bone rack of pork
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 cup apple cider
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
                                                                  • Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
                                                                  • Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
                                                                  • Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
                                                                  • Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
                                                                  • In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
                                                                  • Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
                                                                  • Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  My granddad used to take me fishing when I was about six years old. He has sadly passed away, but the one thing I thank him for is teaching me not to be scared of bones when eating fish.

                                                                  Ingredients
                                                                  • Yes No 2 x 10 ½oz trout
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No large a of fresh flat leaf parsley
                                                                  • Yes No 2 lemons, and, 1 halved
                                                                  • Yes No knob a knobs of butter
                                                                  • My granddad used to take me fishing when I was about six years old. He has sadly passed away, but the one thing I thank him for is teaching me not to be scared of bones when eating fish.Preheat your broiler to full whack. Slash each trout with a knife, about ten times on each side. Each slash should be about ¼ inch deep. Rub the trout with olive oil and season with salt and pepper. Stuff the cavities with plenty of chopped parsley and the lemon slices. Place the fish side by side on a baking rack over a roasting pan.Put the lemon zest on top of the fish and place the lemon halves on the tray too. Dot the trout with the butter and place it 6 inches from the heat. Cook for around 6 minutes on each side until crispy and golden.Squeeze the roasted lemon over the top of the fish and serve with a simple crunchy side salad.• from Cook With Jamie
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  The creamy filling in this deviled egg recipe couldn't be easier to prepare. And it's a good way to use up all those leftover Easter eggs.

                                                                  Ingredients
                                                                  • Yes No 12 large organic egg
                                                                  • Yes No 4 tbsp organic mayonnaise
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No pinch black pepper
                                                                  • Place eggs in a saucepan large enough to hold them all in one layer. Cover with water. Bring to boil, then lower heat to a simmer and cook for 9 minutes. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely.
                                                                  • Peel eggs; cut each in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt and pepper and mix until blended.
                                                                  • Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag. If using ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.
                                                                  Yields: 24halves
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup walnut
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 5 granny smith apple
                                                                  • Yes No 1 large egg
                                                                  • Yes No vanilla ice cream
                                                                  • MAKE THE PASTRY: In a food processor, pulse the flour, sugar and salt. Add the butter and pulse until it's the size of small peas. Add the water and pulse just until a dough forms. Turn out onto a work surface and gather the crumbs together. Shape into a disk, wrap in plastic and refrigerate for 1 hour.
                                                                  • MAKE THE FILLING AND STREUSEL: In a medium bowl, mix the flour with the walnuts, granulated and brown sugars, 1/4 teaspoon of the salt and the cinnamon. In a small skillet, cook 5 tablespoons of the butter over moderately high heat until golden brown, 2 minutes. Pour the butter over the walnut mixture and toss gently until crumbly. Refrigerate the streusel.
                                                                  • Preheat the oven to 375°. In a large skillet, bring the 1 cup of maple syrup to a simmer with the vanilla bean and seeds. Cook over moderately high heat for 3 minutes. Whisk in the remaining 2 tablespoons of butter and 1/4 teaspoon of salt. Add half of the apples to the skillet and cook until beginning to soften, 6 minutes. Using a slotted spoon, transfer the apples to a platter. Repeat with the remaining apples; let cool. Discard the vanilla bean and scrape the pan juices into a bowl.
                                                                  • On a lightly floured work surface, roll out the pastry to a 15-inch round, about 1/8 inch thick. Transfer to a baking sheet and refrigerate for 15 minutes. Brush the egg wash in a 2-inch band around the edge of the dough. Spread the apples on the pastry; add any pan juices to the bowl. Fold the border up over them, leaving the center exposed. Sprinkle the streusel topping over the apples in the center and brush the pastry with the egg wash. Bake the crostada for 50 minutes, or until golden brown. Let cool slightly, then serve with vanilla ice cream drizzled with the reserved pan juices and maple syrup.
                                                                  Yields: 1' style='display: block;'>
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This delicious bacon and zucchini quiche recipe is courtesy of Elisabeth Prueitt.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 1/2 recipe flaky tart dough
                                                                  • Yes No 10 large egg
                                                                  • Yes No 2 cup crème fraiche
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp diced thyme
                                                                  • Yes No 5 slice center cut bacon pieces
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No 1/2 cup gruyère cheese
                                                                  • On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
                                                                  • Preheat oven to 375 degrees.
                                                                  • Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
                                                                  • In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
                                                                  • Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
                                                                  • Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
                                                                  Yields: 110-inch quiche
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Black Forest cake is a crowd-pleaser, with its combination of chocolate and cherries and alcohol. The problem is that it’s hard to get all those elements in each forkful. Our solution: deconstruct it (swapping lambic for Kirsch and adding in chocolate crème anglaise for good measure) and layer it in “strata” so each bite is filled with everything this dessert has to offer. What to buy: Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores. Game plan: Everything can be prepared up to 1 day ahead, and the dessert can be assembled up to 8 hours ahead. This recipe was featured in our 2006 Moktoberfest! menu.

                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp instant espresso powder
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 1 lb dried cherry
                                                                  • Yes No 1 cup lindemans kriek lambic
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                    For the cookies:
                                                                  • Heat the oven to 375°F and arrange the rack in the middle. Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
                                                                  • Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
                                                                  • In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color. Beat in vanilla extract, then add eggs one at a time until fully incorporated. Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
                                                                  • Add dry ingredients and beat at low speed just until incorporated. Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes. Transfer cookies to a rack and let cool to room temperature. (Makes 36 cookies.)
                                                                    For the chocolate crème anglaise:
                                                                  • Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat. Bring to a boil and immediately remove from heat.
                                                                  • Whisk together remaining sugar and egg yolks until pale and well incorporated. While constantly whisking, slowly pour in 1/2 of the hot cream. Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat. Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
                                                                  • Melt chocolate over low heat and whisk into crème anglaise. Cool and refrigerate.
                                                                    For the garnish:
                                                                  • Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
                                                                  • Drain cherries and reserve lambic. Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.
                                                                    To assemble:
                                                                  • For each serving, break up three cookies and set aside. In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate. Repeat twice to make three complete layers. Refrigerate until ready to serve.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop

                                                                  This salad combines the best flavors of fall for an elegant dish you’ll wish you could re-create all year. What to buy: We tested this recipe with mesclun mix, and though it would suffice in a pinch, we preferred mixed chicory. Whole heads of chicory are ideal for this salad; choose a variety of textures and colors for a stunning presentation. Game plan: The shallots can be pickled and the vinaigrette can be made up to 3 days in advance. This recipe was featured as part of both our Neoslacker Interactive Thanksgiving menu and our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 1 cup medium shallot
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 2 tbsp tangerine juice
                                                                  • Yes No 2 tsp whole grain mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb mixed chicory, dried
                                                                  • Yes No 1 cup tangerine
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add shallots and blanch until tender, about 30 seconds. Drain shallots and place in the ice water bath until cool. Drain and set aside.
                                                                  • Combine vinegar, sugar, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until the sugar has dissolved. Pour the boiling liquid over the reserved shallots and pickle until the shallots are slightly wilted and have lost any sharp taste, about 5 minutes.
                                                                  • Drain the shallots into a strainer set over a large, heatproof salad bowl, collecting any pickling liquid in the bowl; set the shallots aside.
                                                                  • Whisk the tangerine juice, mustard, remaining 1/2 teaspoon salt, and pepper into the pickling liquid. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified. Taste and adjust the seasoning as needed.
                                                                  • Add the chicory and tangerine segments and toss well to combine. Top with pomegranate seeds and pickled shallots and serve.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 baguette
                                                                  • Yes No 3 oz blue cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side). Divide the blue cheese among the toasted bread slices. Drizzle 2 tablespoons honey evenly over them.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread

                                                                  If you love greens with ham hock, try this recipe. Why it's better for you: Lean ham and fat-free broth offer the good flavor of the original dish minus the added saturated fat. Beans add extra fiber too!

                                                                  Ingredients
                                                                  • Yes No 2 cup chopped ham
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 2 16 oz frozen chopped turnip greens
                                                                  • Yes No 2 15.5 oz canned cannellini bean
                                                                  • Yes No 4 cup multiple ingredients in one line
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp seasoned pepper
                                                                  • Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10cups (serving size: 1 cup)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  The tried-and-true combination of ham and cheese is tweaked just slightly for this sandwich. We paired Cambozola’s creamy texture and pungent flavor with Black Forest ham, sweet caramelized onions, and grilled rye for an update on the deli classic. What to buy: Cambozola is a German blue cheese that has the creaminess of Camembert mixed with the earthiness of Gorgonzola. It can be found at high-end grocery stores and at cheese shops. If you can’t find it, Gorgonzola dolce makes a nice substitute. See more grilled cheese combinations.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 slice light rye bread
                                                                  • Yes No 2 oz cambozola cheese
                                                                  • Yes No 2 tbsp basic onions
                                                                  • Yes No 2 oz black forest ham
                                                                  • Heat a large frying pan over medium-low heat. Meanwhile, spread butter on one side of each slice of bread.
                                                                  • Once the pan is warm, add a slice of bread buttered side down and top with the cheese, then onions, then ham. Close the sandwich with the other slice of bread, buttered side up.
                                                                  • Cook until the bread is toasted and the cheese is melted, about 4 to 5 minutes per side.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 1sandwich
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt

                                                                  Nick likes to serve this drink as a summer refresher over ice in a tall glass. But we think it’s strong enough to use as a party punch and serve in 2-ounce portions over ice. Game plan: The tea, sake, rum, and syrup can be combined ahead of time and kept covered in the refrigerator. Prior to serving, add ice and stir. This recipe was featured as part of both our Spicy Holiday Cocktail Party menu and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 cup basic tea
                                                                  • Yes No 1/2 cup filtered sake
                                                                  • Yes No 1/2 cup light rum
                                                                  • Yes No 1/2 cup ginger syrup
                                                                  • Yes No crushed ice
                                                                  • Yes No orange zest
                                                                  • Yes No crystallized ginger
                                                                  • Combine iced tea, sake, rum, and syrup in a large pitcher with ice. Taste and add more syrup if desired.
                                                                  • Pour into iced tea glasses over ice and sprinkle orange zest on top. Float a piece of crystallized ginger on top and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 10tall drinks or 20 to 30 shots
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  The secret to making these mildly sweet pastries?based on a recipe given to us by Gunilla von Heland, a food editor in Stockholm?is to steep the saffron in hot milk before incorporating it.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 2 cup milk, to 115
                                                                  • Yes No 2 tsp saffron
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 1/2 cup flour
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 3 egg
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No
                                                                  • Yes No canola oil
                                                                  • Yes No 64 raisin
                                                                  • Divide dough into 32 pieces and roll each piece into an 8"-long rope. Form each rope into an S shape and then roll each end into a tight spiral. (See Shaping Saffron Buns for illustrated step-by-step instructions.) Place shaped dough pieces 2" apart on parchment paper–lined baking sheets; cover with plastic wrap and let rise in a warm place for 30 minutes.
                                                                  • Heat oven to 400°. Uncover the dough pieces and place a raisin at the center of each of the spirals. Lightly beat remaining egg with 1 tbsp. water and brush each bun with egg mixture. Bake until buns are golden brown and cooked through, 16 minutes. Transfer buns to a wire rack and let cool for at least 10 minutes before serving.
                                                                  • MAKES 32 BUNS
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Naleski fillings are ideal for any type of filled Polish dumpling, like pierogi, uszka, kolduny and kulebiak. These nalesniki are a good option for a vegetarian meal or dessert. Makes about 1 3/4 cups Nalesniki Sweet Cheese-Raisin Filling

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup farmer's cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 cup raisin
                                                                  • Place cheese in bowl of a food processor and puree until smooth. Add remaining ingredients, except raisins, and process until fluffy. Stir in raisins. Divide filling among 12 crepes and roll. Saute in small amount of butter and serve dusted with confectioners' sugar or with fruit sauce, like fresh blueberry sauce, if desired.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Yes No 2 tbsp biscotti liqueur
                                                                  • Yes No 2 1/2 cup cake flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp biscotti liqueur
                                                                  • Yes No 1 tbsp lime juice
                                                                  • MAKE THE FILLING: Submerge the unopened can of condensed milk in a large, deep pot of water and bring to a boil. Simmer over moderately low heat for 2 hours, adding water as needed to keep the can completely submerged. Carefully remove the can and let cool slightly. Carefully open the can with tongs and transfer the dulce de leche to a bowl: It should resemble creamy caramel. Whisk until smooth, then gradually whisk in the nut liqueur. Let cool completely.
                                                                  • MEANWHILE, MAKE THE CAKE: Preheat the oven to 350° and butter two 9-inch cake pans. Line with parchment paper and butter and flour the pans. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the 1 1/2 cups of sugar at medium speed until fluffy. Add the egg yolks and vanilla and beat until smooth. Beat in the dry ingredients and the milk in 3 alternating batches, scraping down the side of the bowl occasionally.
                                                                  • In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 6 tablespoons of sugar and beat until glossy. Fold the egg whites into the batter.
                                                                  • Scrape the batter into the prepared pans. Bake in the center of the oven for 40 to 45 minutes, until the cakes are golden and a toothpick in the centers comes out clean. Transfer the cakes to a rack to cool slightly. Run the tip of a knife around the edges and invert the cakes onto the rack to cool completely. Using a serrated knife, split each layer horizontally in half.
                                                                  • MAKE THE FROSTING: In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until soft peaks form. In a medium saucepan, bring the sugar and water to a boil over high heat, stirring, until the sugar is dissolved and a candy thermometer in the syrup registers 235° for soft-ball stage. Remove from the heat and add the liqueur. With the mixer at medium speed, carefully drizzle the hot sugar syrup into the egg whites. Beat in the lime juice, then beat at high speed until the frosting is light and fluffy and slightly warm to the touch.
                                                                  • Place a cake layer on a large cake plate and top with one-third of the dulce de leche filling. Repeat with the remaining layers and filling, ending with a layer of cake. Spread the frosting all over the cake, swirling decoratively. Let stand at room temperature for at least 2 hours before serving.
                                                                  Yields: 11
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Steam beer, created in California in the 1800s, is made with lager yeast and fermented without refrigeration at ale fermentation temperatures. The result is a beer that is full-bodied and more bubbly than ale, but still clear and crisp. San Francisco bartender Joel Teitelbaum uses the unique qualities of this style of beer in a cocktail sweetened with cherry and elderflower liqueurs. What to buy: Cherry Heering is a Danish cherry liqueur invented by Peter Heering in the early 1800s. It is viscous and sweet with an intense dark-cherry flavor. A little goes a long way, so use it sparingly in cocktails. St-Germain is an elderflower liqueur that is sweet and floral. It can be found at high-end liquor stores and online. This drink was featured as part of our Beer Cocktail Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 oz st germain elderflower liqueur
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1 oz rye whiskey
                                                                  • Yes No 1/2 oz heering cherry liqueur
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 12 oz steam beer
                                                                  • Place a pint glass in the freezer to chill.
                                                                  • Combine the St-Germain, lemon juice, rye, and Heering in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled pint glass and add the lemon twist. Top with the beer.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Shepherd’s pie is known for its rich meat gravy and blanket of mashed potatoes. This vegetarian version delivers an equally hearty filling of root vegetables in savory sauce covered with a thick layer of mashed russet and sweet potatoes.

                                                                  Ingredients
                                                                  • Yes No 2 medium russet potato
                                                                  • Yes No 1 medium sweet potato
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 10 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 medium celeriac
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 2 cup mushroom broth
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Heat the broiler to low and arrange a rack in the upper third of the oven. Line a baking sheet with aluminum foil; set aside.
                                                                  • Place russet and sweet potatoes in a large pot of heavily salted water and bring to a boil over high heat. Simmer until just tender when pierced with a knife, about 5 minutes. Drain, then return potatoes to the pot. Mash coarsely; add yogurt, salt, and pepper; and stir until just combined. Set aside.
                                                                  • Heat olive oil in a large frying pan over medium heat until shimmering. Add mushrooms and cook, stirring rarely, until browned, about 6 minutes. Add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until onion just begins to soften, about 3 minutes.
                                                                  • Add carrots, celery root, tomato paste, and thyme and stir to coat vegetables. Add mushroom broth and soy sauce and stir until incorporated. Bring to a simmer, stirring occasionally, and cook until vegetables are just tender when pierced with a knife, about 10 minutes.
                                                                  • Meanwhile, combine water and flour in a small bowl and stir until smooth. When vegetables are ready, add flour mixture, stir to combine, bring to a boil, and cook until sauce has thickened, about 1 minute. Season to taste with salt and freshly ground black pepper. Stir in frozen peas.
                                                                  • Transfer mixture to a 7-by-11-inch baking dish (or a 3-quart baking dish) and spread reserved mashed potato mixture over top. Place on the prepared baking sheet and broil until the top starts to brown, about 5 minutes. Let cool 5 to 10 minutes before serving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Combine fresh crabmeat with cream cheese, sour cream, and Cheddar cheese for a rich and creamy seafood dip.For a lighter version, use reduced-fat cream cheese and light sour cream.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/4 tsp garlic salt
                                                                  • Yes No 1 lb crabmeat
                                                                  • Yes No 1 4 oz cup shredded cheddar cheese
                                                                  • Yes No garnish, fresh parsley
                                                                  • Yes No french bread rounds
                                                                  • Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
                                                                  • Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with Cheddar cheese.
                                                                  • Bake at 350° for 35 minutes or until bubbly. Garnish, if desired. Serve immediately with crackers or toasted French bread rounds.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Pilaf makes a quick and elegant side dish to almost any meal. You can buy pilaf mixes at the grocery store, but we think it's just as easy--or easier--to make it yourself and then fancy it up with whatever veggies and seasonings you like!

                                                                  Ingredients
                                                                  • Yes No 3 serving makes 2 to 3 servings
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup cooked rice
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tsp salt

                                                                  Get grilling! This barbecue recipe makes a wonderful appetizer. Sweet, juicy prawns and asparagus spears are marinated in lemon and olive oil, barbecued to perfect and then served with a tangy lemon pepper mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 30 large medium green prawns, leaving tails intact
                                                                  • Yes No 30 asparagus spears,woody
                                                                  • Yes No 2 tbsp lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No a pinch salt
                                                                  • Yes No mayonnaise
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 tsp mustard
                                                                  • Yes No 150 mls vegetable oil
                                                                  • Yes No 1 tsp white vinegar
                                                                  • Yes No 3 tsp lemon juice
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 30 special equipment, 30 bamboo skewers
                                                                  • Yes No 150 mls makes approximately
                                                                  • Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together 2 tablespoons of lemon zest, 2 tablespoons of lemon juice and 2 tablespoons of oil in a small bowl. Season with a pinch of salt. Divide among the dishes. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
                                                                  • Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together 2 tablespoons of lemon zest, 2 tablespoons of lemon juice and 2 tablespoons of oil in a small bowl. Season with a pinch of salt. Divide among the dishes. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
                                                                  • Meanwhile, make the mayo.
                                                                  • Have all your ingredients ready. Combine the egg yolks and mustard in a clean bowl. Whisk vigorously for 30 seconds. Slowly add the oil a few drops at a time, while continuing to whisk vigorously. The mixture will thicken and become creamy like store-bought mayo.
                                                                  • When you've added about 80 mls of the oil to the yolks, add the vinegar to the mixture and continue to whisk. This will lighten the color of the mayo. Season with 1/2 tsp of salt and add add remaining oil slowly while continuing to whisk.
                                                                  • Now you have basic mayonnaise. Add the lemon zest, lemon juice (to taste) and freshly ground black pepper. Whisk well to combine. Cover and refrigerate until needed.
                                                                  • Drain the prawns. Thread, tail-end first, onto the skewers.
                                                                  • Drain the asparagus. Preheat a char-grill or barbecue on high. Spray the prawns and asparagus with a little olive oil spray to lightly grease.
                                                                  • Cook the prawns and asparagus on grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is bright green and tender crisp. The asparagus may take slightly longer to cook than the prawns.
                                                                  • Divide prawn skewers and asparagus skewers among serving plates and serve with lemon pepper mayo.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup quick cooking oat
                                                                  • Yes No 2 tbsp cornmeal
                                                                  • Yes No 2 tbsp packed dark brown sugar
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/4 cup yogurt
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat oven to 200ºF. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.
                                                                  • Preheat a large skillet or griddle; mist with cooking spray. Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.
                                                                  Yields: 12pancakes (serving size: 3 pancakes)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb medium zucchini
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No black pepper
                                                                  • Yes No 2 3/4 cup dry white wine
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 2 lemon thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No four 6 oz skinless salmon fillet
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.
                                                                  • In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.
                                                                  • In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.
                                                                  • Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  The tuna burger was born in restaurant kitchens as a way of using up scraps left over from fancy cuts, but we think it's worth buying tuna just to make these. Mizuna, a green available in specialty-food stores, can be substituted with watercress.

                                                                  Ingredients
                                                                  • Yes No 2 lb fresh center cut tuna
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 anchovy
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup mizuna
                                                                  • Yes No 6 buns
                                                                  • Yes No 6 tbsp pickled ginger
                                                                  • Yes No wasabi mayonnaise
                                                                  • Cut tuna into 1/4-inch chunks with a very sharp knife, trimming away any dark, bloody parts. Coarsely chop tuna by hand until it begins to hold together. Transfer to a bowl over a bowl of ice. Add garlic, olive oil, sesame oil, anchovy, basil, celery, ginger, salt, and pepper; combine well.
                                                                  • Heat grill to medium high. Form tuna into 6 patties, and place on hot grill, or chill for up to 6 hours until ready to cook. Grill from about 3 or 4 minutes per side for rare to 7 or 8 for well done. Alternatively, cook in a nonstick skillet or grill pan over medium-high heat for about 2 to 3 minutes per side for rare to 5 or 6 for well done.
                                                                  • Serve with mizuna on buns brushed with sesame oil and toasted, if desired. Serve with pickled ginger and wasabi mayonnaise.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush

                                                                  A combination of lean ground beef and ultra-lean ground turkey breast makes a less-greasy filling. Bypass taco-seasoning packets in favor of making your own full-flavored filling.

                                                                  Ingredients
                                                                  • Yes No 8 oz 93% lean ground beef
                                                                  • Yes No 8 oz 99% lean ground turkey breast
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 diced tomato in can
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.
                                                                  • Tip: Look for Rotel brand diced tomatoes with green chiles”original or mild, depending on your spice preference”and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).
                                                                  • Related Recipe: The EatingWell Taco
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    rotel
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    Rotel
                                                                  • Yes No
                                                                    brand

                                                                  To save time, steam broccoli ahead; cover and chill. Section the oranges ahead, too.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp honey mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 cup thinly sliced iceberg lettuce
                                                                  • Yes No 3 cup broccoli floret
                                                                  • Yes No 3 cup watercress
                                                                  • Yes No 2 cup orange
                                                                  • To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously.
                                                                  • To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Add dressing; toss well to coat.
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat

                                                                  This Italian white bean soup is a hearty mix of cannellini beans, garlic, kale and carrots. What makes it spectacular is salty little bits of salami, which get quickly pan-fried until crisp, then stirred into the soup before serving.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried cannellini beans
                                                                  • Yes No 2 tbsp herbes de provence
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 lb spicy salami
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 3/4 lb kale, leaves
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • In a large saucepan, combine the beans with 1 tablespoon of the herbes de Provence and the smashed garlic cloves. Add water to cover by 1 inch and bring to a boil. Simmer over moderately low heat until the beans begin to soften, about 25 minutes. Add 1 tablespoon of salt and continue simmering until the beans are tender, 20 minutes longer. Drain the beans.
                                                                  • Meanwhile, in a large enameled cast-iron casserole or soup pot, heat the olive oil. Add the salami and cook over high heat until crisp, about 5 minutes. Using a slotted spoon, transfer the salami to a plate. Add the onion, carrots, celery and the 3 sliced garlic cloves and the remaining 1 tablespoon of herbes de Provence. Season with salt and cook over moderate heat for 2 minutes, then cover and cook until softened, about 10 minutes.
                                                                  • Add the beans and chicken stock to the vegetables. Transfer half of the soup to a blender and pulse just until the beans are coarsely chopped; return the soup to the casserole. Add the kale and simmer until it is tender, about 15 minutes. Stir in the reserved salami and season with salt and pepper. Ladle the soup into bowls, garnish with the parsley and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Roasting the tomatoes imbues them with flavor that's a delicious match for the rich fish. Garnish with a sprig of oregano.

                                                                  Ingredients
                                                                  • Yes No 1 lb plum tomato
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 cup organic vegetable broth
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No black pepper
                                                                  • Preheat broiler.
                                                                  • Arrange tomatoes, onion, and garlic in an even layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt and pepper. Broil 8 minutes; stir gently. Broil an additional 5 minutes or until vegetables begin to blacken at the edges.
                                                                  • Place tomato mixture and tomato paste in a blender or food processor; process until smooth. Place tomato mixture in a saucepan over medium heat. Stir in broth; bring to a simmer. Cook 10 minutes, stirring frequently. Remove from heat. Strain mixture through a sieve into a large bowl; discard solids. Return tomato mixture to saucepan over medium heat.
                                                                  • Combine 2 tablespoons water and cornstarch in a small bowl. Stir cornstarch mixture into tomato mixture. Increase heat to medium-high; bring tomato mixture to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
                                                                  • Place fish on a broiler pan lightly coated with cooking spray. Sprinkle evenly with 1/8 teaspoon salt. Broil 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  • Place about 1/4 cup tomato mixture on each of 4 deep plates; top each with 1 salmon fillet. Sprinkle each with 1 tablespoon basil. Garnish with coarsely ground black pepper, if desired.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fillet
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  • Yes No
                                                                    Minute

                                                                  Sorbets are always a nice way to finish a meal if you don?t want anything too heavy. They can also be used as palate cleansers between courses. Either way, a sorbet is pretty much always made the same way ? a fruit purée is mixed with a little stock syrup in the right quantity to make it freeze. It will become really shiny and soft to scoop.

                                                                  Ingredients
                                                                  • Yes No 200g caster sugar
                                                                  • Yes No oz water
                                                                  • Yes No 1kg soft pears
                                                                  • Yes No juice and 1 lemon
                                                                  • Yes No oz grappa
                                                                  • Sorbets are always a nice way to finish a meal if you don’t want anything too heavy. They can also be used as palate cleansers between courses. Either way, a sorbet is pretty much always made the same way – a fruit purée is mixed with a little stock syrup in the right quantity to make it freeze. It will become really shiny and soft to scoop.This particular recipe for pear and grappa sorbet is a wicked combo and one of my favourites, so give it a bash. It’s great served in a bowl with lovely soft fruits scattered over the top. A good-quality vodka instead of grappa would be quite interesting and, without wanting to sound like a nutcase, absinthe would be nice too, but to be honest most good supermarkets and off-licenses sell grappa these days. Nardini is a particularly good brand. This recipe will make enough for 6 people to have a couple of scoops each, but for 4 you can make this amount and keep the rest in the freezer for another day. I suggest you use a fairly shallow earthenware or thick porcelain dish that you can put in the freezer beforehand – this speeds up the freezing process for the sorbet. Try to get really ripe pears – even the ones they sell cheaply in the market. If they’re really really ripe and soft to the touch, simply remove the skin and put the flesh into a bowl – you won’t need to cook them at all. This is how I did it in Italy when the fruit guy called Pippo at the weekly Terranuova Bracciolini market near Montevarchi gave me a whole tray of pears for free. Go and say hello and he might do the same for you!First of all put the sugar and water into a pan on the hob. Bring to the boil, then reduce the heat and simmer for 3 minutes. Add your quartered pears and, unless they’re super soft, continue to simmer for 5 minutes. Remove from the heat, leave to one side for 5 minutes, then add the lemon juice (minus the pips) and zest. Pour everything into a food processor and whiz to a purée, then push the mixture through a coarse sieve into the dish in which you want to serve it. Add the grappa, give it a good stir, and taste. The grappa shouldn’t be overbearing or too powerful – it should be subtle and should work well with the pears. However, different brands do vary in strength and flavour, so add to taste. (This isn’t an excuse to add the whole bottle, though, because if you use too much alcohol the sorbet won’t freeze.) Put the dish into the freezer and whisk it up with a fork every half-hour – you’ll see it becoming pale in colour. After a couple of hours it will be ready. The texture should be nice and scoopable. Delicious served with ventagli or other delicate crunchy biscuits. PS This sorbet will last in the freezer for a couple of days – after that it will crystallize.• from Jamie's Italy
                                                                  Cuisine:YesNotropical
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  This version of the Klondike ice cream bar starts with rich, dense vanilla ice cream that is then slathered with a thick, snappy milk chocolate coating. Once you try one of these homemade treats, you’ll never go back to the artificially flavored commercial bars. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: If you prefer to buy rather than make your own ice cream, be sure to get a dense, rich variety. Because higher-quality ice creams contain less air, they freeze into solid, slow-melting blocks that are easier to coat with the melted chocolate. Lower-quality ice creams are fluffed up with air and will melt before the chocolate coating sets. Look for brands labeled premium or super-premium, such as Häagen-Dazs or Double Rainbow. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 38% Cacao Milk Chocolate... read more This version of the Klondike ice cream bar starts with rich, dense vanilla ice cream that is then slathered with a thick, snappy milk chocolate coating. Once you try one of these homemade treats, you’ll never go back to the artificially flavored commercial bars. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: If you prefer to buy rather than make your own ice cream, be sure to get a dense, rich variety. Because higher-quality ice creams contain less air, they freeze into solid, slow-melting blocks that are easier to coat with the melted chocolate. Lower-quality ice creams are fluffed up with air and will melt before the chocolate coating sets. Look for brands labeled premium or super-premium, such as Häagen-Dazs or Double Rainbow. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 38% Cacao Milk Chocolate Wafers; they can be found at specialty grocery stores and online.

                                                                  Ingredients
                                                                  • Yes No 2 pint homemade vanilla ice cream, but not
                                                                  • Yes No 2 lb milk chocolate
                                                                  • Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides and leaving at least a 5-inch overhang. (If possible, use a pan that does not have sloping sides.)
                                                                  • Drop the ice cream in large dollops into the pan and spread to the edges with a rubber spatula. Cover with the overhanging plastic wrap and press on the surface of the ice cream with the bottom of a measuring cup until it’s packed into a smooth, even layer. Freeze until solid, at least 3 hours.
                                                                  • Meanwhile, line 2 baking sheets with parchment or waxed paper. Tape each corner of the paper down and place the baking sheets in the freezer.
                                                                  • When the ice cream is solid, remove the pan and 1 baking sheet from the freezer. Grasping the plastic wrap, pull the ice cream slab out of the pan and place it on a cutting board. Remove and discard the plastic wrap. Slice the slab into 9 even squares.
                                                                  • Using a flat spatula, transfer and evenly space the squares on the baking sheet. Freeze until solid, at least 2 hours.
                                                                  • Fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
                                                                  • Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, reduce the heat to low and maintain a bare simmer. Place 24 ounces of the chocolate in a large, dry, heatproof bowl. Set the bowl over the saucepan and stir with a rubber spatula until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
                                                                  • Remove the bowl from the saucepan. Add the remaining 8 ounces of chocolate and stir constantly, scraping against the bottom of the bowl, until all of the chocolate has melted and the temperature has cooled to 80°F. To speed the cooling process, after all of the chocolate has melted you can place the bowl over the reserved cold-water bath.
                                                                  • Return the bowl to the saucepan and stir until the chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary.
                                                                  • To test if the chocolate is properly tempered, spread a thin layer on parchment or waxed paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 86°F.)
                                                                  • Have a fork and flat spatula ready. Remove the empty baking sheet and the baking sheet with the ice cream squares from the freezer. Working quickly, use the flat spatula to drop 1 ice cream square into the chocolate. Using the fork, flip the square, making sure the edges are covered in chocolate. Lift the square out of the chocolate with the fork and tap the fork several times on the edge of the bowl to even out the coating. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place the coated square on the empty baking sheet. Repeat with the remaining squares and chocolate, tilting the bowl as needed to pool the chocolate in one area, and spacing the squares as close together as possible on the baking sheet without touching. (If the ice cream squares start to melt, return them to the freezer until firm before continuing.)
                                                                  • Freeze the dipped ice cream bars until the chocolate coating has hardened and the ice cream is solid, at least 2 hours. Wrap them individually in plastic wrap, then foil, and store in the freezer for up to 2 weeks.
                                                                  Yields: 9(3-inch-square) bars
                                                                  • Total Time: 7 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Basic Sofrito
                                                                   15 m

                                                                  Sofrito is a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It's the foundation of many Spanish influenced dishes. There are many variations of this recipe. This one uses ingredients that are easy to find in any grocery store for those who do not live near a Caribbean or West Indian grocer. Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.

                                                                  Ingredients
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 cilantro leaves
                                                                  • Yes No 1/2 parsley leaves
                                                                  • Chop and blend all the ingredients in a food processor or blender. Learn to make sofrito step by step. Guide's Response to User Reviews In order to leave a fair and accurate review, please make the recipe before posting. There are many variations of sofrito throughout the world. If you want to make a different version of sofrito please see the list of sofrito recipes. If you want to know more about the history of sofrito and how it arrived in the Caribbean, please read my in-depth article on sofrito. - Hector Rodriguez, Your Guide to Latin Caribbean Food
                                                                  Cuisine:YesNospanish
                                                                  Yields: 1quart
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend