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                                                                  Serve this soon after you dress the salad so the pasta stays moist.

                                                                  Ingredients
                                                                  • Yes No 3 cup bow tie pasta (farfalle)
                                                                  • Yes No 2 cup green bean
                                                                  • Yes No 2 cup chopped skinless, boneless rotisserie chicken breast meat
                                                                  • Yes No 2/3 cup celery
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3 tbsp light mayonnaise
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 4 tsp pesto
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • To prepare salad, cook pasta in boiling water 11 minutes or until al dente. Add green beans during final 5 minutes of cooking. Drain and rinse pasta mixture under cold water. Place pasta mixture, chicken, celery, bell pepper, and onion in a large bowl; toss gently to combine.
                                                                  • To prepare dressing, combine 2 tablespoons water and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture, tossing gently to coat.
                                                                  Yields: 6servings (serving size: 1 2/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  Maximize the flavors of fall with these individual baked apple desserts that feature sweet skillet apples topped with a pecan pie muffin batter.

                                                                  Ingredients
                                                                  • Yes No 6 3 lb large granny smith apple
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup dark corn syrup
                                                                  • Yes No pecan pie muffin batter
                                                                  • Toss together first 3 ingredients in a large bowl.
                                                                  • Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
                                                                  • Bake at 425° for 15 to 20 minutes or until golden brown.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  Serving size: 2 chicken thighs and 1 cup potato mixture.

                                                                  Ingredients
                                                                  • Yes No 8 3 oz chicken thigh
                                                                  • Yes No 10 cherry tomato
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp rosemary
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 10 kalamata olive
                                                                  • Yes No 1 large lemon
                                                                  • Yes No 3 tsp olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 1 lb small red potato
                                                                  • Preheat oven to 450.
                                                                  • Coat a 10inch skillet with 1 teaspoon oil. Arrange lemon slices in a single layer on bottom of skillet.
                                                                  • Combine 1 teaspoon olive oile, lemon rind, lemon juice, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 garlic cloves in a large bowl. Add chicken, toss to coat. Arrange chicken in a single layer on top of lemon slices.
                                                                  • Combine 1 teaspoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, chopped rosemary, cherry tomatoes, olives, potatoes, and 2 garlic cloves in a bowl, and toss to coat. Arrange the potato mixture over checken. Top with a rosemary sprig, if desired. Bake at 450 for 1 hour or until chicken is done.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake

                                                                  The Alexander is essentially a fortified dessert drink made chocolaty with dark crème de cacao (pronounced “ko-ko,” not “ka-cow”). The Alexander is favored by those who want the “buzz without the bite.” Because of its silken, refreshing creaminess, the Alexander is also known as a Milk Shake. Most people immediately associate brandy with the Alexander, but the earliest versions were made with gin. Despite its wide popularity, its origin is unknown. The Alexander is usually served in a cocktail glass, but larger cordial glasses also work nicely. It becomes a Frappé if you serve it over crushed ice in an old-fashioned or frappé glass. You may also skip the cream and ice and blend the alcohol with vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 1 oz brandy
                                                                  • Yes No 1 oz dark crème de cacao
                                                                  • Yes No 1 oz heavy whipping cream
                                                                  • Yes No pinch nutmeg
                                                                  • Variations:
                                                                  • Alexander’s Sister: Substitute crème de menthe for the crème de cacao.
                                                                  • Gin Alexander: Blend equal parts gin, white crème de cacao, and heavy cream.
                                                                  • Parisian Blond: Blend equal parts rum, Curaçao, and heavy cream.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    alexander
                                                                    Brands:
                                                                  • Yes No
                                                                    Alexander's

                                                                  Remember the feeling of awe and wonder the first time you saw melted chocolate magically set over your ice cream, forming a crunchy shell? Now there’s no need to buy the bottled stuff, because you can make your own quick-setting ice cream topping. Just combine chocolate with a little vegetable oil. Nearly any type of chocolate—milk, bittersweet, or semisweet (but not unsweetened)—will work. It’s a fun and easy way to fancy up your next ice cream social. Game plan: Instead of the labor-intensive process of tempering chocolate, use this topping as a quick alternative for dipping ice cream bars. Just remember to double this recipe to ensure that you have enough chocolate to coat all the bars; and note that while the coating will be delicious, it will not have the same crunchy snap as tempered chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 lb chocolate chip
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Place the chocolate and oil in a medium heatproof bowl set over a saucepan containing an inch of barely simmering water. (Make sure the bowl does not touch the water.) Stir constantly until the chocolate is just melted and and the mixture is smooth.
                                                                  • Remove the bowl from the saucepan and let the chocolate mixture cool until barely lukewarm (about 100°F) before using. Store in a container with a tightfitting lid at room temperature for up to 1 week. Reheat to the desired consistency in a medium heatproof bowl set over a saucepan containing an inch of barely simmering water.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  Puente Punch
                                                                   5 m

                                                                  A fantastic dessert drink, this creamy cocktail is named after the late timbale-banging band leader Tito Puente, who popularized Latin music around the world. Cyrus Keyhari uses aged Dominican rum to give depth to what he calls "a grown-up Orange Julius."

                                                                  Ingredients
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No sugar, granulated
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp sweetened condensed milk
                                                                  • Yes No 1/8 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 cup amber rum
                                                                  • Moisten the outer rim of a highball glass with the lime wedge and coat with sugar. Fill the glass and cocktail shaker with ice. Add the 1/2 teaspoon of sugar, the orange juice, condensed milk, vanilla extract and amber rum; shake well. Strain into the prepared glass.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No four thick, 1 inch italian bread, bread in 1 cup of milk
                                                                  • Yes No 4 oz bacon
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 sun dried tomatoes in oil
                                                                  • Yes No 1 roasted red pepper from a jar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 1/2 lb lean ground pork
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup tomato purée
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/2 cup prepared plain hummus
                                                                  • Preheat the oven to 350°. In a food processor, pulse the bread, bacon and prosciutto. Add the onion, garlic, sun-dried tomatoes, roasted pepper and eggs; process to a paste. Pulse in the parsley, thyme, crushed red pepper, oregano and 1 teaspoon each of salt and pepper. Transfer to a bowl and knead in the pork.
                                                                  • Preheat the broiler. Pat the mixture into two 8-inch-long loaves. In a large nonstick roasting pan, heat the 1 tablespoon of oil. Transfer the loaves to the pan and cook over moderate heat until the bottoms are browned, 6 minutes. Brush the tops with oil and broil until slightly browned, 8 minutes. Lower the oven to 350°.
                                                                  • In a cup, combine the tomato puree, stock and hummus. Pour the mixture into the roasting pan and cook for 30 minutes, or until an instant-read thermometer inserted into the center of one of the loaves registers 180°. Light the broiler.
                                                                  • Spoon some of the sauce over the loaves and broil for 5 minutes, until browned. Transfer to a platter and serve with the gravy.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Pair pasta-like gnocchi with wilted spinach for a flavorful and light dish in minutes.

                                                                  Ingredients
                                                                  • Yes No 1 packed, 16 oz vacuum gnocchi
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup finely shredded parmesan cheese
                                                                  • Cook gnocchi according to package directions, omitting salt and fat; drain.
                                                                  • Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.
                                                                  Yields: 4servings (serving size: 1 cup gnocchi mixture and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The herb epazote added to the boiling water lends a floral flavor to this corn. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 4 ear corn, in husks
                                                                  • Yes No 8 sprig epazote (available at melissas.com
                                                                  • Bring a large pot of salted water to a boil over high heat. Add corn and epazote, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.
                                                                  • Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 1/3 cup cheese and 1 tsp. chile powder. Serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup raspberry jam
                                                                  • Preheat oven to 325°F; line 2 baking sheets with parchment. Beat butter and 2/3 cup sugar until fluffy. Beat in egg yolk and vanilla, then flour and salt. Shape dough into 2 disks; wrap 1 in plastic and refrigerate.
                                                                  • On a floured surface, roll out remaining disk to about a 1/8-inch thickness. Cut out cookies with a 2 1/2-inch heart-shaped cutter. Use a smaller heart cutter to cut a window out of half of cookies. With a spatula, carefully transfer cookies to prepared baking sheets. Repeat with remaining dough. Gather scraps and roll out again to make more cookies.
                                                                  • Bake cookies in batches until edges of cookies are just golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer cookies onto wire racks to let cool completely.
                                                                  • Spread 3/4 tsp. jam over flat side of each cookie that doesn't have a window. Top with remaining cookies, flat side down, so that jam shows through windows. Carefully sift 3 Tbsp. confectioners' sugar over cookies.
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread

                                                                  Couscous or rice would complement this main dish seasoned with spices frequently used in North African cuisine.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 1/2 tsp caper
                                                                  • Yes No 1/4 tsp bottled minced garlic
                                                                  • Yes No dash salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 4 6 oz, 3/4 inch thick swordfish steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No mint
                                                                  • To prepare sauce, combine the first 6 ingredients in a small bowl.
                                                                  • To prepare fish, heat a nonstick grill pan over medium-high heat. Combine paprika and next 6 ingredients (through red pepper); sprinkle over both sides of fish. Lightly coat both sides of fish with cooking spray; add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with the sauce. Garnish with mint sprigs, if desired.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings (serving size: 1 steak and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  If you've ever visited an izakaya in Japan, chances are you've had this braised pork belly dish called buta no kakuni. Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky. It's a very simple dish that requires little preparation, and is a good introductory dish if you want to learn more about Japanese home-style cooking.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dried sardines
                                                                  • Yes No a thumb sized piece of ginger
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 piece star anise
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup mirin
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup sake
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 piece pork belly
                                                                  • Yes No small inch dutch oven that will snugly fit the pork belly, add all the ingredients except the pork belly, and simmer
                                                                  Cuisine:YesNojapanese
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Homemade Pastrami
                                                                   6 h 15 m

                                                                  The secrets to this express pastrami are the smoked paprika, the tight wrapping to hold in all the aromatic spices, and the long slow cooking. Serves 8 to 10

                                                                  Ingredients
                                                                  • Yes No 5 lb corned beef
                                                                  • Yes No 3 tbsp coursely ground black pepper
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tbsp smoked paprika
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No heavy duty aluminum foil
                                                                  • Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer. Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef. Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Flip over, fold side down, on another piece of foil and wrap the meat again. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape. Place in a 240 degree F. oven for 5 hours. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard. Note: If you like it spicy leave the rub on. If you prefer more mild, scrap off the spice rub before slicing.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe goes with Fresh Salmon Burgers

                                                                  Ingredients
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Combine all ingredients. Cover and chill until ready to serve.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp ground fennel seed
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No 8 oz gin
                                                                  • Yes No 2 cup cucumber
                                                                  • Yes No 2 cup honeydew melon
                                                                  • Yes No 6 oz lemon juice
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 5 cup crushed ice
                                                                  • Yes No cucumber wheels and honeydew melon balls
                                                                  • MAKE THE SWEET FENNEL SALT In a medium bowl, mix the kosher salt, sugar and ground fennel seeds.
                                                                  • MAKE THE COCKTAIL Moisten half of the outer rim of 6 chilled white wine glasses with the lime wedge and coat lightly with the sweet fennel salt.
                                                                  • In a blender, combine all of the remaining ingredients except the garnishes and blend until smooth. Pour the drink into the glasses. Garnish the drinks with the cucumber wheels and honeydew melon balls.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour

                                                                  This is another cross-cultural dessert that uses Eastern Europe's bounty of almonds. The top can be gussied up with chocolate ganache and chocolate-dipped strawberries. Makes 10 servings of Almond Torte

                                                                  Ingredients
                                                                  • Yes No 11 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 lb almonds, finely ground
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 3 tbsp bread crumb
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup cocoa powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No large strawberry
                                                                  • Yes No sliced almonds
                                                                  • Heat oven to 350 degrees. In a large bowl, beat egg yolks and granulated sugar at high speed until thick and lemon-colored. Mix together almonds, cocoa, bread crumbs and baking powder, and set aside. In a separate bowl, beat the egg whites and vanilla until stiff but not dry. Set aside. Fold dry ingredients into yolk batter. Then gently fold in egg whites. Lightly coat two (9-inch) cake pans with cooking spray. Divide batter into pans and bake for about 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely on wire rack, turning cakes out after 10 minutes. Meanwhile, to make the frosting, beat whipping cream with cocoa, salt, confectioners' sugar and vanilla until stiff peaks form. Line the bottom of a 9-inch springform pan with a parchment-paper circle. Cut each 9-inch cake in half horizontally, to make 4 layers. Place 1 layer, cut side up, in bottom of pan. Spread with 1/4 of whipped cream. Continue layering, reserving last 1/4 of whipped cream for the sides, and leaving last layer, placed cut side down, unfrosted. Cover with plastic wrap and refrigerate. Meanwhile, make ganache by chopping chocolate and placing in a heatproof bowl. Microwave cream and butter until it boils. Pour over chocolate, cover with plastic wrap and let sit 15 minutes. Remove plastic and stir until thick and smooth, and slightly cooled. Dip strawberries half way in ganache and place on parchment paper to dry slightly. Remove torte from refrigerator and pour ganache over top. Arrange strawberries on the ganache. Again cover with plastic wrap and refrigerate until ganache has set, about 1 hour. Remove torte from refrigerator and unmold from springform pan. Place torte on a serving platter. Cover sides with reserved whipped cream frosting and sprinkle with sliced almonds. Store leftovers refrigerated.
                                                                  Cuisine:YesNoeuropean
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper

                                                                  Fans of smooth, chocolaty desserts may enjoy chocolate pots de crème or chocolate mousse. Both are delicious but require effort to make and can’t hang around the fridge too long. With these frozen pudding pops you can simply open the freezer anytime for a rich chocolate treat on a stick. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks and insert them 1 hour into the freezing time. You will also need an instant-read thermometer for cooking the pudding. This recipe was featured as part of our Make Your Own Pudding Pops project.

                                                                  Ingredients
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 2 tsp unflavored powdered gelatin
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Place the chocolate, sugar, butter, and salt in a medium saucepan over low heat and stir often until the butter and chocolate have melted and the sugar has dissolved, about 6 minutes.
                                                                  • Meanwhile, place the half-and-half in a medium bowl and sprinkle the gelatin evenly over the surface. Let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
                                                                  • Slowly whisk the gelatin mixture into the chocolate mixture and whisk continuously until smooth and incorporated. Heat, whisking frequently and checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves and no longer feels grainy, about 10 minutes. (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly.)
                                                                  • Transfer the mixture to a blender and add the vanilla. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam from the hot mixture to escape and prevents the blender lid from popping off). Blend until the mixture is smooth and the chocolate is completely incorporated, about 15 to 30 seconds.
                                                                  • Divide the mixture among the pop molds and freeze until frozen, about 3 hours. Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours. (To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap and make sure it’s directly touching the pudding.)
                                                                  Yields: 10(4-ounce) pops
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Store-bought rotisserie chicken saves time in the kitchen, while a tangy-sweet dressing tossed with crispy vegetables and couscous cranks out the sophisticated flavor in this simple chicken dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup couscous
                                                                  • Yes No 1 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 cup diced zucchini
                                                                  • Yes No 1/2 cup chopped button mushroom
                                                                  • Yes No 1 1/2 cup chopped skinless, boneless rotisserie chicken
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 3 tbsp currant
                                                                  • Yes No 3 tbsp diced mint
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.
                                                                  • To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine

                                                                  Cardamom has been used in Christmas baking in Germany since the middle ages. It was an important medicinal herb and was used to help the stomach and was often chewed to hide alcohol breath after drinking. These cardamom cookies have a distinct floral-perfume and are a bit salty, which pairs well with the chocolate couverture decoration. Makes about 6 dozen cookies.

                                                                  Ingredients
                                                                  • Yes No 12 175 gram tbsp butter
                                                                  • Yes No 1/2 85 gram cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla and sugar
                                                                  • Yes No 2 tsp rum
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 3/4 tsp cardamom, ground
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 4 100 gram oz coating
                                                                  • Beat butter and sugars well. Mix in rum and vanilla extract, if using.
                                                                  • Sift or mix flour with cardamom, baking powder and salt and mix it into the creamed butter to make a stiff dough.
                                                                  • Form this dough into two or three rolls, 1 inch in diameter.
                                                                  • Wrap the rolls in plastic wrap and chill in the refrigerator for 2 or more hours.
                                                                  • Heat oven to 390°F.
                                                                  • Remove roll of dough from the refrigerator and place it on a cutting board. Slice the dough 1/4 inch thick and place the cookies on a cookie sheet.
                                                                  • Use a fork to create a crosshatch pattern on the cookies, flattening them somewhat.
                                                                  • Bake for 12-15 minutes or until set and starting to brown slightly.
                                                                  • Remove cookies to rack to cool.
                                                                  • Melt chocolate couverture according to package directions. Dip cookies half way in melted chocolate, place on wax paper and allow to harden.
                                                                  • These cookies can be eaten right away or keep cookies in a sealed tin in a cool spot for up to several weeks.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Jason Travi recommends using a peppery olive oil to sauté the blanched Broccolini with the garlic and crushed red pepper. The recipe is delicious with a variety of other vegetables as well, such as cauliflower, snap peas or green beans.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 lb broccolini
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
                                                                  • In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 1 1/2 cup all purpose baking mix
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 18.4 oz boneless, skinless chicken breast tenderloins
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No scallion
                                                                  • Place pecans in a single layer in a shallow pan.
                                                                  • Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
                                                                  • Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.
                                                                  • Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
                                                                  • Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced seedless cucumber
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz ginger ale
                                                                  • In a cocktail shaker, lightly muddle the diced cucumber with the Simple Syrup. Add the bourbon, lemon juice, lime juice and enough ice to fill a highball glass; shake well. Pour into a highball glass, top with the ginger ale and garnish with the cucumber spear.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  Southern boiled peanuts are easily made in your slow cooker. They typically take all day on the stovetop, but with this recipe you can start them before bed and have them ready for tailgating the next afternoon. Prep: 3 minutes, Cook: 18 hours Slow-Cooker Size: 5- or 6-quart

                                                                  Ingredients
                                                                  • Yes No 2 lb raw peanuts
                                                                  • Yes No 3/4 cup salt
                                                                  • Yes No 12 cup water
                                                                  • Combine all ingredients in a 5- or 6-quart slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic bags in refrigerator up to 2 weeks.
                                                                  • Cajun Boiled Peanuts: Add 1 (3-ounce) package boil-in-bag shrimp and crab boil and 1/3 to 1/2 cup hot sauce (we tested with Frank's) to slow cooker before cooking.
                                                                  • Freeze It!: Freeze these peanuts in zip-top freezer bags up to 2 months. Reheat them in the microwave before serving.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 18cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    frank's
                                                                    Brands:
                                                                  • Yes No
                                                                    Frank's
                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No 12 oz prepared pizza dough
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 1/2 cup frozen baby peas
                                                                  • Yes No 1 cup cucumber
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No one 17 oz greek style plain whole milk yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup za'atar spice mix
                                                                  • Preheat the oven to 450° and place a pizza stone on the bottom rack to heat for 30 minutes. Alternatively, place an inverted baking sheet in the oven.
                                                                  • On a lightly floured work surface, flatten the pizza dough into two 9-inch rounds, about 1/4 inch thick; transfer to 2 well-floured pizza peels or inverted baking sheets. Let stand until slightly risen, 20 minutes.
                                                                  • Meanwhile, in a large saucepan, wilt the spinach with 1 tablespoon of water over high heat. Transfer to a colander and rinse with cold water. Squeeze out the liquid and chop the spinach; transfer to a bowl. Add the peas and mash lightly with a fork. Stir in the cucumber, parsley, mint, dill and garlic. Add the yogurt, lemon juice and 2 tablespoons of olive oil and stir to combine. Fold in the romaine and season with salt.
                                                                  • In a bowl, combine the za'atar with the remaining oil and a generous pinch of salt.
                                                                  • Shake the pizza peel a few times to loosen the dough. Dust flour under any areas that stick. Spread the za'atar oil over the dough. Slide the rounds onto the hot stone and bake for 10 minutes, until golden and crisp. Transfer the breads to a work surface and cut into wedges. Serve with the cucumber yogurt.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Rather than the usual filling mishmash, these family-tradition egg rolls keep the ingredients more distinct, similar to spring or summer rolls. The family likes to pan-fry these so they're crisp without the fuss and mess of deep-frying. You'll find sweet chili sauce in the Asian foods section of most supermarkets.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sweet chili sauce
                                                                  • Yes No 12 oz bean sprout
                                                                  • Yes No 12 8 inch egg roll wrappers
                                                                  • Yes No 12 jumbo, 13 oz shrimp
                                                                  • Yes No 6 tbsp chopped cilantro
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 2 tsp reduced sodium soy sauce
                                                                  • Yes No 1/4 tsp grated ginger
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.
                                                                  • Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1 1/2 teaspoons cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers, bean sprout mixture, shrimp, and cilantro.
                                                                  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on a wire rack. Repeat procedure with remaining 2 tablespoons oil and 6 egg rolls.
                                                                  • Combine remaining 1 tablespoon chili sauce, vinegar, and remaining ingredients. Serve sauce with egg rolls.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings (serving size: 1 egg roll and 1 1/2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  The perfect example of a thick, chewy spice cookie. Rolling the cookies in sugar before they are baked makes the outside especially crisp and a good contrast to the soft interior.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup unbleached all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Position a rack in the middle of the oven. Heat the oven to 350°F. Line two baking sheets with parchment paper.
                                                                  • Sift the flour, baking soda, salt, cinnamon, ginger, and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses, and mix until blended and an even light brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it.
                                                                  • Spread the granulated sugar on a large piece of wax or parchment paper. Roll 1/4 cup of dough between the palms of your hands into a 2-inch ball, roll the ball in the sugar, and place on one of the prepared baking sheets. Continue making cookies, spacing them 2 inches apart.
                                                                  • Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
                                                                  • The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
                                                                  Yields: 14cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Pick Me Up Soup is my favorite soup when I feel I need a boost of healthy vegetables. It is basically a spinach soup with added vitamin packed vegetables blended together into a creamy soup. This spinach soup is also great if you are on a detox program or watching your weight.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb baby spinach
                                                                  • Yes No 1 lb watercress
                                                                  • Yes No ¼ lb ruccola/rocket
                                                                  • Yes No 35 1 liter fl oz vegetable stock
                                                                  • Yes No 1 large potato
                                                                  • Yes No salt and pepper
                                                                  • Serves 4 Heat the olive oil in a stock pot or large saucepan. Sauté the onion for five minutes, then add the garlic cook for a further 2 minutes. Add the spinach, watercress and rocket to the onion and stir. Add the vegetable stock and potato. Bring to a boil, reduce to a gentle simmer and cook until the potato is soft but not broken up. Blend the soup using a hand blender or food processor. Season to taste and serve or (optional)serve with bread croutons or with a little creme fraiche stirred through if you are not weight watching.
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  I had this salad in a bistro in France and it was fantastic. You know, twangy and mustardy and so nice to eat as a starter before the main course arrived. It reminded me that sometimes cooking rules should be broken. We're told that beans should only be cooked until they're al dente, but I think we should cook them for a bit longer. I'd rather run my nails down a blackboard than eat a squeaky al dente green bean! So here's a recipe for properly cooked beans! Keep your eyes open for different color beans ? green, yellow or black ? as a mixture will make it even more interesting. And when preparing them, leave the wispy ends on as they look so nice.

                                                                  Ingredients
                                                                  • Yes No 4 handfuls of french beans, stalk
                                                                  • Yes No 3 tsp 2–3 teaspoons good french mustard, to taste
                                                                  • Yes No 2 tbsp 2 tablespoons good quality white wine vinegar
                                                                  • Yes No 7 tbsp 7 tablespoons extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp 1 tablespoon capers
                                                                  • Yes No a of garlic
                                                                  • Yes No a handful, small chervil
                                                                  • I had this salad in a bistro in France and it was fantastic. You know, twangy and mustardy and so nice to eat as a starter before the main course arrived. It reminded me that sometimes cooking rules should be broken. We're told that beans should only be cooked until they're al dente, but I think we should cook them for a bit longer. I'd rather run my nails down a blackboard than eat a squeaky al dente green bean! So here's a recipe for properly cooked beans! Keep your eyes open for different color beans – green, yellow or black – as a mixture will make it even more interesting. And when preparing them, leave the wispy ends on as they look so nice.Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes. Boiling the beans fast like this helps them to retain all their nutrients. Meanwhile, put the mustard and vinegar into a jam jar or bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, the capers if you're using them and the garlic.Remove one of the beans from the pan to check if it's cooked. If it holds its shape but is also soft to the bite, it's perfect. Drain in a colander. Now, while the beans are steaming hot, this is the perfect moment to dress them – a hot bean will take on more of the wonderful dressing than a cold one. It is best to serve the beans warm, not cold, and certainly not at fridge temperature because the flavors will be muted and boring. Serve the beans in a bowl, sprinkled with chervil if you like – it's a delicate, crunchy herb that goes well with beans. Serve as a salad in its own right, or as an accompaniment to a main meal.• from Jamie's Dinners
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Fast, healthy, and surprisingly addictive, this salad could easily become your go-to dish for barbecues, potlucks, and picnics. It comes together in mere minutes, but be sure to leave time for the salad to chill and the flavors to meld before serving. More wild rice recipes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No 2 tbsp white sesame seed
                                                                  • Yes No 4 cup wild rice
                                                                  • Yes No 3 medium scallion
                                                                  • Yes No 2 cup edamame
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
                                                                  • Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
                                                                  • Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.
                                                                  Yields: 7servings (about 7 cups)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 12 oz gemelli
                                                                  • Yes No 12 oz sugar snap peas
                                                                  • Yes No 1 10 oz frozen peas
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add snap peas; cook 2 minutes, add peas, and cook 1 minute more. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.
                                                                  • Toss pasta and vegetables with butter, tarragon, and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper.
                                                                  • Divide pasta among four serving bowls, and garnish with tarragon, if desired. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The Moscow Mule is a vodka-based cocktail with the unusual addition of ginger beer. Vodka was still relatively unknown outside Russia and Central Europe in the years following World War II. Heublein president John Martin had recently purchased the Smirnoff name and recipe for his American company, and he was out to promote his new product. As the story goes, Martin stopped off for dinner and drinks at the Cock ’n’ Bull on Sunset Strip, where his friend, owner Jack Morgan, was struggling to sell his homemade ginger beer. Add to the mix another friend who had inherited a large collection of copper mugs—and shake with a massive dose of publicity and a wedge of lime—and you have the Moscow Mule. In one of the most successful marketing ploys in tippling history, Martin combined three seemingly hopeless endeavors into one of the most popular cocktails of the 1950s and early 1960s. He even got stars like Woody Allen to promote his concoction. But as popular as it was, the Moscow Mule has now entered the “endangered species list” and is rarely seen outside of vintage ads in old issues of Playboy magazine.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz vodka
                                                                  • Yes No wedge lime
                                                                  • Yes No ginger beer
                                                                  • Pour the vodka into a copper mug or an iced glass. Squeeze the lime over the vodka, and drop the wedge into the mug. Fill the glass with the ginger beer.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 medium fingerling potatoes
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 lb all butter puff pastry
                                                                  • Yes No 1/4 lb reblochon cheese, and cheese
                                                                  • In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
                                                                  • Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds.
                                                                  • Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper.
                                                                  • Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
                                                                  • Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
                                                                  • Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Although the yellow and green squash give this one-dish meal a colorful appearance, you can use one or the other, if you prefer.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 8 oz chicken breast half (bone-in, skinless)
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 8 oz zucchini
                                                                  • Yes No 1 8 oz yellow squash
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup 2% reduced fat milk
                                                                  • Yes No 1/2 2 oz cup grated pecorino romano cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 350°.
                                                                  • Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in a large bowl.
                                                                  • Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the chicken mixture, and toss gently to combine.
                                                                  • Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole from oven.
                                                                  • Preheat broiler.
                                                                  • Broil casserole 5 minutes or until golden.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I have an excellent book on vegetables called Etonnants Légumes ( Amazing Vegetables ), by Thierry Thorens, which is packed with inventive ideas for serving things that sound familiar but then suddenly aren’t. This potato dish is one of many that grabbed my attention. I suppose it’s not all that far out, but when someone says “potato,” the tongue just doesn’t expect those crunchy pine nuts, that pungent squoosh of garlic, and the salty bite of olives. What to buy: Look for smaller potatoes so you can cut them into rounds. Also, if you can only find large onions, cut the onion amount down to only 2 or 3. This dish was featured as part of our Recipes for Passover photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 lb waxy potato
                                                                  • Yes No 4 medium onion
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1/2 cup pitted black olive
                                                                  • Yes No 1/2 cup pitted green olive
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No a big handful basil
                                                                  • Heat the olive oil in a large sauté pan until quite hot.
                                                                  • Add the potatoes, onions, and garlic, stirring to coat. Season with salt and pepper, and add the thyme sprigs.
                                                                  • Cook uncovered, stirring occasionally, until the onions are soft and the potatoes tender and golden, about 30 minutes.
                                                                  • Toss in the olives and pine nuts, stirring to warm them.
                                                                  • Check the seasonings, toss in the basil, then tilt all into a serving bowl.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 1 13.5 oz barbecue sauce
                                                                  • Yes No 4 1/2 lb beef short ribs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Place onion and barbecue sauce in a slow cooker. Season ribs with salt and pepper.
                                                                  • In a large skillet, heat oil over medium-high heat. Add ribs in batches and brown on all sides, 2 to 3 minutes total. Transfer ribs to slow cooker and stand on end. Pour 1/4 cup water into skillet and cook over low heat, scraping bottom of pan with a wooden spoon to incorporate browned bits. Pour this liquid into slow cooker. Cover and cook on low heat for 8 hours.
                                                                  • Transfer ribs to a platter; skim fat from sauce. Pour sauce over ribs. Serve ribs with coleslaw and corn on the cob or other seasonal vegetable.
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Serve with mashed potatoes and broccoli or another green vegetable.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 1 oz slice sourdough bread
                                                                  • Yes No 2 6 oz rainbow trout fillets
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp tarragon leaves, dried
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 2 lemon
                                                                  • Preheat oven to 450°.
                                                                  • Place bread in a food processor; pulse until crumbly. Place the trout, skin side down, on a jelly roll pan coated with cooking spray. Combine mustard and tarragon; spread over top of fish. Sprinkle fish with breadcrumbs and paprika; lightly coat with cooking spray. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
                                                                  Yields: 2servings (serving size: 1 fillet)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Unlike our other pizzas, the crust for this is intended to be thick. Use a spatula to serve its substantial squares straight from the pan.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped zucchini
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1 8 oz mushrooms
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup fat free garlic and onion pasta sauce
                                                                  • Yes No 8 oz hot turkey italian sausage
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 6 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • To prepare sauce, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add zucchini, onion, and mushrooms to pan; sauté 7 minutes or until vegetables are lightly browned. Add wine and pepper; cook 1 minute or until liquid almost evaporates. Stir in sauce. Remove from heat; cool.
                                                                  • Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain; add to sauce.
                                                                  • To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups flour, cornmeal, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Position one oven rack in the middle setting. Position another rack in the lowest setting. Preheat oven to 475°.
                                                                  • Brush a 13 x 9-inch baking pan with oil. Turn dough into pan. Gently press dough into pan and up the sides of the pan. Lightly spray surface of dough with cooking spray. Cover with plastic wrap; let stand for 5 minutes. Remove plastic wrap; discard. Spoon sauce mixture into crust. Bake on the bottom rack at 475° for 20 minutes. Remove from oven.
                                                                  • Combine cheeses; sprinkle evenly over sauce. Bake on middle rack an additional 15 minutes or until crust is golden brown and cheese melts. Cool 10 minutes on a wire rack. Cut into 6 squares.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute

                                                                  This fresh take on the traditional taco salad works well as a vegetarian main course.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dijon lemon vinaigrette
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1 4 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 3 tbsp chopped pickled jalapeño pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 cup chopped iceberg lettuce
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup low-fat sour cream
                                                                  • To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.
                                                                  • To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeño; top with remaining tortillas.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Use this recipe as a crust for our Apple-Blackberry Pie.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No 8 oz organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour, salt, and sugar in a food processor until
                                                                  • combined. Add butter, and pulse until mixture
                                                                  • resembles coarse crumbs with some larger pieces
                                                                  • remaining, about 10 seconds.
                                                                  • Evenly drizzle 1/4 cup water over mixture. Pulse until
                                                                  • mixture just begins to hold together (it should not be
                                                                  • wet or sticky). If dough is too dry, add more water, 1
                                                                  • tablespoon at a time, and pulse. Divide dough in half.
                                                                  • Place each half on a piece of plastic wrap, and wrap.
                                                                  • Press dough into 2 disks using a rolling pin. Refrigerate
                                                                  • until firm, about 1 hour or overnight. (Dough can
                                                                  • be frozen for up to 1 month; thaw before using.)
                                                                  • Roll 1 disk of dough to 1/8-inch thickness on a floured
                                                                  • surface. Fit dough into a 9-inch pie dish. Trim edge
                                                                  • flush with rim. Freeze until firm, about 30 minutes.
                                                                  • Roll remaining disk to 1/8-inch thickness on a floured
                                                                  • surface. Transfer to a piece of parchment. Cut out 18
                                                                  • leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped
                                                                  • cutters (<a href="http://sugarcraft.
                                                                  • com" target="_blank">sugarcraft.com ). Transfer leaves to
                                                                  • another piece of parchment; chill if needed. Gently
                                                                  • press the dull edge of a paring knife into leaves to
                                                                  • create veins. Freeze until firm, about 30 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 19-inch double crust
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  This five-ingredient, no-cook pie comes together quickly thanks to the use of a few store-bought ingredients. The recipe makes two pies, so plan to gift one or freeze it for later.

                                                                  Ingredients
                                                                  • Yes No 1 1.4 oz chocolate sugar free, fat free instant pudding mix
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1 8 oz frozen reduced calorie whipped topping
                                                                  • Yes No 2 6 oz reduced fat graham cracker crusts
                                                                  • Yes No 1 1 oz white chocolate sugar free, fat free instant pudding mix
                                                                  • Beat chocolate pudding mix and 1 cup milk with a mixer at medium-high speed for 3 minutes or until thickened. Gently fold in half of whipped topping.
                                                                  • Divide chocolate pudding mixture in half, and pour evenly into 2 graham cracker crusts. Repeat procedure with white chocolate pudding mix, remaining 1 cup milk, and remaining half of whipped topping. Divide mixture in half; pour over chocolate pudding mixture in both crusts. Cover and chill 3 hours or until set.
                                                                  • Tip: This recipe makes two pies, so you can freeze one for later. It's good frozen, or you can thaw it in the refrigerator overnight.
                                                                  Yields: 2pies, 8 servings each (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  You can substitute dried cherries, cranberries, or raisins for the apricots and use strawberry jam for the preserves.

                                                                  Ingredients
                                                                  • Yes No 3 oz dried apricots
                                                                  • Yes No 1 1/2 lb frozen puff pastry
                                                                  • Yes No 2 tbsp apricot preserves
                                                                  • Yes No 3 tbsp semisweet chocolate chip
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp finely ground coffee
                                                                  • Yes No 1 pint coffee ice cream
                                                                  • Heat oven to 400° F. In a small saucepan, combine the apricots and 1/2 cup of water and bring to a boil. Remove from heat, cover, and let stand 5 minutes. Remove the apricots from the water, let cool, and coarsely chop. On a lightly floured surface, cut the sheet of puff pastry lengthwise into thirds, and cut each third in half (for six 4-by-6-inch pieces). Place 1 teaspoon of the preserves in the lower center of each piece of dough. Top with the chocolate chips and chopped apricots. Brush the edge of each pastry with egg and fold the pastry over the filling, pressing the edges together. Using the tines of a fork, seal the packets securely and brush the tops with the remaining egg. Sprinkle each with 1 teaspoon of sugar. Place the pastries on a cookie sheet lightly coated with vegetable cooking spray and bake 25 to 30 minutes, or until golden brown. In a small bowl, combine the ground coffee with the remaining sugar. Serve the Pastry Pillows warm or at room temperature with the ice cream sprinkled with coffee sugar.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Only 3 ingredients needed for this company-friendly after-dinner treat. Fresh lemon zest and juice offer a tart flavor that pairs well with the sugar and fresh mint. This summery make-ahead dessert offers a healthy dose of antioxidants from the lemons and basil.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/3 lb lemon
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup minced basil
                                                                  • Grate 1 tablespoon peel (yellow part only) from about three lemons. Ream juice from enough lemons to make 3/4 cup. In an 8- or 9-inch square baking pan, mix peel, juice, and 1 1/2 cups water.
                                                                  • In a food processor or blender, whirl sugar until very fine. Add basil and whirl until very finely minced. Stir sugar mixture into lemon mixture until sugar is dissolved.
                                                                  • Cover and freeze mixture until firm, about 6 hours.
                                                                  • Scrape the tines of a fork quickly across frozen mixture to break into fluffy granules. Scoop granita into chilled bowls or wine or sherbet glasses and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3cups; 6 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Barbecue Pork
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 lb skinless salmon fillet
                                                                  • Preheat oven to 450° F. In a large bowl, whisk together the vinegar, oil, ketchup, orange juice, thyme, salt, and a few grinds of pepper. Add the meat or fish and coat well. Set the bowl aside, allowing the meat or fish to marinate for 15 minutes. Arrange the meat or fish in a baking dish in a single layer; reserve the marinade. Bake 30 minutes for the pork, 30 minutes for the chicken, or 20 minutes for the salmon. Halfway through the cooking time, turn over the meat or fish and spoon the marinade over it, then return to the oven. Slice the meat and divide among 4 plates. Season with salt and pepper to taste.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook

                                                                  Grilled chiles and corn give the relish a wonderfully smoky flavor that pairs perfectly with the grilled salmon, seasoned with just salt, pepper, and cumin. Serve with a mixed green salad to round out the meal.

                                                                  Ingredients
                                                                  • Yes No 4 anaheim chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 corn
                                                                  • Yes No 1 cup diced tomato
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 tbsp lime juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 4 6 oz skinless salmon fillet
                                                                  • Prepare grill.
                                                                  • Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.
                                                                  • Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.
                                                                  • Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
                                                                  • Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.
                                                                  Yields: 4servings (serving size: 1 fillet and 3/4 cup relish)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  Notes: If making up to 1 day ahead, cover and chill. Prep and cook time: about 30 minutes This recipe goes with Bouillabaisse Fondue

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped fennel
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 5 cup fat skimmed chicken broth
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir olive oil, onion, fennel, and garlic until onion is limp, about 5 minutes. Add chicken broth, white wine, tomato paste, thyme, and saffron or turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 6cups; 4 to 6 servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  Prep: 15 min., Cook: 3 min., Steep: 5 min., Bake: 7 min., Stand: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 3 regular size chai tea bags
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 cup self-rising flour
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Cook milk in a small nonaluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat. Add tea bags; cover and steep 5 minutes. Remove and discard tea bags from milk, squeezing gently.
                                                                  • Stir together granulated sugar, cinnamon, and flour in a large bowl. Cut in butter with a pastry blender or a fork until crumbly. Add 3/4 cup milk mixture, stirring just until dry ingredients are moistened. Reserve remaining milk mixture for later use.
                                                                  • Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough to 3/4-inch thickness; cut with a 1 1/2-inch round cutter. Place on a lightly greased baking sheet.
                                                                  • Bake at 400° for 6 to 7 minutes or until golden. Let stand 5 minutes. Whisk together reserved 1 Tbsp. milk mixture and powdered sugar until smooth. Drizzle over warm biscuits.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 12(serving size: one biscuit))
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  Black Forest cake is a crowd-pleaser, with its combination of chocolate and cherries and alcohol. The problem is that it’s hard to get all those elements in each forkful. Our solution: deconstruct it (swapping lambic for Kirsch and adding in chocolate crème anglaise for good measure) and layer it in “strata” so each bite is filled with everything this dessert has to offer. What to buy: Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores. Game plan: Everything can be prepared up to 1 day ahead, and the dessert can be assembled up to 8 hours ahead. This recipe was featured in our 2006 Moktoberfest! menu.

                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp instant espresso powder
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 1 lb dried cherry
                                                                  • Yes No 1 cup lindemans kriek lambic
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                    For the cookies:
                                                                  • Heat the oven to 375°F and arrange the rack in the middle. Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
                                                                  • Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
                                                                  • In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color. Beat in vanilla extract, then add eggs one at a time until fully incorporated. Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
                                                                  • Add dry ingredients and beat at low speed just until incorporated. Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes. Transfer cookies to a rack and let cool to room temperature. (Makes 36 cookies.)
                                                                    For the chocolate crème anglaise:
                                                                  • Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat. Bring to a boil and immediately remove from heat.
                                                                  • Whisk together remaining sugar and egg yolks until pale and well incorporated. While constantly whisking, slowly pour in 1/2 of the hot cream. Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat. Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
                                                                  • Melt chocolate over low heat and whisk into crème anglaise. Cool and refrigerate.
                                                                    For the garnish:
                                                                  • Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
                                                                  • Drain cherries and reserve lambic. Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.
                                                                    To assemble:
                                                                  • For each serving, break up three cookies and set aside. In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate. Repeat twice to make three complete layers. Refrigerate until ready to serve.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop

                                                                  This egg-free Eastern European sunflower rye bread recipe is easy because no sourdough starter is used, but it does take three rises. It's a hearty yet moist bread that's wonderful for sandwiches. Here's a larger photo of sunflower rye bread. Makes 1 (9x5-inch) loaf Eastern European sunflower rye bread

                                                                  Ingredients
                                                                  • Yes No 3 cup whole wheat flour
                                                                  • Yes No 1 medium cup rye flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 1 cup unsalted roasted sunflower seeds
                                                                  • In a large bowl or stand mixer fitted with the dough hook attachment, combine flours and salt. Add dissolved yeast, honey, and 1 3/4 cups warm water. Mix until dough cleans the sides of the bowl. Knead until smooth. Mix in sunflower seeds. Oil a large bowl and turn dough into bowl, turning once to coat both sides. Cover and let rise until doubled -- 1 to 3 hours. Punch down dough, cover and let rise again until doubled. Coat a 9x5-inch loaf pan with cooking spray. Form dough into a loaf and transfer to prepared pan. Cover the bread with greased plastic wrap and let rise until doubled. Heat oven to 350 degrees. Sprinkle top of bread with all-purpose flour for a rustic look, if desired. Or brush with a beaten egg white. Bake 30-40 minutes or until instant-read thermometer registers 190 degrees. Immediately turn out of pan to cool completely on a wire rack before slicing.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.

                                                                  Ingredients
                                                                  • Yes No two 28 oz whole tomatoes in can
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 large basil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 lb ground chuck (beef)
                                                                  • Yes No 3 tbsp dry bread crumb
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.
                                                                  • Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 18 meatballs, being careful not to pack them too firmly.
                                                                  • Add the meatballs to the sauce. Cover and cook on high for 1 hour longer, until no trace of pink remains in the center of the meatballs. Discard the basil sprig. Add 1 tablespoon of the sliced basil to the sauce and season with salt and pepper. Spoon the meatballs into bowls, sprinkle with the remaining 1 tablespoon of sliced basil and serve, passing grated cheese at the table.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb tilapia fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp plain greek style low fat yogurt
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 3 cup shredded coleslaw mix
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Heat a nonstick skillet or grill pan over medium heat. Spray fish with cooking spray; sprinkle with salt and pepper. Add fish to pan; cook 10 to 12 minutes, turning once, until fish flakes easily with a fork.
                                                                  • Combine yogurt and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Combine dressing and coleslaw mix, tossing to coat.
                                                                  • Place 2 ounces fish in each tortilla. Top with coleslaw.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (12 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 3 4 cup onion
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 lb chicken liver
                                                                  • Yes No 1/2 cup madeira wine
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
                                                                  • In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
                                                                  • Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley.
                                                                  Cuisine:YesNomadeira
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Greek version of lemon sauce is like a super-charged vinaigrette, but it?s also a natural partner for grilled seafood.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Whisk together lemon juice, mustard, and oregano in a small bowl. While whisking, slowly pour in oil and season with salt and pepper.
                                                                  • Whisk before serving, as sauce will separate.
                                                                  • MAKES 3/4 CUP
                                                                  Cuisine:YesNogreek
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 lb small butternut squash
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3 1/2 oz cup italian pine nuts
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No pinch saffron
                                                                  • Yes No orange zest
                                                                  • Yes No 1/2 cup parmigiano-reggiano cheese
                                                                  • Preheat the oven to 350°. Peel and slice the butternut squash 1/2 inch thick; spread on a baking sheet, drizzle with olive oil and season with salt and pepper. Cover with foil and roast until tender but not browned, 45 minutes. Meanwhile, spread the pine nuts on a baking sheet and toast until golden, 4 minutes.
                                                                  • Transfer the squash to a food processor and puree until smooth. Set aside 1 cup of the puree and reserve the rest for another use.
                                                                  • Heat the 1 tablespoon of olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes. Place the pressure cooker in the sink and run cold water over the lid to depressurize it rapidly; remove the lid once it can be released without force.
                                                                  • Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes. Stir in the reserved squash puree and saffron and cook until heated through. Stir in a tablespoon of water if the puree is too thick. Season with salt and pepper. Spoon the mixture into bowls, garnish with orange zest and the cheese shavings and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    foil

                                                                  Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.

                                                                  Ingredients
                                                                  • Yes No 2 cup loosely packed cilantro
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1/2 tsp sesame oil
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • In blender, puree ingredients until smooth.
                                                                  Cuisine:YesNoasian
                                                                  Yields: ½cup
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree

                                                                  Papa rellena is a delicious comfort food, similar to mashed potato pancakes, but with a surprise ground beef center. In fact, this is an excellent recipe for using up leftover mashed potatoes. To make papas rellenas, you first prepare some seasoned ground beef filling, similar to an empanada filling. Then you mold some mashed potatoes around a center of ground beef, and you form the whole thing into an oblong shape - basically you make it look like a potato! Then you fry it in oil until it's golden brown and crispy. Kids love this meal, especially with ketchup.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 3 lb yellow potatoes
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1 egg
                                                                  • Yes No flour
                                                                  • Yes No salt and pepper
                                                                  • Place the raisins in a small bowl and pour 1 cup boiling water over them. Let them soak for 10 minutes. Bring a large pot of salted water to a boil. Peel the potatoes and place them in the pot. Cook the potatoes until they are tender when pierced with a fork. While the potatoes are cooking, cook the onions, garlic, and peppers in the vegetable oil until soft and fragrant. Add the cumin and paprika and cook 2 minutes more, stirring. Add the ground beef and cook until browned. Drain the raisins and add them to the ground beef. Add the beef broth and simmer for 10 to 15 minutes more, until most of the liquid is gone. Season mixture with salt and pepper to taste. Remove from heat and let cool. When the potatoes are cooked, drain them in a colander. Mash the potatoes thoroughly, or pass them through a potato ricer. Season the mashed potatoes with salt and pepper to taste. Chill the potatoes for several hours, or overnight. Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed. Shape the papas rellenas: with floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center. Fill the well with 1-2 tablespoons of the beef mixture. Mold the potatoes around the beef, adding more potatoes if necessary, and shape the whole thing into an oblong potato shape, with slightly pointy ends, about the size of a medium potato. Repeat with the rest of the mashed potatoes. Coat each stuffed "potato" with flour. In a deep skillet or deep fat fryer, heat 2 inches of oil to 360 degrees. Fry the potatoes in batches until they are golden brown. Drain them on a plate lined with paper towels. Keep the potatoes warm in a 200 degree oven until ready to serve.
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a fresh, lemon-herb flavored seafood dish using Tsingtao Pure Draft, a light tasting beer that goes well with seafood, from Chef Martin Yan. Prawns Simmered in Lemongrass Beer Broth serves 8.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 large lb shrimp
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 slice ginger
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 stalk lemongrass
                                                                  • Yes No 3/4 cup clam juice
                                                                  • Yes No 1 cup tsingtao pure draft beer
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tsp chili garlic sauce
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 scallion
                                                                  • Place a wok over high heat until hot. Add 2 tablespoons of the oil, swirling to coat sides. Season shrimp with salt and pepper. Working in two or three batches, pan-sear shrimp for 1 to 2 minutes until slightly golden brown. Remove and set aside. 2. Return wok to high heat. Add remaining 1 tablespoon oil, swirling to coat sides. Add the garlic, ginger, and onion and cook until garlic begins to brown, about 1 minute. Add the lemongrass, clam juice, beer, vinegar, soy sauce, fish sauce, and chili garlic sauce and boil until reduced slightly. Return the shrimp and cook, stirring occasionally, until shrimp are completely cooked through, about 3-4 minutes. Add cornstarch solution and cook, stirring, until sauce boils and thickens. 3. Pour into a serving bowl and garnish with green onions. Prawns Simmered in Lemongrass Beer Broth recipe created by Chef Martin Yan. Reprinted with permission of Kelly Harfoot, TeamWorks Media. Chinese Seafood Recipes Main Chinese Food Recipe File Chef Martin Yan at the Calgary Stampede
                                                                  Cuisine:YesNoasian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 10 oz italian cheese flavored thin pizza crust
                                                                  • Yes No 1 1/4 5 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1 lb plum tomato
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • Preheat oven to 450°.
                                                                  • Place pizza crust on a baking sheet; sprinkle with 1/2 cup cheese, leaving a 1/2-inch border. Arrange tomato slices over cheese; sprinkle with basil. Sprinkle with seasoning; drizzle with vinegar. Top with 3/4 cup cheese.
                                                                  • Bake at 450° for 10 minutes or until cheese melts. Cut into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  Roasting the tomatoes makes them sweet and meaty; it also draws out much of the liquid so that you can assemble the sandwiches the night before without worrying about the focaccia becoming soggy.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb plum tomato
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 tsp thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup low-fat mayonnaise
                                                                  • Yes No 2 tbsp chopped sliced black olive
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 2 oz piece focaccia
                                                                  • Yes No 1 1/4 cup sliced simple roasted leg of lamb
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Preheat oven to 350°.
                                                                  • Arrange the tomato halves, cut sides up, on a baking sheet. Drizzle with olive oil; sprinkle with 1 teaspoon thyme and black pepper. Bake at 350° for 45 minutes or until very tender. Cool slightly.
                                                                  • Combine remaining 1/2 teaspoon thyme, low-fat mayonnaise, olives, rind, and juice.
                                                                  • Spread cut sides of bread evenly with mayonnaise mixture. Divide tomato halves, Simple Roasted Leg of Lamb, onion, and artichokes evenly among 4 bread pieces. Top with remaining bread pieces. Wrap the sandwiches in foil or parchment paper; chill.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper