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                                                                  This dessert is called a soufflé at Philipkutty's Farm, but it's much more like a rich, creamy pudding with deep tropical flavors and a sweet, nutty garnish. Here it's molded in an 8-inch square pan; the pudding can also be prepared in individual custard cups or ramekins. Cooking the pineapple mixture is key because raw pineapple contains an enzyme that prevents a pudding from setting.

                                                                  Ingredients
                                                                  • Yes No 2 cup pineapple
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 unflavored powdered gelatin
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Yes No one 14 oz coconut milk
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/8 tsp pure vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1/2 cup salted roasted cashews
                                                                  • In a small skillet, cook the pineapple with the granulated sugar over moderate heat, stirring occasionally, until the sugar is dissolved and the pineapple is just tender, about 5 minutes. Transfer to an 8-inch square glass or ceramic baking dish.
                                                                  • In a small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
                                                                  • Meanwhile, in a large bowl, whisk the sweetened condensed milk with the coconut milk, 1 tablespoon of the lime juice and the vanilla.
                                                                  • Warm the gelatin over moderate heat, swirling the pan, until dissolved. Pour the gelatin mixture into the condensed milk mixture and stir gently until blended.
                                                                  • In a stainless steel bowl, beat the egg white until firm peaks form; fold into the condensed-milk mixture, then pour the mixture over the pineapple. Cover and refrigerate until set, at least 2 hours.
                                                                  • Meanwhile, in a small skillet, combine the brown sugar with the remaining 1 teaspoon of lime juice and cook over moderately high heat until just melted. Add the cashews and stir to coat. Transfer to a plate to cool and harden.
                                                                  • Carefully cut the coconut pudding into squares and transfer to plates with a metal spatula. Sprinkle each square with candied cashews and serve.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 collard greens
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Bring a large saucepan of salted water to a boil. Add the collard greens in batches and cook until tender, about 10 minutes. Using a slotted spoon, transfer the greens to a colander and rinse under cool water. Squeeze the leaves to remove any excess water. Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute. Add the greens, salt, and pepper. Cook, stirring frequently, until wilted and tender, 3 to 4 minutes. In Advance: Rinse the greens, pat them dry, and slice. Wrap in a clean kitchen towel or place in a resealable bag and refrigerate for up to 24 hours.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe (for ours, see sunset.com/cornbread) or a boxed mix; store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 lb mexican style firm, fresh chorizo sausage
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 8 oz red onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 2 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 12 3/4 inch cup cornbread
                                                                  • Yes No salt and pepper
                                                                  • In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes. Transfer to paper towels to drain.
                                                                  • Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.
                                                                  • In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.
                                                                  • Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This sandwich is also delicious cold the next day for lunch—to prevent the pita from getting soggy, don't assemble until you're ready to eat. We like thick, tangy Greek-style yogurt in this dish.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb eggplant
                                                                  • Yes No 3 1/2 tsp kosher salt
                                                                  • Yes No 1/2 cup plain reduced fat greek style yogurt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp chopped oregano
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 inch pita bread
                                                                  • Yes No 2 cup arugula
                                                                  • Place eggplant slices in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain 30 minutes. Rinse thoroughly; pat dry with paper towels.
                                                                  • Combine remaining 1/2 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Brush eggplant and onion slices with oil. Place eggplant and onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until vegetables are tender and lightly browned.
                                                                  • Fill each pita half with 1 1/2 tablespoons yogurt mixture, one quarter of eggplant slices, one quarter of onion slices, and 1/4 cup arugula.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 2 pita halves)
                                                                  • Total Time: 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The blackberry-grape sauce drizzled on these hotcakes offers sources of antioxidants that may protect against cancer and improve mental function. This is the way breakfast should be—sweet and healthy.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp seedless blackberry jam
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 cup seedless red grape
                                                                  • Yes No 1 1/2 cup blackberry
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare sauce, combine the first 5 ingredients in a small saucepan over medium heat, and stir with a whisk. Add grapes to pan; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thickened. Stir in the blackberries. Remove from heat, and keep warm.
                                                                  • To prepare hotcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk and remaining ingredients except cooking spray; add to flour mixture, stirring until smooth.
                                                                  • Pour about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 2 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Serve hotcakes with sauce.
                                                                  Yields: 6servings (serving size: 2 hotcakes and about 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 slice whole grain bread
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 3 lb large butternut squash
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Preheat oven to 350ºF. Toss bread with 2 Tbsp. oil and 1/2 tsp. salt, spread in a single layer on a baking sheet, and bake until crisp, 12 to 15 minutes. Let cool.
                                                                  • Warm remaining 1 Tbsp. oil in a large saucepan over medium-high heat. Add garlic and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in squash, chicken broth and 2 1/4 cups water, bring to a boil, lower heat, cover, and simmer until squash is soft, about 25 minutes. Puree in batches in a blender and season with salt.
                                                                  • Ladle soup into bowls, sprinkle with croutons, and serve.
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Highlight the sweet and subtle flavor of halibut with a smoky homemade romesco sauce.

                                                                  Ingredients
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 1 dried ancho pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tbsp slivered almond
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1 oz slice whole wheat bread
                                                                  • Yes No 4 6 oz halibut fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 lemon
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes. Place bell peppers in a paper bag; close tightly. Let stand 5 minutes; peel. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
                                                                  • Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.
                                                                  Yields: 4servings (serving size: 1 fillet and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 shallot
                                                                  • Yes No 1 cup chopped firm anjou pear
                                                                  • Yes No 1/2 cup riesling
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Yes No 1/3 cup fresh bread crumbs
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 12 oz pork tenderloin
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Preheat oven to 425°.
                                                                  • Heat 1 tablespoon oil in a pan over medium heat. Add shallots; cook 6 minutes. Add pear, wine, thyme, and pepper; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley.
                                                                  • Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt.
                                                                  • Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Add pork; sauté 5 minutes, browning all sides. Bake at 425° for 12 minutes or until a thermometer registers 145°. Remove pork from pan, and let stand 5 minutes. Slice. Bring broth to a boil in pan over medium-high heat; scrape pan to loosen browned bits. Cook 4 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6(serving size: 3 ounces pork and 1 tablespoon sauce)
                                                                  • Total Time: 1 hour 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil

                                                                  John Folse, who owns the New Orleans-based specialty-food company Chef John Folse & Co., learned all about Cajun ingredients while growing up in a trapper's cabin in St. James Parish, Louisiana. After opening his first restaurant, Lafitte's Landing, Folse sought out a hot sauce that he could use in his elegant French-Cajun dishes. He automatically thought of the long skinny bottle of Louisiana Hot Pepper Sauce that was a staple on his family's dinner table because it seemed to go with everything. Folse located that sauce, but found that he liked a newer Tabasco-mixed chile version, called Louisiana Gold Pepper Sauce, even better. He particularly liked that it's pure chile flavor was not masked by the addition of vinegar which he thinks interferes with the subtle flavors of foods like the buttery crab and andouille sauce that tops the succulent sautéed snapper here.

                                                                  Ingredients
                                                                  • Yes No 2 lump oz crabmeat
                                                                  • Yes No 2 oz andouille
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 tbsp louisiana gold pepper sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No six 7 oz red snapper fillet
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • In a medium skillet, combine the crab, andouille, wine, Louisiana Gold Pepper Sauce, lemon juice, scallion and garlic and simmer over moderate heat until the liquid has reduced by half, about 4 minutes. Reduce the heat to moderately low and add 3 or 4 tablespoons of the butter, shaking and swirling the pan until it is melted. Continue adding the butter a few tablespoons at a time, shaking and swirling the pan until all of the butter is incorporated and the sauce is thick and creamy; do not let the sauce boil. Season with salt and pepper and keep warm over very low heat.
                                                                  • Put the rice flour in a shallow bowl and season it with salt and pepper. In another shallow bowl, whisk the egg with the milk and water. Dip the snapper fillets in the egg wash, then dredge them in the rice flour, pressing to help it adhere.
                                                                  • In each of 2 very large skillets, heat 1/4 cup of the oil until shimmering. Add the snapper fillets to the skillets and fry over high heat, turning once, until golden and crisp, about 6 minutes. Spoon the sauce over the fillets.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry

                                                                  Lachlan Mackinnon-Patterson created this ultrarich hot chocolate topped with coconut cream for his partner Bobby Stuckey's wife, Danette, who has a sweet tooth. "At Frasca, we make a lot of desserts with chocolate or coconut, so we just kept going and came up with this drink," says Lachlan.

                                                                  Ingredients
                                                                  • Yes No one 13.5 oz coconut milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 1 2/3 cup milk
                                                                  • Yes No 3 18 oz cup bittersweet chocolate chips
                                                                  • Yes No miniature marshmallow
                                                                  • In a small saucepan, combine the coconut milk and sugar and heat, stirring to dissolve the sugar; keep warm. In a medium saucepan, combine the cream and whole milk and bring to a simmer. Add the chocolate chips and remove from the heat. Let stand, stirring occasionally, until the chocolate is melted; whisk until smooth. Pour the chocolate into 8 mugs and spoon some of the coconut milk on top. Garnish with the marshmallows and serve.
                                                                  Yields: 8
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan pieces
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No chocolate mousse
                                                                  • Yes No white chocolate mousse
                                                                  • Yes No chocolate ganache
                                                                  • Yes No garnish, chocolate
                                                                  • Process pecans in a food processor until ground; set aside.
                                                                  • Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add vanilla, beating until blended. Add egg yolks, 1 at a time, beating until blended after each addition.
                                                                  • Combine flour, soda, and pecans; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
                                                                  • Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan.
                                                                  • Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
                                                                  • Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.
                                                                  • Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.
                                                                  • Pour White Chocolate Mousse into bowl over chocolate layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours.
                                                                  • Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This recipe goes with Buttermilk Pound Cake with Custard Sauce

                                                                  Ingredients
                                                                  • Yes No 2 cup organic buttermilk (1% fat)
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1 tbsp organic corn starch
                                                                  • Yes No 3 organic egg yolk
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Whisk together buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in vanilla. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 1/3cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Bake: 30 min.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz ready to bake frozen puff pastry shells
                                                                  • Yes No 1 qt vanilla ice cream
                                                                  • Yes No brandy caramel sauce
                                                                  • Yes No garnishes, strawberries, fresh mint sprigs
                                                                  • Bake puff pastry shells according to package directions. Remove tops according to package directions after baking. Top each shell evenly with ice cream, and drizzle with warm Brandy-Caramel Sauce. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Pepperidge Farm Puff Pastry Shells.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. But the intense flavor of the tahini stands up equally well to charred lamb.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup plain greek yogurt
                                                                  • Yes No 1 cup tahini
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup minced gherkin
                                                                  • Yes No 1/4 small cup drained caper
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 2 peperoncini
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • In a medium bowl, stir all of the ingredients together and season with salt and black pepper. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  It doesn’t take much cooking skill to make this lentil soup recipe taste great. The smoked ham hock and a couple hours is really all it takes to make this incredibly satisfying soup. Serves 6

                                                                  Ingredients
                                                                  • Yes No 1 smoked ham hock
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 qt beef broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 2 cup dry lentils
                                                                  • Yes No salt
                                                                  • Yes No parsley
                                                                  • Add the beef broth, chicken stock, dried thyme, black pepper, bay leaf, cayenne, and ham hock into a soup pot and bring to a simmer. Cover and simmer on low for 1 1/2 hours. Add the onions, celery, and carrots and simmer covered for another 30 minutes. Add the lentils and simmer coverer for another 30 minutes, remove cover and skim off any excess fat on the surface. Continue to simmer another 15 to 20 minutes uncovered, until the lentils are tender and the pork is falling off the bone. Taste for salt, adjust seasoning, and serve with chopped fresh parsley.
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp celery salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

                                                                  Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp kosher salt
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp marjoram, ground
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No ½ tsp cayenne pepper, ground
                                                                  • Yes No ½ tsp ground fennel seed
                                                                  • Yes No ¼ tsp white pepper
                                                                  • Yes No 2 3 lb racks st, louis pork spareribs
                                                                  • Yes No ¾ cup apple juice
                                                                  • Mix together 2 tbsp. salt, sugar, paprika, black pepper, oregano, garlic, onion, thyme, marjoram, parsley cumin, mustard, celery, cayenne, fennel, and white pepper in a bowl. Rub pork all over with all but 2 tbsp. of the spice mixture. Let sit at room temperature for 1 hour or chill overnight. Whisk together remaining salt and spice mixture with apple juice and ¾ cup water in a bowl; set basting sauce aside.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor ).Place ribs, top side down, on grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once and basting with sauce every 20 minutes, until the tip of a small knife slips easily in and out of the meat, 2–4 hours.
                                                                  Cuisine:YesNomemphis
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 lb pecan halves
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp organic sugar, granulated
                                                                  • Preheat oven to 350°F. Place pecans in a bowl. Melt butter over low heat and stir in spices, salt, pepper and sugar. Remove from heat; stir until sugar dissolves. Pour over pecans and mix well.
                                                                  • Spread pecans evenly on a large rimmed cookie sheet and bake, stirring often, until dark brown and fragrant, 20 to 25 minutes. Season with additional salt and pepper while warm. Cool completely before serving. (Can be made up to a week ahead; keep covered and refrigerated.)
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Notes: The hominy can pass for teeth and the green peas as beady little eyes. If making soup ahead, don't add peas; cover soup when cool and chill, then add peas when reheating. For a tureen, use a rustic pan, such as a cast-iron Dutch oven. Or you can use a pumpkin shell. You'll need a pumpkin at least 12 to 16 inches tall and wide. Cut off top and scoop out seeds. About 10 minutes before serving, fill shell with boiling water to warm. Drain and fill with hot soup. Use top as lid for the pumpkin tureen.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salad oil
                                                                  • Yes No 2 lb raw turkey italian sausages
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 qt fat skimmed chicken broth
                                                                  • Yes No 2 lb hubbard squash
                                                                  • Yes No 3 hominy
                                                                  • Yes No 1 10 oz frozen peas
                                                                  • Yes No salt and pepper
                                                                  • Place oil in an 8- to 10-quart pan over medium-high heat. Squeeze sausages from casings into pan; discard casings. Break sausage into bite-size chunks. Stir occasionally until lightly browned, about 5 minutes.
                                                                  • Add onion, bell pepper, and garlic. Stir over high heat until onion is limp, about 5 minutes.
                                                                  • Stir in chili powder, cumin seed, and oregano. Add broth, cover, and bring to a boil over high heat.
                                                                  • Meanwhile, peel squash and cut into 1/2-inch cubes. Add to broth. Return to a boil. Reduce heat, cover, and simmer until squash is tender when pierced, about 15 minutes, stirring occasionally.
                                                                  • Add hominy. If peas are frozen in a block, whack container against counter to separate, then pour peas into soup. Turn heat to high and bring soup to a boil, about 3 minutes.
                                                                  • Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5quarts; 10 to 12 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour

                                                                  Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 1 1/4 cup whole wheat flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 1/2 cup finely ground almonds
                                                                  • Yes No 3 cup finely grated carrot
                                                                  • Yes No 1 1/2 cup packed dark brown sugar
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup mascarpone cheese
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 2 tbsp spiced rum
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 1 lb confectioners' sugar
                                                                  • Yes No 2 cup diced walnut
                                                                  • Make cake: Heat oven to 350°. Butter and flour three 9" round baking pans; set aside. Heat butter in a saucepan over medium-high heat; cook until it browns. Chill until solid.
                                                                  • In a bowl, whisk together flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and flour mixture; mix.
                                                                  • In a bowl, beat together browned butter and brown sugar until fluffy, 1–2 minutes; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Whisk egg whites to stiff peaks; fold into batter. Divide batter between pans; smooth tops with a spatula. Bake for 30–35 minutes. Let cool slightly.
                                                                  • Meanwhile, make glaze and icing: In a 4-qt. pan, combine 4 tbsp. butter, sugar, buttermilk, syrup, and baking soda; boil. Cook until dark, 3–4 minutes. Remove from heat; stir in 1/2 tsp. vanilla. Spread glaze over each warm cake. Remove cakes from pans; transfer, glazed side up, to racks. Let cool.
                                                                  • In a bowl, beat remaining butter, mascarpone, and cream cheese with a mixer until smooth. Add remaining vanilla, rum, zest, and sugar; beat. Chill. Spread 1 1/4 cups icing evenly over 2 cake layers; stack, top with remaining layer. Frost top and sides; press nuts onto sides. Chill before serving.
                                                                  • SERVES 16 – 20
                                                                  Yields: 18
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  A Sour is not so much a drink as it is a concept. Lemon or lime juice, almost any liquor, and sugar—in proper proportion—form a Sour. Don’t even think about using a packaged mix for this cocktail. A simple but magical blend, the Sour was first made with brandy in the middle of the 19th century. Bartenders have flirted with and still have their occasional flings with numerous other base alcohols, but whiskey was the liquor of choice by the end of the 19th century, with rye on equal footing with bourbon. Bourbon is still favored by many, but blended whiskeys and Scotch have jockeyed for position. Add a dash of grenadine to a Whiskey Sour, and you have the sophisticated Ward Eight. Always prepare Sours fresh. Here is a foolproof rule of thumb for making a perfect Sour every time: Mix 2 ounces of your chosen spirit with 1 teaspoon sugar and 3/4 ounce lemon or lime juice (the “sour” flavor), and shake with cracked ice. Substitute lime juice for lemon in a Scotch Sour. Shake a Sour well for a truly frothy drink, and serve it straight up in a cocktail glass, over the rocks in a hefty Old Fashioned glass, or in a Sour glass. Garnish with any assortment of seasonally fresh fruit.

                                                                  Ingredients
                                                                  • Yes No 2 oz rye
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 tsp caster sugar
                                                                  • Yes No a slice lemon and a maraschino cherry
                                                                  Yields: 1drink

                                                                  The extra dressing will keep several days in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1/2 8 inch fat free flour tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 cup romaine lettuce
                                                                  • Yes No 1/4 cup unsalted pumpkinseed kernels, toasted
                                                                  • Yes No 1/3 cup chile cilantro dressing
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Preheat oven to 375°.
                                                                  • Place tortilla strips on a baking sheet coated with cooking spray. Bake at 375° for 5 minutes or until crisp. Cool on a wire rack.
                                                                  • Place lettuce in a large bowl. Add pumpkinseeds and Chile-Cilantro Dressing; toss gently to coat. Place about 1 1/2 cups salad on each of 4 plates. Top each serving with 2 tablespoons tomato; sprinkle evenly with tortilla strips.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This four-ingredient dessert comes together quickly then sets in your freezer overnight. Keep these ingredients on hand for those moments when you discover you need a delicious dessert for the morning's work birthday gathering or tomorrow's neighborhood block party.

                                                                  Ingredients
                                                                  • Yes No 1 6 1/2 oz sugar free chocolate sandwich cookies
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No 3 tbsp reduced calorie margarine
                                                                  • Yes No 1 qt vanilla no sugar added, fat free ice cream
                                                                  • Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.
                                                                  • Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.
                                                                  • To serve, let stand at room temperature 5 minutes; cut into 9 squares.
                                                                  Yields: 9servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Shirred eggs baked in individual dishes with cream, butter, and cheddar cheese. Large Picture of Shirred Eggs

                                                                  Ingredients
                                                                  • Yes No 4 tsp organic butter
                                                                  • Yes No 8 organic egg
                                                                  • Yes No 8 tbsp organic heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup shredded cheddar cheese
                                                                  • Put about 1 teaspoon melted butter into 4 individual baking dishes. Break 2 eggs into each dish. Add 2 tablespoons of cream to each dish and sprinkle with salt and pepper. Bake in a preheated 350° oven for 10 to 15 minutes, sprinkle 1 tablespoon of cheese over each egg just a minute or two before done. Shirred eggs serves 4. More Egg Recipes Eggs Mornay Scrambled Eggs with Ham Deluxe Scrambled Eggs with Tomatoes Eggs Benedict Eggs Florentine Recipe Scalloped Eggs with Bacon Creole Eggs Creamy Scrambled Eggs Creamed Eggs with Ham Deviled Eggs Mexican Scrambled Eggs Eva's Scrambled Eggs Corned Beef Hash with Eggs Scrambled Eggs with Ramps Western Omelet with Ham Egg Recipes & Breakfast Casseroles Egg Recipes Index Hard-Cooked Egg Recipes Cheese Recipes Breakfast Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoflorentine
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    AMP

                                                                  ). But we added some grainy mustard and caramelized shallots just to make things more interesting.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 3 medium yukon gold potato
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 thick cut slice bacon
                                                                  • Yes No 10 1/2 lb medium brussels sprout

                                                                  Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 10 oz frozen winter squash
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 1 10 oz frozen spinach
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 5 oz goat cheese (chèvre)
                                                                  • Yes No 1/2 cup salsa
                                                                  • In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
                                                                  • Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
                                                                  • Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
                                                                  • Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For the best presentation, choose an orange that has the same diameter as the cranberry sauce.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz jellied cranberry sauce
                                                                  • Yes No 4 1/4 inch thick slice navel orange
                                                                  • Yes No garnishes, fresh cranberries, mint sprigs
                                                                  • Remove cranberry sauce gently from can, leaving cylinder intact. Cut sauce crosswise into 4 equal portions, and place each on a small plate. Top each portion with 1 orange slice. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes

                                                                  Hibiscus tea has a tart, floral flavor that pairs beautifully with spicy fresh ginger. You can find dried hibiscus leaves at Latin American grocery stores, where they are called flor de jamaica, African grocery stores, where they are called bissap, or Caribbean grocery stores, where they are called sorrel.

                                                                  Ingredients
                                                                  • Yes No ½ cup water
                                                                  • Yes No ½ cup sugar, granulated
                                                                  • Yes No one piece of fresh ginger
                                                                  • Yes No ½ cup dried red hibiscus petals
                                                                  • Yes No 8 cup water
                                                                  • Yes No crushed ice
                                                                  • Make the ginger simple syrup: Combine the sugar and 1/2 cup of water in a 2-quart saucepan. Bring to a boil and let syrup cook for 3 minutes, stirring until all of the sugar is dissolved. Remove the pot from heat and add the grated ginger. Let syrup cool completely and strain. Set the syrup aside.
                                                                  • Make the hibiscus tea: In a 4-quart saucepan, pour 4 cups of water over the dried hibiscus petals and place the pot over low heat. Bring the water to a slow simmer and let cook for 5 minutes. Turn off the heat and let the tea steep for another 5 minutes. Strain into a pitcher and add in the remaining 4 cups of water. Fill the pitcher with ice.
                                                                  • To serve, pour tea into glasses and stir in ginger syrup, sweetening to taste.
                                                                  Cuisine:YesNolatin american
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  Pair this classic beef stew with a loaf of crunchy bread, perfect for sopping up the gravy. Making in a slow cooker keeps preparation simple and you out of the kitchen.

                                                                  Ingredients
                                                                  • Yes No 4 lb bottom round, well
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 2 2 cup large onion
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 lb potato
                                                                  • Yes No 1/2 lb baby carrot
                                                                  • Yes No 2 cup beef broth
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup frozen peas
                                                                  • Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.
                                                                  Yields: 9servings
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover

                                                                  Pieces of fish coated with pungent black-bean garlic sauce steam atop melt-in-your-mouth tofu pedestals. Prep and Cook Time: about 30 minutes. Notes: Use water-packed soft tofu (sometimes labeled silken) rather than the tofu sold in aseptic packages. Black-bean garlic sauce, made from fermented salted black beans, can be found in many supermarkets and Asian grocery stores, as can Shaoxing rice wine, a cooking wine. Find dark soy sauce, also called black soy sauce, at Asian grocery stores. It's thicker, darker, and sweeter than regular soy sauce.

                                                                  Ingredients
                                                                  • Yes No 1 18 oz water packed soft tofu
                                                                  • Yes No 1 tbsp chinese black bean garlic sauce
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 1 1/2 tsp regular soy sauce
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1 lb salmon fillet, about 1/2 in, thick
                                                                  • Yes No 1 tbsp fresh ginger slivers
                                                                  • Yes No 2 scallion
                                                                  • Drain tofu and gently invert onto a thick layer of towels on a flat surface. Pat dry and let drain about 5 minutes.
                                                                  • Meanwhile, make marinade: In a medium bowl, combine black-bean garlic sauce, Shaoxing rice wine, sesame oil, soy sauce, dark soy sauce, garlic, and sugar. Set aside.
                                                                  • Pour 1 to 3 in. water into bottom of a steamer (see "Steaming Setups," below). Place rack at least 1 in. above surface of water. Cover and bring to a boil over high heat.
                                                                  • While water is coming to a boil, cut tofu in half lengthwise, then cut each half crosswise into rectangles about 1/2 in. thick. Lay tofu in a single layer in a 9- to 10-in. heat-resistant glass pie pan; save any pieces that don't fit for another use.
                                                                  • Rinse fish, pat dry, and cut into pieces about the same size as tofu. Add fish to reserved marinade and mix to coat. Lay fish on tofu and spoon marinade on top. Sprinkle ginger evenly over fish.
                                                                  • Set pie pan on rack. Cover and steam until fish in center is barely opaque in thickest part (cut to test), 6 to 8 minutes (fish will continue to cook after you remove it from heat).
                                                                  • Turn off heat. Carefully lift pie pan from steamer. If it's difficult to remove, slip a wide spatula under pie pan to lift up, then grasp pie pan with a pot holder (or use two sets of tongs). Sprinkle with green onions.
                                                                  • Steaming Setups. All you need is a vessel to hold water, a rack to suspend the food over the water, and a lid to keep the steam in. Here are some possible combinations.
                                                                  • Wok and rack: A 14- to 16-in. wok with a domed lid and steamer rack or a round cake rack. Set wok on a ring if it wobbles. Put rack right in wok; the sloped sides will hold the rack over the water. The wide opening makes it relatively easy to remove the cooked dish. Woks run from $15 to $150 or more, and are widely available.
                                                                  • Bamboo steamer: Chinese stackable bamboo steamer baskets with lids. Set a 10- to 12-in. basket right in a 14- to 16-in. wok (make sure the bottom rim is just covered by water, as the baskets scorch easily; add boiling water as needed). Layer baskets to cook more than one dish. Bamboo steamers are generally $15 to $20 and are widely available.
                                                                  • Metal steamer: Chinese steamer pan topped with stackable baskets and a domed lid. Choose a 10- to 12-in.-wide steamer for greatest versatility. Stackable baskets can cook several dishes at a time. Metal steamers cost from $30 to $35 and may be found at Asian markets.
                                                                  • Western-style: A deep, wide pan or kettle with a lid, a round cake rack, and 3 empty cans. Set 2- to 3-in.-tall cans (both ends removed) into pan (or use the removable rim of a cheesecake pan). Top with a round cake rack and place pie pan on it; cover to steam.
                                                                  • Note: Nutrition analysis is per serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Also called a rainbow cordial, the Pousse Café is an after-dinner drink composed of several colored liqueurs skillfully poured into a narrow, straight cordial glass. Because of their differing weights and densities, the individual layers of ingredients remain distinct.

                                                                  Ingredients
                                                                  • Yes No kahlúa
                                                                  • Yes No Bailey's Irish Cream
                                                                  • Yes No grand marnier
                                                                  • Layer equal parts of the ingredients in a pony glass exactly as they are listed.
                                                                  Yields: 1drink
                                                                    Equipment:
                                                                  • Yes No
                                                                    bailey
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Bailey's
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 4 oz white chocolate
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb red grapes
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • MAKE THE CURD In a saucepan, boil the orange juice until it's reduced to 1/3 cup, about 12 minutes. Let cool.
                                                                  • In a microwave-safe bowl, whisk the egg yolks with the sugar. Whisk in the reduced orange juice and stir in the butter. Microwave the mixture on high power for 1 minute, until thickened. Whisk until smooth. Press a piece of plastic wrap directly onto the curd and refrigerate until chilled.
                                                                  • MAKE THE GRAPES Line a rimmed baking sheet with parchment paper. In a microwave-safe bowl, combine the white chocolate with the oil. Microwave for 1 minute, until the chocolate is just melted; whisk until smooth. Let cool.
                                                                  • Dry the grapes with a towel and set them in a large bowl. Pour in the chocolate, folding to coat. Sift the confectioners' sugar on top and stir until the grapes separate; transfer to the baking sheet and refrigerate for 10 minutes, until the chocolate sets. Serve the grapes in glasses with the orange curd in ramekins alongside.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup fresh english peas
                                                                  • Yes No 2 1/4 cup ice water
                                                                  • Yes No 1 1/2 cup chopped english cucumber
                                                                  • Yes No 1 cup french bread cubes
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp sherry vinegar
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No fresh pea shoots
                                                                  • Yes No 1 small tbsp mint
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Cook English peas in boiling water 4 minutes. Drain and rinse with cold water until cool. Set aside 1/2 cup peas. Combine remaining peas, ice water, cucumber, French bread cubes, 2 tablespoons extra-virgin olive oil, sherry vinegar, and garlic cloves in a blender; process until smooth. Stir in salt and pepper. Ladle 1 cup soup into each of 6 bowls. Garnish with reserved peas, fresh pea shoots, mint leaves, and 1 1/2 teaspoons extra-virgin olive oil.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir

                                                                  Constant stirring gives risotto its creamy texture.

                                                                  Ingredients
                                                                  • Yes No 1 medium butternut squash
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 shallot
                                                                  • Yes No 2 cup arborio rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
                                                                  • In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
                                                                  • Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1/4 cup unsalted roasted pistachios
                                                                  • Yes No 1/4 cup unsalted roasted cashews
                                                                  • Yes No 3 1 lb medium red bell pepper
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1/3 cup bread crumb
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • In a small skillet, heat the vegetable oil. Add the pine nuts and almonds and cook over moderately high heat, stirring, until lightly golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
                                                                  • Add the walnuts to the skillet and cook, stirring, until toasted, about 3 minutes. Transfer the walnuts to a food processor and let cool completely. Add the pistachios and cashews and pulse until the nuts are finely chopped. Scrape the finely chopped nuts into a medium bowl.
                                                                  • Add the bell peppers and onion to the food processor and pulse until finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press to extract as much liquid as possible. Add the mixture to the chopped nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season with salt and cayenne and serve.
                                                                  Yields: 3cups
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  The secret to the rich flavor of this dish is to brown the chicken on both sides until it's golden before finishing it in the oven, creating a well-caramelized crust. Test the pan with a droplet of water to make sure it's hot enough before adding the chicken-the water should sizzle when it hits the pan.

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1 6 oz sicilian pitted green olives
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 4 tsp salt free greek seasoning
                                                                  • Yes No oregano
                                                                  • Preheat oven to 400°.
                                                                  • . Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.
                                                                  • . Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
                                                                  • . Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.
                                                                  • . Place chicken on top of tomato mixture, and place pan in oven. Bake at 400° for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs, if desired.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 3/4 cup tomato mixture)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 1/2 cup light mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp sweet relish
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 10 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 11 oz mandarin orange segments in can
                                                                  • Yes No 1/2 cup dry roasted peanut
                                                                  • Yes No 1/2 cup packed shredded coconut
                                                                  • Place chicken in a skillet and season with salt and pepper. Pour in coconut milk and bring to a boil over high heat. (Add water, if necessary, to cover chicken.) Reduce heat to medium-low and simmer, uncovered, until chicken is opaque and firm, 15 minutes. Transfer chicken to a plate and let cool. Discard coconut milk. When cool enough to handle, shred chicken into small pieces using your fingers.
                                                                  • Blend mayonnaise with sour cream in a medium bowl. Stir in lime juice, relish and celery. Add chicken, pineapple, oranges and peanuts. Season with salt and pepper. Gently fold to blend and coat ingredients. Refrigerate until ready to serve. Sprinkle with coconut just before serving.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  The centerpiece of a luau is the painstakingly slow-cooked pig. If you can’t go to Hawaii or do not have an imu (underground oven) at your disposal, fake it with slow-braised pork shoulder. The combination here of salty soy and sweet pineapple juice balances the richness of the pork. Topped with spicy, crunchy jicama and pineapple slices and served on a sweet, toasty roll, it’s the perfect tiki party snack. What to buy: Hawaiian sweet rolls are soft, yeasty rolls about the size of slider buns. Their slightly sweet flavor complements the rich braised pork, but you can substitute a larger bun of your choice for a more substantial sandwich.

                                                                  Ingredients
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 4 lb boneless pork shoulder
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 20 1 medium garlic clove
                                                                  • Yes No 1/4 cup ginger
                                                                  • Yes No 1 1/2 cup naturally sweetened pineapple juice
                                                                  • Yes No 1 cup dry sherry
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/2 medium jicama, very
                                                                  • Yes No 1/4 medium pineapple, very
                                                                  • Yes No 20 sweet hawaiian rolls
                                                                    For the pork:
                                                                  • Heat the oven to 325°F and arrange a rack in the middle.
                                                                  • Rub the salt and pepper all over the pork pieces. Heat the oil in a Dutch oven or a 6-quart heavy-bottomed pot with a tightfitting lid over medium-high heat until smoking, about 4 minutes. Add enough pork pieces to form a single layer (do not crowd) and sear on all sides until golden brown, about 3 minutes total. Remove to a plate and repeat with the remaining pork pieces.
                                                                  • Add the onion, garlic, and ginger to the pot and stir to combine. Cook until aromatic, about 10 seconds. Add the pineapple juice, sake or sherry, soy sauce, and brown sugar and stir to combine. Return the pork pieces along with any accumulated juices to the pot and bring to a boil. Cover and place the pot in the oven. Braise until the pork is tender and falls apart when shredded with a fork, about 2 hours.
                                                                  • Remove from the oven and transfer the pork pieces to a large dish; set aside.
                                                                  • Set a fine-mesh strainer over a medium heatproof bowl and strain the sauce; discard the solids. Using a fat separator, remove the fat from the sauce and discard (alternatively, let the sauce settle until the fat rises to the surface, then skim away with a large spoon or ladle).
                                                                  • Shred the pork into bite-size pieces, discarding any excess fat or connective tissue. Return the pork to the pot, add 1 cup of the sauce, and stir to coat. (If you prefer moister pork, add more sauce as desired.)
                                                                    To assemble:
                                                                  • Place the lime juice and cayenne pepper in a large bowl and stir to combine. Add the jicama and pineapple pieces and toss to coat.
                                                                  • Place 1/4 cup of the pulled pork on one half of each toasted roll. Top with a slice each of jicama and pineapple and place the other half of the toasted roll on top. Serve warm.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 20mini sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3/4 tsp Miracle Whip
                                                                  • Yes No 1 9 oz chocolate wafers
                                                                  • Yes No 1 miniature cup chocolate chip
                                                                  • Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
                                                                  • Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
                                                                  • To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 4 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Lemons seem to heighten the blueberry flavor.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 lemon juice
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No lemon curd
                                                                  • Preheat oven to 375 degrees F. Grease 12-cup muffin pan. Combine 2-1/2 cups flour, baking powder, salt and sugar. Set aside. In another bowl combine second set of ingredients. Add to dry ingredients and stir only until moistened. Combine blueberries with 1 tablespoon flour. Then add blueberries to rest of batter. Place in muffin tin. Spoon about 1 teaspoon of lemon curd on top of batter in cups. Bake for 20 to 25 minutes.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 1/2 cup non-fat milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup flaked coconut
                                                                  • Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)
                                                                  • Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.
                                                                  • Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.
                                                                  • Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.
                                                                  • Remove pan from water; cool on a wire rack. Cover and chill.
                                                                  • Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool.
                                                                  • Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This dry rub recipe is very typical of Texas-style barbecue. Texas barbecue rubs are usually spicy, and known for various ground chilies, and cumin. Makes 1 1/2 Cups Texas Barbecue Dry Rub Recipe

                                                                  Ingredients
                                                                  • Yes No 1/4 cup salt
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1/2 cup chili powder
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 2 tbsp cumin, ground
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp ground chipotle chili pepper
                                                                  • Mix together all the ingredients thoroughly. Best if used right away, but if stored, be sure to use a container with an airtight lid.
                                                                  Cuisine:YesNotexas
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix

                                                                  This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great Lenten dish or vegetarian main course. Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it, but use at your discretion. Here's a larger picture of vegetable casserole. Makes 6 to 8 servings of Serbian Vegetable Casserole - Djuvece

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 large onion
                                                                  • Yes No 4 carrot
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 large stewed tomatoes in can
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No salt and pepper
                                                                  • Heat oven to 375 degrees. In a Dutch oven, saute onion in oil until translucent. Add carrots, potatoes, zucchini, green pepper, celery and bay leaf, and cook 15 minutes, stirring frequently. Add tomatoes, rice and salt and pepper, and stir well. Add enough broth or water to barely cover the vegetables. Place lid on Dutch oven and bake 45 minutes to 1 hour. Remove bay leaf and serve
                                                                  Cuisine:YesNodutch
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 3 1/2 lb chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1/3 cup low-fat sour cream
                                                                  • Yes No 1/3 cup plain nonfat greek yogurt
                                                                  • Yes No 1/2 cup celery leaves
                                                                  • Preheat the oven to 425°. Arrange the chicken pieces, skin side up, on a rack set on a large rimmed baking sheet; season generously with salt and pepper. Roast the chicken in the center of the oven for about 45 minutes, until cooked through and the skin is crisp.
                                                                  • Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until just softened, about 3 minutes. Add the mushrooms, raise the heat to high and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the garlic, bay leaves and thyme and cook until fragrant, about 1 minute. Add the wine and cook until evaporated, scraping up any browned bits, about 5 minutes. Add the chicken stock and simmer until reduced by half, about 15 minutes. Remove the skillet from the heat and stir in the sour cream and yogurt. Discard the bay leaves.
                                                                  • Add the chicken to the sauce, skin side up, and simmer until heated through. Stir in the celery leaves. Transfer the chicken to plates, spoon the sauce on top and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Gordita is a term of endearment meaning "little fat one" in Spanish. It also refers to a thick, fried tortilla. Here, we use masa harina (available in the Latin foods aisle at large supermarkets) to make fresh gorditas. In a pinch, you can use store-bought corn tortillas as a base for this delicious dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup masa harina
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1/2 cup salsa verde
                                                                  • Yes No 1/4 cup diced avocado
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 1 cup pork carnitas
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No cilantro
                                                                  • Lightly spoon masa harina and flour into dry measuring cups; level with a knife. Combine masa harina, flour, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add broth; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 or 6 times.
                                                                  • Divide dough into 6 equal portions. Shape each portion into a ball. Press each ball into a 6-inch circle on a lightly floured surface (cover remaining balls to prevent drying). Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 1 gordita in pan; cook 2 minutes on each side or until lightly browned. Remove gordita from pan; cover and keep warm. Repeat the procedure with cooking spray and remaining gorditas.
                                                                  • Place beans in a bowl; mash with a fork to desired consistency. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beans; cook 2 minutes, stirring frequently. Stir in salsa verde; cook 2 minutes or until liquid almost evaporates, stirring frequently.
                                                                  • Combine avocado and lime juice; toss gently to coat. Spread about 1/4 cup bean mixture on each gordita; top with about 2 1/2 tablespoons Pork Carnitas and 2 teaspoons avocado mixture. Sprinkle 1 teaspoon onion and 1 teaspoon chopped cilantro over each serving. Garnish with cilantro sprigs, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 gordita)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 2 6 oz canned white (albacore) tuna in water
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp minced basil
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 ciabatta rolls
                                                                  • Yes No dijon mustard and mayonnaise
                                                                  • Yes No 8 1/4 thick, 6 oz inch cheddar cheese
                                                                  • Yes No sixteen thick kosher dill pickle
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
                                                                  • Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
                                                                  • Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Serve with your favorite variety of chutney and some sweet, tangy pickles.

                                                                  Ingredients
                                                                  • Yes No 4 thick slice sourdough bread
                                                                  • Yes No 4 tbsp chutney
                                                                  • Yes No 6 oz english cheddar
                                                                  • Yes No 2 tbsp butter
                                                                  • Spread 2 bread slices with chutney. Add Cheddar to both slices; top with remaining bread slices, and press together gently.
                                                                  • Melt butter in a large cast-iron or nonstick skillet over medium-high heat. Add sandwiches to pan, and cook 3 to 5 minutes on each side or until cheese melts and bread is golden brown.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 2sandwiches
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook

                                                                  This recipe for oxtail stew in red wine is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). Eastern Europeans love oxtails and this delicious stew served with thickened pan juices and roasted potatoes fills the bill. In Polish this is known as gulasz ogonowa, and in Hungarian it is tejfölös ököruszály. Compare this to oxtail-barley soup. Oxtails actually come from the tail of beef cattle. Here's a larger photo of Oxtail Stew in Red Wine. Makes 6 servings of Oxtail Stew in Red Wine

                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb oxtail
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1/2 cup chopped leeks, white and light green parts
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 cup diced plum tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 3 cup beef broth
                                                                  • Yes No 4 parsley
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Generously season oxtails with salt and pepper. In a large Dutch oven or casserole, heat oil on high heat until it shimmers. Add oxtails in a single layer to hot oil, working in batches if necessary, and sear the oxtails until browned on all sides, about 10 minutes. Remove oxtails with tongs to a plate (leaving the oil behind). Cover oxtails loosely and set aside. Return Dutch oven to high heat until oil shimmers. Add onion, leeks and garlic and saute, stirring occasionally, until golden brown, about 15 minutes. Add tomatoes and cook until it deepens in color and smells sweet, abouty 2 minutes. Add sherry vinegar and honey. Stir until honey is dissolved. Return oxtails and any juices to the Dutch oven, stirring gently with a wooden spoon. Add red wine and enough broth to cover. Bring to a boil, reduce heat and add a bouquet garni made by tying the parsley, thyme and bay leaf together in cheesecloth with butcher's twine. Cover and let simmer over very low heat until meat is nearly falling off the bone, about 2 to 3 hours. Transfer oxtails to a heated serving bowl and keep warm. Remove and discard the bouquet garni. Return Dutch oven to heat. Skim off fat and oil from surface of pan juices and bring to a simmer over medium-high heat, until juices have thickened slightly, about 5 minutes. Season to taste with sherry vinegar, salt and pepper. Pour sauce over oxtail pieces and serve immediately with roasted potatoes. SOURCE: Adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009)
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice. the bold character of a pot-distilled English-style rum shine through. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.

                                                                  Ingredients
                                                                  • Yes No 2 oz spanish style ron añejo
                                                                  • Yes No 1 1/2 oz gold jamaican rum
                                                                  • Yes No 1 oz 151 proof demerara rum
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1/2 oz falernum
                                                                  • Yes No 3/4 cup crushed crushed ice
                                                                  • Yes No 2 tsp fresh white grapefruit juice
                                                                  • Yes No 1 tsp sonoma syrup co
                                                                  • Yes No 1 tsp grenadine
                                                                  • Yes No 1/8 tsp Pernod
                                                                  • Yes No 1 dash angostura bitters
                                                                  • Yes No 1 sprig mint
                                                                  • Combine all ingredients, except mint, in a blender and blend on high for 5 seconds; pour into a chimney glass or highball glass, add more ice to fill, and garnish with mint.
                                                                  Cuisine:YesNoenglish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour

                                                                  Making your own stock tastes better, and it’s as simple as it gets. This dish was featured as part of our Recipes for Passover photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 chicken
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 4 sprig thyme
                                                                  • Break up carcass with a meat mallet or cleaver so it fits in a large pot (at least 10 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until chicken flavor comes through in the stock, about 2 to 2 1/2 hours.
                                                                  • Strain through a fine mesh strainer into large, heatproof containers. Let cool to room temperature, then refrigerate or freeze.
                                                                  Yields: 4quarts (16 cups)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Dijon mustard gets its characteristic flavor from white wine that’s added to the mustard-seed soaking liquid. Maurice Grey and Auguste Poupon brought Dijon to the masses, but making your own mustard is just as easy as buying it at the store. This version has a rustic, grainy texture that adds a pleasant pop to potato salad and works well atop bratwurst. Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1/4 cup brown mustard seed
                                                                  • Yes No 1/4 cup yellow mustard seed
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Place all of the ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
                                                                  • Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.
                                                                  Yields: 1cup
                                                                  • Total Time: 2 days 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate

                                                                  This top-rated Southern-style corn recipe uses fresh corn kernels that are made creamy with the addition of milk, butter and cornstarch.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 1/2 cup corn kernel
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Melt butter in a large skillet over medium heat; stir in corn kernels and milk. Sprinkle with cornstarch, sugar, and salt; stir well.
                                                                  • Bring mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Deeply browned skin, smoky bacon, fresh herbs, and a liberal splash of rosé make this juicy chicken from Jonathan Waxman, chef-owner of Barbuto, fancy enough for guests but easy enough for a weeknight dinner. (Watch him make a version of it in is My Go-To Dish video for CHOW

                                                                  Ingredients
                                                                  • Yes No 1 chicken
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup diced bacon
                                                                  • Yes No 1 cup rosé wine
                                                                  • Yes No 2 tsp diced sage
                                                                  • Butterfly the chicken by cutting down both sides of the backbone with poultry shears or heavy, sharp scissors and removing the backbone (freeze it to use for stock ). Open the bird, place it skin side up, and press down firmly on it with the palms of your hands to flatten the chicken as much as you can. Pat dry. Rub the chicken with olive oil, then rub salt all over the bird, then rub with pepper.
                                                                  • Line a plate with paper towels and set aside. Place the bacon in an enameled cast-iron casserole or a Dutch oven and cook over medium heat until browned, about 15 minutes. Remove with a slotted spoon to the paper-towel-lined plate to drain.
                                                                  • Carefully add the chicken to the pot, skin side down. Place a foil-wrapped brick (see the “What to buy” note above) on the chicken to press it against the bottom of the hot pan. Cook over medium heat until golden brown, about 15 minutes.
                                                                  • Remove the brick, carefully flip the chicken using tongs, and pour the rosé around the chicken. Let cook uncovered for 10 minutes, then cover and cook until the flesh is no longer pink, the juices run clear when the inner thigh is pierced with a knife, or a meat thermometer inserted into the thickest portion of the thigh reads 160°F to 165°F, about 15 minutes more.
                                                                  • Remove the chicken from the pot and set it on a clean cutting board. Using shears, scissors, or a sharp knife, cut it into 4 or 8 pieces.
                                                                  • Pour the sauce from the pot into a fat separator and discard the fat (alternatively, you can pour the sauce into a bowl and skim off the fat). Pour the strained sauce back into the pot, add the reserved bacon and the herbs, and stir to combine. Add the chicken and stir to coat in the sauce. Serve hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 3servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This simple steak house rub uses the perfect combination of seasonings to turn an ordinary steak dinner into a memorable meal.

                                                                  Ingredients
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No olive oil cooking spray
                                                                  • Prepare grill.
                                                                  • Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/2 cup thinly sliced ginger
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1 tbsp sriracha chile sauce
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No six 6 oz tuna steak
                                                                  • Yes No 1/2 cup sesame seed
                                                                  • In a saucepan, heat 2 tablespoons of the oil. Add the ginger, onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the vinegar, orange juice, mirin, wine and Sriracha and simmer until the liquid is almost evaporated, 10 minutes. Add the cream and simmer until reduced by half, 15 minutes. Strain the sauce, season with salt and pepper; keep warm.
                                                                  • Season the tuna with salt and pepper and coat both sides with the sesame seeds. In a nonstick skillet, heat the remaining 2 tablespoons of oil. Add the tuna; cook over moderately high heat, turning once, until the sesame seeds are browned and the tuna is medium-rare, 5 minutes. Slice the tuna 1/3 inch thick and serve with the ginger cream and Glass Noodle Stir-Fry.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  Ingredients
                                                                  • Yes No one 12 oz cranberry
                                                                  • Yes No 1 large fuji apple
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
                                                                  • In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
                                                                  Yields: 12
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The bread soaks up all the flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 8 slice baguette
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 1/2 cup sliced asparagus
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 cup chardonnay
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Preheat oven to 400°.
                                                                  • Place bread slices in a single layer on a baking sheet. Bake at 400° for 6 minutes or until toasted.
                                                                  • While bread toasts, heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, and peppers; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently.
                                                                  • Stir in wine and juice; bring to a boil. Remove from heat; serve with bread slices.
                                                                  Yields: 4servings (serving size: 1 1/2 cups shrimp mixture and 2 bread slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  If you don't own an instant read thermometer, it's worth purchasing one for this recipe. Cooking this budget-friendly roast to between 180° and 185° ensures incredibly tender slices for a pretty presentation.

                                                                  Ingredients
                                                                  • Yes No 4 medium leek
                                                                  • Yes No 1 5 to 6 lb bone in pork shoulder roast
                                                                  • Yes No butcher's twine
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 3 thick slice bacon
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 10 thyme
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.
                                                                  • Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.
                                                                  • Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat 3 minutes. Add leeks, garlic, and onion, and cook, stirring frequently, 15 to 17 minutes or until mixture is golden brown; transfer to a bowl.
                                                                  • Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.
                                                                  • Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with heavy-duty aluminum foil.
                                                                  • Bake at 350° for 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.
                                                                  • Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary). Let stand 5 minutes; skim fat from surface of pan juices.
                                                                  • Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork.
                                                                  • Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step 5. Bake at 350° for 4 to 5 hours or until a meat thermometer inserted into thickest portion registers 195°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with recipe as directed.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 3 hours 33 minutes
                                                                  • Total Time: 3 hours 58 minutes