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                                                                  Ingredients
                                                                  • Yes No 1/2 2 oz cup walnut halves
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 tbsp walnut oil
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 4 oz cup shredded romaine lettuce
                                                                  • Yes No 4 1 cup large radish
                                                                  • Yes No 1 cup thinly sliced celery heart
                                                                  • Yes No 1 6 oz small frisée
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 fuji apple
                                                                  • Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool, then break into pieces.
                                                                  • Meanwhile, in a large bowl, combine the shallot and lemon zest with the lemon juice and vinegar. Whisk in the canola and walnut oils and the cumin. Season the dressing with salt and pepper.
                                                                  • Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins and apple. Toss well and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  White wine and mirepoix add a special touch to this classic Belgian wine steamed mussels recipe. For authenticity, serve them with hot frites, or fried potatoes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp onion
                                                                  • Yes No 1 tbsp celery
                                                                  • Yes No 1 tbsp carrot
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 1/2 tsp thyme
                                                                  • Yes No 1 1/2 tsp parsley
                                                                  • Yes No 1 1/2 tsp sage
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/3 cup dry white wine
                                                                  • Yes No 2 lb mussel
                                                                  • In a large skillet, over medium heat, melt the butter and olive oil and sauté the onions, carrots, celery, shallots, and garlic until they are just tender, about 5 minutes. Add the thyme, parsley, sage, salt, and pepper to the vegetables and cook for 1 minute. Add the white wine to the skillet and bring it to a gently simmer. Add the mussels to the wine sauce, turn the heat up a bit, cover, and steam the mussels for 4-9 minutes, until the mussels open. Serve the mussels hot with the wine sauce.
                                                                  • This wine steamed mussels recipe makes 4 servings.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We've made this fancy Southern cake doable for anybody. The shortcut? Cake mix and frosting mix. You're just in charge of the gooey filling and baking the cake, of course.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz white cake mix
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No raisin nut filling
                                                                  • Yes No 1 7.2 oz fluffy white frosting mix
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No garnish, maraschino cherries
                                                                  • Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Pour batter into 3 greased and floured 8-inch round cakepans. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Wrap cake layers in nonstick aluminum foil and freeze 30 minutes. (This step aids in frosting the finished product.)
                                                                  • Unwrap layers. Spread Raisin-Nut Filling between layers, reserving about 1 1/3 cups for top of cake.
                                                                  • Beat frosting mix and 1/2 cup boiling water at low speed 30 seconds. Scrape down sides of bowl; beat at high speed 5 to 7 minutes or until stiff peaks form. Spread frosting on sides of cake. Spread reserved filling on top of cake. Let stand at least 1 hour before serving. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(3-layer) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    duncan hines
                                                                  • Yes No
                                                                    betty crocker
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Duncan Hines
                                                                  • Yes No
                                                                    Betty Crocker

                                                                  Hands-On Time: 10 min., Total Time: 43 min.

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose baking mix
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 3/4 cup best foods real mayonnaise
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/4 cup frozen blueberry
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 400°. Whisk together 4 cups baking mix, 3/4 cup sugar, and 1/8 tsp. cinnamon in a large bowl; reserve 2 Tbsp. mixture. Make a well in center of remaining sugar mixture in bowl.
                                                                  • Whisk together mayonnaise and next 4 ingredients; add to sugar mixture in large bowl, stirring just until moistened.
                                                                  • Toss blueberries with reserved 2 Tbsp. sugar mixture. Carefully fold blueberries into batter. Spoon into a lightly greased muffin pan, filling almost completely full.
                                                                  • Stir together 1 Tbsp. melted butter and remaining 2 Tbsp. baking mix, 3 Tbsp. sugar, and 1/8 tsp. cinnamon until mixture is crumbly; sprinkle over batter in pan.
                                                                  • Bake at 400° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool 10 minutes.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    hellmann
                                                                  • Yes No
                                                                    best foods
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Hellmann's
                                                                  • Yes No
                                                                    Best Foods

                                                                  These chocolate cupcakes have a secret: They're loaded with marshmallow cream filling. If you grew up on store-bought snack cakes, these family-friendly desserts will blow your mind.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup dutch process unsweetened cocoa
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 7 oz marshmallow creme
                                                                  • Yes No chocolate cream cheese frosting
                                                                  • In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
                                                                  • In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
                                                                  • Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
                                                                  • With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
                                                                  • Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
                                                                  • Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  It takes only minutes to prepare the shrimp. If you choose to serve it warm, make the salsa first. The shrimp also can be cooked several hours ahead, refrigerated, and brought to room temperature before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp allspice, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp ground fennel seed
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 jumbo, 16 to 20 count lb shrimp
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No pineapple salsa
                                                                  • Combine first 10 ingredients, including fennel if desired, in a small bowl.
                                                                  • Peel shrimp, leaving tails on; devein, if desired. Dredge shrimp in spice mixture.
                                                                  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp. Serve shrimp warm or at room temperature with Pineapple Salsa.
                                                                  • Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rosé, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.
                                                                  • With so many bright flavors and spices, this dish embodies the color and heat of the tropics. A ripe, lush Chardonnay from Northern California will cool the palate but also have the weight to stand up to this full-bodied culinary presentation. I recommend Ramey Cellars Russian River Valley Chardonnay (about $35). - Jeff Morgan
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 12appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 7 cup flour
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No 4 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1 28 oz peeled san marzano tomatoes
                                                                  • Yes No 8 oz mozzarella di buffala
                                                                  • Yes No 16 basil
                                                                  • Make the dough: In a small bowl, whisk together yeast and 3/4 cup plus 2 tbsp. water heated to 85º. Let sit for 10 minutes. Put flour and sugar into bowl of a stand mixer fitted with a dough hook. Mix on low speed to combine. With mixer on, add yeast mixture, 1 tsp. oil, and 1 1/2 cups ice-cold water; knead until smooth and a dough forms around hook, 7 minutes. Add salt and continue kneading for 2 minutes more. (If dough feels dry, add a few tbsp. cold water.) Divide dough into four portions, roll into tight balls, and transfer to a lightly floured baking sheet. Cover with plastic wrap and refrigerate overnight.
                                                                  • Remove dough from refrigerator and let come to room temperature. Put a pizza stone on lowest rack in oven and heat oven to 500º; heat for at least 40 minutes. Working with 1 piece of dough at a time, dust with flour; using your hands, stretch and shape dough into a 11″—13″ circle. Transfer dough to a sheet of parchment paper. Drizzle oil around rim of dough. Spoon about 1/4 cup tomato sauce onto dough, leaving a 1″ border. Season with salt. Arrange one quarter of cheese evenly over pizza. Drizzle pizza with more oil; using a pizza paddle or grasping the edges of the parchment paper, transfer pizza to pizza stone. Bake until golden brown, about 13 minutes. Slide parchment paper onto a pizza paddle or the back of a baking sheet and transfer to a work surface. Top with basil, drizzle with more oil, if you like, and slice. Repeat with remaining dough and toppings, and reserve remaining sauce for another use, such as pasta.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No 1 5 to 5 1/2 lb prime aged sirloin roast
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No garlic scallion potato cakes
                                                                  • Yes No béarnaise sauce
                                                                  • Prepare a hot fire by piling charcoal on one side of grill. Place food rack on grill. Let burn 15 to 20 minutes.
                                                                  • Score top of roast 1/2 inch deep in a diamond design. Combine garlic and next 3 ingredients, and rub evenly over roast.
                                                                  • Grill roast over fire, covered with lid, 10 to 15 minutes on each side or until well seared. Remove from direct heat. Place over empty side, and grill, covered with lid, 10 to 20 minutes or until meat thermometer inserted into the thickest portion registers 145° (medium-rare) or to desired degree of doneness. Serve with Garlic-Scallion Potato Cakes and Béarnaise Sauce.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  , had during a recent trip to Egypt. For me, this is summer food at its best. Although she says the Egyptian way is to serve it hot in hot weather, today I'm having leftovers (it blossoms with age) cold with a piece of baguette for lunch. I suppose if you're in the back-to-school mood or making resolutions to take your lunch to work this fall, this soup would be a dandy thing to put in your files. But not so fast... don't we have a week or two of summer left?

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 14.5 oz low-sodium chicken broth
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1 lime
                                                                  • Yes No salt and pepper
                                                                  • Yes No medium inch stockpot over heat, the butter, add the onion and garlic
                                                                  • One evening in Cairo, my husband and I walked to a cafe called Paprika. There, my blistering bowl of tomato soup was so satisfying, I mentally deconstructed it to recreate back home. Three things stood out: pimiento, chili powder and paprika (the name of the restaurant helped with that one). Who knows if that’s what they actually used, but I was happy. This recipe replaces my standard now, it is just so much more interesting. The fresh squeezed lime is a must, by the way.

                                                                  Blood oranges are used three ways in this dessert: syrup made with fresh juice is brushed onto the cake's layers; chopped sections are tossed with mint as a filling; and whole sections garnish the top of the cake. You can make the layers ahead and keep them frozen for up to 2 months. Thaw at room temperature and then assemble. This cake is best served within 2 hours of assembling.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 16 oz carton yogurt
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 5 cup blood orange
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 cup blood orange juice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No mint
                                                                  • Preheat oven to 375°.
                                                                  • To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
                                                                  • Combine eggs, 1/4 teaspoon vanilla, and salt in a large bowl, and beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup granulated sugar, beating until egg mixture is thick and pale (about 3 minutes). Gently fold flour into egg mixture, 1/4 cup at a time. Spoon batter into prepared pan.
                                                                  • Bake at 375° for 20 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  • To prepare filling, place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
                                                                  • Spoon yogurt cheese into a large bowl; discard liquid. Add honey and 1/2 teaspoon vanilla to yogurt, stirring well with a whisk.
                                                                  • Combine cream and powdered sugar in a medium bowl, and beat with a mixer at high speed until soft peaks form. Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture. Cover and chill 15 minutes.
                                                                  • Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes. Reserve half of the sections; roughly chop remaining sections. Combine chopped orange sections and chopped mint. Cover and chill.
                                                                  • To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat; simmer until reduced to 1/4 cup (about 15 minutes). Remove from heat; cool.
                                                                  • Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Brush with 2 tablespoons syrup. Spread with half of yogurt mixture, leaving a 1/4-inch border. Sprinkle chopped blood orange mixture
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you’re an oatmeal person when it comes to breakfast, try this farro porridge for a more exotic start to your day. The addition of coconut and mango makes for a flavorful breakfast that’s hearty enough to keep you going all day. What to buy: Farro is a whole-grain relative of wheat with a flavor reminiscent of hazelnuts and barley. When cooked, each grain retains a firm, chewy texture. You can find farro in most Italian grocery stores and in the bulk section of many health food stores, but if you’re coming up empty-handed, spelt makes a decent substitute. Game plan: We made this recipe with both pearled and unpearled farro, and each works well. The pearled farro takes less time and is creamier but lacks that distinctive chewiness that is characteristic of unpearled farro. This recipe was featured as part of our Whole Grain Recipes and Cooking with Winter Ingredients photo galleries.

                                                                  Ingredients
                                                                  • Yes No 2 13.5 oz cabbage
                                                                  • Yes No 1 1/2 cup farro
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp coconut extract
                                                                  • Yes No 2 medium mango
                                                                  • Combine coconut milk, farro, water, brown sugar, and salt in a medium saucepan over medium heat and stir occasionally until simmering, about 10 minutes.
                                                                  • Reduce heat to low and cook, stirring occasionally, until farro is cooked through and creamy and most of the coconut milk has been absorbed, about 1 hour. Stir in coconut extract and mango and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  In ganache recipes, the proportions of chocolate to cream vary depending on whether it will be a coating, filling, or truffle. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is good for coating Boston Ice Cream Pie Cake or an Espresso Mud Pie. When nearly solid, it can also be whipped into a filling for pastries or rolled into truffles. What to buy: With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out the good chocolate, like Scharffen Berger or Valrhona, and the freshest heavy cream. Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.

                                                                  Ingredients
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Place chocolate in a medium heatproof bowl; set aside.
                                                                  • Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
                                                                  • Add butter and stir until smooth. Let cool slightly before using.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 2 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 12 oz gourmet mushroom mix
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp packed oregano
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 oz aged pecorino cheese
                                                                  • Yes No 2 cup baby arugula
                                                                  • Preheat oven to 450°. Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes). Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking. Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes. Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 2 toasts)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    shave

                                                                  Use this condiment to spruce up your favorite sandwich.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 2 star anise
                                                                  • In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
                                                                  • Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb country style bread
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp fennel seed
                                                                  • Yes No 4 oz pancetta
                                                                  • Yes No 1 small rosemary
                                                                  • Yes No 1 dried
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 1 1/2 tsp thyme
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 1/4 cup chicken stock
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No one packed, 10 oz vacuum of chestnuts, very
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Preheat the oven to 400°. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.
                                                                  • In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
                                                                  • In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
                                                                  • Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
                                                                  • Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well.
                                                                  • Transfer the stuffing to a 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 1/2 large lb shrimp
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 3 stalk fresh lemongrass, tender inner bulb only
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No kosher salt
                                                                  • MARINATE THE SHRIMP: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.
                                                                  • MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.
                                                                  • Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.
                                                                  Yields: 10
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 large red bell pepper
                                                                  • Yes No 1 14.5 oz whole tomatoes in can
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 16 oz polenta
                                                                  • Yes No 1 1/4 cup shredded fontina cheese
                                                                  • Yes No basil
                                                                  • Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into strips. Set aside.
                                                                  • Preheat oven to 350°. Drain tomatoes in sieve over bowl; reserve liquid. Set aside.
                                                                  • Place a large skillet over medium-low heat; add chopped tomatoes. Cook 1 minute. Gradually add tomato liquid; simmer 1 minute. Add pepper strips; simmer 5 minutes. Remove from heat.
                                                                  • Spread 1/4 cup pepper sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta. Sprinkle with cheese. Bake at 350° for 25 minutes. Garnish with basil, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 liter ginger ale
                                                                  • Yes No 1 1/2 cup pomegranate juice
                                                                  • Stir lemon juice with sugar in a small bowl until sugar is dissolved. Pour into a large punch bowl. Stir in ginger ale and pomegranate juice. Mix well and serve cold.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Let the kids use their imaginations as they make reindeer faces on top of cookies made from gingerbread mix.

                                                                  Ingredients
                                                                  • Yes No 1 14.5 oz gingerbread mix
                                                                  • Yes No 1 tsp meringue powder
                                                                  • Yes No 1/2 tsp water
                                                                  • Yes No 1 12 oz ready to spread fluffy white frosting
                                                                  • Yes No miniature decorations, 32 candy canes, 32 licorice candies, 16 sour cherry candies
                                                                  • Prepare gingerbread dough according to package instructions for gingersnap cookies.
                                                                  • Roll dough out on a lightly floured surface, and cut into 3 1/2-inch ovals, using an egg-shaped or oval cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets.
                                                                  • Bake at 375° for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks, and let cool 30 minutes.
                                                                  • Stir together meringue powder and 1/2 tsp. hot water until combined; stir in frosting. Spoon frosting mixture into a zip-top plastic freezer bag; snip 1 corner of bag to make a small hole. Pipe 1 dot of frosting mixture at top of 1 cookie; press straight ends of 2 candy canes into piped dot to form antlers. Pipe 2 dots in center of cookie; press 1 licorice candy in each dot to form eyes. Pipe 1 dot at bottom of cookie; press 1 cherry candy in dot to form a nose. Repeat procedure with remaining cookies, frosting mixture, and candies. Let stand 24 hours to dry, if desired.
                                                                  • Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix and Betty Crocker Fluffy White Whipped Frosting.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    betty crocker
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Betty Crocker
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 12 scallion
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No four 6 oz skinless wild striped bass fillets
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp walnut oil
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 cup dill weed
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1/3 cup mint
                                                                  • Yes No 1/3 cup tarragon
                                                                  • Yes No 1/3 cup chives
                                                                  • Preheat the oven to 500°. Discard the first 2 inches of the green scallion tops. Cut the scallions in half crosswise and thinly slice them lengthwise into strips.
                                                                  • In a medium skillet, heat the olive oil. Add the scallions and crushed red pepper and cook over moderate heat until the scallions are tender and beginning to brown, about 4 minutes.
                                                                  • Season the bass with salt and pepper and transfer the fillets to a 9-by-13-inch baking dish. Top with the scallions and sprinkle with the lemon zest. Dot each fillet with a piece of the butter. Pour the orange juice over or around the fish. Cover tightly with foil and bake for about 16 minutes, until the fish is just opaque.
                                                                  • Just before serving, in a medium bowl, whisk the walnut oil with the lemon juice and season with salt and pepper. Add the herbs and toss to coat. Transfer the fish to plates and spoon the juices on top. Serve the herb salad alongside.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 4 shortbread cookie
                                                                  • Yes No 2 cup vanilla pudding
                                                                  • Pour the preserves into a small bowl and stir until thinned. Spoon 1 tablespoon of the preserves into each of four 6-ounce double old-fashioned or parfait glasses. Top each with 1 cookie, then ½ cup of the pudding, then another tablespoon of the preserves. Finish by topping each parfait with a dollop of the whipped cream.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    finish

                                                                  Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 24 3/4 to 1 lb small brussels sprout
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 24 cocktail toothpick
                                                                  • Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.
                                                                  • Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.
                                                                  • Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.
                                                                  • Make ahead: Prepare through step 2 up to 1 day ahead; chill, covered. Bring to room temperature, then proceed.
                                                                  • Note: Nutritional analysis is per 2-skewer serving.
                                                                  Yields: 24skewers
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Top these lemon-scented angel food cupcakes with tiny edible pansy blossoms or rosebuds for decoration. Store extra cupcakes in an airtight container, or send them home with guests as party favors.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 3/4 cup egg white
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 tsp cream of tartar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tbsp 1% low-fat milk
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No edible flowers
                                                                  • Preheat oven to 350°.
                                                                  • Place 16 paper muffin cup liners in muffin cups. Set aside.
                                                                  • Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.
                                                                  • Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.
                                                                  • Divide batter evenly among prepared muffin cups. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.
                                                                  • To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.
                                                                  Yields: 16cupcakes (serving size: 1 cupcake)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 2 lb carrots, 1/2 inch thick
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No coarse salt
                                                                  • In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
                                                                  • Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
                                                                  • Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in 2 tablespoons fresh lemon juice, and serve.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Many commercial cheesecakes are huge and overflowing with a host of strange ingredients like peanut butter cups or chocolate chip cookie dough. One piece will ruin your cholesterol for a year. This recipe keeps it real, so the true flavor of the cream cheese comes through, with only a little lemon zest in the mix. If you must doctor it, top it off with a simple strawberry sauce. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance. It’s best after being refrigerated overnight.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup vanilla wafer cookie crumbs
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 4 8 oz cream cheese
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3 large egg
                                                                  • Heat the oven to 325ºF and arrange a rack in the middle. Coat the bottom and sides of a 9-inch springform pan with butter. Place wafer 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.
                                                                  • Mix 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. With the mixer running, slowly pour in the sugar mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
                                                                  • With the mixer on low, add lemon zest and vanilla and then slowly pour in cream; mix until just combined. Add egg yolk, then whole eggs one at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
                                                                  • Pour the filling into the prepared crust and bake until the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour.
                                                                  • Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days. To serve, run a knife around the inner edge of the pan, remove the sides, and slice.
                                                                  Yields: 1(9-inch) cheesecake (about 12 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nabisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Nabisco

                                                                  Jeremy Wolf never makes these burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.

                                                                  Ingredients
                                                                  • Yes No 1 lb firm tofu
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup fine dry bread crumb
                                                                  • Yes No 1/2 cup raw cashew nuts
                                                                  • Yes No 1/2 cup sunflower seeds
                                                                  • Yes No 1/2 cup sliced button mushroom
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 12 slice italian bread
                                                                  • Whirl all ingredients except olive oil and bread in a blender or food processor.
                                                                  • Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in pan.
                                                                  • Lower heat to medium and cook, turning once, until well browned on both sides and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200° oven. Add remaining oil to pan and cook remaining patties.
                                                                  • Serve burgers between slices of toasted bread (see note, above).
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6burgers (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Total time: 25 minutes

                                                                  Ingredients
                                                                  • Yes No 1 3.75 oz bean threads
                                                                  • Yes No 8 oz deli roast beef
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup low sodium teriyaki sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 2 tsp chili paste
                                                                  • Yes No 1/2 tsp fresh ground ginger
                                                                  • Yes No 6 cup spinach
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.
                                                                  • Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: 1 cup beef mixture and 1 cup spinach)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  "I like to have this on hand for snacking or taking to friends. It freezes nicely without the icing. I created this recipe when my son married a nutritionist." -Kathy Frederickson, Leominster, MA

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup nutlike cereal nuggets
                                                                  • Yes No 2 tsp instant espresso granules
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup vanilla fat free yogurt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp brewed coffee
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a large bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on low speed 1 minute or until combined. Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean; cool in pan.
                                                                  • Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.
                                                                  Yields: 12servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 24 oz frozen raspberry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup strained fresh lemon juice
                                                                  • Yes No 1 cup cranberry/raspberry juice
                                                                  • Put 24 oz. thawed frozen raspberries and their liquid, 3/4 cup sugar and 1/2 cup strained fresh lemon juice in a food processor and process until smooth. Press mixture through a fine sieve set over a bowl and discard seeds. Whisk 1 cup cranberry/raspberry juice into mixture. Transfer mixture to a measuring cup that has a spout and pour into 1/3- to 1/2-cup ice-pop molds and insert sticks. Freeze until firm, about 3 hours and up to 2 weeks. Unmold.
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  Serve this salad warm out of the oven or at room temperature.

                                                                  Ingredients
                                                                  • Yes No 5 cup cubed sweet potato
                                                                  • Yes No 1 cup coarsely chopped onion
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 cup cubed granny smith apple
                                                                  • Preheat oven to 350°.
                                                                  • Combine potato and onion in a 13 x 9-inch baking dish. Combine sugar and next 5 ingredients (sugar through pepper) in a small bowl. Pour over potato mixture; toss well. Cover and bake at 350° for 30 minutes; stir occasionally. Stir in apple; bake 15 minutes or until apple is tender. Uncover and bake an additional 5 minutes.
                                                                  Yields: 14servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir

                                                                  This steak diane recipe will impress your family and guests with very little effort. For an easy side of roasted potatoes, start with precut potato wedges from the refrigerated section of the grocery store.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/2 cup diced shallot
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp dry sherry
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.
                                                                  • Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.
                                                                  Yields: 6servings (serving size: 1 steak and 1 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 2 1/2 oz cup smoked almonds
                                                                  • Yes No one 3 inch baguette
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup diced tomato in can
                                                                  • Yes No 2 roasted red bell peppers from a jar
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1/4 tsp pimentón de la vera
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No four tuna steak
                                                                  • Light a grill. In a food processor, coarsely chop the almonds, bread cubes and garlic. Add the tomatoes, roasted red peppers, sherry vinegar and pimentón and puree until smooth. With the machine on, gradually add the oil. Season with salt and pepper.
                                                                  • Season the tuna with salt and pepper. Grill over moderate heat, turning once, for 6 minutes for medium-rare, or 8 minutes for medium. Transfer the tuna to plates. Spoon some of the romesco sauce over the fish and pass the rest at the table.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree

                                                                  You can make the corn bread croutons a day ahead (place them in an air-tight container) or up to a week in advance (keep them in the freezer).

                                                                  Ingredients
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 8 1/2 oz corn muffin mix
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 2 cup diced carrot
                                                                  • Yes No 2 cup diced celery
                                                                  • Yes No 1/2 cup dried sour cherry
                                                                  • Yes No 1 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 1/2-inch cubes. Place cubes on a baking sheet; bake at 400° for 10 minutes or until golden brown.
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes over medium-high heat. Stir in cherries and broth; cook 5 minutes.
                                                                  • Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until thoroughly heated, stirring after 10 minutes.
                                                                  Yields: 12servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 whole orange
                                                                  • Yes No 1 whole lemon
                                                                  • Yes No 1/2 small fennel bulb, and very
                                                                  • Yes No 2 tbsp pure ancho chile powder
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No one 8 to 9 lb to 9 pound wild salmon
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 425°. In a large bowl, toss the garlic, chiles, onion, orange, lemon, fennel, 1 tablespoon of the chile powder and the 3 tablespoons of olive oil. Lay the salmon diagonally on a very large rimmed baking sheet. Season the cavity of the salmon with salt and pepper. Stuff the salmon with the tossed aromatics. Tie the salmon with kitchen string at 3-inch intervals. Rub the salmon all over with olive oil, season with salt and pepper and sprinkle with the remaining 1 tablespoon of chile powder. Wrap the head and tail with foil if they touch the side of the oven.
                                                                  • Roast the salmon on the bottom rack of the oven for about 1 hour, until just cooked through and an instant-read thermometer inserted into the thickest part registers 135° to 140°. Remove the salmon from the oven and preheat the broiler. Set the rack 6 inches from the heat source. Broil the salmon for about 3 minutes, until it is richly browned.
                                                                  • With 2 forks, carefully lift off the salmon skin from the top side and reserve. Lift the flesh from the top side of the salmon and transfer to a platter. Lift the skeletal bone from the salmon and discard. Carefully pour off the pan juices into a bowl. Cut the second side of the salmon into sections and transfer to the platter. Discard the aromatics. Serve the salmon with the pan juices, crispy skin and olive oil.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth. Per serving: 296 calories; 23 g protein; 19 g fat; 10 g carbs; 2 g fiber.

                                                                  Ingredients
                                                                  • Yes No 3 tsp olive oil
                                                                  • Yes No 4 large egg
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 14 1/2 oz reduced sodium chicken broth
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 5 oz fresh spinach, thickly
                                                                  • In a medium saucepan, heat 2 teaspoons of the oil over medium-low heat. In a medium bowl, beat eggs with 1/4 teaspoon coarse salt and 1 tablespoon water until combined. Add eggs to pan and cook, pulling eggs in from edges as they set, until center is just set, about 3 minutes. Turn out onto a plate. When cool enough to handle, halve, then cut each half into 1/4-inch-wide strips.
                                                                  • In the same pan, heat the remaining teaspoon of oil over medium heat. Add the scallions and garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, 1/2 cup water, 1/4 teaspoon each salt and pepper, and the ginger. Bring to a boil. Add the spinach and cook until the spinach has wilted and is tender, but not mushy, about 3 minutes. Stir in the egg strips. Remove from heat; correct seasoning with salt and pepper if desired.
                                                                  Yields: 5cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 cup chopped macadamia nut
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Spread macadamia nuts into a 9-inch circle on a lightly greased baking sheet.
                                                                  • ?X|;?ar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290° to 310° (about 15 minutes). Pour sugar mixture over pecans on baking sheet.
                                                                  • Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with coconut. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 1 ½pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Toast the arrival of fall with this tasty nonalcoholic drink. This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 oz orange juice
                                                                  • Yes No 2 oz ginger beer
                                                                  • Yes No 3 oz sparkling apple cider
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 frozen cranberry
                                                                  • Combine orange juice, ginger beer, and sparkling cider in a tall glass, top with ice, and stir until chilled throughout.
                                                                  • Garnish with cranberries and serve.
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 300 gram water
                                                                  • Yes No 1/4 tsp dry granulated yeast
                                                                  • Yes No 300 gram whole wheat flour
                                                                  • Yes No 1.5 kg water
                                                                  • Yes No 1.4 kg white flour
                                                                  • Yes No 600 gram whole wheat flour
                                                                  • Yes No 5 tbsp kosher salt
                                                                  • Yes No all purpose flour
                                                                  • PREPARE THE PRE-FERMENT: In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely with plastic wrap and let rise at room temperature for 10 to 14 hours.
                                                                  • PREPARE THE BREAD DOUGH: In a bowl, combine the warm water with the pre- ferment: Using your hands, break up the pre-ferment until dissolved. In a very large bowl, whisk the all-purpose flour with the whole wheat flour. Using your hands, mix the dissolved pre-ferment into the flours, until a smooth dough forms. Cover the bowl with plastic wrap and let stand for 30 minutes.
                                                                  • Uncover the dough and add the salt water. Gently fold the dough over onto itself until the salt water is thoroughly incorporated. Loosely cover the dough and let rest for 1 hour; every 20 minutes, gently fold the dough up and over onto itself 4 times. Cover the dough and let stand for 3 to 4 hours.
                                                                  • Turn the dough out onto a floured work surface and cut it in half. Using a bench scraper and floured hands, gently shape the dough into 2 rounds, folding the dough under itself as necessary. Let the loaves stand on the work surface for 20 minutes and then gently fold the sides under again.
                                                                  • Line 2 large bowls with kitchen towels and generously dust the towels with rice flour. Transfer the loaves to the bowls, rounded sides down. Cover the loaves with clean towels and let rise for 4 to 5 hours. Alternatively, let the dough rise for 1 hour at room temperature, then refrigerate the loaves overnight. Let the dough come to room temperature before baking.
                                                                  • Preheat the oven to 490°. Heat 2 large enameled cast-iron casseroles or cast-iron skillets with lids for 30 minutes. Remove from the oven and dust the bottoms with rice flour. Turn the loaves into the casseroles, rounded side up, and score the tops with a sharp, thin knife. Cover the casseroles and bake the bread for 15 minutes. Reduce the oven temperature to 470° and bake for 20 minutes. Uncover and bake the loaves for 25 minutes or until the bread is richly browned. Transfer the bread to a rack; let cool before slicing.
                                                                  Yields: 2large bread loaves
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake

                                                                  Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup 2% reduced fat milk
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 2/3 cup crushed peppermint candies
                                                                  • Combine 1 1/4 cups 2% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.
                                                                  • Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large fresh lemongrass, bottom third of the tender white inner bulb only
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No 1 tbsp tamarind concentrate
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 tbsp creamy peanut butter
                                                                  • Yes No salt
                                                                  • In a mini food processor, combine the chopped onion, chopped garlic and lemongrass, and process to a paste.
                                                                  • In a large nonstick skillet, heat the vegetable oil. Add the onion paste and cook over moderately low heat, stirring occasionally, until golden brown, about 8 minutes. Add the ground coriander and cook until fragrant, about 2 minutes. Add the sambal oelek and cook, stirring, for 2 minutes. Add the coconut milk and boil over high heat until thickened, about 2 minutes. Stir in the tamarind concentrate, sugar and peanut butter until smooth. Remove from the heat and season with salt. Let cool, then transfer to a bowl.
                                                                  Yields: 1 ½cups
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 lb semisweet chocolate
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No strawberry ice cream and strawberries
                                                                  • Preheat the oven to 425°. Butter ten 8-ounce ramekins and lightly coat them with sugar. Set the ramekins on a large rimmed baking sheet.
                                                                  • In a large bowl set over a saucepan of simmering water, melt the 2 sticks of butter and semisweet chocolate until smooth, stirring a few times. Set the melted chocolate aside and keep warm; keep the saucepan of water simmering.
                                                                  • In another large bowl, whisk the eggs with the 3/4 cup of sugar. Set the bowl over the simmering water and stir the eggs until warm. Remove the bowl from the heat. Using an electric mixer, beat the eggs at high speed until doubled in volume, about 5 minutes. Sift the flour over the chocolate mixture and gently fold in with a rubber spatula. Working in 2 batches, fold in the warm egg mixture.
                                                                  • Spoon the batter into the ramekins and bake for about 15 minutes, or until the cakes are set around the edges and wobbly in the center. Remove the ramekins from the oven and let the chocolate cakes stand for 3 minutes.
                                                                  • Carefully invert the ramekins onto plates to unmold the chocolate cakes. Top each cake with a scoop of strawberry ice cream, spoon the sliced strawberries alongside and serve right away.
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  My mother made a version of this while I was growing up—though it was a mishmash of packaged Success rice mix and frozen boneless, skinless chicken breasts from Sam’s Club, “baked” in the microwave. There’s a part of me that shudders when I think of it, but the combination of flavors and textures is pure comfort, so I decided to give it a makeover. What to buy: Dried porcini mushrooms and Arborio rice can be found in gourmet markets and higher-end grocery stores. If you can’t find Arborio, any white rice will do. See more casserole recipes.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz dried porcini mushroom
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/3 cup wild rice
                                                                  • Yes No 6 chicken thigh
                                                                  • Yes No 6 chicken drumstick
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 large red onion
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 3/4 cup arborio rice
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Heat the oven to 350°F. Place mushrooms in a small heatproof bowl. Pour boiling water over them and set aside.
                                                                  • Place wild rice in a small saucepan and add enough cold water to cover by 3 inches. Bring to a boil over medium-high heat; cover the pan, leaving the lid slightly ajar; reduce heat; and simmer until rice is almost completely cooked, about 18 to 20 minutes. (The rice will be chewy and swollen with a slightly burst-open appearance.) Drain in a colander and set aside.
                                                                  • While the wild rice simmers, blot the chicken thighs and drumsticks dry with a paper towel and season generously with salt and freshly ground black pepper. Heat the olive oil in a 12-inch frying pan over medium-high heat. Brown the chicken in three batches until golden brown (the chicken will not be fully cooked), about 5 minutes per side, and set aside. Remove the pan from heat and allow to cool for a few minutes. Pour off all but 1 tablespoon of the chicken fat from the pan.
                                                                  • Remove the soaked mushrooms from their liquid, reserving the soaking liquid. Coarsely chop the mushrooms and set aside.
                                                                  • Return the frying pan to the stove over medium heat and melt the butter. When it foams, add the onion and a generous pinch of salt. Stir to coat the onion with butter and cook until the onion has softened a bit, about 2 minutes, then stir in the celery and carrot. Cook, stirring occasionally, until the vegetables are slightly softened but still uncooked in the center, about 3 minutes. Season with salt and freshly ground black pepper.
                                                                  • Stir in the Arborio rice, mixing well with a wooden spoon or spatula to coat each grain with oil. Cook, stirring occasionally, until the outer layer of the rice becomes translucent and is just beginning to brown, about 4 minutes. Add the wine and stir until it evaporates, about 1 minute. Add the chopped porcini mushrooms with their soaking liquid and stir until the liquid is almost completely evaporated, about 1 minute.
                                                                  • Stir in the cooked wild rice and the chicken broth and bring to a simmer. Cook, stirring often, until the mixture is slightly thickened and the Arborio rice is about halfway cooked, about 5 minutes (the mixture will be very soupy). Stir in the thyme, cream, and sherry, then remove from heat. Taste and if necessary season with more salt and freshly ground black pepper.
                                                                  • Pour the mixture into a 13-by-9-inch baking dish. Place the chicken pieces over the mixture, nestling them close to each other so they will all fit in the dish.
                                                                  • Bake the casserole until the rice is tender and has absorbed most of the liquid and the chicken is completely cooked, about 45 to 50 minutes. To serve, place a scoop of rice mixture on a serving plate and top with a drumstick and thigh.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chef John Besh says, "This is the only dish worthy of both Thanksgiving and Christmas dinner at our house." Why? Because it's unbelievably delicious—a bready dressing that's spicy, crispy and nicely briny.

                                                                  Ingredients
                                                                  • Yes No 2 oz slab bacon
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 tbsp sweet paprika
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 1 lb, 12 cup large baguette
                                                                  • Yes No 4 dozen 2 cup oyster
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 8 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally.
                                                                  • Put the diced baguettes in a large bowl. Spoon the bacon mixture on top. Add the oysters and their liquor along with the scallions and parsley.
                                                                  • In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs into the bowl and mix everything together. Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Mara des Bois are small, wildly aromatic strawberries. Pastry sous-chef Michael Brock of Los Angeles's Boule layers them in a stellar napoleon with crisp puff pastry and pillowy lemon verbena cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb all butter puff pastry
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup loosely packed dried lemon verbena leaves
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1/2 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp seedless raspberry jam
                                                                  • Yes No 2 tbsp and strained apricot jam
                                                                  • Yes No 1 1/2 cup strawberry
                                                                  • Preheat the oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 12-by-6-inch rectangle. Trim the pastry into 4 neat rectangles, 6-by-3 inches each. Cut each rectangle into 3 equal pieces and transfer them to the prepared baking sheet. Chill for 10 minutes. Poke each piece 3 times with a fork. Cover the pastry with parchment paper and top with another baking sheet to prevent the pastry from puffing. Bake for about 35 minutes, until the pastry is deep golden and crisp. Remove the top baking sheet and parchment and let the pastry pieces cool completely.
                                                                  • Meanwhile, in a medium saucepan, bring the milk and sugar to a simmer. Add the lemon verbena and the vanilla bean and seeds. Remove from the heat, cover and let stand for 15 minutes. Strain the milk into a heatproof measuring cup.
                                                                  • In a medium bowl, whisk the egg yolks with the cornstarch and flour. Gradually whisk in the hot milk. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until the pastry cream is very thick, about 4 minutes. Transfer the pastry cream to a bowl.
                                                                  • In a small glass bowl, sprinkle the gelatin over the water and let stand until softened. Microwave the gelatin for 5 seconds, or until melted. Whisk the gelatin into the warm pastry cream. Press a sheet of plastic wrap directly onto the pastry cream and refrigerate for about 1 hour, or until it is thoroughly chilled.
                                                                  • In a medium bowl, using an electric mixer, beat the heavy cream until stiff. Beat half of the whipped cream into the pastry cream. Fold in the remaining whipped cream with a rubber spatula. Refrigerate the pastry cream until chilled.
                                                                  • Arrange all of the puff pastry pieces on a work surface. Brush 4 of the pieces with the raspberry jam and the remaining 8 pieces with the apricot jam. Spoon a scant 1/4 cup of the pastry cream onto the 4 raspberry-topped pieces and 4 of the apricot-topped pieces. Arrange the strawberries over the cream filling; reserve 4 of the whole or sliced strawberries for garnish. Dollop any remaining cream over the strawberries. Stack the raspberry layers on top of the cream-filled apricot layers, pressing lightly. Top the stacks with the remaining apricot-topped layers. Refrigerate the napoleons until chilled, 4 to 6 hours. Garnish the napoleons with the reserved strawberries and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Want to make cookies, but you don't have any eggs? Try this very simple recipe for Three Chocolate Chip Shortbread. Step by Step Photo Instructions Showing How to Make Shortbread

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 mini cup chocolate chip
                                                                  • Preheat oven to 350 degrees f. Place flour and sugar in large bowl. Mix with wire whisk. Add cut butter. Use a pastry blend, your fingers or food processor to blend butter into flour/sugar mixture. Hand stir in the mini chocolate chips. Dump mixed ingredients into 9x13 pan. Press down with fingers and level-out. Bake for 25 to 30 minutes or until lightly brown on top. Remove from oven. Cut shortbread into squares and then into triangles while the shortbread is still warm. Sprinkle with sugar, if desired. Cool Chocolate Chip Shortbread completely in pan. Step by Step Photo Instructions Showing How to Make Shortbread
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  Bouillabaisse
                                                                   60 m

                                                                  Few experiences are more magical than sitting seaside at twilight, sipping white wine and savoring the famous fish soup called bouillabaisse. The aroma of saffron, sea, and herbs envelops you as you bite into toasts spread with spicy rouille and spoon up the unctuous broth and the seafood itself, morsel by morsel, into the night. The French say a true bouillabaisse can be made only with fish from the Mediterranean. But by using impeccably fresh, sustainable fish and shellfish from our rich Pacific waters, and keeping true to the principles of making bouillabaisse, you can create a stellar version that also belongs completely to the West. Using at least 3 kinds of shellfish gives the soup depth and character.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 leek, white parts only
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No marinated fish
                                                                  • Yes No 6 large good quality canned roma tomatoes
                                                                  • Yes No 4 cup fish stock
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3 sprig thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp fine sea salt
                                                                  • Yes No 1/2 lb spot prawns
                                                                  • Yes No 1/2 lb dungeness crab
                                                                  • Yes No 1 lb california mussels
                                                                  • Yes No 1 1/2 inch lb california squid, tubes and tentacles, tubes 1/2 in, rings
                                                                  • Yes No rouille
                                                                  • Heat oil in a large, wide pot over medium-high heat. Sauté leek and onion until translucent, 2 minutes. Add garlic, then fennel slices from under fish on platter. Sauté 2 minutes, then add tomatoes, stock, wine, bay leaf, thyme, pepper, and salt.
                                                                  • Remove fish from platter; set aside. Lift off fennel stalks and fronds and discard. Scrape marinade into broth. Bring to a boil, covered; then simmer, covered, until fennel slices are meltingly soft, 30 minutes. Meanwhile, bring 1 qt. water to a boil.
                                                                  • Bring broth to a rolling boil. Lay in the halibut and add enough boiling water to just cover fish. Cook until just opaque, 5 to 7 minutes; transfer to a platter and cover.
                                                                  • Add thinner fish fillets and spot prawns and cook just until opaque, 2 minutes; transfer to platter as done. Add crab and mussels and cook just until mussels open, 5 minutes. Transfer both to platter. Add squid and cook just until opaque, about 1 minute; transfer to platter. Bathe platter with a ladle of broth. Remove bay leaf and thyme.
                                                                  • Ladle about 1 cup broth each into big soup bowls (keep broth hot for a second serving, covered). Bring bowls, platter, rouille, and toasts to the table. Put a little of each seafood in every bowl and top with a dollop of rouille. Serves 8 to 10.
                                                                  • Make ahead: Add fish to remaining broth and keep, chilled, up to 5 days.
                                                                  • Buying Guide
                                                                  • When choosing your seafood, try to vary the textures and flavors. Some should be firm, others soft; some mild, others briny. Find them at a good seafood shop or your farmers' market.
                                                                  • Alaskan snow crab legs: Very firm, lobsterlike texture; sweet and mild. Usually only available cooked.
                                                                  • California mussels: Briny flavor; soft, melting texture with a bit of chew.
                                                                  • California squid (calamari): Firm but tender; sweet yet meaty. It's neither fish nor shellfish, really, but it gives great texture and flavor to the soup.
                                                                  • Dungeness crab: Flaky; sweet and moist.
                                                                  • Pacific cod (true cod, gray cod): Delicate; mild flavor.
                                                                  • Pacific halibut: Firm, with mild flavor.
                                                                  • Petrale sole: Delicate texture; mild, sweet flavor.
                                                                  • Rockfish (black bass, sea bass, black snapper): Medium-firm; clean sea flavor.
                                                                  • Sablefish (black cod): Silky, medium-firm; rich, buttery flavor.
                                                                  • Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.
                                                                  • Spot prawns: Incredibly sweet taste and tender-crisp; keep head and tail on for the most flavor. Can be hard to find.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 9
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Royal Icing
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 6 cup powdered sugar
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/4 cup meringue powder
                                                                  • Beat sugar, water, and meringue
                                                                  • powder with a mixer on low speed
                                                                  • until smooth, about 7 minutes.
                                                                  • Continue beating until opaque.
                                                                  • Use immediately on Monogrammed Sugar Cookies.
                                                                  Yields: 3cups (enough for 3 1/2 dozen monogrammed cookies)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:

                                                                  Use this recipe to make our Mushroom-and-Bacon Tart.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 oz organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal with some larger pieces. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface, and knead once to combine. Shape dough into a rectangle. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days), or freeze for up to 1 month.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1tart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  This brightly colored dip from the chef-owner of Oleana goes well with crackers, flatbread, and crudités. What to buy: You can buy Aleppo chile flakes and crushed Urfa chile at Middle Eastern grocers or online at Juliet Mae or Whole Spice. Game plan: If you have a gas stove, here’s a video on How to Roast and Skin a Red Pepper.

                                                                  Ingredients
                                                                  • Yes No 2 medium red bell peppers, and seeds
                                                                  • Yes No 1 lb feta cheese
                                                                  • Yes No 2 tsp aleppo chile flakes
                                                                  • Yes No 1 tsp crushed urfa chile
                                                                  • Yes No 1/2 tsp smoked spanish paprika, a.k.a, pimenton
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Heat the broiler to high and arrange a rack in the middle. Place peppers on a baking sheet, cut side down, and broil until blackened and charred, about 15 minutes, rotating the pan as necessary.
                                                                  • Transfer peppers to a medium bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, about 15 to 20 minutes. Remove peppers from the bowl, discard any liquid, and wipe out the bowl. Peel the peppers (discarding the skin), coarsely chop, and return to the bowl.
                                                                  • Add remaining ingredients and mix until the sweet and hot peppers coat the cheese.
                                                                  • In a food processor fitted with a blade attachment, purée the mixture for about 2 minutes, until very smooth and creamy. (The mixture will be quite loose.) Refrigerate for about 30 minutes before serving to allow the dip to set.
                                                                  • Place the mixture in a serving bowl and sprinkle it with a pinch each of Aleppo chile, Urfa chile, and paprika.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle

                                                                  The recipe easily doubles to feed a crowd.

                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/2 yellow bell pepper
                                                                  • Yes No 6 oz rotini pasta
                                                                  • Yes No 1/4 lb string bean
                                                                  • Yes No 1 1/2 cup quartered cherry tomato
                                                                  • Yes No 1/2 cup sliced basil
                                                                  • Yes No 1 1/2 oz fresh mozzarella cheese
                                                                  • Yes No 4 pitted kalamata olive
                                                                  • Yes No 1 oz prosciutto
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 1/2 tbsp white balsamic vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat broiler.
                                                                  • Cut red bell pepper in half lengthwise; discard seeds and membranes. Place red and yellow 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. Peel and dice; place in a large bowl.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Add haricots verts to pasta during last 3 minutes of cooking time. Drain. Add pasta mixture, tomatoes, and next 4 ingredients (through prosciutto) to peppers; toss well.
                                                                  • Heat a small saucepan over medium-low heat. Coat pan with cooking spray. Add garlic and shallot to pan. Cook 15 minutes or until soft, stirring occasionally. Place the garlic mixture, vinegar, and remaining ingredients in a blender; process until smooth. Pour dressing over pasta mixture; toss well.
                                                                  Yields: 7servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb beet
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large fennel bulb
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.
                                                                  • In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.
                                                                  • Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Mexican wedding cakes are buttery little cookies with a sordid past: During an era fraught with tension between the United States and the Soviet Union, serving once-popular Russian tea cakes became a faux pas when entertaining. Seemingly out of nowhere Mexican wedding cakes began appearing in their place, an almost identical cookie. Try serving them at your next cocktail party. Game plan: Mincing the pistachios by hand can be an arduous task. An easier way to get small, even pieces is to pulse the nuts in a food processor; just be careful not to pulse them into a paste. This recipe was featured as part of our Spicy Holiday Cocktail Party.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 cup unsalted roasted pistachios
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Heat the oven to 350°F and line 2 baking sheets with parchment paper; set aside.
                                                                  • Combine butter and 1/2 cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Add pistachios, orange zest, salt, vanilla extract, and almond extract and continue mixing until ingredients are well incorporated. Add flour and mix just until incorporated, about 30 seconds (do not overmix).
                                                                  • Shape dough into tablespoon-size balls. Place 1 inch apart on the prepared baking sheets. Bake until bottoms begin to brown, about 15 minutes. Remove from the oven and let cool slightly on the baking sheets, about 10 minutes.
                                                                  • Pour remaining 1 1/2 cups powdered sugar into a medium bowl. Working with 5 or 6 at a time, place warm cookies in the powdered sugar, turning gently to thickly coat (you should see very little of the cookie underneath). Let cool and recoat in powdered sugar if a thicker coat is desired. Repeat with remaining cookies.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 46cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 small mushroom cap
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Thread vegetables evenly onto 12-inch skewers.
                                                                  • Stir together melted butter, basil, and garlic powder; reserve 1/4 cup butter mixture, and set aside.
                                                                  • Coat food rack with cooking spray; place on grill over medium-high heat. Place vegetables on rack.
                                                                  • Grill, covered with grill lid, 20 to 25 minutes or until vegetables are tender, turning and basting with remaining butter mixture every 5 minutes. Serve with reserved butter mixture. Prep: 20 min., Grill: 25 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  Try this simple champagne cocktail for a delicious drink perfect for special occasions. Also try: Cranberry Sparkler

                                                                  Ingredients
                                                                  • Yes No 1 oz mandarin liqueur
                                                                  • Yes No 4 oz champagne
                                                                  • Yes No clementine
                                                                  • Pour liqueur into a champagne flute; top with champagne. Twist clementine peel over glass and gently drop into cocktail.
                                                                  Yields: 1cocktail
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 fennel bulb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 thyme
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1/2 cup vegetable stock
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 16 medium sea scallop
                                                                  • Yes No 1/4 cup whole milk yogurt
                                                                  • In a large skillet, heat 1 tablespoon of the olive oil. Add the fennel, cut side down, season with salt and pepper and cook over moderately high heat, turning once, until browned on 2 sides, 6 minutes. Add the remaining 1 tablespoon of olive oil and the shallot, garlic, thyme and saffron and cook, stirring, until the shallot is softened, 1 minute. Add the stock, cover and simmer over low heat, turning once, until the fennel is tender, 12 minutes. Season with salt and pepper; discard the thyme.
                                                                  • In another large skillet, heat the vegetable oil. Season the scallops with salt and pepper and add to the skillet. Cook over high heat until richly browned outside but barely cooked within, about 1 minute per side.
                                                                  • Using a slotted spoon, transfer the fennel to plates. Serve the scallops, salted yogurt and fennel juices alongside.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The key to making good croissants is in the dough. Croissant dough ( pâte à croissants or pâte levée feuilletée ) is made by repeatedly rolling and folding a leavened puff pastry dough with a generous amount of chilled butter. The process, called laminating, isn't difficult, but it takes time because the dough must be chilled several times to keep the butter firm. See How to Make Croissants for a photo tutorial of this process. The following croissant pastry recipe is one I adapted from a Bon Appetit recipe many years ago. Use it to make basic croissants or other pastries calling for croissant dough.

                                                                  Ingredients
                                                                  • Yes No 2 dry yeast
                                                                  • Yes No 3/4 175 milliliter cup water
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1/2 120 milliliter cup milk
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 390 gram cup flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 12 340 gram oz unsalted butter
                                                                  • Yes No flour
                                                                  • Yes No 1 tbsp egg wash made from 1 egg and 1 tablespoon water
                                                                  • Mix the yeast in the warm water warm, stirring until it's dissolved. Whisk in the 3/4 cup flour, the warm milk and the sugar to make a smooth batter. Cover the bowl with plastic and leave the batter to mature in a draft-free place for 1 1/2 to 2 hours. You'll notice that the mixture rises and becomes bubbly during this time.
                                                                  • While the batter is maturing, combine the flour and salt in a large bowl. Add the cut-up butter (make sure it's cold) and mix gently to coat the butter with flour. Press the butter pieces with your fingers to flatten them a bit, but don't try to incorporate them into the flour. Chill the flour and butter mixture until the batter has finished maturing.
                                                                  • Add the batter to the flour and butter, mixing with a rubber spatula just enough to moisten the flour and make a crumbly dough. The butter pieces should still be firm.
                                                                  • The croissant dough must be rolled out and folded a total of four times. The first folding is a little tricky because the dough is crumbly and the butter is chunky. After the first folding, the process becomes easier.
                                                                  • Turn the crumbly dough out onto a floured surface. If the top of the dough is wet or sticky, sprinkle it with flour.
                                                                  • Press the dough with your hands or use a rolling pin to form an elongated rectangle about 12" x 18" (30 cm x 45 cm). Use a dough scraper or your hands to help shape the edges.
                                                                  • Sprinkle any exposed butter with flour, and then fold the dough into thirds like a letter. You may find it a bit difficult to lift the edges of the rough dough to fold it – I use two dough scrapers to do this – but don't worry about appearances at this point. The dough will smooth out and the flour will be better incorporated after the next folding.
                                                                  • If the butter is still firm, continue on to the second folding. If the butter has softened and is starting to run, cover the dough in plastic and chill it in the freezer for 15 minutes (or in the fridge for one hour) before rolling out the second time.
                                                                  • Scrape your work surface to clean it and dust it with more flour. Place the folded dough so that a short, open edge faces you. Roll out the dough into another 12" x 18" (30 cm x 45 cm) rectangle. Sprinkle flour on any exposed butter, brush off the excess flour, and fold the dough into thirds again. This completes the second folding.
                                                                  • Wrap the dough in plastic and chill in the freezer for 15 minutes, or in the fridge for an hour. Repeat the rolling and folding two more times, chilling the dough between times to keep the butter firm. After the fourth and final folding, wrap the dough in plastic and leave to rest in the fridge for at least two hours, or up to 24 hours.
                                                                  • Cut the prepared croissant dough in half. On a floured surface, roll out one portion of the dough into a large rectangle about 1/4" (6 mm) thick. Use a large, sharp knife or pizza cutter to trim straight edges on the rectangle, and then cut out 8 elongated triangles.
                                                                  • Roll up the triangles from the base to the tip, and transfer the croissants, tip side down, to ungreased baking sheets with rims. (Use parchment paper for easier cleanup.) Leave ample room between the croissants for expansion. Cover the croissants loosely with plastic and leave to rise for 1 to 2 hours, until the dough is quite puffy.
                                                                  • Preheat an oven to 400° F (200° C). Make the egg wash by beating together one egg with one tablespoon water. Brush the egg wash gently over the croissants, and bake in the middle of the preheated oven until rich golden brown, 15 to 20 minutes.
                                                                  • Transfer the croissants to a rack to cool for 10 minutes or longer before serving. Frozen croissants can be reheated directly from the freezer in a 375° F (190° C) oven for 10 minutes.
                                                                  Yields: 16croissants
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 8 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
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                                                                    cover
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                                                                    combine
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                                                                    coat
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                                                                    refrigerate
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                                                                    finish
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                                                                    sprinkle
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                                                                    roll
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                                                                    dust
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                                                                    brush
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                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450° to recrisp before eating.

                                                                  Ingredients
                                                                  • Yes No 1/3 1 1/2 oz cup crumbled blue cheese
                                                                  • Yes No 1/3 cup non-fat sour cream
                                                                  • Yes No 2 tbsp light mayonnaise
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1 lb russet potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat oven to 400°. Place baking sheet in oven.
                                                                  • Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.
                                                                  • Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4 teaspoon salt. Serve immediately with blue cheese mixture.
                                                                  Yields: 6servings (serving size: about 1/2 cup chips and about 2 tablespoons dip)
                                                                    Steps:
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                                                                    bake
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                                                                    combine
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                                                                    cover
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                                                                    refrigerate
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                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3/4 lb penne pasta
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 cup roasted red peppers
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 4 cup small escarole, inner leaves only
                                                                  • Yes No one 6 oz canned italian tuna in olive oil
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • In a large pot of boiling salted water, cook the penne until al dente. Drain, reserving 1 cup of the cooking water.
                                                                  • Meanwhile, in a large skillet, heat the oil until shimmering. Add the red peppers, garlic and crushed red pepper and cook over moderately high heat until the peppers are softened, 6 minutes. Add the escarole and cook, stirring, until wilted, 3 minutes. Stir in the tuna.
                                                                  • Add the pasta, the reserved cooking water and 1/2 cup of the Parmesan to the skillet and cook, tossing, until the liquid is nearly absorbed, 2 minutes. Transfer to bowls, sprinkle with the remaining 1/4 cup of Parmesan and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
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                                                                    cook
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                                                                    drain
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                                                                    stir
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                                                                    sprinkle
                                                                  • Yes No
                                                                    serve