loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Prep and Cook Time: 1 1/2 hours, plus at least 2 hours of marinating time.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vodka
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1/2 lb chicken wings
                                                                  • In a large bowl or resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt, and pepper. Stir to dissolve sugar and salt. Add the chicken wings and mix to coat. Cover bowl or seal bag and refrigerate for 2 to 4 hours.
                                                                  • Preheat oven to 400°. Line a 9- by 13-in. baking pan with two layers of foil. Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all. Bake until meat is well browned and pulling away from the bone, about 1 hour and 15 minutes. Serve hot or warm.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 3 1/2 tbsp unsalted butter
                                                                  • Yes No 1 1/2 tsp cardamom, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 6 oz almond paste
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No powdered sugar
                                                                  • In a small saucepan, warm the milk over moderate heat, about 2 minutes. Stir in the yeast until dissolved. In the bowl of a standing mixer fitted with the dough hook, mix the 3 cups of flour with the granulated sugar. With the mixer at medium speed, pour in the warm milk. Add the butter, cardamom, salt and 1 of the eggs. Mix until a smooth dough forms, about 8 minutes.
                                                                  • Cover a large baking sheet with parchment paper and sprinkle with flour. Roll the dough into 8 balls. Place the dough on the prepared baking sheet and wrap the sheet with plastic wrap. Set aside in a warm place until the balls have doubled in size, about 2 hours.
                                                                  • Preheat the oven to 375°. Bake the buns for about 10 minutes, rotating the pan halfway through, until golden brown. Meanwhile, in a small bowl, whisk the remaining egg with 2 tablespoons of water. Immediately brush the hot buns with the egg wash, then transfer to a rack to cool, about 30 minutes.
                                                                  • In a bowl, using an electric mixer, beat the almond paste with 3 1/2 tablespoons of water until creamy. In another bowl, beat the heavy cream until stiff.
                                                                  • Using a small paring knife, cut a deep 1 3/4-inch round plug out of the top of each bun, making sure not to cut through the bottoms; reserve the plugs. Fill the buns with the almond paste and top with some whipped cream. Replace the plugs. Sprinkle with confectioners' sugar and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 24 very thin slice pancetta
                                                                  • Yes No 12 fresh mission figs
                                                                  • Yes No 6 oz dandelion greens
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 1 oz piece parmigiano reggiano cheese
                                                                  • Yes No balsamic vinegar
                                                                  • Light a grill. Wrap a slice of pancetta around each fig half and secure with a toothpick. Grill the figs over medium heat, turning, until the pancetta is crisp all over, about 5 minutes total. Transfer to a work surface and discard the toothpicks.
                                                                  • In a bowl, drizzle the dandelion greens with olive oil until lightly coated and toss. Season the greens with salt and pepper. Arrange the greens across the grill grates and cook, turning gently, until lightly charred and wilted, about 1 minute. Transfer the greens to plates and top with the fig halves. Using a vegetable peeler, shave the cheese over the salads. Drizzle with olive oil and balsamic vinegar and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 dupont teflon non stick muffin pan
                                                                  • Yes No all natural pam original cooking spray
                                                                  • Yes No 2 cup bisquick original all purpose baking mix
                                                                  • Yes No 1/3 cup domino granulated sugar
                                                                  • Yes No 1 cup mashed ripe banana
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp mccormick gourmet collection ground allspice
                                                                  • Yes No streusel topping
                                                                  • Yes No 1/2 cup nestle toll house premier white chocolate morsels
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Preheat oven to 400°. Coat cups of muffin pans with cooking spray.
                                                                  • Stir together baking mix and next 5 ingredients in a medium bowl until blended. Spoon batter evenly into prepared muffin pan; sprinkle batter evenly with Streusel Topping.
                                                                  • Bake at 400° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pan 10 minutes. Gently run a knife around edges, and remove to wire rack to cool completely.
                                                                  • Microwave white chocolate morsels and cream in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stir until smooth. Place wire rack with cakes on a large piece of wax paper. Drizzle white chocolate mixture back and forth over tops of cakes with tines of a fork.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    pam
                                                                  • Yes No
                                                                    bisquick
                                                                  • Yes No
                                                                    domino
                                                                  • Yes No
                                                                    mccormick
                                                                  • Yes No
                                                                    nestle toll house
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Pam
                                                                  • Yes No
                                                                    Bisquick
                                                                  • Yes No
                                                                    Domino's
                                                                  • Yes No
                                                                    Mccormick
                                                                  • Yes No
                                                                    Nestlé Toll House
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 leek, white and tender green parts only
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup pearled barley
                                                                  • Yes No 8 cup low sodium vegetable broth
                                                                  • Yes No 4 cup water
                                                                  • Yes No 10 thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/2 lb celeriac
                                                                  • Yes No 1 lb parsnip
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb baby spinach
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • In a large pot, heat the oil. Add the onion, leeks and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley. Add the vegetable broth, water, thyme and bay leaves and bring to a boil. Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.
                                                                  • Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper and serve in deep bowls.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 small lb red potato
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1/3 cup whole grain mustard
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 1/4 cup mayonnaise
                                                                  • Yes No 2 tbsp sweet relish
                                                                  • Yes No salt and pepper
                                                                  • Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain; slightly cool.
                                                                  • Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 lb jicama
                                                                  • Yes No 2 2 lb red grapefruits
                                                                  • Yes No 2 1 3/4 lb orange
                                                                  • Yes No 2 1 1/4 lb firm ripe avocados
                                                                  • Yes No 1 head red leaf lettuce
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No persimmon dressing
                                                                  • Yes No salt
                                                                  • Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.
                                                                  • Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.
                                                                  • Pit, peel, and thinly slice avocados.
                                                                  • Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.
                                                                  • Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    juice

                                                                  Bitter produce like endives, radicchio and kumquats are in peak season in winter.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup thinly sliced kumquat
                                                                  • Yes No 7 cup chopped radicchio, endives and watercress
                                                                  • Whisk olive oil with red wine vinegar and honey; season with salt and pepper. Add kumquats and chopped radicchio, endives and watercress. Toss well and serve.
                                                                  Yields: 1' style='display: block;'>
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  San Francisco’s Papalote makes such a great salsa that we had to get the recipe. They weren’t willing to reveal their secret, so we spent some time in our kitchen to uncover their magic. We reverse-engineered the recipe and discovered just what roasted tomatoes and pumpkin seeds can do for a salsa. Special equipment: Whenever a recipe calls for a blender, we turn to this powerhouse by Waring. Note: This salsa stays good for seven days when stored refrigerated in an airtight container. This recipe was featured in the Build Your Own Burrito Bar story.

                                                                  Ingredients
                                                                  • Yes No 5 medium roma tomato
                                                                  • Yes No 10 dried chiles de arbol
                                                                  • Yes No 2 tsp ground dried pasilla peppers
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tbsp unsalted hulled pumpkin seeds
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Heat the broiler to high and arrange a rack in the middle. Line a baking sheet with aluminum foil, then place tomatoes skin side up on the baking sheet. When the broiler is hot, broil tomatoes until skins are slightly charred. Remove tomatoes from the oven; set aside. Turn oven to 350°F.
                                                                  • Place tomatoes in a large stainless steel pan over high heat. Add chiles de arbol, pasilla peppers, salt, sugar, water, and stir to combine. Bring to a boil, reduce heat to low and simmer, stirring often, until slightly reduce and thickened, about 20 minutes.
                                                                  • Meanwhile, toast pumpkin seeds on a baking sheet until just browned, about 10 minutes. Remove baking sheet form oven; set aside.
                                                                  • Add vinegar to tomato mixture and cook 1 minute. Place mixture in a blender, add toasted pumpkin seeds, and blend until smooth.
                                                                  • Pour salsa into a container and stir in scallions and cilantro. Refrigerate until chilled before serving, about 3 hours.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 lemon
                                                                  • Yes No 12 1 1/2 lb baby artichoke
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3/4 cup diced red onion
                                                                  • Yes No 1/4 tsp coriander seed
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 2 sage
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No fine sea salt
                                                                  • In a large, deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet. Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves. Using a sharp knife, slice off the top half of the leaves and peel and trim the stem. Drop the baby artichokes into the lemon-infused water.
                                                                  • Add the 1 cup of olive oil and the white wine, onion, coriander seeds, peppercorns, thyme, rosemary, sage and bay leaves to the skillet. Bring to a simmer over moderately high heat, then reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 20 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.
                                                                  • Transfer the artichokes to a work surface; discard the cooking liquid. Cut the artichokes in half lengthwise and arrange them on a platter. Drizzle the artichokes with a little olive oil, sprinkle with salt and serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup shredded zucchini
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 8 oz angel hair pasta
                                                                  • Yes No 1/2 cup lower sodium marinara sauce
                                                                  • Yes No 1 1/2 oz all purpose flour
                                                                  • Yes No 1/3 cup reduced fat sour cream
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp butter
                                                                  • Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.
                                                                  • Cook pasta according to package directions, omitting salt and fat.
                                                                  • Bring marinara to a simmer in a small saucepan; keep warm.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.
                                                                  Yields: 4servings (serving size: 2 wedges and 2 tablespoons marinara)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This Mirabelle plum clafouti recipe, also known as clafouti aux mirabelles, uses the delicious addition of dainty yellow plums swirled into the traditional custard cake. Mirabelle plums are delicately scented, popular for their tart, tangy skin and juicy, sweet flesh. Their uniquely sweet, tart, and spicy flavor makes a wonderful focal point in jams, tarts, cakes, and spirits.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup mirabelle plums
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
                                                                  • In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
                                                                  • Transfer the dish to a heatproof surface and arrange the plums over the hot batter. Pour the remaining batter over the nectarines and bake for 35-40 minutes, until a knife inserted in the center comes out clean.
                                                                  • Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.
                                                                  • This mirabelle plum clafouti recipe makes 8 servings.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve

                                                                  This is Niloufer Ichaporia King's California-style version of an old Parsi favorite, green peas ma gos ("in meat"). The California touches are to use leeks instead of regular onions and to cook the peas for far less time than is traditional. Prep and Cook Time: about 4 hours. Notes: You can make the stew a day or two ahead and chill it (in fact, this makes removing the fat easier, since it solidifies in the refrigerator), but don't add the peas until you're ready to serve the meal. Fresh peas will taste better, but if you must use frozen, rinse off the ice crystals and add them right at the end. Serve the stew with Quick-cooked Pea Shoots and small roasted potatoes (or quinoa, barley, farro, or polenta).

                                                                  Ingredients
                                                                  • Yes No 4 lamb shanks, sawed in halves
                                                                  • Yes No 1 tsp finely shredded ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 4 3 to 4 cup small leeks, white and pale green parts only
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 serrano chiles, stems on
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No pinch turmeric, ground
                                                                  • Yes No 2 1/2 cup coarsely chopped cilantro leaves and tender stems
                                                                  • Yes No 2 cup peas
                                                                  • Trim the meat of as much fat and sinew as possible. Mix ginger and garlic paste together; rub onto meat and let it sit at room temperature at least 30 minutes.
                                                                  • Put leeks in a large bowl of water, swish them around, and let the dirt settle. After a couple of minutes, lift leeks from water and put in a colander to drain.
                                                                  • In a deep, heavy 12-in. pot or a 12-in. frying pan with sides at least 2 in. high, heat oil over medium-high heat. Add chiles. When they start to look blistered, add cumin seeds; stir for a few seconds, then add leeks.
                                                                  • Lower heat to medium and cook, stirring from time to time, until leeks soften, about 10 minutes. Push leek mixture to the side and add meat, tossing it constantly so that it changes color without burning or sticking to the pan. Add splashes of water as necessary to keep things from sticking.
                                                                  • Pour in about 7 cups water (or enough to almost cover the lamb). Add 1 tsp. salt, turmeric (if using), and 2 cups cilantro. Bring to a boil, reduce heat to maintain a simmer, cover, and let meat cook until it's meltingly tender but not in shreds, 1 1/2 to 2 hours. Taste for salt and skim excess fat from gravy (see Notes).
                                                                  • Just before serving, transfer shanks to a plate and bring gravy to a boil. Cook until reduced by half, about 20 minutes. Return shanks to pan, add peas, cover, and cook until warmed through, about 5 minutes. Stir in remaining 1/2 cup cilantro and serve.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 5servings
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night. For a complete meal, serve with an arugula salad.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 2 1 cup carrot
                                                                  • Yes No 1 oz canadian bacon
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 cup chopped turkey
                                                                  • Yes No 2 1/2 cup mashed baking potato
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No sage
                                                                  • Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots, and bacon; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  Prep: 5 min. Instead of stirring all the ingredients together, serve optional shots of vodka on the side, and let guests add it or not.

                                                                  Ingredients
                                                                  • Yes No 1 46 oz low sodium vegetable juice
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1/2 cup vodka
                                                                  • Yes No celery stick
                                                                  • Combine vegetable juice, next 5 ingredients, and, if desired, vodka in a punch bowl or a pitcher. Serve over ice in glasses. Serve with celery sticks, if desired.
                                                                  • Note: For testing purposes only, we used V8 Low Sodium 100% Vegetable Juice.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ½qt.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    v8
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    V8

                                                                  Yeah, yeah, we know it’s not authentic, Eat_Nopal, but that doesn’t mean it’s not delicious. This soup makes for a quick, easy, satisfying weeknight dinner, even if it is “white-girl style.” What to buy: Prepared mole paste, such as Doña Maria Mole Verde, can be found in most supermarkets or at Mexican grocers. Canned salsa verde works great in this recipe; we like Embasa brand, which is tasty and available in most grocery stores, or you can make your own. Game plan: Posole is traditionally served with an array of garnishes. Below we give a number of options to choose from; prepare them all or just a few—any combination works great. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 3 tbsp green mole paste
                                                                  • Yes No 1/2 cup salsa verde
                                                                  • Yes No 1 28 oz white hominy
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 8 oz turkey
                                                                  • Yes No green cabbage
                                                                  • Yes No radish
                                                                  • Yes No avocado
                                                                  • Yes No cilantro
                                                                  • Yes No lime
                                                                  • Yes No tortilla strips
                                                                  • Heat oil in a large saucepan over medium-high heat until shimmering. Add onion and garlic, and season with salt and freshly ground black pepper. Cook until tender but not browned, about 6 minutes.
                                                                  • Stir in mole paste and cook until it melts in with the vegetables, about 1 minute. Add remaining ingredients, reduce heat to medium, and bring to a simmer. Cook until flavors are melded, about 20 minutes. Season with salt, and adjust flavor as needed. Serve soup with garnishes passed on the side.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup dried figs
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 1 3 oz cup parmigiano-reggiano cheese
                                                                  • In a small heatproof bowl, soak the figs in the boiling water until softened, about 15 minutes, then drain.
                                                                  • Transfer two-thirds of the soaked figs to a blender. Add the yogurt, lemon juice and vinegar and puree until smooth. Add the remaining figs to the blender and pulse once or twice, until the figs are coarsely chopped. Season the dressing with salt and pepper. In a large bowl, toss the greens with the dressing, top with the cheese shavings and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No big pinch saffron
                                                                  • Yes No 1 1/2 qt water
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb cauliflower
                                                                  • Yes No 1 medium sweet potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 garlic cloves, very
                                                                  • Yes No one 15 oz pinto beans
                                                                  • Yes No one 14 oz diced tomato in can
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 cup instant polenta
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat the oven to 450°. In a small bowl, cover the saffron with 1 tablespoon of the hot water and set aside.
                                                                  • On a rimmed baking sheet, toss the onion wedges with 1 tablespoon of the olive oil. In a large roasting pan, toss the cauliflower and sweet potato with 2 tablespoons of the olive oil. Season all of the vegetables with salt and pepper and roast for 10 minutes, adding the garlic to the onions in the last 3 minutes. Remove the onions and garlic from the oven.
                                                                  • Add the beans, tomatoes and their juices, wine, cumin, crushed red pepper and saffron water to the cauliflower and sweet potatoes; roast for 10 minutes longer.
                                                                  • Meanwhile, in a medium saucepan, bring the remaining 1 1/2 quarts of water to a boil. Whisk in the polenta; cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons of olive oil and 1/4 cup of Parmesan; season with salt and pepper.
                                                                  • Spoon the polenta into 4 bowls. Stir the onions and garlic into the other vegetables, season with salt and pepper and ladle over the polenta. Serve, passing the remaining Parmesan at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Hazelnut Bundt Cake is made with Frangelico Liqueur.

                                                                  Ingredients
                                                                  • Yes No 18 1/2 oz yellow cake mix
                                                                  • Yes No 4 single serving oz instant vanilla pudding mix
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup frangelico
                                                                  • Yes No glaze:
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup frangelico
                                                                  • Yes No 1 cup chopped hazelnut
                                                                  • Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Combine first set of ingredients. Beat for 2 minutes on high with electric mixer. Carefully, pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Drizzle glaze over top of cake. Use spoon to put extra dripping back on cake. Sprinkle top and around base of cake with hazelnuts. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Frangelico. Don't have a cake mix? Use this recipe for Lil's Pound Cake instead. Make the cake as directed except substitute hazelnut or almond extract for the vanilla. Then, just make the glaze as stated in this recipe.
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  Cabbage Soup Recipe
                                                                   1 h 55 m

                                                                  This French cabbage soup recipe makes the ideal farmhouse soup: easy in preparation, rustic in presentation, and exquisitely delicious in taste. The flavors of the vegetables meld together seamlessly with only a hint of smoky salted bacon, lemony thyme, and nutty Gruyere cheese. Serve this with good bread and a bottle of wine for a hearty meal.

                                                                  Ingredients
                                                                  • Yes No 7 slice bacon
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 leek
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3/4 tsp thyme leaves, dried
                                                                  • Yes No 1 turnip
                                                                  • Yes No 2 medium potato
                                                                  • Yes No 8 cup chopped cabbage
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup grated gruyère cheese
                                                                  • In a large saucepan, fry the bacon until it is cooked through, but not crispy and browned. Remove 5 slices of the bacon, drain them on a paper towel-lined plate, and chop into small bits. Continue cooking the remaining bacon until it turns crisp and brown. Transfer the crispy bacon to a separate paper towel-lined plate and allow it to drain; crumble and reserve the browned bacon.
                                                                  • Drain the bacon fat from the pan and return the chopped, non-browned bacon to it. Add the water, chicken stock, onions, leeks, carrots, garlic, and thyme to the pan and bring it to a boil. Reduce the heat slightly and simmer the ingredients for 30 minutes.
                                                                  • Add the turnip, potatoes, cabbage, salt, and pepper to the pan and continue simmering the soup for 1 hour. Serve the cabbage vegetable soup garnished with the reserved, crumbled bacon and grated Gruyere cheese.
                                                                  • This cabbage soup recipe makes 6 to 8 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe is also delicious with peaches or nectarines in place of the mangoes.

                                                                  Ingredients
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 1 1/2 lb medium tomato
                                                                  • Yes No 2 2 lb medium mango
                                                                  • Yes No 1 tbsp thinly sliced mint
                                                                  • Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.
                                                                  • Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  This large roast is great as a Sunday dinner centerpiece, and the mild seasonings encourage leftovers to blend into a variety of dishes. For a nice accompaniment, toss halved fingerling potatoes with olive oil and sea salt. Place them on the broiler pan with the lamb during the last half-hour of cooking. This recipe goes with Curried Noodle Salad with Roast Lamb, Lamb Sandwiches with Green Pea Spread and Herbed Mayo, Greek Lamb and Potato Salad, Lamb and Couscous Salad, Roast Lamb and White Bean Salad, Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread, Cavatappi Salad with Roast Lamb, Roast Lamb Pitas with Spicy Sesame Yogurt Sauce, Barley-Mushroom Salad with Lamb and Goat Cheese, Tabbouleh with Roast Lamb

                                                                  Ingredients
                                                                  • Yes No 1 cup thinly sliced onion
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 5 lb boneless leg of lamb
                                                                  • Yes No olive oil cooking spray
                                                                  • Place first 10 ingredients in a food processor; pulse until finely chopped. Place onion mixture and lamb in a large zip-top plastic bag. Seal bag; rub onion mixture into lamb. Marinate in refrigerator for 4 hours to overnight, turning occasionally.
                                                                  • Preheat oven to 450°.
                                                                  • Remove lamb from bag; discard marinade. Place lamb on a broiler pan coated with cooking spray. Bake at 450° for 15 minutes. Decrease oven temperature to 350° (do not remove lamb from oven). Bake at 350° for 1 hour and 20 minutes or until a thermometer inserted in thickest portion of the lamb registers 145° (medium-rare). Place lamb on a cutting board. Cover loosely with foil; let stand for 15 minutes.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 17servings (serving size: about 3 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 lb organic strawberry
                                                                  • Yes No 1 1/4 cup organic sugar, granulated
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 12 tbsp organic unsalted butter
                                                                  • Yes No 2 cup organic heavy whipping cream
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 1/2 tsp organic vanilla extract
                                                                  • Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
                                                                  • In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
                                                                  • Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
                                                                  • Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
                                                                  • Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour

                                                                  Make this the day before for entertaining ease. It's great with crisp breadsticks and does double duty as a sandwich spread.

                                                                  Ingredients
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Preheat broiler.
                                                                  • Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Remove peel and discard. Set roasted pepper aside.
                                                                  • Reduce oven temperature to 400°.
                                                                  • Place onion halves, cut sides down, on a baking sheet coated with cooking spray. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place garlic on baking sheet with onion. Bake at 400° for 15 minutes; turn over onion halves. Bake an additional 15 minutes or until onions are soft and begin to brown. Place onion halves on a plate. Return garlic to oven, and bake an additional 15 minutes. Cool 10 minutes. Separate the cloves; squeeze to extract garlic pulp. Discard skins.
                                                                  • Place roasted pepper, onion, and garlic pulp in a food processor; process until fairly smooth. Add yogurt, cheese, cumin seed, and ground red pepper; process until smooth. Spoon dip into a bowl, and stir in parsley. Cover and chill.
                                                                  Yields: 16servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  After the coffee is frozen, scrape it with a fork to achieve the desired texture.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 cup hot brewed french roast coffee
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Stir together sugar and coffee until sugar has dissolved. Transfer to a 9-by-13-inch glass baking dish. Freeze at least 3 hours, or up to 8.
                                                                  • Before dinner, scrape frozen coffee into shavings using a fork and return to freezer. When ready to serve, spoon coffee shavings into serving dishes. Serve with condensed milk for drizzling on top.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  These simple, striking parfaits are the kind of dessert that wows guests but requires barely more effort than cutting fruit. Ripe watermelon cubes and coconut sorbet taste delicious (and look gorgeous) together, needing only pinches of lime zest for a tropical inflection and toasted coconut for crunch.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup flaked coconut
                                                                  • Yes No 2 pint store bought coconut sorbet
                                                                  • Yes No 2 cup cubed watermelon
                                                                  • Yes No lime zest
                                                                  • Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes.
                                                                  • Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 25 min., Chill: 2 hr., Bake: 10 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup low-fat yogurt
                                                                  • Yes No 1/2 wheat french bread baguette
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No lima bean
                                                                  • Yes No 1/4 cup grated 1.5% reduced fat sharp cheddar cheese
                                                                  • Yes No 1 1/2 cup medium tomato
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No slice assorted vegetable slices
                                                                  • Preheat oven to 350°. Line a fine wire-mesh strainer with 1 coffee filter. Place strainer over a bowl; spoon yogurt into strainer. Cover yogurt with plastic wrap, and chill 2 hours.
                                                                  • Meanwhile, cut baguette into 1/4-inch slices, and place on a baking sheet. Lightly coat 1 side of bread with cooking spray, and sprinkle with pepper.
                                                                  • Bake at 350° for 8 to 10 minutes or until toasted.
                                                                  • Spoon yogurt into a bowl, discarding strained liquid. (Yogurt will be thick.) Stir in cucumber and salt.
                                                                  • Spread Lima Bean Mash on bottom of a 9-inch deep-dish pie plate. Spread yogurt mixture over Lima Bean Mash. Top with cheese, tomato, and bacon. Serve with toasted bread slices and assorted vegetable slices.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp minced chorizo
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 cup clam broth
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No salt
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 lb sea bass fillets
                                                                  • Yes No 1/2 cup frozen baby peas
                                                                  • Yes No crusty bread
                                                                  • In a medium soup pot, heat 2 tablespoons of the olive oil. Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 minutes. Add the wine and cook until reduced by half, about 8 minutes. Add the clam broth and water and bring to a boil.
                                                                  • Meanwhile, in a food processor, pulse the basil, pine nuts, Parmesan and the remaining 1/4 cup of oil. Season with salt.
                                                                  • Add the clams to the soup pot and cook over high heat, stirring occasionally, until they open, about 8 minutes; transfer the clams to a bowl as they open. Add the shrimp and fish to the broth, season with salt and cook until the fish is opaque and firm, about 5 minutes. Return the clams to the pot, add the peas and cook until warmed through. Ladle the stew into deep bowls, drizzle with the pesto and serve with crusty bread.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Paul Kahan loves the intense flavor of oysters, and like most chefs, he adores anything fried. Here he serves the crunchy oysters with a creamy raita-like cucumber mixture.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup plain greek yogurt
                                                                  • Yes No 2 tbsp buttermilk (1% fat)
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp yellow mustard seed
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/4 tsp dill seed
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 small bunch radish
                                                                  • Yes No 1 seedless cucumber
                                                                  • Yes No salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No black pepper
                                                                  • Yes No 2 dozen oyster
                                                                  • Yes No 1 1/2 cup canola oil
                                                                  • Yes No 1 thick small bunch watercress
                                                                  • In a medium bowl, combine the mayonnaise with the yogurt, buttermilk and lemon juice. Whisk in the mashed garlic, mustard seeds, cracked black peppercorns and dill seeds until combined. Whisk in the grapeseed oil. Add the sliced red onion, radish wedges and cucumber slices and season well with salt. Cover the salad and refrigerate.
                                                                  • Put the flour, eggs and panko in 3 shallow bowls and season each with salt and ground black pepper. Lightly beat the eggs. Pat the oysters dry with paper towels. Lightly dredge them in the flour, dip them in the eggs and then in the panko, pressing lightly to help the crumbs adhere. Transfer the breaded oysters to a baking sheet lined with wax paper.
                                                                  • In a large skillet, heat the canola oil until shimmering. Working in batches, fry the oysters over high heat, turning once, until the coating is crisp and golden, 2 to 3 minutes. Transfer to paper towels to drain. Season the oysters with salt.
                                                                  • Arrange the fried oysters on a platter and spoon the creamy radish and cucumber salad on the side. Garnish with the watercress and serve.
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Surprise meat and potato lovers with this salad of seared steak and roasted potatoes for dinner tonight. For an even lighter dinner, use 1 pound shrimp, peeled and deveined, in place of the steak.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb potato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb sirloin steak
                                                                  • Yes No 1 3 cup romaine heart
                                                                  • Yes No 5 oz baby arugula
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/3 cup parmesan cheese
                                                                  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, 20 minutes. Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.
                                                                  • In a large bowl, combine romaine and arugula. Add potatoes, lemon juice, and 2 tablespoons oil and toss to combine. Top salad with steak and Parmesan and serve with lemon wedges.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This provides a tangy, crisp complement to a hearty, hot bowl of soup.

                                                                  Ingredients
                                                                  • Yes No 3 3 1/2 cup cucumber
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Place cucumbers and onion in a bowl. Combine basil and remaining ingredients; pour over cucumber mixture. Toss gently. Cover and chill.
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture.

                                                                  Ingredients
                                                                  • Yes No 2 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 2 oz cup shredded monterey jack cheese
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 11 oz tomatillos
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
                                                                  • Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
                                                                  • Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 lb baby spinach
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No one 15 oz canned cannellini bean
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach.
                                                                  • In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Any flavored butter that's left over can be refrigerated for up to one week or frozen for up to one month. It's delicious with crusty bread or sauteed vegetables.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 4 1/2 tsp coarsely chopped dill weed
                                                                  • Yes No 2 tsp whole grain mustard
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No black pepper
                                                                  • Yes No 4 6 to 7 oz salmon fillet
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
                                                                  • Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  Combine the comforting flavors of steak and cheese with fresh summer greens and fruit for a filling salad that's less than 300 calories.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 8 cup loosely packed baby arugula
                                                                  • Yes No 3 plum
                                                                  • Yes No 1/4 1 oz cup crumbled blue cheese
                                                                  • Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak.
                                                                  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices.
                                                                  • Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.
                                                                  Yields: 4servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Irish coffee is the perfect finale to a St. Patrick's Day feast.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 cup strong coffee
                                                                  • Yes No 4 oz irish whiskey
                                                                  • Whisk cream and sugar together in a medium bowl until stiff peaks form. Divide coffee and whiskey among 4 coffee cups, then top each with 1/2 cup whipped cream. Serve immediately.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup masa harina
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 3 oz cup vegetable shortening
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 2 1/2 cup shredded chicken
                                                                  • Yes No 1/4 lb sharp cheddar cheese
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 scallion
                                                                  • Yes No hot sauce
                                                                  • In a food processor, pulse the masa harina with the baking powder and salt. Add the water and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
                                                                  • Tear twelve 12-inch-square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets. Repeat to form the remaining tamales.
                                                                  • Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with hot sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Bananas that are firm rather than extra-ripe work best in this pie.

                                                                  Ingredients
                                                                  • Yes No 1 cup reduced calorie vanilla wafer crumbs
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 1/2 tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/3 cup 1% low-fat milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp creamy peanut butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup sliced banana
                                                                  • Yes No 1 1/2 cup frozen reduced calorie whipped topping
                                                                  • Preheat oven to 350°.
                                                                  • To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 12 minutes; cool crust on a wire rack.
                                                                  • To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute); stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly.
                                                                  • Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto the surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Top this drink with a paper umbrella and you’ll be transported on an instant vacation. What to buy: Cream of coconut is a thick mixture of coconut and sugar typically used in tropical drinks like Piña Coladas and can be found next to the drink mixes at your local supermarket. Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor; it can be found at any well-stocked liquor store. Game plan: You’ll need an ice cream maker for this recipe, so be sure to get the bowl of the maker in the freezer and fully frozen before you start. This recipe was featured as part of our Common Appliances, Uncommon Uses story.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 16 oz cream of coconut
                                                                  • Yes No 1 cup light rum
                                                                  • Yes No 1/4 cup maraschino liqueur
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Combine all ingredients in a large 2-quart container and stir until thoroughly mixed. Cover and chill in the freezer until mixture reaches the consistency of soft sorbet, about 24 hours.
                                                                  • Once chilled, turn on an ice cream maker and pour in the coconut mixture. Spin in the ice cream maker until thick and slushy, about 20 minutes. Keep cocktail chilled in the ice cream maker base while serving.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No raspberry tarragon dressing
                                                                  • Yes No 4 1 1/4 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 2 head bibb lettuce
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 1/2 cantaloupe
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 4 oz gorgonzola cheese
                                                                  • Yes No 1/2 cup honey roasted sliced almonds
                                                                  • Pour 1/2 cup Raspberry-Tarragon Dressing into a large zip-top plastic freezer bag. Cover and refrigerate remaining dressing.
                                                                  • Add chicken to 1/2 cup dressing in bag. Seal and chill 30 minutes to 2 hours. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Grill chicken and fennel bulb halves, covered with grill lid, 8 to 10 minutes on each side or until chicken is done and fennel is tender. Let chicken stand 5 to 10 minutes.
                                                                  • Meanwhile, divide lettuce and next 3 ingredients among 4 plates. Thinly slice chicken and fennel; place on salads. Drizzle with remaining dressing; top with berries, cheese, and almonds. Serve immediately.
                                                                  Cuisine:YesNoiowa
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 20 1 lb large shrimp
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
                                                                  • Heat remaining 2 tablespoons oil in a large skillet
                                                                  • over medium-high heat. Remove shrimp from marinade, and
                                                                  • add to skillet; cook through, about 2 minutes per side.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook

                                                                  There is no better street food in the Caribbean than the various fried foods sold at street side stands and grills. This fritter recipe from The Dominican Republic is a mixture of shrimp, Munster cheese, and potato. You can't get much better than that. Eat this treasure as a snack or serve it as an appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 lb mashed potatoes
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup munster cheese
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup fine dry bread crumb
                                                                  • To the warm mashed potatoes add the 4 tablespoons of butter bits, cheese, egg yolk, parsley, salt and pepper. Mix the ingredients together until smooth. Cover and set aside. 2. Chop the raw shrimp into coarse bits. In a heavy skillet, melt the 2 tablespoons of remaining butter. Sauté the onion until it is translucent (about 5 minutes). Add the shrimp and sauté until the shrimp just turns pink (about 2 minutes). Do not overcook. 3. Add the shrimp and onions to the potato mix and stir together. 4. To form the fritters, lightly four your hands. Scoop out 3 tablespoons of the shrimp and potato mix, and shape into a cylinder (bomba) 2 inches long by ¾ inch round. 5. Gently roll the bomba in flour and shake off the excess flour. 6. Dip a pastry brush into the beaten egg. Gently brush the egg onto the bomba and then roll the cylinder in the bread crumbs. 7. Place the coated bomba on wax paper. When you are finished shaping all the bombas, place them in the refrigerator for about 30 minutes before frying. 8. Deep fry the bombas at 375 degrees for about 2 minutes and then turn them over and fry another 2 minutes. They should be golden brown on both sides. Only fry 4 or 5 at a time. 9. Serve the bombas at once with drinks, as appetizers, or as a snack. Serves: Makes 14 fritters.
                                                                  Cuisine:YesNocaribbean
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This holiday classic is all about technique—roast at a low temperature to ensure gently cooked meat with a medium-rare center. We kept the seasonings simple to allow the meat to star. Although called "prime" rib, there are few prime-grade beef rib roasts sold to consumers; most go to restaurants. The two grades just below prime, choice and select, are leaner than prime and still quite tasty. Ask your butcher to French the roast (that is, trim the meat to expose the bones).

                                                                  Ingredients
                                                                  • Yes No 1 6 1/2 lb rib eye roast, french
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Preheat the oven to 325°.
                                                                  • Rub roast on all sides with salt and pepper. Place roast, bone side down, in a roasting pan. Loop and tie twine between each of the bones (to help the roast hold its shape as it cooks). Bake at 325° for 2 hours or until a thermometer inserted into thickest portion of roast registers 130° or until desired degree of doneness. Remove from oven. Place roast on a cutting board. Let stand 10 minutes before serving.
                                                                  • Wine note: Cabernet sauvignon is the go-to partner for red meat. However, there's another red grape that offers similar power at a great value: malbec. Zette Malbec 2003 ($12) from France has potent blackberry and black cherry fruit along with enough dry tannins to balance the juiciness and fat of the beef. —Jeffery Lindenmuth
                                                                  Cuisine:YesNofrench
                                                                  Yields: 17servings (serving size: about 3 ounces meat)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  The chicken is sliced and served over a bed of dressed greens, creating a dinner salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup italian style bread crumb
                                                                  • Yes No 1/2 2 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 6 canned artichoke hearts
                                                                  • Yes No 1 red bell pepper, roasted
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 qt water
                                                                  • Yes No 6 cup mesclun
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Combine first 5 ingredients in a medium bowl; stir until well blended.
                                                                  • Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and 1/8 teaspoon pepper.
                                                                  • Divide artichoke mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
                                                                  • Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
                                                                  • Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
                                                                  • Combine greens, juice, olive oil, and remaining 1/8 teaspoon pepper in a large bowl; toss well. Place about 1 cup greens mixture on each of 4 plates. Top each serving with 1 chicken breast half.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 3 tsp salt
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No dash Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 1 1/2 lb small butternut squash
                                                                  • Yes No 1/2 1 1/4 lb, 1 qt small green cabbage
                                                                  • Yes No 1 lb baking potato
                                                                  • Yes No 4 ear corn
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 cup frozen peas
                                                                  • In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.
                                                                  • Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
                                                                  • Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  This delicious swiss chard quiche is courtesy of Elisabeth Prueitt.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 1/2 recipe flaky tart dough
                                                                  • Yes No 10 large egg
                                                                  • Yes No 2 cup crème fraiche
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp diced thyme
                                                                  • Yes No 2 heaping cup swiss chard leaves
                                                                  • Yes No 1/2 cup gruyère cheese
                                                                  • On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
                                                                  • Preheat oven to 375 degrees.
                                                                  • Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
                                                                  • In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
                                                                  • Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
                                                                  • Tightly pack Swiss chard leaves and cheese into prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
                                                                  Yields: 110-inch quiche
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 hass avocados
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No tortilla chip
                                                                  • In a shallow bowl, mix the avocados, tomato, onion, cilantro, mint, jalapeño and lime juice; season with salt and pepper. Melt the cheese in a microwave-safe bowl, pour over the guacamole and serve with tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Save time by using store-bought croutons in this recipe, which reduces it to seven-ingredient chicken salad recipe that's ready in just the time it takes to chop the chicken and toss the salad. Top with grated Parmesan cheese for a bright bite of flavor.

                                                                  Ingredients
                                                                  • Yes No 3 slice bread
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 5 oz arugula leaves
                                                                  • Yes No 2 cup chopped roasted chicken
                                                                  • Yes No 5 basil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat oven to 400°. Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet. Bake at 400° for 12 to 15 minutes or until golden brown.
                                                                  • Mix remaining olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, toasted bread, basil, and parsley. Divide evenly onto plates, and top with Parmesan cheese. Serve warm.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 coarse tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 1/2 oz ciabatta bread
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat grill pan over medium-high heat. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
                                                                  • Chop ciabatta bread. Place bread and thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and Parmigiano-Reggiano.
                                                                  Yields: 4(serving size: about 4 slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 ear corn kernel
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1 1/2 tsp coarsely chopped tarragon
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 thick watercress
                                                                  • Light a grill. In a large skillet, heat 1 tablespoon of the olive oil. Add the corn kernels and cook over high heat, stirring, until they are softened, about 4 minutes. Transfer the corn to a bowl and let cool. Add the tomatoes, onion, parsley, chives, tarragon, vinegar and 2 tablespoons of olive oil and season the corn salad with salt and pepper.
                                                                  • In a bowl, toss the shrimp with 1 tablespoon of the olive oil and season with salt and pepper. Grill the shrimp over high heat, turning once, until pink and curled, about 3 minutes. Transfer to a bowl and stir in the lemon zest.
                                                                  • In a large mixing bowl, stir the remaining 1 tablespoon of olive oil with the lemon juice and season generously with salt and pepper. Add the watercress and toss in the dressing to coat. Transfer the watercress to a large serving platter. Top with the corn and tomato salad and the grilled shrimp and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Time: 1 1/2 hours. Every November, we're asked again and again for this recipe, created by reader Leslie Jo Parsons of Sutter Creek, California. (Sunset readers from all over the West have actually called Parsons to thank her for it too.) She still makes the stuffing every year, and she agrees with us: It's even better with extra parmesan, so we added some more here.

                                                                  Ingredients
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 cup reduced sodium chicken broth
                                                                  • Yes No 1 1 lb sourdough bread
                                                                  • Yes No 2 6 oz marinated artichoke hearts
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tsp poultry seasoning
                                                                  • Yes No 3/4 tsp crumbled rosemary leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large egg
                                                                  • In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
                                                                  • Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
                                                                  • Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
                                                                  • Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
                                                                  • Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 12(makes 10 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This dish is based on one author Gael Greene made for her friend Jamie Gillis.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb chicken liver
                                                                  • Yes No lobes
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • Yes No 1/4 cup white vermouth
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No toast points
                                                                  • Yes No sour cream
                                                                  • Wipe out skillet, add 2 tbsp. butter, and return to high heat. Add onions; cook until caramelized, 4–5 minutes. Add broth and vermouth; cook until reduced by half, about 4 minutes. Remove pan from heat; swirl in chives, parsley, and remaining butter to make a sauce.
                                                                  • Return livers to skillet. Season with salt; serve with toast points (and sour cream, if you like).
                                                                  • SERVES 2 – 4
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Boneless chops covered with a fragrant breading of brown sugar, red pepper, and nutmeg pair perfectly with a mildly tart lemon spinach side.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 4 4 oz, 1/2 inch thick boneless center cut loin pork chops
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Combine first 5 ingredients in a shallow dish. Dredge pork in flour mixture.
                                                                  • Heat the oil in a large skillet over medium heat. Add pork, and cook 3 minutes on each side or until done. Remove from pan. Stir in wine and lemon juice, scraping pan to loosen browned bits; cook 1 minute. Add garlic, and cook 1 minute. Add spinach, tossing 1 minute or until the spinach wilts. Serve with pork.
                                                                  Yields: 4servings (serving size: 1 pork chop and 1/2 cup lemon spinach)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  My grandfather used to drive an hour from Providence to our house in Boston to roll these breakfast beauties every other Sunday morning. He served them with bagels, cream cheese, and lox. You can get creative and roll anything you like into them.

                                                                  Ingredients
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 1/2 tsp organic milk
                                                                  • Yes No 1 1/2 tsp organic unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Heat an 8- to 9-inch crêpe pan or nonstick frying pan over medium heat until hot, about 3 to 4 minutes.
                                                                  • Meanwhile, place the egg and milk or water in a small bowl and beat with a fork until pale yellow and mixed thoroughly.
                                                                  • Melt the butter in the pan and, using a rubber spatula, spread it around to evenly coat the pan. When the butter foams, pour in the egg mixture and tilt the pan so it spreads to the edges and makes a perfect circle. Let sit undisturbed until the egg just starts to set around the edges, about 30 to 60 seconds.
                                                                  • Using the rubber spatula and a fork, start at one side and roll the egg over itself, an inch at a time, until completely rolled up. For soft, runny eggs, remove from the pan immediately. For more well-done eggs, lightly brown the bottom side, then flip and lightly brown the other side. Season as needed with salt and pepper. Serve immediately.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 2 lb, 1 inch thick salmon steak
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 2 scallions, bulbs and green separately
                                                                  • Yes No 3 tbsp butter
                                                                  • Heat the oven to 450°. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.
                                                                  • Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.
                                                                  • Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This unusual cheese ball recipe uses toasted pecan halves and rosemary sprigs for a creative presentation that's sure to delight party guests.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz garden vegetable cream cheese
                                                                  • Yes No 1 8 oz roasted garlic cream cheese
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 cup pecan halves
                                                                  • Yes No rosemary
                                                                  • Stir together first 4 ingredients. Shape into an oval; chill 2 hours.
                                                                  • Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Arrange rosemary sprigs at top of pinecone. Serve with crackers.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No dash worcestershire sauce
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1 celery rib
                                                                  • Yes No salt and pepper
                                                                  • Yes No two 1 lb strip steaks, 1 inch thick
                                                                  • Yes No 4 large pocketless pita breads
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 watercress
                                                                  • Put the eggs in a medium saucepan filled with cold water and bring to a rapid boil. Cover and let stand off the heat for 10 minutes. Drain and fill the pan with cold water, shaking the eggs against the side of the pan to crack them. Peel the eggs and coarsely chop them. In a medium bowl, combine the mayonnaise, paprika, dry mustard, chives, Worcestershire and hot sauce. Add the chopped eggs and celery and season with salt and pepper. Refrigerate the egg salad.
                                                                  • Meanwhile, light a grill. Brush the steaks and pita bread with oil. Grill the pita for 30 seconds per side, just until heated and lightly toasted. Immediately wrap in foil to keep soft. Season the steaks with salt and pepper and grill over moderately high heat for about 10 minutes, turning once, for medium-rare meat. Transfer the steaks to a board and let rest for 10 minutes. Thinly slice the steaks across the grain.
                                                                  • In a medium bowl, whisk the lemon juice with the 2 tablespoons of olive oil. Add the watercress, season with salt and pepper and toss. Spread the egg salad over the pita breads (don't slice them open). Arrange the sliced steak on one half of the pita and top with the watercress. Fold the pitas to close and serve the sandwiches right away.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If making a cheesecake seems too labor-intensive, these bars are the perfect compromise. With a cookie crust and a swirly chocolate-vanilla filling, they offer the best of the cake without the worries of finding the fancy baking pan. Of course, a perfect cheesecake is impressive, but it’s hard to beat a treat that can be eaten on the go. Game plan: The cheesecake bars can be made up to 2 days in advance and refrigerated in a covered container. This recipe was featured as part of our Dude Food for Dad’s Day story.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup vanilla wafer cookie crumbs
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 4 1/2 tsp all purpose flour
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 4 1/2 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                    For the crust:
                                                                  • Heat the oven to 325°F and arrange a rack in the middle.
                                                                  • Coat a 13-by-9-inch pan with butter. Place cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides.
                                                                    For the filling:
                                                                  • Combine chocolate and butter in a small saucepan and cook over low heat, stirring frequently, until evenly melted. Remove from heat and let cool to room temperature, about 15 minutes.
                                                                  • Whisk together sugar and flour in a medium bowl and set aside. Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, pour in sugar-flour mixture and beat until incorporated. Stop the mixer to scrape down the sides of the bowl and the paddle.
                                                                  • With the mixer on low, add vanilla and then 1 egg, allowing to incorporate completely. Stop the mixer to scrape down the sides of the bowl and the paddle. Return the mixer to low and repeat with remaining 2 eggs, allowing each to incorporate completely before adding the next.
                                                                  • Pour 2 3/4 cups of batter from the mixer into a medium bowl and reserve. Add cooled chocolate to the remaining batter in the mixer and beat on medium speed until evenly incorporated.
                                                                  • Randomly drop spoonfuls of chocolate batter over the prepared crust, then drop spoonfuls of reserved vanilla batter in between the chocolate. Drag a knife through the batter in a figure eight to create a marbled pattern. Bake until the outer 1 inch of batter is set and puffed but the center is slightly jiggly, about 25 to 30 minutes. Remove to a rack and let cool completely. Refrigerate until well chilled and firm, about 1 to 2 hours. Cut into squares and serve.
                                                                  Yields: 18bars
                                                                    Steps:
                                                                  • Yes