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                                                                  Offer this garlicky salad as a main-dish option, or set it out for a starter snack. You can reserve some of the feathery fennel fronds for a pretty garnish. Be careful not to overcook the shrimp--you want them just barely done so they won't become tough as they marinate.

                                                                  Ingredients
                                                                  • Yes No 3 large lb shrimp
                                                                  • Yes No 3 qt water
                                                                  • Yes No 1 cup yellow bell pepper
                                                                  • Yes No 1 cup thinly sliced fennel bulb
                                                                  • Yes No 2/3 cup thinly sliced shallot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 4 bay leaf
                                                                  • Peel and devein shrimp, leaving tails intact; discard the shells.
                                                                  • Bring 3 quarts water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water; drain. Place shrimp in a large bowl. Add bell pepper, fennel, shallots, and garlic; toss to combine.
                                                                  • Combine rind and next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in bay leaves. Combine oil mixture and shrimp mixture in a large zip-top plastic bag; toss well to coat. Seal and marinate in refrigerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: about 1 1/2 cups salad)
                                                                  • Total Time: 8 hours 43 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate

                                                                  Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty." Photo credit: Jonathan Lovekin

                                                                  Ingredients
                                                                  • Yes No 13 oz puff pastry dough
                                                                  • Yes No 3 medium garlic, cloves
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 3/4 tbsp sugar, granulated
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 3/4 tsp fine sea salt
                                                                  • Yes No 4 1/2 oz soft, creamy goat cheese
                                                                  • Yes No 4 1/2 oz hard, mature goat cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 6 1/2 tbsp heavy whipping cream
                                                                  • Yes No 6 1/2 tbsp crème fraiche
                                                                  • Yes No black pepper
                                                                  • Roll out puff pastry into a 16-inch circle. Fit puff pastry into an 11-by-1 1/2-inch round fluted pan with a removable bottom. Place a parchment paper-round on top of puff pastry; top with pie weights or dried beans. Transfer to refrigerator; chill for 20 minutes.
                                                                  • Preheat oven to 350 degrees. Transfer tart shell to oven and bake for 20 minutes. Remove weights and paper and bake until pastry is golden, 5 to 10 minutes more. Remove from oven and set aside.
                                                                  • Place garlic cloves in a small saucepan filled with water. Place saucepan over medium heat and bring to a simmer; simmer for 3 minutes. Drain and return cloves to saucepan. Add olive oil and place saucepan over high heat; cook, stirring occasionally, until garlic is fried, about 2 minutes. Add vinegar and 1 cup water; bring to a boil and immediately reduce to a simmer. Let simmer for 10 minutes. Add sugar, rosemary, chopped thyme, and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has evaporated and garlic is coated in a dark caramelized syrup, about 10 minutes more. Remove from heat and set aside.
                                                                  • Break both goat cheeses into pieces and scatter in tart shell; spoon garlic cloves and syrup over cheese. In a large glass measuring cup, whisk together eggs, cream, creme fraiche, and remaining 1/2 teaspoon salt; season with pepper. Pour egg mixture over cheese and garlic filling, making sure the cheese and garlic are still visible.
                                                                  • Transfer tart to oven and bake until tart filling is set and top is golden brown, 35 to 45 minutes. Remove from oven and let cool slightly before removing tart from pan. Trim tart as necessary and garnish with thyme sprigs; serve.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 20 min. (not including caramelizing onions)

                                                                  Ingredients
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 5 oz gourmet mixed salad greens
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 papaya
                                                                  • Yes No 1/2 cup sweet onion
                                                                  • Yes No garnish, fresh cherries
                                                                  • Whisk together apple cider vinegar, Dijon mustard, honey, and salt. Gradually add olive oil in a slow, steady stream, whisking until blended.
                                                                  • Arrange greens on salad plates; top with mango slices, papaya slices, and Caramelized Sweet Onions. Drizzle with vinaigrette. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 2 large onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 4 cup sliced celeriac
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 3 cup vegetable stock
                                                                  • Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
                                                                  • Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
                                                                  • Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
                                                                  • Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grilled in its husk, the corn takes on a wonderful, lightly charred flavor while its sugars caramelize and intensify. Soaking in salted water lightly seasons the corn and helps keep it moist as it grills. Then, since the silks have been removed, just peel and enjoy.

                                                                  Ingredients
                                                                  • Yes No 8 ear corn
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat grill to medium-high heat.
                                                                  • Pull the husks back from corn, keeping husks intact; scrub off silks, and pull husks back over corn to cover. Place corn and salt in a large stockpot; cover with water. Let stand 45 minutes; drain.
                                                                  • Place corn on grill rack, and grill for 8 minutes on each side or until husks are blackened. Serve grilled corn with butter.
                                                                  Yields: 8servings (serving size: 1 ear of corn and 3/4 teaspoon butter)
                                                                  • Total Time: 1 hour 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 5 thick oz deli ham
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 cup white rice
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 5 scallion
                                                                  • Bring a medium saucepan of salted water to boil. Add asparagus; cook until just tender, 2 minutes. Drain; set aside.
                                                                  • Warm 1 Tbsp. oil in a large skillet over medium-high heat. Add eggs and cook without stirring until set around the edges, about 30 seconds. Break eggs into pieces with a spatula and stir until fully cooked and set, about 1 minute longer. Scrape eggs into a bowl.
                                                                  • Add remaining 2 Tbsp. oil to skillet with ham and garlic and cook, stirring, until garlic is fragrant. Add rice and soy sauce and cook, stirring, until rice is coated and very hot, 3 to 4 minutes. Stir in asparagus, eggs and scallions and cook another minute. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 sun dried tomato halves
                                                                  • Yes No 3/4 cup plain nonfat greek yogurt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1/2 tsp ancho chile powder
                                                                  • Yes No 3 gherkin
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 2 tsp minced tarragon
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a bowl, cover the sun-dried tomatoes with boiling water. Let stand until softened, 20 minutes. Drain the tomatoes, reserving 2 tablespoons of the soaking liquid.
                                                                  • In a food processor, puree the yogurt, sun-dried tomatoes and the reserved soaking liquid with the oil, vinegar and ancho chile powder. Scrape the dressing into a bowl. Stir in the cornichons, onion and tarragon and season with salt and pepper.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 1 ¼cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir

                                                                  Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice ( shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sansho
                                                                  • Yes No 1 tbsp dried tangerine
                                                                  • Yes No 1 tbsp red chili pepper, ground
                                                                  • Yes No 2 tsp sweet and sour sauce
                                                                  • Yes No 2 tsp black sesame seed
                                                                  • Yes No 2 tsp black cannabis seeds
                                                                  • Yes No 2 tsp minced garlic
                                                                    To make shichimi togarashi:
                                                                  • Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: ½cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 4 to 5 lb beef rump roast
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 15 oz beef broth
                                                                  • Yes No 1 dried onion soup mix
                                                                  • Yes No 2 french bread
                                                                  • Season roast with salt and pepper. Heat oil in a large skillet or pot over medium-high heat. When pan is hot, add seasoned rump roast and cook, turning, until browned on all sides, about 1 1/2 minutes per side. Transfer roast to slow cooker.
                                                                  • Pour red wine into skillet and, using a wooden spoon, scrape bottom of pan to incorporate all browned bits of meat. Cook for 2 minutes to reduce liquid. Pour liquid over meat.
                                                                  • Add onion, broth and onion soup mix to pot; stir to mix. Cover and cook on low heat for 5 hours. Remove roast and slice.
                                                                  • Arrange meat on a platter and pour onion sauce over meat. Cut 4-inch lengths from bread, split lengthwise and toast for sandwiches. Have everyone layer meat on bread, pouring sauce on top to moisten.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 5 hours 30 minutes
                                                                  • Total Time: 5 hours 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread

                                                                  , we spied a jar of quinoa that hadn't gotten put away after dinner the night before. We looked at the tomatoes. We looked at the quinoa. And had an immediate craving for quinoa tabbouleh.

                                                                  Ingredients
                                                                  • Yes No 1 cup dry quinoa
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 2 cup parsley
                                                                  • Yes No 1 1/2 cup mint
                                                                  • Yes No 8 oz feta cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No lemon juice
                                                                  • Yes No salt
                                                                  • Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.
                                                                  • Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint.
                                                                  • Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa should feel just barely warm to the touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally.
                                                                  • Serve room temperature or cold. We find that the salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as a light appetizer.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 7cups, enough for 4-6 people
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Many parents turn to apples as the first fruit they introduce to their baby, but pears are also a great option; if you’re into apples though, this method can be used to make apple baby food too. This recipe produces a smooth purée, but if you want to thicken it up a bit (and your baby is ready for some texture), throw a few chunks of ripe banana in the blender. What to buy: We tried this recipe with a variety of pears, including Bosc, Anjou, and Bartlett, and were happy with all of the results. Game plan: To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving. This recipe was featured as part of our Make Your Own Baby Food story.

                                                                  Ingredients
                                                                  • Yes No 3 medium ripe pear
                                                                  • Place pears in a small saucepan and cover with 2 inches of water. Bring to a simmer over medium heat and cook until soft and starting to fall apart, about 7 minutes.
                                                                  • Drain fruit and place in a blender. Blend on high until smooth, about 1 minute, stopping the blender halfway through to scrape down the sides. Let pear purée cool slightly, then divide into 1/4-cup portions, place in airtight containers, and refrigerate up to 5 days or freeze up to 6 weeks until ready to use.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This potato salad is my favorite way to use chimichurri sauce. Make a big batch of chimichurri sauce to marinate steak or chicken for the grill. Then use what's leftover to make this potato salad, and you'll have the perfect side dish. The flavors of chimichurri taste sweeter and more mellow when mixed with mayonnaise, and the flecks of parsley and cilantro look great with the red skinned new potatoes. You could add some red pepper or celery for cruch, or even some sweet pickle.

                                                                  Ingredients
                                                                  • Yes No 12 medium new red potato
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup chimichurri sauce
                                                                  • Scrub and wash the potatoes. Place the potatoes in a large pot and cover with salted water. Bring to boil, and cook until the potatoes are just tender, about 20 minutes. Drain potatoes and let cool. Stir chimichurri sauce into the mayonnaise. When potatoes are cool enough to handle, cut them into 1 inch cubes. Toss potatoes with chimichurri mixture until well mixed. Chill thoroughly before serving.
                                                                  • Serves 6 as a side dish.
                                                                  Cuisine:YesNoargentinian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb pecan halves
                                                                  • Yes No 1 organic egg white
                                                                  • Yes No 3/4 cup organic sugar, granulated
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Heat oven to 250º F. Arrange the pecans on a cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and 1 teaspoon water until frothy. Stir in the pecans and sprinkle with the sugar, curry powder, and salt. Mix well. Lightly coat the cookie sheet with vegetable cooking spray. Spread the pecans in a single layer on the sheet. Bake 1 hour or until the pecans are dry, stirring once or twice.
                                                                  • Store at room temperature in an air-tight container for up to 1 month or in the freezer for up to 4 months. Crisp the frozenpecans on a cookie sheet in a 250º F oven for 5 minutes.
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  Prep: 10 min., Cook: 6 min. Working quickly, pre-scoop ice cream into a large bowl, and store in the freezer to make serving easy. If you don't have countertops that accommodate a hot skillet, just move the skillet to an unlit burner on your stovetop before igniting.

                                                                  Ingredients
                                                                  • Yes No 4 medium ripe banana
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1/4 cup banana liqueur
                                                                  • Yes No 1/2 cup rum
                                                                  • Yes No vanilla ice cream
                                                                  • Cut bananas in half crosswise; cut each half in half lengthwise. Melt butter in a large skillet over medium-high heat; add brown sugar, and cook, stirring constantly, 2 minutes.
                                                                  • Add bananas to skillet, and remove from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match or long multipurpose lighter. Let flames die down.
                                                                  • Return skillet to heat, and cook 3 to 4 minutes or until bananas are soft and curl slightly. Remove from heat. Serve banana mixture immediately over vanilla ice cream.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit"). This recipe first appeared in SAVEUR Issue #140 along with Brent Cox's story Summer Skewers.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb pork loin
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 5 tbsp diced mint
                                                                  • Yes No 5 tbsp diced parsley
                                                                  • Yes No 2 tbsp diced oregano
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 2 italian hoagie rolls, toasted
                                                                  • Yes No lemon
                                                                  • In a large bowl, toss together pork, 1/4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.
                                                                  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.
                                                                  • Place skewers on rolls; drizzle with sauce and serve with lemon wedges.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 lb broccoli
                                                                  • Yes No 1/2 lb cauliflower
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No 1 tbsp chopped indian lime pickle
                                                                  • Yes No four 6 oz salmon fillet
                                                                  • In a deep skillet, simmer the broccoli and cauliflower, covered, in 1/2 cup of the water for 3 minutes; transfer to a bowl.
                                                                  • In the skillet, heat the 3 tablespoons of vegetable oil. Add the onion and ginger, season with salt and pepper and cook over moderate heat, stirring, until golden, about 8 minutes. Add the turmeric and cook, stirring, until fragrant. Add the coconut milk, lime pickle and remaining water and bring to a simmer. Stir in the vegetables and season with salt and pepper. Cover and remove from the heat.
                                                                  • Preheat a grill pan. Rub the salmon with oil and season with salt and pepper. Grill, skin side down, over moderately high heat until crisp, 4 minutes. Turn and grill until just cooked through, 2 minutes longer. Serve the salmon with the vegetables.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  Christmas pudding is a leftover that is so easy to use. It doesn?t lose its flavor or texture when you warm it.

                                                                  Ingredients
                                                                  • Yes No fresh cranberries
                                                                  • Yes No zest and 1 orange
                                                                  • Yes No 2 tbsp 2 tablespoons caster sugar
                                                                  • Yes No zest and 1 lime
                                                                  • Yes No fresh vanilla custard
                                                                  • Yes No 2 bananas
                                                                  • Yes No 2 x tins of mandarin in natural juice
                                                                  • Yes No knob a of butter
                                                                  • Yes No christmas pudding
                                                                  • Yes No a of almonds
                                                                  • Yes No a splash a splash of whisky
                                                                  • Yes No 1 x of good quality vanilla ice cream
                                                                  • Christmas pudding is a leftover that is so easy to use. It doesn’t lose its flavor or texture when you warm it.Put the cranberries, half the orange juice and all of the sugar in a small pan and bring to the boil. Let it simmer for 5 to 6 minutes, stirring occasionally, until you get a lovely thick sauce. Transfer to a bowl and leave to cool.Stir the zest from the orange and lime into the custard and put the slices of banana and mandarins in a separate bowl with the lime juice and toss.Melt the butter in a large frying pan and crumble in the leftover Christmas pudding, along with the flaked almonds. Toast lightly, add a good lug of whisky and fry gently until crispy.Divide most of the mandarins and bananas into the bottoms of four sundae glasses then spoon over some of the zesty custard. Top with a scoop of ice cream, drizzle over some cranberry sauce, then sprinkle over most of the Christmas pudding mixture. Finish with the remaining bananas and mandarins and any remaining Christmas pud.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz white rum
                                                                  • Yes No 1 oz amber rum
                                                                  • Yes No 1/4 oz amaretto
                                                                  • Yes No 2 oz nectar
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1 mango skewered on a cinnamon
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into a chilled flute and garnish with the skewered mango slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This spiced hot chocolate warms you from within.

                                                                  Ingredients
                                                                  • Yes No 4 cup prepared cocoa
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 4 cinnamon stick
                                                                  • Combine cocoa, nutmeg and chili powder. Pour into mugs and serve with a cinnamon stick.
                                                                  Yields: 4
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 drop yellow liquid food coloring
                                                                  • Yes No 2 drop red liquid food coloring
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 6 oz garlic cheese roll
                                                                  • Yes No 1 7 oz pimiento stuffed olives
                                                                  • Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; cool.
                                                                  • Stir together butter and food colorings in a large bowl. Add flour and red pepper; cut in cheese with a pastry blender until mixture is blended. Shape into a large ball using hands.
                                                                  • Press 1 tablespoon mixture around each olive. Using dull side of a paring knife, score cheese balls with vertical lines to resemble pumpkins. Chill 1 hour.
                                                                  • Bake on a parchment paper-lined baking sheet at 400° for 10 to 12 minutes or until golden. Place 1 pine nut into each cheese ball to resemble stem. Serve immediately or at room temperature, or freeze up to 1 month.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper

                                                                  Refer to our recipe for Homemade Turkey Broth, or you can substitute fat-free, less-sodium chicken broth to prepare this recipe, but reduce the added salt.

                                                                  Ingredients
                                                                  • Yes No 8 cup baguette
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 1/2 cup thinly sliced celery
                                                                  • Yes No 1 1/2 tbsp chopped sage
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup turkey broth
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 325°.
                                                                  • Place bread on a baking sheet; bake at 325° for 25 minutes, stirring once. Place bread in a large bowl; increase oven temperature to 375°.
                                                                  • Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, onion, and celery; cover. Cook 5 minutes. Uncover; cook 17 minutes or until tender. Stir in herbs. Add mushroom mixture, salt, and pepper to bread.
                                                                  • Bring broth to a boil in a small saucepan; boil 15 minutes or until reduced to 1 1/2 cups. Cool to room temperature. Combine broth and egg in a medium bowl, stirring with a whisk. Add to bread mixture, tossing to coat. Spoon bread mixture into a 3-quart baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes.
                                                                  • Melt 1 tablespoon butter. Uncover dressing; brush with butter. Bake, uncovered, 25 minutes or until top is lightly browned.
                                                                  Yields: 12servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush

                                                                  Prep: 15 min., Stand: 3 min., Chill: 2 hr. A very thin crust forms over the surface of the fudge while you microwave the white chocolate mixture. Don't be alarmed—once you swirl the two together, it will become smooth again.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 16 oz powdered sugar
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 4 oz white chocolate baking
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Line bottom and sides of an 8-inch square pan with parchment paper, allowing 2 to 3 inches to extend over sides.
                                                                  • Microwave butter in a large microwave-safe glass bowl at HIGH for 30-second intervals until melted. Gently stir in powdered sugar and next 3 ingredients. (Mixture will be lumpy.) Microwave 30 seconds; add vanilla.
                                                                  • Beat mixture at medium-low speed with an electric mixer until well blended and smooth. Pour into prepared pan, spreading to edges of pan.
                                                                  • Microwave white chocolate and whipping cream in a small microwave-safe glass bowl at HIGH until white chocolate is melted (about 30 seconds to 1 minute), stirring at 30-second intervals. Stir until mixture is smooth. Let stand 1 to 3 minutes or until slightly thickened. Spoon mixture over fudge in pan, swirling with a paring knife. Cover and chill until firm (about 2 hours).
                                                                  • Note: We tested in an 1,100-watt and a 1,250-watt microwave oven. Cook times will vary depending on your microwave wattage; be sure to follow the descriptions in the recipe for best results.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ¾lb.
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.

                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 lb elbow macaroni
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1 1/2 lb sharp white cheddar
                                                                  • Yes No freshly ground black pepper and cayenne, to taste
                                                                  • Yes No 8 oz sharp regular cheddar
                                                                  • Heat oven to 375°. Bring a large pot of salted water to a boil and add pasta; cook, stirring, until cooked halfway through, about 3-minutes. Drain pasta and set aside. Heat butter in a 2-qt. saucepan over medium-high heat. Whisk in flour and cook until smooth, about 1 minute. Add milk and cook, whisking, until sauce is thickened and coats the back of a spoon, about 10 minutes. Add white cheddar and stir until melted and smooth; season with salt, pepper, and cayenne. Stir in pasta and transfer to a 9″ x 13″ baking dish; cover top evenly with regular cheddar and bake until bubbly and top is golden brown, about 35 minutes. Let cool for 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for Croatian sour cherry strudel -- Fil za Strudlu s Tresnjama ili Visnjama -- uses dark Morello or bright red Montmorency cherries for its distinctive tart flavor. While homemade strudel dough is the best, #7 (thicker than #4 which is used for baklava) filo dough can be used. Here's a larger photo of Croatian sour cherry strudel. Makes 12 to 15 servings of Croatian Sour Cherry Strudel

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 tsp vinegar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No butter
                                                                  • Yes No flour
                                                                  • Yes No 8 cup sour pitted cherries in can
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup walnut
                                                                  • Yes No powdered sugar
                                                                  • In a small bowl, mix water, vinegar and salt. Place flour in a large bowl and cut the butter in as for pie dough. Add water mixture and stir by hand for about 5 minutes or until dough becomes smooth. Transfer dough to a lightly floured surface and knead for about 5 minutes, adding as little extra flour as possible. Cover with plastic wrap and let rest 30 minutes. Meanwhile, prepare the cherry filling by combining the cherries, lemon rind, if using, and sugar in a large bowl. Set aside. Cover a large table with a clean cotton tablecloth (it will become stained from the fat in the dough, so use an old tablecloth). Sprinkle the cloth generously with flour. Place the dough in the center of the cloth and brush it with melted butter. Roll the dough to a 1/8-inch thickness. Begin stretching the dough either over the backs of your hands or palm-side up, whichever works best for you. Work quickly, continually lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the sides of the table. See Serbian Cheese Strudel Making to get the idea. Using kitchen shears, trim off the thicker outer edges of the strudel dough. Place rack in middle of oven and heat to 400 degrees. Brush the dough liberally with melted butter. Place the cherry filling along one long edge in a 3-inch-wide strip, 2 inches from the edges. Sprinkle ground walnuts over the filling. Using the tablecloth to roll the strudel away from you, jellyroll fashion, until it is completely rolled. Brush the top of the strudel with melted butter. Cut into sections that will fit your baking sheets and tuck in ends of strudel. Place parchment on baking sheets and transfer strudel sections to them, seam-side down. Bake 10 minutes, reduce heat to 375 degrees and bake 20 to 25 minutes more or until strudel is crisp and golden. Remove from oven, cool slightly and then cut on an angle into slices. Dust with confectioners' sugar. You may also cool completely to make the slicing easier and then rewarm in a microwave. Dust with confectioners' sugar and serve as is or with a dollop of whipped cream or scoop of ice cream.
                                                                  Cuisine:YesNoaustrian
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Jelly doughnuts meet berry muffins in these subtly sweet vegan morning pastries. Choose whichever jam strikes your fancy for the filling, or try adding some chocolate or mashed bananas. Special equipment: Be sure to use standard (2-1/2-inch diameter) muffin liners. If you bake these without liners, the jelly will leak out and stick to the pan. This recipe was featured as part of our Vegan Comfort Food photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup rice milk
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/3 cup grape jam
                                                                  • Yes No powdered sugar
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line a 12-well (1/2 cup) muffin pan with paper liners; set aside.
                                                                  • Sift the flour, baking powder, baking soda, nutmeg, and salt into a large bowl. Make a well in the center of the mixture; set aside.
                                                                  • In a medium, nonreactive bowl, whisk together the soy or rice milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the granulated sugar, oil, and vanilla and stir with a rubber spatula until combined (there will be a few lumps).
                                                                  • Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of jam or preserves and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the jam slide into the indentation. Repeat in each well.
                                                                  • Bake until the tops of the muffins are firm, about 21 to 23 minutes. Set the pan on a wire rack and let cool for 5 minutes. Remove the muffins from the pan and let cool completely on the wire rack. Dust with powdered sugar before serving.
                                                                  Yields: 12muffins
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  While classic potato and macaroni salads always have their place at a picnic, a refreshing fruit salad is welcome at any gathering. A touch of fresh mint and lime juice perks up this colorful three-melon combination.

                                                                  Ingredients
                                                                  • Yes No 3 lb seedless watermelon
                                                                  • Yes No 2 lb cantaloupe
                                                                  • Yes No 2 lb honeydew melon
                                                                  • Yes No 2 tbsp coarsely chopped mint
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No pinch kosher salt
                                                                  • Place all of the ingredients in a large bowl and gently mix to combine. Taste and add more lime juice or sugar as needed. Serve immediately or chill in the refrigerator for up to 4 hours before serving.
                                                                  Yields: 8servings
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to moo shu pork.

                                                                  Ingredients
                                                                  • Yes No 4 large plum
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sesame seed
                                                                  • In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.
                                                                  • Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 lb octopus tentacles
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 1 1/2 lb yukon gold potato
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Fill a large saucepan with water, add the onion, carrot, celery and bay leaf and bring to a boil. Add the octopus and simmer over moderate heat for 1 hour, until tender. Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the tentacles into 1-inch pieces.
                                                                  • Meanwhile, in a saucepan of boiling salted water, cook the green beans until tender, 5 minutes. Using a slotted spoon, transfer the beans to a plate and pat dry. Add the potatoes to the boiling water and cook until tender, 25 minutes. Let cool slightly, then peel and dice the potatoes.
                                                                  • In a large bowl, combine the octopus with the potatoes, green beans, garlic, parsley and olive oil and season with salt and pepper. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This yogurt-based soup—similar to cacik —is seasoned with Aleppo pepper, a chile grown in Syria and Turkey that has a smoky note.

                                                                  Ingredients
                                                                  • Yes No 2 lb english cucumber
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 7 to 8 oz plain low fat greek yogurt
                                                                  • Yes No 2 tsp dried california chile
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Whirl cucumbers, garlic, lemon juice, oil, and 1 container yogurt in a blender until smooth. Pour into a stainless steel bowl and whisk in remaining yogurt, 2 tsp. Aleppo pepper, the salt, and black pepper.
                                                                  • Nest bowl in ice water; stir often until cold, about 15 minutes.
                                                                  • Stir chopped mint and dill into soup just before serving. Sprinkle bowls with more Aleppo pepper, if you like, and mint leaves.
                                                                  • *Buy Aleppo pepper from grocery stores or worldspice.com, or buy dried California chiles in Latino markets (pulse in a food processor to grind coarsely).
                                                                  • Note: Nutritional analysis is per 1-cup serving.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 5
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Notes: Brining the chicken with soy sauce and brown sugar produces deep mahogany skin and aromatic meat. Mirin, a sweet rice wine, and hoisin are available in well-stocked supermarkets and in Asian grocery stores. Serve chicken and mushrooms with hot rice cooked with coconut milk.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup soy sauce
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup coarsely chopped ginger
                                                                  • Yes No 10 clove garlic
                                                                  • Yes No 1 6 to 8 lb chicken
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup fat skimmed chicken broth
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1/4 cup mirin
                                                                  • Yes No 1 tbsp prepared hoisin sauce
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 2 lb shiitake mushroom
                                                                  • Yes No 1 lb scallion
                                                                  • In a 10- to 12-quart pan, combine 1 cup soy sauce, brown sugar, 1/4 cup ginger, 6 cloves garlic, and 4 quarts water; mix well.
                                                                  • Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pierce skin all over with a fork. Lay chicken breast down in brine; cover and chill at least 4 or up to 12 hours, turning bird several times.
                                                                  • Discard brine and rinse chicken thoroughly under cold running water, rubbing gently; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.
                                                                  • Starting at the neck, gently ease your fingers under skin to loosen it over breast. Push 1/4 cup chopped cilantro under skin and spread evenly over breast. Place cilantro sprigs in body cavity; add 2 tablespoons ginger and remaining 4 cloves garlic. Sprinkle chicken lightly with salt and pepper.
                                                                  • Roast in a 425° regular or convection oven for 30 minutes.
                                                                  • Meanwhile, in a large bowl, mix remaining 1/4 cup soy sauce, 2 tablespoons ginger, and 1/4 cup chopped cilantro with broth, vinegar, mirin, hoisin, and sesame oil. Rinse and drain shiitake mushrooms; trim and discard stems. Rinse and drain green onions; trim and discard ends. Cut off green tops and chop; also chop white bottoms. Mix mushrooms, chopped white parts of onions, and all but 1/2 cup chopped green tops with soy mixture. Lift out with a slotted spoon and distribute around chicken in pan; reserve soy mixture.
                                                                  • Continue to roast chicken, turning vegetables with a wide spatula after about 20 minutes, until a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 3/4 to 1 1/4 hours longer.
                                                                  • Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, arrange vegetables around chicken. Let rest in a warm place about 15 minutes.
                                                                  • Meanwhile, skim and discard fat from pan. Add reserved soy mixture and stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, about 10 to 12 minutes. Pour through a fine strainer into a small pitcher or bowl.
                                                                  • Sprinkle mushroom mixture with remaining 1/2 cup chopped green onion tops. Carve chicken and serve with vegetables and pan juices. Add salt and pepper to taste.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Alsatian Apple Cake
                                                                   1 h 15 m

                                                                  Fresh apples combine with a vanilla-flavored cream in a shortbread-like crust to create a wonderful dessert which works every time. Additionally, the ingredients are always on hand in a German kitchen. That’s why this “ Kuchen ” is so popular in Germany; almost all cooks know how to bake this cake. 12 servings in a 10 inch springform pan.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 7 tbsp butter
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 lb baking apples
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup light cream
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Prepare crust: Mix flour, sugar and salt. Cut the butter and egg yolk into the mixture until course crumbs form. Starting with 1 tablespoon of cold water, add enough water to the dough to form a ball. Wrap the dough ball in plastic wrap and chill for at least 2 hours. (Note: small, yellow flecks of egg yolk may still be present, this will not affect the final outcome.)
                                                                  • Using 2/3 of the dough, roll out a circle big enough to cover the bottom of a 10 inch springform pan. (If your pan is smaller, you won’t be able to use all the custard). Roll the remaining dough into a rope, flatten with a rolling pin and line the sides of the pan. Where the bottom meets the sides use some water and pressure to seal.
                                                                  • Tips: Crust should seal so that there is little or no leakage. Don’t worry if the sides don’t stay up, you can use the apples to prop them up. Another trick to get sides to stay up is to use a bit of cold butter between the pan and dough and to build up the sides so that they are thicker on the bottom, thinner at the top.
                                                                  • Prepare filling: Peel the apples and cut in half. Core apples and score the rounded sides lengthwise (see picture), cutting deeply but not all the way through. Brush apples with lemon juice and place cored-side down on the crust, filling the pan.
                                                                  • Preheat oven to 350°F.
                                                                  • Beat the eggs and sugar until lemon yellow and sugar has dissolved. Add cream slowly while mixing. If you are using the vanilla bean, slit it down the middle and scrape out the tiny seeds. Add the seeds or the vanilla extract to custard and mix in.
                                                                  • Tip: Use empty vanilla pod when you make rice pudding or hot chocolate. Remove before serving.
                                                                  • Pour the custard mixture over the apples and up to the edge of the crust. Place pan in the oven and bake approximately 35 minutes or until apples are soft when pierced with a fork and custard is almost set (custard will finish setting up as it cools).
                                                                  • Remove from oven, cool, remove from springform (at least remove the ring) and serve with whipped cream.
                                                                  Cuisine:YesNogerman
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish

                                                                  This is Korean barbecue at its best: thin slices of beef short rib marinated and grilled. What to buy: Korean-style beef short ribs are much thinner than the more common English version. They should only be about 1/4 inch thick, with three rib bones attached. If you can’t find them, other cuts of beef or ribs can be used (cooking times may vary). Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar. Soju is a distilled liquor made from grain or sweet potato and can be found in Asian markets or specialty liquor stores. Game plan: These ribs are fairly fatty and can cause flare-ups on the grill. Space them at least 1 inch apart (grill in batches if necessary) to prevent grease fires. This recipe was featured as part of our Korean barbecue menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pineapple juice
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/3 cup korean malt syrup
                                                                  • Yes No 4 scallion
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 2 tbsp soju
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 lb korean style beef short ribs
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Combine juice, soy sauce, malt syrup, scallions, garlic, sesame oil, brown sugar, soju, and pepper in a medium nonreactive bowl. Whisk until completely incorporated.
                                                                  • Place ribs in a large resealable plastic bag or a nonreactive dish and cover with marinade. Toss the meat in the marinade until well coated. Seal and refrigerate 12 hours or overnight.
                                                                  • Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove ribs from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
                                                                  • Remove ribs from marinade and let excess drip off. Grill, spaced 1 inch apart, until well done and crispy on the edges, about 5 minutes per side (look out for flare-ups). Remove to a platter, sprinkle with sesame seeds, and serve.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal

                                                                  This classic American dessert is most commonly made with blueberries, but we switched it up with plums and a pecan topping. Served with whipped cream, ice cream, or yogurt. Game plan: For the batter, have the eggs and butter at room temperature before starting. This recipe was featured as part of both our Cobbler, Slump, Pandowdy, Buckle story and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 lb plum
                                                                    For the topping:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside.
                                                                  • Using a pastry blender or your fingertips, work brown sugar, flour, measured butter, cinnamon, and salt together until ingredients come together but some pea-size pieces remain. Stir in pecans, cover, and refrigerate until ready to use.
                                                                    For the batter:
                                                                  • Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside. Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside.
                                                                  • Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes. Add eggs one at a time, letting the first completely incorporate before adding the second.
                                                                  • Add a third of the flour mixture and mix on low until just combined; scrape down the sides of the bowl. Pour in half of the milk mixture and mix on low until just incorporated. Repeat, alternating dry and wet ingredients and ending with dry ingredients, until completely incorporated.
                                                                  • Remove the bowl from the mixer, fold the plums in until coated and evenly distributed, and turn the batter into the prepared baking dish. Sprinkle the reserved topping evenly over the batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes. Remove from the oven and let cool at least 20 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Serbian apricot torte or torta praska is made with a layered yeast dough that requires no rising, apricot filling and crackly meringue topping. Here's a larger photo of apricot torte. Makes 12 servings of Serbian Apricot Torte or Torta Praska

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/3 cup butter
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 1/2 cup diced walnut
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 12 oz jam
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Dissolve yeast in 1/4 cup warm water and set aside. Coat a 13x9-inch pan with cooking spray. Heat oven to 350 degrees. In a large bowl, mix together butter and flour. In a separate bowl, mix the egg yolks, sour cream and dissolved yeast. Add to flour mixture and blend until a ball of dough forms. Do not knead. Divide dough into 3 equal parts. On a lightly floured board, roll 1 part into a 13x9-inch rectangle and place in prepared pan. In a medium bowl, mix 1 1/2 cups chopped walnuts, 1 1/4 cups sugar and cinnamon and sprinkle over dough in pan. Roll out second piece of dough and place on top. Spread with apricot filling or jam. Roll out remaining piece of dough and place on top. Bake 50-55 minutes or until top is golden brown. In a medium bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Add sugar gradually, beating until stiff peaks form. Remove torte from oven and spread egg whites over top. Sprinkle with 1/4 cup chopped walnuts. Bake until meringue is golden and crackly. Remove from oven and cool completely. Cut into squares, dipping knife in cold water and wiping it clean after each cut.
                                                                  Cuisine:YesNomexican
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 3 tbsp whole grain mustard
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No two 12 oz pork tenderloin
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 1 small fennel bulb, greens
                                                                  • Yes No 1 1/2 cup low-sodium chicken stock
                                                                  • Yes No 12 dried apricots
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 1 tsp thyme
                                                                  • Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
                                                                  • Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
                                                                  • Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast in oven
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 8 oz ahi tuna fillet
                                                                  • Yes No 2 cup sushi rice
                                                                  • Yes No 1 tsp prepared wasabi
                                                                  • Yes No 8 1/2 inch strip sweet and sour sauce
                                                                  • Heat a medium nonstick skillet over medium-high heat. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 1 minute on each side or until desired degree of doneness. Cut tuna into 8 strips and cool.
                                                                  • Shape 1/4 cup rice into a rectangle about the size of 1 tuna strip. Place 1 tuna strip across middle joints of fingers, palm side up. Spread 1/8 teaspoon wasabi over tuna strip; top with shaped rice. Close hand and gently press rice and tuna together.
                                                                  • Wrap 1 nori strip around center of nigiri, ending underneath rice. Repeat with remaining ingredients.
                                                                  Yields: 8servings (serving size: 1 nigiri)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish is outstanding because it can be made with less-than-perfect tomatoes.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup chopped basil
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup pitted niçoise olives
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 8 large plum tomato
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 275°. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.
                                                                  • Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper. Spread about 1 teaspoon of the tapenade over each tomato slice. Bake for 1 1/2 hours, until the tomatoes are very tender. Serve hot or warm.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Kajmak is a Serbian / Croatian fresh, unripened or "new" cheese made from unpasteurized, unhomogenized milk. It's usually served with bread as an appetizer ( lepinja sa kajmakom ), but also as a condiment melted on the Balkan version of a hamburger patty ( pljeskavica sa kajmakom ), as well as simmered with beef shank meat ( ribic u kajmaku ), or tucked in pita bread with cevapcici sausages. If left to ferment, aged kajmak has a stronger taste and is yellow in color, and is required for a pastry ( pita ) called gibanica. Makes about 2 cups

                                                                  Ingredients
                                                                  • Yes No 2 qt sheep milk
                                                                  • Yes No 1 tsp salt
                                                                  • In a medium saucepan, bring the milk to a rolling boil. Turn off heat and let cool completely without stirring (4 to 5 hours). Skim off cream that has accumulated on top and refrigerate. Repeat the boiling and cooling process several times, skimming off cream and adding it to container in refrigerator. Add salt and mix well. Store in an airtight container refrigerated for up to 2 weeks. Note: Traditional kajmak was made by boiling raw cow or sheep milk and placing it into wide, shallow bowls known as karlice. As the milk cooled, the cream rose to the top and formed a thin layer on the surface, which was skimmed off and placed in salted layers in a small wooden tub called a cabrica. The boiling and skimming procedure was repeated many times until the tub was full.
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1 1/4 4 1/2 oz cup almond flour
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 3 1/2 tbsp semolina
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp finely crushed corn nuts
                                                                  • In a food processor, pulse the almond flour, confectioners' sugar, semolina, cornstarch and salt. Add the butter and pulse until smooth. Add the egg white and pulse until incorporated. Add the corn nuts and pulse just until blended. Scrape the dough (it will be very soft) onto a sheet of plastic wrap and top with another sheet. Pat the dough into a rough 10-by-8-inch rectangle and transfer to a baking sheet. Freeze until very firm, 30 minutes.
                                                                  • Preheat the oven to 325° and line a baking sheet with parchment paper. On a floured surface, unwrap the dough and trim it to an even 10-by-8-inch rectangle. Cut lengthwise into 3 strips and then crosswise into 1-inch-wide rectangles. Arrange on the baking sheet, about 1/2 inch apart.
                                                                  • Bake the cookies for 30 minutes, until golden; transfer to a rack to cool. Serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 30cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/2 oz unsalted butter
                                                                  • Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
                                                                  • Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
                                                                  • Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 32six-inch or 12 ten-inch crepes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1/2 tsp cocoa powder, unsweetened
                                                                  • Mix together the sugar, cornstarch, and salt in a medium saucepan. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes. (Do not allow to boil.) Remove from heat. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth.Pour into eight 4-ounce ramekins, glasses, or teacups and refrigerate, covered, until well chilled, at least 2 hours and up to 48 hours. Sprinkle with the cocoa powder before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The two-step simplicity of this glorious salad highlights the appetizing colors and textures of delicate lump crabmeat, creamy avocado, and freshly squeezed lemon juice. Serve with chilled slices of watermelon for a light meal. Prep: 12 minutes

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/2 cup diced scallion
                                                                  • Yes No 1 avocado
                                                                  • Yes No 8 red leaf lettuce
                                                                  • Combine first 4 ingredients, stirring well with a whisk.
                                                                  • Place crabmeat, onions, and avocado in a medium bowl. Add lemon juice mixture; toss gently to coat. Serve over lettuce leaves.
                                                                  Yields: 4servings (serving size: about 1 cup salad and 2 lettuce leaves)
                                                                  • Prep Time: 12 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  To reinforce the whiskey flavor in the brine and basting butter, Steve says to use Jack Daniel's whiskey barrel chips for smoking--widely available in grill and gourmet shops. This bird is so wonderfully moist and flavorful, it doesn't need added embellishment. If you want sauce, try Stubb's or one of our small-batch picks below.

                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 9 tbsp bourbon
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 2 qt ice water
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small fuji apple
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 2 cup applewood chips
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp butter
                                                                  • Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a large Dutch oven, and bring to a boil, stirring until salt and sugar dissolve. Add ice water and next 7 ingredients (through lemon), and cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.
                                                                  • Soak wood chips in water for 1 hour; drain.
                                                                  • Remove the chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard brine and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved solids to chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.
                                                                  • Remove the grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 275°.
                                                                  • Coat the grill rack with cooking spray; place on grill. Place chicken, breast side up, on grill rack over foil pan on unheated side. Combine the remaining 1 tablespoon bourbon and butter; baste chicken with the bourbon mixture. Close lid, and cook for 2 hours at 275° or until thermometer inserted into meaty part of thigh registers 165°. Add remaining 1 cup wood chips halfway through cooking time. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin before serving.
                                                                  • The Best Small-Batch BBQ Sauces:
                                                                  • Mustard Sauce: Mississippi barbecue joint The Shed puts out this South Carolina-style sauce, a well-rounded mix of mustard, vinegar, and spice ($8., theshedbbq.com).
                                                                  • Honey Sweet BBQ Sauce: Kansas City-style sauce company Rufus Teague offers this thick, beguiling blend that perfectly balances tang, heat, and sweet ($6, rufusteague.com).
                                                                  • Spicy Vinegar BBQ Sauce: Another winner from The Shed, this thin-bodied recipe boasts big flavor, with cider vinegar, tomato, and a dash of red pepper ($7, theshedbbq.com). --V.D.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 5 ounces chicken)
                                                                  • Total Time: 20 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    tang
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tang

                                                                  Flaxseed boosts heart health and may enhance vision. You can find it in health-food stores already ground. Or grind whole flaxseed in a spice grinder or with a mortar and pestle. Store it in the refrigerator or freezer to keep it fresh. Enjoying this smoothie also helps you meet your daily calcium needs.

                                                                  Ingredients
                                                                  • Yes No 2 cup vanilla low fat frozen yogurt
                                                                  • Yes No 1/2 cup vanilla soy milk
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1/3 cup cubed soft silken tofu
                                                                  • Yes No 1 tbsp creamy peanut butter
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp ground flaxseed
                                                                  • Combine the first 6 ingredients in a blender; process until smooth. Sprinkle with flaxseed, if desired.
                                                                  Yields: 3servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  Ingredients
                                                                  • Yes No 24 snow peas
                                                                  • Yes No 1/2 cup chive cream cheese
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No slice thin radish slices
                                                                  • Yes No wasabi sesame seeds
                                                                  • Remove outer string from snow peas; make a slit at top edge of each, and gently open (do not pull apart). In a small bowl, combine whipped chive cream cheese and freshly ground black pepper, stirring well; spoon into a heavy-duty zip-top plastic bag. Snip off 1 corner of bag; pipe cream cheese mixture into snow peas. Place 2-3 thin radish slices into cream cheese mixture; sprinkle with wasabi sesame seeds.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia brand
                                                                  • Yes No
                                                                    brand
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand
                                                                  • Yes No
                                                                    brand

                                                                  This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and a crunchy, brittle-like garnish made from honey and pine nuts. Pine nuts have a subtle flavor that goes especially well with milder honeys, but other nuts, like pecans and walnuts, work nicely here, too.

                                                                  Ingredients
                                                                  • Yes No 1/2 2 1/2 oz cup pine nut
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 1/2 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp whole grain mustard
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 cup baby arugula
                                                                  • Yes No 2 belgian endive
                                                                  • Yes No 4 oz maytag blue cheese
                                                                  • Line a baking sheet with parchment paper and lightly coat the parchment with cooking spray. In a nonstick skillet, combine the pine nuts with 2 tablespoons of the honey. Cook over moderately high heat, stirring, until the nuts are golden and coated with honey, 4 minutes. Pour the nuts and honey onto the baking sheet. Using a spatula, spread the nuts in an even layer; let cool.
                                                                  • In a bowl, whisk the remaining 2 teaspoons of honey with the vinegar and the mustards. Gradually whisk in the oil; season with salt and pepper. In a bowl, toss the arugula with the endives and blue cheese. Break the honeyed pine nuts into small pieces and add them to the salad. Add the dressing, toss to coat and serve at once.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag

                                                                  We grew up eating broccoli salad that had raisins, peanuts, a sweet mayonnaise dressing, and toasted Ramen noodles on top. It's a delight, which you know if you've had it. But every time we look up a recipe, we're turned off by the amount of mayonnaise or inclusion of the Ramen noodle seasonings packet (ew). So we set out to modernize the dish...

                                                                  Ingredients
                                                                  • Yes No 2 head broccoli
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 3/4 cup slivered almond
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No black pepper
                                                                  • Shred the broccoli in a food processor, using the grater disk (the attachment with the smaller holes, not the one with long, thin blades). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.
                                                                  • Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a few grinds of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1 oz white cranberry juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1 cucumber
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the cucumber spear and shake well. Strain into a chilled martini glass and garnish with the cucumber spear.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 1 stick organic unsalted butter
                                                                  • Preheat the oven to 325°. Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the flour with the salt and the 1/4 cup of sugar. Using your fingers, rub in the butter until the mixture is the texture of sand. Gently knead the dough just until it comes together.
                                                                  • Transfer the dough to the baking sheet and press it into a 7-inch round, 1/3 inch thick. Prick the round all over with a fork and lightly sprinkle the top with sugar. Using the blunt side of a large knife, score the round into 8 wedges. Bake for 30 minutes, until golden brown and just cooked through. While the shortbread is still warm, cut through the score marks with a serrated knife to separate it into wedges. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Rosemary Roast Lamb
                                                                   4 h 20 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 1/2 tbsp chopped rosemary
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tbsp anchovy paste
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 5 to 6 lb bone in leg of lamb
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Combine first 6 ingredients in a small bowl.
                                                                  • Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.
                                                                  • Meanwhile, preheat oven to 400°. Uncover lamb, and sprinkle with salt and pepper.
                                                                  • Bake at 400° for 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare). Let stand 30 minutes before slicing.
                                                                  Yields: 7servings
                                                                  • Total Time: 4 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Time: 30 minutes. Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. We dress it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.

                                                                  Ingredients
                                                                  • Yes No 1 lb crab
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 16 2 head medium butter lettuce leaves
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 tsp prepared cocktail sauce
                                                                  • Yes No 1 lemon
                                                                  • In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.
                                                                  • Arrange lettuce on a large platter. Place about 2 tbsp. crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 tsp. cocktail sauce, a lemon wedge, and salt and pepper to taste.
                                                                  • Make ahead: Prepare through step 1 and chill, covered, up to 1 day.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 2 small lb new potato
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 7 1/2 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 lb salted fresh mozzarella
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Heat the oven to 450°. On a baking sheet, toss the potatoes with the green beans, 3 1/2 tablespoons of the oil, 1/2 teaspoon of the salt, and the dried thyme, if using. Roast in the center of the oven for 20 minutes. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using. Roast until the vegetables are golden and tender, about 10 minutes longer. Transfer the vegetables to a large bowl.
                                                                  • Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss. Add the lemon juice and toss again. Let stand for 5 minutes to absorb the dressing before serving.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  While I was writing up this recipe, I realized that this is my sixth potato salad for The Kitchn. Six potato salad recipes — I didn't even realize that I loved potato salad so much! But I do — a simple, fresh, impromptu potato salad is a wonderful way to add a little extra greenery to a meal, and if you treat the salad right, it doesn't need to be heavy or mayonnaise-laden at all. Take this one, for instance — not a smear of mayonnaise in sight.

                                                                  Ingredients
                                                                  • Yes No 4 small lb red potato
                                                                  • Yes No 1/2 lb radish
                                                                  • Yes No 2 green onions, green parts only
                                                                  • Yes No salt and pepper
                                                                  • Heat a large pot of well-salted water over high heat. When it boils, add the quartered red potatoes and cook until quite tender (about 15 to 18 minutes). Drain and return to the pot.
                                                                  • Stir in the radishes, green onions, olive oil, ponzu, and salt and pepper to taste. Serve warm or at room temperature.
                                                                  Yields: 6or more
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Four ingredients are all you need to make this festive cocktail recipe. For an even coating around the rim of each glass, dip first in lime juice and then salt.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen margarita mix
                                                                  • Yes No 3/4 cup tequila
                                                                  • Yes No 1/4 cup blue curaçao liqueur
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Combine all ingredients in a blender. Fill with ice to 5-cup level, and process until smooth. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This bean salad vinaigrette recipe is a good choice for a summer side dish. It is easy to make and takes about 15 minutes, including boiling the eggs! Make this bean salad vinaigrette the next time you need to bring a dish to a BBQ or potluck.

                                                                  Ingredients
                                                                  • Yes No 2 16 oz white beans
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 sprig flat leaf parsley
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No spanish sherry vinegar
                                                                  • Yes No 3 leaf romaine lettuce
                                                                  • Yes No 1/4 tsp spanish paprika
                                                                  • Yes No salt
                                                                  • This bean salad vinaigrette recipe makes 5-6 servings.
                                                                  • Boil eggs until hard. Cool, then refrigerate.
                                                                  • Open and pour out the liquid from the cans of beans. Rinse and drain the beans again.
                                                                  • Cut tomatoes into thin slices (or dice) and set aside.
                                                                  • Mince garlic and Italian parsley. Place beans in a medium mixing bowl and mix garlic and parsley with the beans. Add vinegar, oil and salt to bean mixture and mix thoroughly.
                                                                  • Shred lettuce leaves and spread out on a large platter, with a “hole” in the center. Spoon the beans into center. Place tomato around the beans. Peel and slice the eggs and place around the beans. Sprinkle paprika over beans as garnish.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  These crêpes are simple to make and fill, and can be mostly done the day before.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2/3 cup flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup milk ricotta cheese
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp finely shredded lemon zest
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 large peach
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 tbsp cognac
                                                                  • Yes No 1/4 cup sliced almonds
                                                                  • Make batter: Whirl together eggs, flour, and milk in a blender until smooth.
                                                                  • Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes.
                                                                  • Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes.
                                                                  • Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.
                                                                  • Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and sprinkle with almonds.
                                                                  • Make ahead: Make and fill crêpes through step 3, cover, and chill overnight.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Leek and potato soup is a classic British recipe, it is a winter favourite when served warm, and cold, is perfect for summer. Leek and potato soup is also known as Vichyssoise, and is believed to have originated in France though there are many other claims on the origin. Wherever it comes from, it is delicious, easy and cheap to make.

                                                                  Ingredients
                                                                  • Yes No 8 leek
                                                                  • Yes No 2 stick celery
                                                                  • Yes No 50 2oz gram butter
                                                                  • Yes No 1 tbsp light and mild olive oil
                                                                  • Yes No 1 large baking potato
                                                                  • Yes No 1.5 3 pint liter 3 pt litres vegetable stock
                                                                  • Yes No ¼ 150ml pint single cream
                                                                  • Yes No salt and pepper
                                                                  • Serves 6 Gently sweat the shredded leek and celery in the butter and olive oil for 5 minutes to soften. Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes. Whiz in batches in a food processor with the single cream and seasonings to a coarse consistency. Top with strips of cooked leek and serve with warm crusty granary bread. Based on a recipe from British Leeks.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Hash browns can be served for breakfast with fried or scrambled eggs and toast. Chilling the potatoes in the refrigerator prevents them from falling apart when they are sauteed.

                                                                  Ingredients
                                                                  • Yes No 2 2 lb large sweet potato
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No coarse salt
                                                                  • Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
                                                                  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.
                                                                  • Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes. Per serving: 86 calories, 1 g fat, 0 mg cholesterol, 20 g carbs, 172 mg sodium, 3 g protein, 3 g fiber

                                                                  Ingredients
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 1 1/2 cup apple cider vinegar
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp mustard powder
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 cup green cabbage
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 large red onion
                                                                  • Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
                                                                  • Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
                                                                  • Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
                                                                  • Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.
                                                                  Yields: 2quarts; serves 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen peas