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                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 cup farro
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1 cup drained canned chopped tomatoes
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp sliced basil
                                                                  • In a large saucepan, heat 3 tablespoons of the oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the farro and stir until coated with oil, about 1 minute. Add the white wine and simmer until almost evaporated, 2 minutes. Lower the heat to moderate. Add 1 cup of the water and cook, stirring, until absorbed. Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.
                                                                  • Stir the tomatoes into the risotto and bring to a boil over moderate heat. Off the heat, stir in the remaining 1 tablespoon of olive oil and the cheese. Season with salt and pepper. Spoon the risotto into bowls, garnish with the basil and serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This lemon buttermilk pie recipe is a delicious old fashioned dessert, wonderful with a dollop of whipped cream and fresh blueberries or raspberries.The original cooking time was 25 minutes, but because of the reviews stating a longer cooking time, I tried it again. The pie I made recently (pictured) worked well with an unbaked crust, baked for a total of 45 minutes. If the crust seems to be browning too much, cover the outer crust with a pie shield or make a shield with aluminum foil. Large Picture of the Lemon Buttermilk Pie

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Yes No cinnamon
                                                                  • Heat oven to 375°. In a large mixing bowl beat eggs and sugar until light and lemon-colored. Beat in flour, then buttermilk, melted butter, lemon peel, lemon juice, and vanilla. Pour mixture into pie shell. If desired, sprinkle top lightly with cinnamon. Bake in a 375° oven for 20 minutes. Reduce the oven temperature to 325° and continue baking until the center is set and barely jiggles, about 20 to 25 minutes longer. Cool on rack. Makes one 9-inch buttermilk pie, or about 8 servings. More Lemon Pie and Buttermilk Pie Recipes Buttermilk Pie I Buttermilk Pie II Buttermilk Pecan Pie Lemon Pies Cakes, Pies, Desserts
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Notes: You can prepare the dishes, make the sauce (through step 2), shred the cheese, and separate the eggs up to 4 hours ahead; cover separately and chill. Stir sauce over low heat until hot before proceeding.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup shredded gruyère cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan.
                                                                  • In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat.
                                                                  • Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth.
                                                                  • In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.
                                                                  • Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than 3/4 full, use foil collar (see "Crowning Glory," below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking.
                                                                  • Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé, 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.
                                                                  • Crowning glory
                                                                  • Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it's less full, the soufflé may not rise over the rim. If it's more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here's how to make one.
                                                                  • Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6main-dish servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No one 28 oz italian plum tomatoes in can
                                                                  • Yes No salt
                                                                  • Yes No 2 cup spinach
                                                                  • Yes No 2 lb ricotta cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 cup all purpose flour
                                                                  • In a large, deep skillet, melt the butter. Add the garlic, onion, bay leaf and red pepper and cook over moderate heat until the garlic is fragrant. Add the tomatoes and their juices and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until thickened and reduced to 2 1/2 cups, about 1 1/2 hours. Discard the garlic, onion and bay leaf. Season the sauce with salt and keep warm.
                                                                  • Meanwhile, heat a medium skillet. Add the spinach, a handful at a time, and stir over moderately high heat until wilted; transfer to a colander; let cool slightly. Squeeze the spinach dry and finely chop it.
                                                                  • Bring a large pot of salted water to a boil. In a food processor, combine the spinach with the ricotta, eggs, nutmeg, and the 1/4 cup of Parmesan and process until blended. Add the flour in 3 batches, pulsing between additions, until almost incorporated. Scrape the gnudi dough onto a lightly floured work surface and knead 5 to 10 times, until smooth.
                                                                  • Add one-fourth of the gnudi dough to a large, resealable plastic bag; with scissors, cut a 1/2-inch corner from the bag. Working over the boiling water, squeeze the dough through the corner opening and use a knife to cut it into 1-inch pieces. Cook the gnudi over moderately high heat until firm, about 3 minutes. With a slotted spoon or wire skimmer, transfer the gnudi to a baking sheet. Repeat with the remaining dough.
                                                                  • Carefully transfer the gnudi to the tomato sauce and stir lightly to heat through. Spoon into shallow bowls and serve at once, passing more Parmesan at the table.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Traditionally made with mashed vegetables left over from a Sunday roast (here shaped into cakes and pan-fried), bubble and squeak allegedly gets its name from the sound the ingredients make in the skillet.

                                                                  Ingredients
                                                                  • Yes No 1 large lb red potato
                                                                  • Yes No 4 medium turnip
                                                                  • Yes No 1 small green cabbage
                                                                  • Yes No 1 lb brussels sprout
                                                                  • Yes No 2 large leek
                                                                  • Yes No 1 1/2 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No all purpose flour
                                                                  • Yes No 8 large egg
                                                                  • In a pot of simmering salted water, cook the potatoes and turnips until tender, 15 minutes; drain. Transfer to a bowl and mash. Add the cabbage, brussels sprouts and leeks to the pot and simmer until tender. Drain and chop. Add to the potato mixture with the Worcestershire sauce and celery seeds and toss. Season with salt and pepper.
                                                                  • In a nonstick skillet, brown half of the vegetable mash in 2 tablespoons of the oil over high heat, stirring, 10 minutes; transfer to a baking sheet. Repeat with the remaining vegetables and 2 tablespoons of oil.
                                                                  • In the same skillet, melt the butter. Add the mushrooms and season with salt and pepper. Cover and cook over moderately low heat until tender, 8 minutes.
                                                                  • Form the mash into 16 patties and flour them; fry in the skillet in 1/4 inch of oil over moderately high heat, turning once, until browned, 6 minutes. Transfer to plates.
                                                                  • Wipe out the skillet. Heat a thin layer of oil, crack in the eggs and cook until over-easy. Top the patties with the eggs, garnish with the mushrooms and serve.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup chopped orange
                                                                  • Yes No 2/3 cup pomegranate
                                                                  • Yes No 1/3 cup pomegranate juice
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine all ingredients. Serve with shrimp, flaky white fish, chicken, or tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No four medium, 6 oz heads of boston lettuce, 2 lettuce leaves
                                                                  • Yes No 2 oz lean slab bacon
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No one white onion
                                                                  • Yes No 1 1/4 cup chicken stock
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No black pepper
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Bring a large saucepan of water to a boil. Add 2 tablespoons of salt and the heads of lettuce and blanch, stirring gently with a wire skimmer, for 3 minutes. Drain the lettuce and rinse under cold water. Lightly squeeze out excess water. Transfer the lettuce, still wet, to a blender and puree until smooth. Scrape into a bowl.
                                                                  • In a small skillet, cook the bacon over moderate heat until lightly browned, about 4 minutes.
                                                                  • In a large skillet, combine 2 tablespoons of the butter with the onion. Cover and cook over low heat, stirring often, until softened, about 15 minutes.
                                                                  • Transfer the onion to a blender. Add 1/4 cup of the chicken stock and puree. In a medium bowl, whisk the egg, then whisk in the milk and onion puree. Season with 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg. Butter four 8-ounce coffee mugs or large ramekins. Pour the onion mixture into the mugs and cover with plastic wrap.
                                                                  • Set a round rack in a large, wide pot. Add enough water to reach just under the rack without touching it and bring to a boil. Set the mugs on the rack. Cover and steam over low heat until the onion custards are barely set, about 22 minutes.
                                                                  • Meanwhile, in a medium saucepan, bring the remaining 1 cup of stock to a boil. Whisk in the lettuce puree and simmer over moderate heat for 3 minutes. Whisk in the crème fraîche and simmer for 3 minutes. Remove from the heat and gradually whisk in the remaining 3 tablespoons of butter. Season with salt and pepper.
                                                                  • Finely shred the reserved 2 lettuce leaves. When the custards are done, discard the plastic wrap. Scatter the bacon and shredded lettuce over the top. Serve the custards and pour in the lettuce soup at the table.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 7 oz 7 ounces digestive biscuits
                                                                  • Yes No 4 oz 4 ounces pecans
                                                                  • Yes No 4 oz 4 ounces pistachio nuts
                                                                  • Yes No 10 glacé cherries
                                                                  • Yes No 2 ready made meringue nests, up
                                                                  • Yes No 5 oz 5 ounces unsalted butter
                                                                  • Yes No 1 tbsp 1 tablespoon golden syrup
                                                                  • Yes No 7 oz 7 ounces good quality dark chocolate
                                                                  • Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate, heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.Combine the biscuit mix with the chocolate mixture. Line a 20 x 30cm deep plastic container with plastic wrap, leaving plenty of extra wrap at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up, then turn out and cut into cubes or slices.This cake can be kept in an airtight container for a few days, and it actually improves in flavor.Tip: For an even fruitier cake, you can add some other dried fruits like apricots, figs, cranberries, apples or prunes along with the nuts and cherries!
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 2 1/2 oz sliced almonds
                                                                  • Yes No 1/2 2 oz cup pistachio
                                                                  • Yes No 3/4 3 oz cup chopped walnut
                                                                  • Yes No 1 lb moist pitted dates
                                                                  • Yes No 4 dry cured moroccan olives
                                                                  • Yes No 1/2 tbsp finely grated ginger
                                                                  • Yes No 1/2 tbsp honey
                                                                  • Yes No 1/2 tsp finely grated orange zest
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp cardamom, ground
                                                                  • Yes No 1/8 tsp orange flower water
                                                                  • Yes No 1/8 tsp salt
                                                                  • Preheat the oven to 350°. Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
                                                                  • In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
                                                                  • Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 30bonbons
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 3 3 inch, 3/4 lb medium red potatoes, rounds
                                                                  • Yes No 1 1/2 lb medium tomato
                                                                  • Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
                                                                  • Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  Mushrooms get a wallop of garlic and dill as they're softened into woodsy deliciousness.

                                                                  Ingredients
                                                                  • Yes No 1 lb assorted mushrooms
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp dill weed
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Place mushrooms, garlic, and dill on a sheet of parchment-lined foil, drizzle with oil, and season with salt and pepper. Fold and crimp edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until mushrooms are soft, about 20 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup dried porcini mushroom
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 cup finely shredded green cabbage
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No eight thick peasant bread
                                                                  • Yes No extra virgin olive oil
                                                                  • In a small heatproof bowl, cover the dried porcini with 1 cup of boiling water and let stand until softened, about 15 minutes. Drain the porcini and reserve the soaking liquid. Finely chop the porcini.
                                                                  • In a large skillet, melt 2 tablespoons of the butter. Add the porcini and shiitake and season with salt and pepper. Cook over high heat, stirring occasionally, until the shiitake are softened and lightly browned, about 8 minutes. Add the shallot and garlic and cook until fragrant, about 2 minutes. Add the porcini soaking liquid, stopping before you reach the grit at the bottom. Boil until the liquid is evaporated, about 5 minutes. Scrape the mixture into a bowl.
                                                                  • Add the remaining 2 tablespoons of butter to the skillet. Add the cabbage, season with salt and pepper and cook over moderately low heat, stirring frequently, until the cabbage is very tender, about 15 minutes. Add a few tablespoons of water to the skillet if it looks dry. Return the mushroom mixture to the skillet. Add the cream and tarragon and simmer until the cream is nearly evaporated, about 5 minutes.
                                                                  • Heat a cast-iron grill pan. Brush the bread with oil and grill over high heat, turning once, until toasted. Spread the cabbage-mushroom mixture on the toasts and serve.
                                                                  Yields: 8servings
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Imagine this traditional Spanish soup: Sautéed onions and garlic swimming in hot chicken broth, and a piece of crispy toast topped with melted cheese floating on the onions. Just what you needed on a cold winter day, right? This easy soup recipe takes about 30 minutes to prepare and it's sure to warm you up any day of the year.

                                                                  Ingredients
                                                                  • Yes No 3 medium white onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 32 oz chicken broth
                                                                  • Yes No 8 slice day old bread
                                                                  • Yes No 4 tbsp grated sheep cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt
                                                                  • Peel and cut the onion into thinly-sliced rings. Peel and thinly slice the garlic cloves. Chop parsley and set aside.
                                                                  • Sauté the onions and garlic in a large heavy-bottomed frying pan on medium-low heat until the onions are translucent, about 10-15 minutes.
                                                                  • While onions and garlic are being sautéed, heat the chicken broth in a large pot on stove. Once onions and garlic are cooked, add to the broth and turn heat down to warm.
                                                                  • Brush bread with olive oil on both sides, then toast until a golden color.
                                                                  • Turn on broiler. Ladle soup into 4 oven-proof bowls and place 2 pieces of toast in each bowl. Top with grated cheese and place until broiler until cheese melts. Sprinkle parsley in each bowl. Serve hot.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The yogurt-based marinade would also work well with cubed beef sirloin steak.

                                                                  Ingredients
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp grated ginger
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1/2 lb boneless leg of lamb
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 8 lemon
                                                                  • Combine first 11 ingredients in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator for 3 hours, turning bag occasionally.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Remove lamb from bag, and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning occasionally. Place kebabs on a platter; sprinkle with mint. Serve with lemon wedges.
                                                                  Yields: 8servings (serving size: 1 kebab and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 oz mild blue cheese
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 3 tbsp coarsely chopped tarragon
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a food processor, puree half of the blue cheese with the mayonnaise, olive oil, water and vinegar until smooth. Add the remaining blue cheese and the tarragon and pulse until just incorporated and the dressing is slightly chunky. Season with salt and pepper.
                                                                  Yields: ¾cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag

                                                                  Add fresh flavors to a weeknight staple with this family-friendly menu. Prep tip: Leeks can be full of grit, so it's a good idea to rinse well after slicing.

                                                                  Ingredients
                                                                  • Yes No 6 oz linguine
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1 1/2 cup leek
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
                                                                  • Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
                                                                  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
                                                                  • Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 1 cup pasta mixture)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup old fashioned oats
                                                                  • Yes No 2 3/4 tsp cinnamon, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 cup applesauce
                                                                  • Yes No 2 small apple
                                                                  • Preheat oven to 350 degrees. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the dark-brown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.
                                                                  • Make batter: Sift flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Stir in remaining cup nuts by hand.
                                                                  • Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter.
                                                                  • Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack.
                                                                  Yields: 110-inch cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No two 12 oz bottles guinness stout
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No salt
                                                                  • Yes No four 6 oz skinless halibut fillets
                                                                  • Yes No 4 large carrot
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • In a skillet, bring the stout and honey to a boil. Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes. Pour into a heatproof bowl and stir in the lemon juice, hot sauce and 1/2 teaspoon of salt; let cool to room temperature.
                                                                  • In a shallow baking dish, pour half of the stout glaze over the halibut fillets and turn to coat thoroughly. Cover and refrigerate overnight, turning a few times. Reserve the remaining stout glaze.
                                                                  • Preheat the broiler. Bring a saucepan of water to a boil. Add the carrots and boil until just tender, about 4 minutes; drain. Pour the reserved stout glaze into the saucepan and boil over high heat until thickened and reduced to 1/3 cup, about 2 minutes. Add the carrots and simmer until glazed, about 1 minute.
                                                                  • Remove the halibut from the marinade and arrange the fillets on a rimmed baking sheet. Brush the halibut with olive oil and season with pepper. Broil about 4 inches from the heat until richly browned and just cooked through, about 4 minutes. Transfer the halibut to plates and serve with the Guinness-glazed carrots.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  • Yes No
                                                                    Minute

                                                                  Celery root, also called celeriac, has a crunchy texture and a mild celery taste that pair well with tart green apple and a savory-sweet dressing. Allow enough time to let the slaw stand so that the flavors have a chance to mingle.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz, 2 cup small celeriac
                                                                  • Yes No 1 2 cup granny smith apple
                                                                  • Yes No 1/4 cup cider
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tsp chopped flat leaf parsley
                                                                  • Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 11.5 oz bittersweet chocolate chips
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 1 cup crushed gingersnap cookie
                                                                  • Yes No 2 tbsp candied ginger
                                                                  • Grease an 8-inch square baking pan. Line bottom of pan with a strip of aluminum foil or waxed paper long enough to hang over 2 sides of pan by about 2 inches. Grease foil or waxed paper.
                                                                  • In a 2-quart saucepan, stir condensed milk, chocolate and fresh ginger over medium-low heat until chocolate has melted and mixture has thickened, about 5 minutes. Remove from heat and stir in crushed gingersnaps and half of candied ginger.
                                                                  • Spread mixture evenly into prepared pan and sprinkle top with remaining candied ginger. Refrigerate until completely set, about 2 hours.
                                                                  • Loosen foil sides from pan with a knife. Lift fudge out by grasping foil, and then transfer fudge to a cutting board. Cut into 16 squares.
                                                                  Yields: 16pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 12 large egg
                                                                  • Yes No 1/3 cup fat free greek yogurt
                                                                  • Yes No 2 oz less fat cream cheese
                                                                  • Yes No 1/2 cup diced shrimp
                                                                  • Yes No 3 tbsp sautéed green bell pepper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp creole seasoning blend
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No shrimp
                                                                  • Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
                                                                  • Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
                                                                  • Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with cooked shrimp. Serve immediately, or cover and chill 1 hour before serving.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Make this easy, flavorful bread recipe to pair with an appetizing dip or a hearty bowl of soup. If you like cheese, be sure to check out the Cheddar-Chive variation, below.

                                                                  Ingredients
                                                                  • Yes No 3 cup self-rising flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1/4 cup butter
                                                                  • Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
                                                                  • Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
                                                                  • *Non-alcoholic or light beer may be substituted.
                                                                  • Cheddar-Chive Beer Bread: Add 3/4 cup shredded sharp Cheddar cheese and 2 tablespoons chopped fresh chives to dry ingredients. Proceed as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 3 oz pitted mixed olives
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp oregano
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 1 vidalia onion
                                                                  • Yes No 4 crusty rolls
                                                                  • Yes No salt
                                                                  • Yes No 1 3/4 lb thin chicken cutlets
                                                                  • Light a grill. In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup plus 2 tablespoons of olive oil and pulse until finely chopped. Season with pepper.
                                                                  • Brush the tomatoes, onion and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes.
                                                                  • Season the chicken cutlets with salt and pepper and grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes. Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The artichoke’s lesser-known cousin, the cardoon was considered a delicacy by the ancient Greeks. Its large stalks require extra effort but impart a bitter, earthy, distinctly vegetal flavor that’s sure to win over artichoke-lovers. What to buy: Cardoons are most commonly found at farmers’ markets. Look for stalks that are free from blemishes and don’t show signs of wilting. Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No 3 lb cardoons
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup mushroom broth
                                                                  • Yes No 3 thyme
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 3/4 cup finely grated parmesan cheese
                                                                  • Yes No 3/4 cup panko bread crumb
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Fill a large saucepan with heavily salted water, squeeze in the juice from the lemon half, and add the lemon.
                                                                  • Trim the leaves and ends from the cardoon stalks, thoroughly wash them, and cut them in half. Place a stalk horizontally on a cutting board and peel off the stringy fibers using a vegetable peeler. Cut crosswise into 1-inch pieces and immediately add to the saucepan. Repeat with remaining stalks.
                                                                  • Bring the cardoons to a boil over high heat. Once boiling, reduce heat to medium low and cook at a low boil until the cardoon pieces are fork tender, about 50 minutes. Drain and set aside.
                                                                  • Meanwhile, combine the cream, broth, thyme, and garlic in a small saucepan and bring to a simmer over medium heat. Cook until the mixture is reduced by a quarter (to about 1 1/2 cups), about 20 minutes. Remove from heat and season with salt.
                                                                  • Meanwhile, heat the oven to 375°F and arrange a rack in the middle. Fill a 2-quart baking dish with the drained cardoons. Remove and discard the garlic and thyme from the cream mixture and pour it over the cardoons.
                                                                  • Place the Parmesan cheese, panko, and pepper in a medium bowl, mix until thoroughly combined, and sprinkle evenly over the cardoons. Bake until the cream mixture is bubbling, the cardoons are very easily pierced with a knife, and the topping is golden brown, about 20 to 25 minutes. Let sit for 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons extra virgin olive oil
                                                                  • Yes No 3 tbsp 3 tablespoons lemon juice
                                                                  • Yes No 1 tbsp 1 tablespoon good honey
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Mix everything together in a bowl and season to taste.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix

                                                                  Seafood lovers will rave about this unique twist on classic grilled pizza. Grill homemade pizza crust dough over high heat until blistered, then top with littleneck clams that have been sautéed with shallots, garlic, and dry white wine. If you're short on time, use canned whole baby clams instead. Use the cooking liquid from the clams—which contains the clams' flavorful liquor—to make clam chowder, or as the sauce base for linguine with white clam sauce. The liquid can be frozen for up to three months.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 10 oz bread flour
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 10 tsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp yellow cornmeal
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 5 dozen small clams in shells
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp diced oregano
                                                                  • Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
                                                                  • Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
                                                                  • Prepare grill to high.
                                                                  • Heat a Dutch oven over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add butter; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in wine and clams; bring to a boil. Cover and cook 8 minutes or until shells open; discard any unopened shells. Remove clams from pan using a slotted spoon. Strain cooking liquid through a fine sieve over a bowl, reserving solids. Reserve cooking liquid for another use. Remove clams from shells; discard shells. Chop clams; toss with reserved solids.
                                                                  • Place pizza dough, cornmeal side up, on grill rack coated with cooking spray; grill 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread clam mixture evenly over top side of crust, leaving a 1/2-inch border; top with cheese. Return pizza to grill rack; grill 4 minutes or until thoroughly cooked. Remove from grill. Sprinkle with parsley and oregano. Cut pizza into 10 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the wine's balance of earthiness and acidity. Substitute picholine or other green olives, if necessary.

                                                                  Ingredients
                                                                  • Yes No 1 3/8 inch alder wood grilling plank
                                                                  • Yes No 4 6 oz wild alaskan salmon fillets
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/3 cup chopped leek
                                                                  • Yes No 3 tbsp chopped shallot
                                                                  • Yes No 1 cup seedless red grape
                                                                  • Yes No 12 castelvetrano olives, pitted
                                                                  • Yes No 4 tsp red wine vinegar
                                                                  • Immerse and soak plank in water 1 hour; drain.
                                                                  • Preheat grill to medium-high.
                                                                  • Place plank on grill rack; grill 3 minutes or until lightly charred. Sprinkle fillets with pepper and salt. Carefully turn plank over using sturdy long-handled tongs. Place fillets, skin-side down, on charred side of plank. Grill 12 minutes or until desired degree of doneness.
                                                                  • Melt butter in a small skillet over medium-high heat. Add leek and shallots; sauté for 2 minutes. Stir in grapes and olives; remove from heat. Stir in vinegar. Serve with salmon.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4servings (serving size: 1 fillet and about 1/3 cup relish)
                                                                  • Total Time: 1 hour 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    alder wood

                                                                  This recipe can easily be doubled. Just be sure to make the mimosas in 2 batches. For best results, chill melon overnight.

                                                                  Ingredients
                                                                  • Yes No 1/2 4 cup medium honeydew melon
                                                                  • Yes No 1 cup crushed crushed ice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 750 milliliter sparkling wine
                                                                  • Yes No garnishes, lime
                                                                  • Combine first 3 ingredients in a blender. Process until smooth. Pour mixture into a large pitcher; add sparkling wine. Pour into glasses. Garnish, if desired.
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No small pinch saffron
                                                                  • Yes No 1 qt whole milk yogurt
                                                                  • Yes No 3/4 tsp cardamom, ground
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 1/4 cup shredded unsweetened shredded coconut
                                                                  • Yes No 1 mango
                                                                  • In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
                                                                  • Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.
                                                                  • Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.
                                                                  • Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Watch My Video on How to Make a Chicken Tikka Masala Chicken Tikka Masala is one of Britain's favorite foods. It is even considered one of our national dishes. There are many chicken tikka masala recipes, some hot, some creamy, some creamy and hot! This is my favorite chicken tikka masala recipe because I like a spicy, but not too hot or creamy dish. It is so easy to make and the success of the dish is allowing plenty of time to marinate the chicken; allow a minimum of 2 hours up to overnight in the refrigerator. If you like a creamier, less spicy then check out my other recipe. Creamy Chicken Tikka Masala Recipe

                                                                  Ingredients
                                                                  • Yes No ½ 4 tbsp cup cilantro/coriander leaves
                                                                  • Yes No 1 tsp ginger paste
                                                                  • Yes No 1 tsp garlic paste
                                                                  • Yes No 2 tbsp garam masala spice mix
                                                                  • Yes No 1 tsp red chili paste
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No ½ 115ml cup plain, natural yogurt
                                                                  • Yes No 1 450g lb chicken breast (bone-in, skinless)
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 red onion
                                                                  • Yes No 4 cardamom pods
                                                                  • Yes No 1 tsp garlic paste
                                                                  • Yes No 1 tbsp garam masala spice mix
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 2 tbsp ground almonds
                                                                  • Yes No 1 400g canned chopped tomatoes
                                                                  • Yes No 1 230 milliliter cup 230 ml light/single cream
                                                                  • Place all marinade ingredients, except the yogurt, into a food processor and blitz for a few seconds to create a thick paste. Place the paste into a mixing bowl, add the yogurt and stir well. Add the chicken pieces and stir to make sure all the chicken is coated in the sauce. Cover and refrigerate for a minimum of 2 hours up to overnight.
                                                                  • Thread 3 or 4 chicken chunks onto a wooden skewer and repeat until all the chicken is used up. Place the skewers under a hot grill for about 10 minutes, turning from time to time. The chicken is ready when the outside is golden brown and the chicken is cooked through. Keep to one side.
                                                                  • Make the Sauce Heat the oil a large frying pan until hot but not smoking. Add the chopped onion, cardamom pods and garlic paste and stir well. Be careful to not brown the onions, if they start to brown lower the heat.
                                                                  • Add the garam masala, sugar, ground almonds, chopped tomatoes, stir and cook until the sauce thickens, about 10 minutes.
                                                                  • Add the chicken pieces and the cream. Stir well and cook on a gentle heat for a further 10 minutes.
                                                                  • Serve hot with either naan bread, chapatis and/or a little boiled rice.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 30 mini, 2 inch pitas, each
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 large egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1 1/2 tsp chili oil
                                                                  • Preheat the oven to 425°. Brush 2 large baking sheets with olive oil. Arrange the pitas cut side up on the baking sheets and brush with olive oil. Bake in the upper and lower thirds of the oven, shifting the sheets, for 8 to 10 minutes, until lightly toasted and crisp.
                                                                  • Meanwhile, in a large bowl, combine 2 tablespoons of the mint with the scallions, cumin, cinnamon, pine nuts, egg, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Add the lamb and knead until evenly combined. Spread each pita with a slightly rounded teaspoon of the meat mixture and bake for about 8 minutes, shifting the baking sheets, until the lamb is cooked through.
                                                                  • Meanwhile, in a small bowl, whisk the yogurt with the 1 1/2 teaspoons of chile oil and the remaining 2 tablespoons of mint and season with salt and pepper. Spoon small dollops of the yogurt onto the pizzettes and garnish with a drop of chile oil. Serve right away.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 12pizzettes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup rolled oat
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 1/2 cup apricot preserves
                                                                  • Yes No 3/4 cup sliced almond
                                                                  • Preheat oven to 375°F. Butter and lightly flour a 9-by-13-inch baking pan.
                                                                  • Pulse oats, flour, sugar, cinnamon, baking soda and salt in a food processor to combine. Add butter and vanilla extract, pulsing until mixture resembles coarse meal. Add milk; pulse until mixture clumps and looks slightly damp. (Add another tablespoon of milk if mixture is too dry.)
                                                                  • Set aside 1 cup dough; press remaining dough into an even layer in pan. Bake until golden, 20 minutes.
                                                                  • Spread preserves evenly over hot dough; top with remaining dough and almonds. Bake until golden and bubbly, 35 minutes. Cool on a wire rack and cut into bars.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 24bars
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread

                                                                  Known as an oily fish with an assertive flavor, mackerel can handle other big flavors that would steamroll over more delicately flavored fish, like capers, olives, and fennel. Grilling the vegetables for the sauce and then grilling the fish adds an extra smoky essence to this dish. Special equipment: You will need a pastry brush for this recipe. Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.

                                                                  Ingredients
                                                                  • Yes No 1 cup pitted green olive
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 2 1 lb medium fennel bulbs, stalks and, through the roots
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup clam juice
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No pinch saffron
                                                                  • Yes No 4 6 oz mackerel fillets
                                                                  • Yes No 1 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 2 tsp caper
                                                                    For the tapenade:
                                                                  • Place all of the ingredients in a small, nonreactive bowl and stir to combine; set aside.
                                                                    For the fish:
                                                                  • Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
                                                                  • Meanwhile, brush the tomatoes and fennel all over with half of the measured olive oil and season with salt and pepper; set aside.
                                                                  • When the grill is ready, place the tomatoes and fennel on the grill and cook uncovered until grill marks form, about 3 to 4 minutes. Flip the vegetables and cook until grill marks appear on the other side, about 3 to 4 minutes more. Remove to a cutting board.
                                                                  • When the vegetables are cool enough to handle, cut and discard the cores from the fennel. Chop both the fennel and tomatoes into 1-1/2-inch pieces and place in a medium saucepan. Add the fish broth or clam juice, garlic, and saffron and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the vegetables have softened, about 20 minutes. Keep warm while you grill the fish. (If you’re using a grill pan, use several layers of paper towel to wipe the pan clean before grilling the fish.)
                                                                  • Heat the grill to medium high. Rub the grates with a towel dipped in olive oil.
                                                                  • Pat the mackerel fillets dry with paper towels. Brush both sides with the remaining measured olive oil and season both sides with salt and pepper. Place the fillets on the grill skin-side down and cook until grill marks appear, about 2 to 3 minutes. Flip the fillets with a flat spatula and cook until grill marks appear on the other side and the fish is cooked through, about 2 minutes more. Remove the fillets to a plate and tent with foil.
                                                                  • Add the parsley to the warm tomato-fennel mixture and stir to combine. Taste and season with salt and pepper as needed.
                                                                  • Divide the tomato-fennel mixture among 4 rimmed serving plates or shallow bowls and top each serving with a piece of mackerel. Top the fish with about 1 tablespoon of the tapenade (you will have some left over), sprinkle with the caperberries or capers, and serve immediately.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 4 oz goat cheese
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 2 tsp finely minced shallot
                                                                  • Yes No 4 cup mixed raw vegetables
                                                                  • Heat a small saucepan over low heat; add goat cheese and skim milk. Bring to a simmer, whisking until goat cheese is melted. Add butter, whisking well. Season with salt, pepper, and freshly ground cumin; stir in chopped chives and minced shallots. Serve with raw vegetables.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 4servings (serving size: 1/4 cup fondue and 1 cup vegetables)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve

                                                                  You will need twelve metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill. The peanut-chutney sauce can be refrigerated in a covered container for up to a week. If you like, double the recipe, and serve the extra with grilled pork or as a dipping sauce for shrimp.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup creamy peanut butter
                                                                  • Yes No 3 tbsp mango chutney
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 1/4 inch lb boneless, skinless chicken breast halves, across the grain wide strips
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No cilantro
                                                                  • Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.
                                                                  • Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
                                                                  • Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 4
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The key to keeping regular brownies moist is usually loads of butter or other fat. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.

                                                                  Ingredients
                                                                  • Yes No 3 19/50 oz all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 chunk cup bittersweet chocolate
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
                                                                  • Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.
                                                                  Yields: 20(serving size: 1 brownie)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrusts
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup coarsely chopped macadamia nut
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No garnishes, cream, macadamia nuts, flaked coconut
                                                                  • Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes.
                                                                  • Bake at 425° for 6 to 8 minutes or until golden; cool on a wire rack.
                                                                  • Whisk together sugar and next 5 ingredients; stir in nuts and coconut. Pour into prepared piecrust.
                                                                  • Bake at 350° for 55 to 60 minutes; cool on a wire rack. Garnish, if desired.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1(9-inch) pie
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 pink grapefruit
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 6 3 to 4 oz sole fillet
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 6 tbsp butter
                                                                  • Grate zest from 1 grapefruit to make 1/2 teaspoon; set aside. Peel and section grapefruit, and set aside. Juice remaining grapefruit to make 1/4 cup juice; set aside.
                                                                  • Heat oil and 1 tablespoon butter in a large skillet over medium heat. Sprinkle fillets with salt and pepper. Cook in batches, adding more oil if necessary, 2 minutes on each side or until done. Transfer to a plate, cover, and keep warm.
                                                                  • Combine reserved grapefruit juice, wine, and next 3 ingredients. Bring to a boil over high heat, and cook until reduced to about 1/4 cup. Remove from heat; whisk in 6 tablespoons butter. Stir in reserved grapefruit sections and zest. Season to taste with salt and pepper. Serve fillets topped with Grapefruit-Thyme Butter.
                                                                  • Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are the keys to the bold flavor. A full tablespoon of curry paste makes this a boldly spicy dish. Use 2 teaspoons if you prefer milder flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 2 tsp green curry paste
                                                                  • Yes No 1 14 oz cabbage
                                                                  • Yes No 2 cup tricolor prechopped bell pepper mix
                                                                  • Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: about 3/4 cup rice and 3/4 cup chicken mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 large beet
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 thyme
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 3 oz cup dried sour cherry
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No canola oil
                                                                  • Yes No 4 large shallots, very
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 oz mizuna
                                                                  • Preheat the oven to 350°. In a small baking dish, toss the beets with the olive oil, thyme, garlic and 1/4 cup of the vinegar and season with salt and black pepper. Cover tightly with foil and roast for about 1 1/2 hours, until fork-tender. Let cool slightly.
                                                                  • Meanwhile, in a small saucepan, combine the cherries with the fennel seeds, sugar, 3/4 cup of water and the remaining 1/4 cup of vinegar and bring to a simmer. Remove from the heat and let stand for 30 minutes.
                                                                  • In a large saucepan, heat 2 inches of canola oil over moderately high heat until shimmering. Add the sliced shallots and cook over moderate heat, stirring, until they are golden brown, about 10 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain.
                                                                  • Peel the beets and slice them 1/4 inch thick. Strain the beet cooking liquid into a large bowl. Spoon 2 tablespoons of the cherry pickling liquid into the bowl along with the lemon juice and whisk to combine. Season the dressing with salt and black pepper. Strain the cherries and discard the remaining pickling liquid.
                                                                  • Arrange the beets on a platter. Toss the mizuna and cherries in the bowl with the dressing. Mound the greens over the beets, garnish with the fried shallots and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Your sense of touch will tell you when the vanilla seeds are thoroughly mixed into the sugar. Also, you'll know the cake has finished baking when you press the surface and it springs back. Serve with fresh berries or fat-free whipped topping, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 piece vanilla bean pod
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 12 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Preheat oven to 325°.
                                                                  • Place 3/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Work the vanilla seeds into sugar with fingers until well combined.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar mixture, stirring with a whisk to combine.
                                                                  • Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
                                                                  • Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  This versatile recipe for baking fish calls for snapper, but you can use any other tender, flaky fish like bass, sole, or bream. Once you get comfortable with the baking method, try using different herbs, olives, and spices like ground coriander or even a touch of cumin. What to buy: Pitted niçoise olives are available at specialty food stores and are worth the hunt. Unpitted will work as well—just remember to tell your guests! Serve with roasted summer squash. Special equipment: I don’t recommend using aluminum baking pans, since the wine and tomatoes will react unfavorably and become bitter. Glazed ceramic, stainless steel, enameled cast iron, and Spanish cazuelas offer the best heat. Ovenproof glass will work, too. Game plan: You can bake the fish till about 3/4 done and hold it for up to an hour before serving. Drape plastic wrap over the fish to keep it moist. To serve, remove the plastic, spoon some of the pan juices over the fish, then finish in the oven. By the time you start to hear the ingredients in the baking dish sizzle, the fish will be ready. Continue as directed. To hold the tomatoes, coat them with a little olive oil and do not season until ready to add to the fish. Adding salt too soon will pull water from the tomatoes and make the finished dish too watery.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 8 6 oz piece snapper fillet
                                                                  • Yes No fine sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1 cup niçoise olives, pitted
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 3/4 lb tomato
                                                                  • Yes No 1/2 cup loosely packed basil
                                                                  • Preheat the oven to 400°F.
                                                                  • Put 3 tablespoons of the olive oil in each of 2 baking dishes, each large enough to hold 4 pieces of fish with space in between. Put the dishes in the oven to heat the oil, but don’t let it get to the smoking point.
                                                                  • With a sharp utility or boning knife, make a few shallow slices through the skin of each snapper fillet to keep them from curling in the hot oil. Season each piece on both sides with salt, pepper, and fennel. Place the fish in the hot oil, skin side down, to coat with the oil, then immediately turn with a fish spatula so that the skin side is up. The oil is the correct temperature if you hear a light sizzle when the fish is added. Divide the olives between the dishes, scattering them around the fish, then splash equal amounts of wine into each dish.
                                                                  • Bake for 6 to 8 minutes, until the fish is slightly firm and starts to flake when the tip of a knife is inserted into the flesh. The cooking time will vary depending on the thickness of the fillets. Season the tomatoes with salt and pepper, then divide them between the baking dishes, making sure they fall between the pieces of fish and into the hot pan juices. The tomatoes just need to get slightly wilted in the hot pans.
                                                                  • With a fish spatula, transfer the fish to warmed plates or a serving platter. Toss the basil in the olives and tomatoes, and when the leaves are coated with the pan juices, spoon the mixture over the fish. I always like to add a drizzle of extra-virgin olive oil to finish for tradition’s sake. Serve immediately.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8main-course servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish

                                                                  Zucchini blossoms are great fried, baked, or simply sautéed, as they are here. These tacos are simple to prepare and make for an out-of-the-ordinary vegetarian main dish. What to buy: Zucchini blossoms are most often found at farmers’ markets. They should be firm, fresh-looking, and free of any bruising or tears. Keep them refrigerated until you are ready to use them. Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Crème fraîche and crema are both types of naturally thickened fresh cream (the French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, sour cream is a decent substitute, but you may need to thin it with a little water so that it’s easier to drizzle. This recipe was featured as part of our Cooking with Summer Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 16 zucchini blossoms
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 4 small corn tortilla
                                                                  • Yes No 1/2 medium avocado
                                                                  • Yes No 1/4 cup crumbled cotija cheese
                                                                  • Yes No sour cream
                                                                  • Clean zucchini blossoms by gently twisting the pistils (often covered in pollen) from the center of the flowers until they come off. Pull off the leaves at the bottom of the blossoms, and remove the stems. Using a damp paper towel, remove any dirt from the petals. Cut the blossoms in half lengthwise.
                                                                  • Heat the oil in a large frying pan over medium heat. When it shimmers, add garlic and onion and cook until softened, about 4 to 5 minutes. Add zucchini blossoms and cook until wilted, about 3 minutes. Remove from heat and season well with salt and freshly ground black pepper.
                                                                  • Divide blossom mixture among tortillas, placing in the center of each. Top with a few slices of avocado, a sprinkling of Cotija cheese, and a dollop of crema. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4tacos (2 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 25 min., Cook: 18 min. Serve this traditional dish with cornbread and hot sauce.

                                                                  Ingredients
                                                                  • Yes No 1 cup extra long grain enriched white rice, uncooked
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 15 oz black eyed peas
                                                                  • Yes No 2 cup chopped ham
                                                                  • Yes No 1 tsp seasoning salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No garnishes, fresh parsley, tomatoes
                                                                  • Prepare rice according to package directions. Keep warm.
                                                                  • Meanwhile, melt butter in a large skillet over medium heat; add onion, and sauté 8 minutes or until tender. Stir in peas and next 5 ingredients. Cook 10 minutes or until thoroughly heated. Fold mixture into hot cooked rice. Garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  You won't believe how simple this barbecue is to prepare. These sandwiches are perfect for a football Saturday, an outdoor get-together, or a weeknight dinner.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 1/4 cup barbecue sauce
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 6 1.6 oz light wheat hamburger buns
                                                                  • Combine first 7 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 55 minutes. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce.
                                                                  • Place about 1/3 cup pork mixture on bottom half of each bun; top with top halves of buns.
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb orecchiette pasta
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup chopped basil
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
                                                                  • Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
                                                                  • Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A perfect alternative to your Sunday roast.

                                                                  Ingredients
                                                                  • Yes No 8 lamb cutlets
                                                                  • Yes No 4 tbsp 4 tablespoons olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No 1 tbsp 1 tablespoon freshly ground black pepper
                                                                  • Yes No 1 dried chilli
                                                                  • Yes No a of fresh thyme leaves
                                                                  • Yes No 1kg waxy red potatoes
                                                                  • Yes No 2 tbsp 2 tablespoons coriander seeds
                                                                  • Yes No ½ tsp teaspoon ground cinnamon
                                                                  • Yes No a glass of red wine
                                                                  • Yes No 1 cabbage
                                                                  • Yes No 1 lemon
                                                                  • Yes No extra virgin olive oil
                                                                  • A perfect alternative to your Sunday roast.Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side. Cut the potatoes into large, even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry. Meanwhile, crush the coriander seeds lightly in a pestle and mortar. Tip the potatoes into a large roasting tray and crush them slightly with your thumb. Sprinkle over the crushed coriander seeds and the cinnamon. Drizzle over the olive oil and pour in the red wine. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through. While the potatoes are in the oven, cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot and griddle the cutlets to your liking for 5 to 8 minutes, turning them halfway through. Drain the cabbage and tip back into the pan. Squeeze over the lemon juice, drizzle over a little extra virgin olive oil and season. Serve the cutlets with the coriander potatoes and the lemony cabbage. Tip: These tasty coriander potatoes are also great with pork chops or chicken.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in the gravy, giving it a mysterious richness.

                                                                  Ingredients
                                                                  • Yes No 1 20 to 24 lb whole turkey
                                                                  • Yes No shiitake mushroom stuffing and sausage stuffing
                                                                  • Yes No 2 navel orange
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup paprika
                                                                  • Yes No 4 oz unsalted butter
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No persimmon
                                                                  • Yes No sage
                                                                  • Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.
                                                                  • Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
                                                                  • Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy (recipe follows). Carve turkey. Garnish with persimmons and sage if desired.
                                                                  Cuisine:YesNosyrian
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 25 idaho potato
                                                                  • Yes No peanut oil
                                                                  • Yes No sea salt
                                                                  • Yes No tomato ketchup
                                                                  • Trim potatoes into 4-inch-long blocks. Using a mandoline, cut into 3/16-inch-thick sticks. In deep fryer, heat oil to 350 degrees. Fry potatoes in batches until light golden, about 1 minute. Drain, let cool, and freeze, covered, until firm, at least 1 hour.
                                                                  • Deep-fry again at 350 degrees; until golden brown, about 1 minute. Salt while hot; serve with ketchup, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 50
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 1/2 tbsp ancho chile powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp chipotle powder
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 3 cup beef stock
                                                                  • Yes No one 15 oz hominy
                                                                  • Yes No cheddar, cilantro, sour cream and tortilla chips
                                                                  • In a medium saucepan, heat the olive oil until shimmering. Add the onion and garlic and cook over high heat, stirring, until barely softened, about 3 minutes. Add the turkey, ancho powder, cumin and chipotle powder and season with salt. Cook, breaking up the turkey with a wooden spoon, until the liquid has evaporated and the turkey is lightly browned, about 5 minutes. Stir in the flour and then the tomato paste. Add the stock and hominy and simmer over moderate heat, stirring occasionally, until thickened slightly, about 15 minutes. Ladle the soup into bowls and serve with cheddar, cilantro, sour cream and tortilla chips.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup cornmeal
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 1/2 lb chicken thigh
                                                                  • Yes No 2 1/2 lb chicken drumstick
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 425°.
                                                                  • Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.
                                                                  Yields: 4servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve this tasty pineapple salsa with grilled or broiled fish, chicken, or pork.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced pineapple
                                                                  • Yes No 2 tbsp diced purple onion
                                                                  • Yes No 2 tbsp diced scallion
                                                                  • Yes No 1 tbsp diced red bell pepper
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No dash chipotle
                                                                  • Yes No 2 tsp finely minced jalapeño chili pepper
                                                                  • Yes No 1 1 1/2 to 2 tbsp lime
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork. Makes about 1 1/3 cups. Fresh Salsa Salsa with Jalapeno Peppers and Tomatoes Corn Salsa Recipe Corn and Tomato Salsa Pico de Gallo Salsa Fresh Tomatillo Salsa Zesty Artichoke Salsa Salsa Cruda Mango Salsa Margarita Salsa Carol's Salsa Tomato Recipes Salsa Recipes Salad Recipes & Dressings Side Dish Casseroles Sauce Recipes Vegetable Dishes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Here is a recipe for the subtle sophisticate: easy enough to fit into a busy holiday schedule but aimed to impress. The combination of Meyer lemon zest and black pepper is a classic pairing in savory dishes, but it adds an elegant twist to the often too sugary icebox cookie. For different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, coconut-date for the racy adventurer, and plain sugar cookies for the purist. Or maybe they’re just all for you. What to buy: The distinct flavor of Meyer lemons works well here, but regular lemons are a fine substitute. Game plan: Make extra batches of dough, wrap them in plastic, and freeze for later use. To finish, slice and bake as directed. This was featured as part of our Winter Wonders story.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 cup finely grated meyer lemon zest
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp finely ground black pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Whisk together flour, lemon zest, baking powder, pepper, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
                                                                  • Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and mix well. Scrape down the bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated.
                                                                  • Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
                                                                  • When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 48cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 3 lb red potato
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup creole mustard
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 medium sweet onion
                                                                  • Cook potato in boiling salted water to cover 12 minutes or until tender; drain and cool slightly.
                                                                  • Stir together mayonnaise, Creole mustard, and next 6 ingredients in a large bowl; add potato, egg, and onion, tossing gently. Serve at room temperature or chilled.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  A touch of leafy dill gives a fresh spin to classic cocktail sauce.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chili sauce
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1/2 tsp grated lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp minced dill weed
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp celery seed
                                                                  • Combine chili sauce, ketchup, lemon zest, lemon juice, dill, Worcestershire sauce and celery seed in a small bowl.
                                                                  Yields: 11
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  This easy sorbet nets rave reviews from our staffers for two reasons. First, it's super easy to make; fresh squeezed orange juice, orange zest, sugar, and water are all you'll need. Plus, the orange flavor, much like French sorbets, is both intense and refreshing.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No orange rind strips from
                                                                  • Yes No 2 2/3 cup orange juice
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No orange rind
                                                                  • Yes No mint
                                                                  • Combine 2 1/2 cups water and sugar in a saucepan; bring to a boil. Add rind strips to pan. Reduce heat, and simmer for 5 minutes. Strain the sugar mixture through a sieve over a bowl, reserving liquid; discard solids. Cool sugar mixture completely.
                                                                  • Add orange juice and lemon juice to sugar mixture; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm. Garnish with grated rind and mint sprigs, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 12 1/2 thick inch baguette
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 1 lb spinach
                                                                  • Yes No 1 3/4 lb, 2 1/4 qt large radicchio
                                                                  • Yes No 1/2 lb smoked trout fillets, flesh
                                                                  • In a large glass or stainless-steel bowl, whisk together the vinegar, Dijon mustard, salt, and 1/4 teaspoon black pepper. Add the 1/3 cup oil slowly, whisking.
                                                                  • Heat the broiler. Put the baguette slices on a baking sheet and brush the tops with the remaining 1 1/2 tablespoons oil. Broil until lightly browned, about 2 minutes. Remove the baking sheet from the oven. Turn the slices over and top each one with a slice of goat cheese. Broil until the cheese is soft and warm, about 2 minutes. Sprinkle a little pepper over each croûte.
                                                                  • Meanwhile, toss the spinach and radicchio into the dressing. Put the salad on plates. Top with the trout and the goat-cheese croûtes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle

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

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 mixed bell peppers
                                                                  • Yes No 1 large lb frozen shrimp
                                                                  • Yes No 2 oz genoa salami
                                                                  • Yes No 1/4 cup peperocini
                                                                  • Yes No 8 oz capellini pasta
                                                                  • Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add bell peppers, and cook, tossing, until crisp-tender, 3 to 5 minutes. Add shrimp, and cook, tossing, until opaque throughout, 2 to 3 minutes. Stir in salami and pepperoncini; season with salt and pepper.
                                                                  • Cook pasta until al dente; drain, and return to pot. Add remaining 2 tablespoons oil to pasta in pot; season with salt and pepper, and toss to combine. Serve pasta topped with shrimp mixture and pan juices.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve