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                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/8 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 3/4 cup quick cooking grits
                                                                  • Yes No 1/4 lb cheddar cheese
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 cup drained black beans in can
                                                                  • Yes No 1/4 cup homemade stock
                                                                  • Yes No 3 plum tomato
                                                                  • In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and 1/8 teaspoon cayenne. Bring to a boil over moderately high heat. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits are very thick, 5 to 10 minutes. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.
                                                                  • Meanwhile, in a large nonstick frying pan, melt the remaining tablespoon of butter over moderate heat. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the beans, broth, 1/4 teaspoon cayenne, and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring frequently, until the beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes. Serve over the cheese grits.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Stuart Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they're shredded and soft.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1/4 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 jumbo, 3/4 lb scallop
                                                                  • Yes No 6 thin slice pancetta
                                                                  • Yes No 1/2 lb brussels sprout
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 garlic clove
                                                                  • In a small bowl, whisk the crème fraîche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil. Season the lemon-chive crème fraîche with salt and pepper.
                                                                  • In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Generously season the scallops with salt and pepper and add them to the skillet. Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes. Transfer the scallops to a plate; tent with aluminum foil to keep warm.
                                                                  • Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes. Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes. Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops. Serve with the lemon-chive crème fraîche.
                                                                  Yields: 2
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If you can, use arugula leaves from the garden or farmers' market; they are more peppery. Nasturtium blossoms and leaves are both edible. The flowers can be found at farmers' markets and specialty-food stores.

                                                                  Ingredients
                                                                  • Yes No 2 11 oz large logs fresh goat cheese
                                                                  • Yes No 1 cup packed arugula
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 cup loosely packed nasturtium blossoms, and leaves
                                                                  • Yes No baguette rounds
                                                                  • Stir 1 goat cheese log until smooth. Mix in arugula, and season with pepper. Stir remaining goat cheese log until smooth. Mix in nasturtium blossoms, and leaves if desired, and season with pepper. Form each mixture into 2 or 3 disks (each about 1/2 inch thick). Place disks on a parchment-lined tray, cover, and refrigerate until chilled, about 30 minutes. Serve with crackers or baguette rounds.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 1 1/4 lb yukon gold potato
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No chive blossoms
                                                                  • In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
                                                                  • Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.
                                                                  • Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
                                                                  • Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.
                                                                  Yields: 7
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Chocoholics, unite! We have found the official dessert of our sweet-tooth cause. This indulgent pie starts with a simple pie crust recipe, then fills it with the rich goodness of semisweet chocolate, unsweetened cocoa, and a hint of vanilla extract. Serve with coffee, red wine, or, better yet, a tall glass of milk.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 oz semisweet chocolate
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup frozen fat free whipped topping
                                                                  • Preheat oven to 425°.
                                                                  • To prepare the crust, lightly spoon the flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water, stirring with a whisk until well-blended.
                                                                  • Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.
                                                                  • Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze 10 minutes.
                                                                  • Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 425° for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Reduce temperature to 350°. Bake an additional 5 minutes; cool on a wire rack.
                                                                  • To prepare filling, combine 3/4 cup sugar, cocoa, cornstarch, 1/8 teaspoon salt, and milk in a medium saucepan; stir well with a whisk. Cook, stirring constantly, for 1 minute until mixture comes to a full boil. Gradually add 1/3 cup hot milk mixture to beaten egg; stir well. Return egg mixture to pan. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add grated chocolate, stirring until the chocolate melts and mixture is smooth. Stir in vanilla. Spoon mixture into pastry crust. Cover surface of filling with plastic wrap. Chill until set (about 2 hours). Remove plastic wrap; spread whipped topping evenly over filling.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Albóndigas soup is a traditional Mexican soup featuring spicy meatballs offset by the fresh flavors of vegetables and herbs.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup short-grain rice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 1/2 cup minced cilantro
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 lb lean ground pork
                                                                  • Yes No 1/2 lb ground sirloin (beef)
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 cup chopped zucchini
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Pour water over rice, and let stand 20 minutes. Drain.
                                                                  • Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
                                                                  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: about 1 cup soup and 1 1/2 teaspoons cilantro)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You will need thirty-six cups (multiply following batter ingredients by 4 1/2) of batter to complete the entire cake. Batter Amounts and Baking Times for 2-Inch Deep Square Pans: Each 6-inch: 3 cups batter, 35 minutes baking time; each 8-inch: 5 cups batter, 45 minutes; each 10-inch: 10 cups batter, 70 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No salt
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 tsp meyer lemon zest
                                                                  • Yes No 3/4 cup milk
                                                                  • Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift together flour, baking powder, and 1/2 teaspoon salt into a medium bowl; set aside.
                                                                  • Put butter and 2 cups sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in egg yolks, 1 at a time, and zest. Reduce speed to low. Add flour mixture in 3 batches, alternating with milk. Transfer batter to a large bowl.
                                                                  • Put egg whites into the clean bowl of the electric mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Add a pinch of salt; beat until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form.
                                                                  • Fold one-third of the egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture until just combined; do not overmix.
                                                                  • Divide batter among prepared pans. Bake until cake is golden and a cake tester inserted into center comes out clean. Transfer to a wire rack; let cool slightly, about 20 minutes. Invert onto rack. Remove parchment; reinvert. Let cool completely. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
                                                                  Yields: 8cups batter
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In an “iron flip dog,” eggs, sugar, cream, spices, molasses, and even pumpkin are scalded in a mug using a hot fireplace poker. Any number of alcohols is then added. Few mixed drinks have the lineage of a flip. It was first mentioned in England in 1685, and Ishmael expounds upon its virtues in Moby Dick. When eggs were added, the flip was called a “Yard of Flannel,” alluding to the flannel-like surface caused by the cooked eggs. The heated flip has all but vanished, and the drink has literally taken a polar flip, since it is now served as a chilled cocktail. The iron pokers were also known as loggerheads; the expression “at loggerheads,” used for being in a heated dispute, derives from the heated discussions born of a surfeit of flips. Hot pokers are not common bar tools anymore, so a true flip would be best sampled at home. A flip should be frothy; it is therefore important to shake it vigorously.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz liquor
                                                                  • Yes No 1 small egg
                                                                  • Yes No 1 tsp caster sugar
                                                                  • Yes No 1/2 oz heavy whipping cream
                                                                  • Yes No nutmeg, ground
                                                                  • Shake the liquor, egg, sugar, and cream very well with ice to emulsify the egg; then strain into a sour or wine glass. Dust with nutmeg.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    dust

                                                                  Most Polish meals end with some type of compote. This blueberry compote can be eaten as a dessert or as a sauce of sorts that goes exceptionally well with game meats like venison. It also works well on toast, poundcake or ice cream. Makes 6 servings of Blueberry Compote

                                                                  Ingredients
                                                                  • Yes No 1 qt blueberry
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Sprinkle berries with 1/2 cup sugar and let stand for 1 hour. Cook water and remaining 1 cup sugar until it thickens into a syrup. Pour over fruit and let stand 1 hour before serving. Refrigerate any leftovers.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No six 4 oz bunches of arugula
                                                                  • Yes No 2 lemon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz parmesan cheese
                                                                  • Toss the arugula with the lemons. Drizzle with extra-virgin olive oil, season with salt and pepper and toss again. Scatter the Parmesan on top; serve at once. Or, to prevent the salad from wilting on the buffet table, set out a bottle of olive oil next to the ingredients in separate bowls and have your guests assemble their own salads.
                                                                  Yields: 20
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest. This soup keeps frozen for up to 3 months.

                                                                  Ingredients
                                                                  • Yes No 1 swiss chard
                                                                  • Yes No 4 medium tomato
                                                                  • Yes No 2 14 1/2 oz canned cannellini bean
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup shredded green cabbage
                                                                  • Yes No 1 14 1/2 oz chickpeas in can
                                                                  • Yes No 3 inch parmesan cheese rind
                                                                  • Yes No 4 cup reduced sodium chicken broth
                                                                  • Yes No 1/2 cup shredded parmesan cheese
                                                                  • Bring a large pot of water to a boil. Meanwhile, cut stems from Swiss chard leaves by making a V-shaped cut into each leaf around the stem. Finely chop stems, cut leaves into ribbons, and set both aside separately.
                                                                  • Boil tomatoes for 30 seconds. Lift out with a slotted spoon and rinse under very cold water. Remove the skin with a paring knife or vegetable peeler. Cut tomatoes into quarters, remove seeds, and chop. Set tomatoes aside.
                                                                  • Whirl half of cannellini beans with 1/2 cup water in a blender until smooth. Set bean purée aside.
                                                                  • Cook olive oil and garlic in a large pot over medium-high heat until fragrant, about 2 minutes. Add carrots, zucchini, reserved chopped chard stems, and salt. Cook, stirring, until stems are tender, about 5 minutes. Add white wine and cabbage. Cook, stirring, until cabbage wilts, 2 to 3 minutes.
                                                                  • Add reserved chard leaves, remaining cannellini beans, the chopped tomatoes, bean purée, chickpeas, parmesan rind, and broth. Bring to a boil, then reduce heat to maintain a steady simmer. Cook until all vegetables are tender and flavors blend, about 15 minutes. Remove parmesan rind. Serve soup hot, topped with shredded parmesan.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small, 15 oz white beans
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable
                                                                  • In a food processor, combine beans, olive oil, lemon juice, garlic, fresh thyme leaves, salt, and pepper. Whirl until smooth. Spoon into a bowl and set on a platter. Around hummus, arrange colorful vegetables such as sliced red and/or orange bell peppers, sliced carrots, and blanched asparagus spears and broccoli florets.
                                                                  • Note: Nutritional analysis is per tablespoon hummus.
                                                                  Yields: 1cup of hummus
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blanch
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 handful cilantro
                                                                  • Yes No simple roast chicken
                                                                  • Before roasting the chicken, combine the cumin, curry, ginger, salt, and cayenne in a small bowl. Add the oil and combine. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the spice mixture evenly under the skin. Place the cilantro inside the cavity. Roast the chicken according to the recipe.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 1chicken
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast

                                                                  Martha's turkey meatloaf sandwich makes a delicious -- and healthy -- lunch the whole family will love.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1 portuguese roll
                                                                  • Yes No 1 slice turkey meatloaf
                                                                  • Yes No iceberg lettuce
                                                                  • Mix together ketchup and mayonnaise and spread on cut sides of roll. Place meatloaf and lettuce on bottom half of roll. Top with remaining half, cut side down, to make a sandwich.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll

                                                                  Create unlimited cookie variations with this classic slice-and-bake cookie.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 tbsp margarine
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax paper, and freeze for 3 hours or until very firm.
                                                                  • Preheat oven to 350°.
                                                                  • Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Harissa, the basic seasoning paste of Tunisia, is served with kebabs and couscous, and appears on the table in a small dish. It is also delicious on crusty bread spread with hummus. It is to be used sparingly as a condiment. Harissa is sold ready-made in tubes or small cans; the best comes from Tunisia.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb roasted red pepper
                                                                  • Yes No 1/4 lb fresh hot red chiles
                                                                  • Yes No 1 cup sweet spanish paprika
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/4 cup caraway seed, ground
                                                                  • Combine bell peppers, chiles, paprika, olive oil, garlic cloves, and caraway seed. Purée in the bowl of a food processor until smooth and thick, adding salt to taste. To use as a sauce, whisk 1 tablespoon harissa with 1/4 cup extra-virgin olive oil, 1 tablespoon chopped flat parsley, and enough water to make a pourable sauce.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 12 thin slice pumpernickel bread
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 tsp caraway seed
                                                                  • Yes No 8 oz smoked salmon
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Cut bread slices in half on the diagonal. In a small bowl, combine cream cheese and caraway seeds. Spread evenly over the bread and top with thinly sliced smoked salmon. Sprinkle with chopped chives and serve.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 mug of basmati rice
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 x mackerel, skin on
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 spring onion
                                                                  • Yes No a couple of sprigs of fresh coriander
                                                                  • Yes No a couple of sprigs of fresh mint
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1cm piece fresh ginger
                                                                  • Yes No 1 spring onion
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 2 limes
                                                                  • Yes No a couple of sprigs of coriander
                                                                  • Yes No 4 tsp 4 teaspoons sesame oil
                                                                  • Yes No .4 tbsp soy sauce
                                                                  • Yes No .2 tsp runny honey
                                                                  • Yes No extra virgin olive oil
                                                                  • Mackerel is part of the same family as tuna. We’ve come to depend so heavily on tuna that it’s now under a huge amount of pressure – this really is the time to turn to mackerel as an alternative. It’s widely available in our waters and way down the food chain so we need to be buying and selling more of it, and learning how to cook and enjoy it. I like to treat mackerel more like a steak, and give it flavour and attitude to make it sing. It is so delicious, incredibly versatile and extremely good for you.Put a griddle pan on a high heat to get really hot. Add the rice to a pan with 2 mugs of boiling water and a pinch of salt. Bring to the boil on a high heat then turn the heat down to low, cover and leave for 7 to 8 minutes. Once the griddle is screaming hot, add the mackerel skin-side down (you may need to do this in batches). Use a fish slice to press the fish onto the pan. Sprinkle with a pinch of salt and pepper and finely grate over the zest of a lemon. Reduce to a medium-high heat and cook for about 8 minutes in total.Meanwhile, make your sauce. Use a fine grater to carefully grate the garlic, ginger, spring onion and chilli into a small bowl. Grate in the lime zest and mix, you should have a lovely slurry. Tear in the coriander leaves, add the sesame oil, soy sauce, honey and squeeze in the juice of the limes. Finish with a good lug of extra virgin olive oil then have a taste – you want to have a balance between sweet, sour, heat and fragrance. Check the mackerel, they should be lovely and dark on the skin side so carefully flip them over to finish cooking for a final few seconds. Check your rice; all of the water should have been absorbed. Divide the rice between your plates, top each portion with a piece of mackerel then drizzle over some of that gorgeous sauce. Scatter over the spring onion, mint, coriander and chilli, if using.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    finish

                                                                  Prep: 20 minutes; Chill: 5 hours; Bake: 1 hour 5 minutes.

                                                                  Ingredients
                                                                  • Yes No stephen's piecrust
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup salted butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Form Stephen's Piecrust dough into a ball, and flatten with palm of hand. Roll between 2 sheets of wax paper to a 12- to 13-inch circle. Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides. Flute edges, if desired. Chill at least 1 hour.
                                                                  • Preheat oven to 325°. Line piecrust with foil, and fill with pie weights or dried beans. Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set. Remove from oven, and set aside.
                                                                  • Reduce oven temperature to 300°. Whisk together sugar and flour in a large bowl. Whisk in eggs gradually, and slowly add butter. Whisk in buttermilk and next 3 ingredients.
                                                                  • Pour filling into crust. Bake at 300° for 40 to 45 minutes or until just set (center will jiggle). Remove to cooling rack. Chill pie until cold, at least 4 hours or overnight.
                                                                  Yields: 1pie
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Deliver with potato chips and fresh fruit.

                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 3 1/2 14 oz cup shredded mozzarella cheese
                                                                  • Yes No 1 6 oz low sodium tomato paste
                                                                  • Yes No 1/2 cup frozen chopped spinach
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 2 10 oz refrigerated pizza crust
                                                                  • Yes No olive oil
                                                                  • Yes No italian tomato sauce
                                                                  • Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.
                                                                  • Combine beef, 2 1/2 cups cheese, and next 3 ingredients.
                                                                  • Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.
                                                                  • Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.
                                                                  • Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for basic Polish pierogi dough is a simple combination of flour, eggs, water and salt. You may need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, etc. The dough should not be crumbly, nor should it be sticky. Get the kids involved in this project. Here are step-by-step instructions for how to make pierogi.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup water
                                                                  • In a medium bowl, combine eggs, salt and water, and add the flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. Work with half the dough at a time. Follow these step-by-step insructions for how to roll, cut, fill and cook pierogi.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 27pierogi
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 lb new potato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb tomato
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 6 oz spanish mackerel fillets
                                                                  • Bring a medium saucepan of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain the potatoes and let cool slightly, then cut into quarters.
                                                                  • In a medium skillet, heat the 3 tablespoons of oil. Add the potatoes and cook over high heat until lightly browned in spots, about 5 minutes. Add the garlic and cook until the potatoes are browned and the garlic is crisp, about 3 minutes longer. Season with salt and pepper and keep warm.
                                                                  • Heat a grill pan. In a bowl, toss the tomatoes, capers and lemon juice; season with salt and pepper. Brush the mackerel with oil and season with salt and pepper. Grill over high heat for 7 minutes, turning once, until lightly charred and cooked through. Transfer the fish to plates and top with the salsa. Serve the potatoes alongside.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  This soul-satisfying risotto is cooked in the microwave, but no one would ever guess. Prep: 3 minutes; Cook: 20 minutes; Other: 5 minutes

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup arborio rice
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 12 oz frozen butternut squash
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 tbsp grated parmesan cheese
                                                                  • Yes No parmesan cheese
                                                                  • Yes No thyme
                                                                  • Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
                                                                  • Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
                                                                  • While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup sun dried tomatoes
                                                                  • Yes No 1 1/2 small lb new potato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 canned chipotle chile
                                                                  • Pour boiling water over sun-dried tomatoes, and submerge until softened (about 20 minutes); drain and rinse. Put new potatoes in a large, deep pot; cover with cold water. Add salt; bring to a boil. Continue boiling until potatoes are done (about 20 minutes). Put olive oil in a small saucepan over medium-low heat. Add garlic; cook until very soft (about 5 minutes). Let cool slightly, then put in a food processor with the drained tomatoes, balsamic vinegar, and chipotle chile with adobo. Purée until smooth, adding water a little at a time to reach the consistency of ketchup. Drain potatoes well; when cool enough to handle, cut them in half. Serve potatoes with ketchup and Panko-Crusted Oven-"Fried" Fish.
                                                                  Yields: 4servings (serving size: 6 ounces fish plus 6 ounces potatoes with ketchup)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  I learned to make this recipe for Polish drunkard's cake or ciasto pijak from Danuta Makowska who lives in the village of Lopuszna in the Podhale region of Malopolska in the southeastern mountains of Poland. The cake gets its name from the fact that the top layer of ladyfingers is soaked in rum. This is definitely not a dessert for the kiddies. Danuta is the wedding cake maker in her village. She uses all modern techniques like rolled fondant and gum paste flowers. Here is a larger photo of drunkard's cake. Makes 1 (13x9-inch) Polish Drunkard's Cake or Ciasto Pijak

                                                                  Ingredients
                                                                  • Yes No 1 recipe cocoa sponge cake
                                                                  • Yes No 1 recipe poppyseed sponge cake
                                                                  • Yes No 2 cup berry cherry preserves
                                                                  • Yes No 1 recipe vanilla pastry cream
                                                                  • Yes No 1 cup dark rum
                                                                  • Yes No 1 17 oz ladyfingers
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Prepare Cocoa Sponge Cake Recipe, and Poppyseed Sponge Cake Recipe. Note: You may prepare double recipes of the cocoa and poppyseed sponge cakes to make thicker layers (as shown in this photo), but then you will have to bake them longer. Prepare Vanilla Pastry Cream Recipe. To assemble: On a serving platter or in a clean 13x9-inch cake pan, lay down cocoa sponge cake layer. Spread with cherry preserves and top with poppyseed cake layer. Top with cooled and thickened vanilla pastry cream, cover with plastic wrap and refrigerate for 1 hour. Place rum in a small bowl and quickly dip each side of ladyfingers in it. Arrange in a single row on top of the pastry cream layer, cutting ladyfingers to fit, if necessary. You may not use all the ladyfingers. Refrigerate for one hour. Spread melted chocolate-oil mixture evenly over top of ladyfingers and sprinkle with chopped nuts. Refrigerate for several hours or overnight. Cut into small squares and serve cold or at room temperature. Refrigerate leftovers.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop

                                                                  Honeyed vodka or krupnik, served hot or cold, is a favorite among Poles. And, since it's steeped in aromatic spices, less than top-shelf vodka will do just fine. Krupnik is the only alcoholic beverage served at the solemn wigilia or Christmas Eve dinner. No matter what temperature it's served at, krupnik warms the body from the inside out. Perfect for the holidays! Makes about 1 quart Krupnik

                                                                  Ingredients
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/4 vanilla bean pod
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 small cinnamon stick
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 20 whole allspice berry
                                                                  • Yes No 1 1/3 cup honey
                                                                  • Yes No 2 cup vodka
                                                                  • In a large saucepan, combine cold water and sugar and heat until it dissolves. Add boiling water, vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns and allspice. Bring to a boil, cover, reduce heat and simmer 5 minutes. Strain the simple syrup you've just created through cheesecloth or a coffee filter and return to the saucepan. Add the honey and zest, and heat, stirring, until the honey has completely dissolved. Bring to a boil and immediately remove from heat. Gradually stir in vodka. Serve hot. If serving, cold, let honeyed vodka come to room temperature, transfer to a lidded jar and refrigerate, covered, until ready to serve.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/4 cup greek style whole milk yogurt
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1 1/2 tsp rice vinegar
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 1 small black plum
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 12 1 1/4 lb large sea scallop
                                                                  • Yes No 2 thin slice prosciutto
                                                                  • Yes No 36 1 cup pea tendrils
                                                                  • Light a grill. In a bowl, combine the yogurt, saffron and vinegar and season with salt and pepper.
                                                                  • Brush the plum slices with oil and grill over high heat until lightly charred, 30 seconds per side. Brush the scallops with oil, season with salt and pepper and grill them over high heat until charred and just cooked through, about 1 1/2 minutes per side.
                                                                  • Cut each scallop in half crosswise. Place a plum slice on the bottom half of each scallop. Lay the prosciutto strips over the plums, then top each one with 2 pea tendrils and cover with the scallop tops. Secure with toothpicks and put 3 on each plate. Top each scallop sandwich with 1 teaspoon of the yogurt sauce and garnish with the remaining pea tendrils. Drizzle with olive oil, sprinkle with salt and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  If these local favorites are not at your market, try jalapeños instead.

                                                                  Ingredients
                                                                  • Yes No 1 lb padrón peppers
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No sea salt
                                                                  • Preheat grill to medium-high heat (350° to 400°). Brush peppers with olive oil, and sprinkle with sea salt. Grill, turning occasionally, 5 to 7 minutes or until skin slightly blisters. Sprinkle with additional sea salt, if desired.
                                                                  Yields: 8appetizer servings
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp bread crumb
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No lemon
                                                                  • Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.
                                                                  • Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.
                                                                  • Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 2 crab cakes and about 1 1/4 cups salad)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The sweet maple syrup and salty prosciutto contrast well with the lemony flavor of the couscous.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1 tbsp teriyaki sauce
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 24 jumbo, 1 1/2 lb shrimp
                                                                  • Yes No 6 very thin slice prosciutto
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No lemon couscous
                                                                  • Preheat broiler.
                                                                  • Combine the first 5 ingredients in a bowl, and stir with a whisk. Peel the shrimp, leaving tails intact. Add the shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, and discard the marinade. Cut each prosciutto slice lengthwise into 4 strips. Wrap 1 prosciutto strip around each shrimp. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil for 3 minutes on each side or until done. Serve shrimp over Lemon Couscous.
                                                                  Yields: 4servings (serving size: 6 shrimp and 1/2 cup couscous)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 large potato
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup minced clam
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp butter
                                                                  • Combine first 5 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover and simmer 10 minutes or until potato is tender.
                                                                  • Add clams, and return mixture to a boil, stirring occasionally. Remove from heat, and let stand 20 minutes.
                                                                  • Stir in cream and butter. Cook over low heat, stirring constantly, until thoroughly heated.
                                                                  Cuisine:YesNonew england
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No four 4 3/8 oz cans sardines in oil
                                                                  • Yes No 4 large celery rib
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, mix the cilantro with the olive oil, grainy and Dijon mustards, red onion and the lemon juice and zest. Fold in the sardines and celery and season with salt and pepper. Chill and serve or pack in a plastic container.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Use ripe, juicy strawberries and kiwi to achieve the best flavor for this light, refreshing dessert.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 4 cup strawberry
                                                                  • Yes No 1 1/2 cup cubed kiwi
                                                                  • Combine sugar and water in a medium saucepan. Bring to a boil over high heat; cook 1 minute. Remove from heat; cool 1 hour. Stir in lime juice; set syrup aside.
                                                                  • Place strawberries in a food processor; process until smooth. Stir in half of syrup. Pour strawberry mixture into an 8-inch square glass dish. Rinse processor bowl; wipe dry. Add kiwifruit; process until smooth. Stir in remaining syrup.
                                                                  • Use a measuring cup to drizzle kiwi mixture in a swirl pattern over the strawberry mixture. Cover and freeze 8 hours.
                                                                  • Shortcut Kitchen Tip
                                                                  • To easily create a swirl pattern, pour the red strawberry mixture into an 8-inch square glass dish. Then scoop the green kiwi mixture into a measuring cup, and slowly drizzle it in a swirl pattern over the strawberry mixture.
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 minute
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 breakfast sausages
                                                                  • Yes No 4 weisswursts
                                                                  • Yes No 4 sweet italian sausage
                                                                  • Yes No 16 mini multicolored bell peppers
                                                                  • Yes No 2 head radicchio
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Light a grill. Poke the sausages all over with a knife. Thread each type of sausage onto a pair of skewers (to facilitate turning). Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil. Season the vegetables with salt and pepper.
                                                                  • Grill the sausages over moderate heat, turning, until cooked through, 10 minutes for the breakfast sausages, 12 minutes for the weisswursts and 25 minutes for the Italian sausages. Grill the peppers, turning, until lightly charred, 10 minutes. Grill the radicchio until crisp, 2 minutes per side. Serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  . No complaints here; I look forward to mashed potatoes, sweet potatoes, and cranberry sauce every year. But there's also something special about having a seasonal main dish, to be enjoyed in place of your relatives' turkey or served to vegetarian friends. In my family, the vegetarians celebrated Thanksgiving with a tofu loaf.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb firm tofu
                                                                  • Yes No 2 tbsp arrowroot powder
                                                                  • Yes No vegetable broth base, to taste
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 1/2 tsp agar flakes
                                                                  • Yes No 3 cup stuffing
                                                                  • Yes No 1 1 lb bread
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1/2 cup vegetable broth
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 350F. Oil and flour a 1 1/2-quart (6-cup) loaf pan.
                                                                  • Rinse tofu, pat dry, and cut or crumble into small pieces.
                                                                  • Place tofu, arrowroot, salt, white pepper, and agar flakes in a food processor and blend until smooth. Season with vegetable broth base to taste and blend until combined.
                                                                  • Spread a layer of the tofu paste on all sides of the pan, leaving aside 1 cup of paste.
                                                                  • Firmly but gently press stuffing into the pan. Cover with the remaining paste and seal the edges.
                                                                  • Cover the pan with an aluminum foil "tent"; the foil should not touch the tofu.
                                                                  • Bake for 50 minutes.
                                                                  • Remove from oven and let cool for 10 minutes before unmolding.
                                                                  • Invert pan to unmold. Slice and serve with sauce of your choice.
                                                                  • Melt butter in a large saucepan over medium heat. Add onions and celery and sautée until onion is translucent.
                                                                  • Add herbs or poultry seasoning and sautée for another moment.
                                                                  • Remove from heat, add bread cubes, and stir to combine.
                                                                  • Gradually stir in broth until the stuffing is moistened but not soggy.
                                                                  • Season to taste with salt and pepper.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Branch out and get creative with some of our favorite toppings.

                                                                  Ingredients
                                                                  • Yes No 6 apple
                                                                  • Yes No craft sticks
                                                                  • Yes No 1 14 oz caramels
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No peanut brittle
                                                                  • Remove the stems from apples, and insert food-safe branches or craft sticks. Microwave caramels, vanilla extract, and water until melted, stirring every 30 seconds. Quickly dip or drizzle apples with caramel mixture; roll or sprinkle with crushed peanut brittle or toasted pecans, if desired. Stand apples on lightly greased wax paper, and chill 15 minutes before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 3 small bay leaf
                                                                  • Yes No 1/3 cup dry red wine
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No two 28 oz diced tomato in can
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 cup plain dry bread crumb
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 1/2 lb ground pork
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 8 hero rolls
                                                                  • Yes No 3/4 lb provolone cheese
                                                                  • MAKE THE SAUCE: In a pot, heat the oil. Add the onion, garlic and crushed red pepper and season with salt and black pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes. Add the basil, thyme, oregano and bay leaves and cook, stirring, for 1 minute. Add the wine and sugar and bring to a boil. Cook until most of the wine is evaporated, 3 minutes. Stir in the tomatoes. Cover partially and cook, stirring frequently, until thickened, 30 minutes. Discard the bay leaves.
                                                                  • MEANWHILE, MAKE THE SUBS: Preheat the oven to 400° and brush 2 rimmed baking sheets with olive oil. In a medium skillet, heat the 1 tablespoon of olive oil. Add the onion, garlic, oregano, fennel seeds, sage and crushed red pepper and cook over low heat, stirring, until the onion is softened, 5 minutes; scrape into a bowl and let cool.
                                                                  • Add the bread crumbs to the bowl with the cheese, eggs, milk, salt and parsley. Add the pork and beef and knead gently until combined. Roll the mixture into 32 meatballs, about 2 1/2 inches each, and arrange them on the prepared baking sheets. Bake for 15 minutes, until nearly cooked through, shifting the pans from top to bottom and front to back halfway through baking.
                                                                  • Gently fold the meatballs into the tomato sauce. Simmer over moderate heat, covered, until cooked through, about 10 minutes.
                                                                  • Wipe off the baking sheets. Set the open rolls on the baking sheets and top both halves with the sliced provolone. Bake for about 5 minutes, until the cheese melts. Spoon the meatballs onto the rolls and top with the sauce. Serve right away.
                                                                  Yields: 8subs
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These succulent grilled peaches are topped with almond flour streusel and drizzled with acacia honey, a sweet, unexpected treat for dessert or brunch.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp acacia honey
                                                                  • Yes No 1 1/2 tsp lemon zest
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No one lemon
                                                                  • Yes No 1/4 cup acacia honey
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 4 firm peaches, and pitted
                                                                  • Yes No canola oil
                                                                  • Make the streusel: Process almonds in a food processor until fine and flour-like. Add flour, sugar, honey, zest and ginger powder and pulse to combine. Add butter pieces and pulse until the mixture resembles coarse crumbs; be careful not to over-process. Set aside.
                                                                  • Preheat outdoor grill or grill pan to medium-high heat. Whisk together lemon juice, honey and cinnamon in a bowl. Add peach halves and gently toss to coat.
                                                                  • Brush grill or grill pan with oil, or coat with cooking spray; lay peaches face down and grill until softened and caramelized, about 5 minutes. Brush domes with more of the lemon-honey mixture, flip with tongs and grill on other side, 2-3 minutes.
                                                                  • Preheat the broiler and set your oven rack in the highest position. Lay grilled peaches face up in a 9x13 baking dish. Spoon a generous amount of streusel onto each peach half. Broil until lightly browned, about 5 minutes; serve drizzled with additional honey.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Fresh strawberries and whipped cream make this a lovely springtime dessert. A curl of orange rind adds a nice garnish.

                                                                  Ingredients
                                                                  • Yes No 4 cup quartered strawberry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 egg white
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1 10 oz strawberry jam
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No orange rind strips
                                                                  • Combine the strawberries and 1/4 cup sugar in a medium bowl. Cover and chill 1 hour; stir occasionally.
                                                                  • Preheat oven to 400°.
                                                                  • Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Set aside.
                                                                  • Place remaining 1/2 cup sugar, egg whites, and egg yolks in a large bowl; beat with a mixer at high speed until pale and fluffy (about 5 minutes). Stir in lemon rind and vanilla. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spoon batter into prepared pan; spread evenly.
                                                                  • Bake at 400° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with powdered sugar. Carefully peel off wax paper; let cake cool 2 minutes. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Cut into 8 slices.
                                                                  • Beat cream with a mixer at high speed until stiff peaks form. Serve strawberries and whipped cream with cake. Garnish with orange rind, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 cake slice, about 1/2 cup berries, and about 2 tablespoons whipped cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We love to bake a good old-fashioned layer cake, and needless to say we love to eat one too. But the process of baking and decorating a large cake can be time-consuming, and frankly the week-long struggle against the temptation of leftovers isn’t always quite as fun as that initial slice. That’s why we love this six-inch cake, so easy to put together that you can do it on a weeknight, and small enough that you aren’t left with too much leftover cake to contend with, even if there are only two of you to enjoy it.

                                                                  Ingredients
                                                                  • Yes No 6 inch yield, one 6 inch 2 layer cake
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  Ingredients
                                                                  • Yes No 1 cup bob's red mill gluten free, all purpose baking flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp andouille
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 overripe bananas
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/3 cup agave nectar
                                                                  • Yes No 1/3 cup unsweetened soy milk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Preheat the oven to 350°. Lightly oil an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom and sides of the loaf pan with parchment paper and set aside.
                                                                  • In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt. In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Pannacotta is a fantastic Italian dessert ? it basically means boiled cream. My recipe is half milk and half cream, so it?s not too heavy when it dissolves on your tongue. I?ve used green tea to flavour it, which has no relevance to Italy but works so well, especially with the chocolate sauce.

                                                                  Ingredients
                                                                  • Yes No milk
                                                                  • Yes No 1 vanilla
                                                                  • Yes No 2 heaping tbsp green tea
                                                                  • Yes No double cream
                                                                  • Yes No 1¼ leaves of beef gelatine, in water
                                                                  • Yes No icing sugar
                                                                  • Yes No caster sugar
                                                                  • Yes No water
                                                                  • Yes No 1 tbsp 1 level tablespoon cocoa powder
                                                                  • Yes No dark chocolate
                                                                  • Pannacotta is a fantastic Italian dessert – it basically means boiled cream. My recipe is half milk and half cream, so it’s not too heavy when it dissolves on your tongue. I’ve used green tea to flavour it, which has no relevance to Italy but works so well, especially with the chocolate sauce.Put the milk, vanilla pod and seeds, tea bags or tea and half the cream in a small pan and slowly simmer for about 10 minutes until reduced by a third. Remove from the heat and extract the tea bags (put the mixture through a sieve if you’ve used loose tea or your tea bags have burst). Squeeze out the gelatine, discarding the soaking water, then stir the gelatine into the tea mixture and leave to dissolve. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pod. Whip together the icing sugar and the remaining cream. Mix the two cream mixtures together. Divide into four metal moulds (small glasses or cappuccino cups also work well). Cover and chill for at least an hour. Meanwhile, place the caster sugar, the water and the cocoa in a small saucepan and bring to the boil. Take off the heat and stir in the broken chocolate. Stir until dissolved and warm briefly before serving. To serve, sometimes I dip the mould or cup into some simmering water to loosen the pannacotta, then turn it out on to a plate and spoon the chocolate sauce around it, or – especially if you feel the mixture is a bit wet – you can simply serve the dessert in its cup with chocolate sauce poured over the top.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour

                                                                  These dainty little bites are surprisingly simple to prepare. The phyllo pastry shells are sold in the frozen food section in the supermarket; thaw before filling. The lemon-fig topping lends a subtly sweet note to the savory goat cheese filling. Prepare the compote up to two days in advance, and store it in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 2 cup diced dried black mission figs
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup marsala wine
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 mini, 2.1 oz phyllo shells
                                                                  • Yes No 1/2 4 oz cup fat-free cream cheese
                                                                  • Yes No 1 4 oz goat cheese
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp 1% low-fat milk
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • To prepare compote, combine first 7 ingredients in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Simmer, uncovered, until mixture reduces to about 1 cup (about 30 minutes). Remove from heat; cool.
                                                                  • Place fig mixture in a food processor; pulse 5 times or until finely chopped. Place in a small bowl; cover and chill.
                                                                  • To prepare tarts, preheat oven to 350°.
                                                                  • Arrange phyllo shells in a single layer on a jelly-roll pan. Combine cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add egg white; beat well. Add milk; beat well. Combine sugar, flour, and salt; add to cheese mixture, beating well.
                                                                  • Spoon about 1 1/2 teaspoons cheese mixture into each phyllo shell. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. Top each tart with about 1 1/2 teaspoons compote.
                                                                  Yields: 15servings (serving size: 2 tarts)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  This one-dish meal needs only a green salad to make it complete. Day-old bread is best for breadcrumbs, but you can bake fresh bread cubes in a 350° oven until toasted.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz long grain and wild rice
                                                                  • Yes No 1 oz french bread
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 3 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 1/2 cup chopped turkey
                                                                  • Yes No 1 cup turkey gravy
                                                                  • Yes No 1/2 cup 2% low fat milk
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 tsp sage leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup whole berry cranberry sauce
                                                                  • Preheat oven to 325°.
                                                                  • Prepare rice according to package directions, omitting fat and seasoning packet. Set aside.
                                                                  • While rice cooks, place bread in a food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulse until combined. Add cheese to processor, and pulse until combined.
                                                                  • Heat a large skillet over medium-high heat. Add 2 teaspoons of butter, onion, garlic, and mushrooms; sauté 7 minutes or until onion is tender. Stir in turkey and next 7 ingredients (through pepper). Add cooked rice; stir.
                                                                  • Spoon rice mixture into a 1 1/2-quart casserole coated with cooking spray. Sprinkle with breadcrumb mixture. Bake at 325° for 30 minutes or until golden brown. Serve with cranberry sauce.
                                                                  Yields: 6servings (serving size: about 1 cup casserole and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    uncle ben
                                                                    Brands:
                                                                  • Yes No
                                                                    Uncle Ben's

                                                                  Dress up your spooky Halloween table with this fun garnish.

                                                                  Ingredients
                                                                  • Yes No 1 olive
                                                                  • Yes No 9 rosemary
                                                                  • Yes No 1 caper
                                                                  • Use a wooden skewer or toothpick to make 4 holes on 2 opposite sides of an olive. Insert a rosemary leaf in each hole. Use another rosemary leaf to secure a caper at one end of each olive. Use olives in different sizes and colors. (Pick out the rosemary leaves if you want to eat the olives.)
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    wooden pick

                                                                  The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp apple cider
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1/4 cup walnut oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 cup salad greens
                                                                  • In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 2 lb bone in, skin on chicken thighs
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp minced rosemary
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.
                                                                  • Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
                                                                  • Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 24 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 15 oz ricotta cheese
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 2/3 cup pimiento
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 24 squash blossoms
                                                                  • In a food processor, puree the ricotta and cream cheese. Add the pimentos and crushed red pepper and pulse until the pimentos are minced. Season with salt.
                                                                  • Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a sturdy resealable plastic bag and snip the corner. Pipe about 1 tablespoon of the ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices.
                                                                  Yields: 24stuffed blossoms
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Use this recipe to make an old-fashioned lattice crust.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup organic all purpose flour
                                                                  • Yes No 2 tsp organic sugar, granulated
                                                                  • Yes No 1 1/4 tsp coarse salt
                                                                  • Yes No 2 1/4 stick organic unsalted butter
                                                                  • Yes No 4 tbsp ice water
                                                                  • Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).
                                                                  • Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 29-inch single-crust pies or one double-crust or lattice-crust pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  These pretty drinks pair well at holiday gatherings with elegant bites, great friends, and a stocking full of good cheer.

                                                                  Ingredients
                                                                  • Yes No 1 cup pear nectar
                                                                  • Yes No 1 cup cranberry juice cocktail
                                                                  • Yes No 1 prosecco
                                                                  • In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail. Pour 1/4 cup juice mixture into each of eight champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream.

                                                                  Ingredients
                                                                  • Yes No 2 large sweet potato
                                                                  • Yes No 1 2 1/4 lb, a large butternut squash neck squash
                                                                  • Yes No 1 2 lb medium rutabaga
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup panko, japanese bread crumbs
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Preheat the oven to 375°. Using a mandoline, slice the potatoes and squash lengthwise 1/8 inch thick. Slice the rutabaga crosswise 1/8 inch thick.
                                                                  • Spray an 8-by-12-inch glass baking dish with cooking spray. Arrange half of the potatoes in the dish, overlapping them slightly; season with salt and pepper. Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering. Pour the broth over and around the vegetables.
                                                                  • Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has thickened.
                                                                  • Preheat the broiler. Mix the panko with the oil and season with salt and pepper; sprinkle over the gratin. Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning. Let the gratin stand for 10 minutes, then serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!

                                                                  Ingredients
                                                                  • Yes No 2 wheat english muffins
                                                                  • Yes No 4 thin slice canadian bacon
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 cup low fat greek yogurt
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp coarsely chopped flat leaf parsley
                                                                  • Preheat oven to 200°. Toast English muffins, then transfer to two plates and keep warm in oven. Brown bacon in a small frying pan over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs (go to Sunset.com to search for "perfect poached eggs").
                                                                  • Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).
                                                                  • Top muffins with poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and parsley.
                                                                  Yields: 2
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cooked rice
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 10 oz frozen peas
                                                                  • Yes No 1/4 cup yogurt
                                                                  • Yes No 1 jalapeño pepper, seeds
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm.
                                                                  • Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.
                                                                  • Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeño, tomato, and cilantro.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 slice smoked bacon
                                                                  • Yes No one 1 lb tuna steak
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 head frisée
                                                                  • Yes No 2 hass avocados
                                                                  • Lay the bacon strips on a cutting board and place a piece of tuna in the center of each; season with salt and pepper. Fold the bacon around the tuna and secure with toothpicks.
                                                                  • In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside, about 6 minutes.
                                                                  • Meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. Toss in the frisée and avocados and transfer to plates.
                                                                  • Remove the toothpicks from the tuna and cut each piece in half. Arrange the tuna over the frisée and serve right away, drizzling any remaining dressing left in the bowl over the fish.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  An avid gardener, Marcia Kiesel loves mini vegetables and often pickles gherkins and pearl onions as gifts. Her lemon-and-clove-spiked onions are crunchier and less sweet than commercial brands. Perfect for martinis, they can also be sliced and tossed in a salad, stir-fried or tucked inside sandwiches.

                                                                  Ingredients
                                                                  • Yes No 11/4 lb pearl onion
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No eight 1/2 inch lemon zest
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 1/4 cup white vinegar
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Bring a pot of water to a boil. Boil the onions over high heat for 4 minutes. Drain and let cool. When the onions are cool enough to handle, slip off their skins.
                                                                  • Pack the onions into four 1/2-pint jars. Add 2 cloves, 1/4 teaspoon of mustard seeds and 2 strips of lemon zest to each jar.
                                                                  • In a small saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar. Pour the brine over the onions to cover. Let cool, then seal the jars and refrigerate the onions for at least 3 weeks.
                                                                  Yields: 4 ½pint jars
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No 1/2 cup dijon mustard
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 3 large shallot
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No one 1 1/2 lb beef flank steak
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 6 oz cherry tomato
                                                                  • Yes No 1/4 small sweet onion
                                                                  • Yes No 6 oz thin asparagus
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 6 basil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No a 1/2 oz a little dried morels
                                                                  • In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.
                                                                  • Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour.
                                                                  • Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss.
                                                                  • Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.
                                                                  • Meanwhile, in a skillet, melt the butter. Add the morels and cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper.
                                                                  • Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak. Top the steak with the morels and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown. You can use it to liven up a turkey sandwich or as a condiment in a vegetable wrap. If time is tight, you can serve the guacamole with store-bought baked tortilla chips.

                                                                  Ingredients
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 medium poblano chili pepper
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 avocado
                                                                  • Yes No 6 6 inch corn tortilla
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 450°.
                                                                  • To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.
                                                                  • Preheat broiler.
                                                                  • Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.
                                                                  • Reduce heat to 425°.
                                                                  • To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange the tortillas in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 2 1/2 tablespoons guacamole and 6 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This version of a whiskey sour is based on a drink Cyrus Keyhari encountered at New York's Milk & Honey bar. It's a citrus-based drink that pairs well with Latin food; this one's designed for bourbon lovers.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/2 tsp water
                                                                  • Yes No 3 slice orange
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1/4 cup bourbon
                                                                  • In a cocktail shaker, stir the honey and water until the honey is dissolved. Add the orange slices and muddle. Fill the shaker with ice and add the lemon juice and bourbon. Shake well and strain into an ice-filled rocks glass. Garnish with the orange wheel.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010). This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz tuna fillet
                                                                  • Yes No 1⅓ cup mayonnaise
                                                                  • Yes No ¼ cup diced red onion
                                                                  • Yes No ¼ cup diced parsley
                                                                  • Yes No 2 tbsp capers in brine
                                                                  • Yes No 1 lemon
                                                                  • Yes No salt and pepper
                                                                  • Bring 1″ of water to a boil in a large pot; place tuna filets in a steamer basket, and place in pot. Cover pot and cook tuna until cooked through but slightly pink in the center, 10–12 minutes. Remove from pot and let cool.
                                                                  • Flake tuna into bite-size pieces and transfer to a large bowl, along with mayonnaise, onion, parsley, capers, lemon juice, salt, and pepper. Toss to combine, and chill before serving.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 16 oz, 3/4 cup yam
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
                                                                  • Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.
                                                                  Yields: 6servings (serving size: 2 pancakes and 1 teaspoon pecans)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

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