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                                                                  If you don't have cooked rice on hand, use boil-in-a-bag rice (such as Success Rice) and follow the microwave directions. Cool the rice slightly before adding egg. Total time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 1 oz cup reduced fat cheddar cheese
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped celery
                                                                  • Yes No 1/2 cup prechopped red bell pepper
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 3 oz andouille
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 1 oz cup reduced fat cheddar cheese
                                                                  • Preheat oven to 375°.
                                                                  • To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.
                                                                  • To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
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                                                                    Equipment:
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                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Syrian Pita Bread
                                                                   2 h 30 m
                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 1/2 3 3/8 teaspoons active dry yeast
                                                                  • Yes No 6 cup bread flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No extra virgin olive oil
                                                                  • Set a pizza stone on the bottom rack of the oven and preheat the oven to 500°. In a bowl, combine the water and yeast and let stand until foamy, about 10 minutes.
                                                                  • In a food processor, pulse the flour with the salt. With the machine on, pour in the yeast mixture and then the warm milk and process until the dough forms a ball. Turn the dough out onto a lightly floured work surface and knead it a few times. Form the dough into a ball. Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn to coat; cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour.
                                                                  • Lightly dust a work surface with flour. Punch down the dough and cut it in half. Cut each half into 8 pieces and roll them into balls, then flatten into 6-inch rounds. Arrange the rounds on the work surface or on floured baking sheets; cover with plastic wrap. Let rise until puffy, 25 minutes.
                                                                  • Using a lightly floured pizza peel, slide 4 of the rounds onto the hot pizza stone at a time and bake for about 5 minutes, until the pitas puff up. Serve hot or wrap in foil to keep warm.
                                                                  Cuisine:YesNosyrian
                                                                  Yields: 166-inch pitas
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup fresh bread crumbs
                                                                  • Yes No 1 cup diced flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No four 6 oz sea bass fillets
                                                                  • In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
                                                                  • In a small saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until translucent, about 1 minute. Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes.
                                                                  • Whisk the crème fraîche into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs. Scrape the sauce into a blender and puree. Strain the sauce back into the saucepan and rewarm gently.
                                                                  • In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the sauce alongside and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                    minute
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                                                                    Minute

                                                                  Dean Fearing and Jill Bates, the pastry chef at Fearing's, collaborated on this spiced pumpkin pudding covered with meringue swirls. "It's what all Southerners love about their pies, whether they're coconut, chocolate or banana—the meringue," Fearing says.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No one 15 oz unsweetened pumpkin puree
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No pinch black pepper
                                                                  • Yes No salt
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Preheat the oven to 350°. In a medium saucepan, mix 1 cup of the sugar with the water. Using a wet pastry brush, wash down the pan's side to remove any sugar. Cook over moderately high heat until an amber caramel forms, about 8 minutes. Off the heat, stir in the cream and milk. Cover over moderate heat, stirring, until the caramel is smooth, about 1 minute.
                                                                  • In a medium bowl, whisk the pumpkin puree with the 6 egg yolks and 2 whole eggs. Add the cinnamon, ginger, nutmeg, cloves, pepper and a pinch of salt. Gradually whisk in the hot caramel cream.
                                                                  • Pour the pudding into twelve 1/8-cup ramekins set in a roasting pan. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with foil and cut 4 small slits in the top. Bake the puddings for about 40 minutes, or until the centers are just set. Remove the puddings from the water bath. Let cool on a wire rack then refrigerate until completely chilled, at least 11/2 hours.
                                                                  • Preheat the broiler. In a large bowl set over a pot of simmering water, whip the 6 egg whites with the remaining 1 1/2 cups of sugar, the vanilla seeds and a pinch of salt. Whip until the sugar has dissolved, 3 minutes. Remove the bowl from the water bath. Beat the whites until stiff, glossy peaks form, 6 minutes. Spread the meringue in swirls over the pudding. Broil 4 inches from the heat for 2 minutes, until golden, and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                    foil
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                                                                  • Yes No
                                                                    Minute

                                                                  This top-rated pumpkin bread offers great flavor without the extra fat and calories of traditional pumpkin bread recipes. A sprinkling of chopped pecans on top adds great seasonal flavor as well.

                                                                  Ingredients
                                                                  • Yes No 3 1/3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
                                                                  • Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 2loaves; 12 servings per loaf (serving size: 1 slice)
                                                                    Steps:
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                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Seasonal vegetables and healthy orzo take center stage in this family-friendly casserole dish.

                                                                  Ingredients
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 10 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb orzo
                                                                  • Yes No 1 small butternut squash
                                                                  • Yes No 2 small fennel bulb
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 5 large tomato
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 400 degrees.
                                                                  • In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Set aside.
                                                                  • Divide butternut squash between two baking sheets, spreading in an even layer. Drizzle each baking sheet with 2 tablespoons olive oil; season with salt and pepper. Transfer to oven and roast until tender, 12 to 15 minutes. Transfer to a large bowl.
                                                                  • Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes; drain and transfer to bowl with squash.
                                                                  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until soft and translucent, about 5 minutes. Transfer fennel to bowl with squash and orzo.
                                                                  • Return skillet to medium heat and add onions. Cook, stirring occasionally, until soft and caramelized, 8 to 10 minutes. Stir in tomatoes, garlic, and 1 cup water; let simmer until tomatoes begin to soften, 5 to 8 minutes. Transfer onion mixture to bowl with orzo, squash, and fennel. Fold in sage and season with salt and pepper.
                                                                  • Transfer orzo mixture to a 3-quart baking dish; cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 15 minutes; uncover and sprinkle top with panko mixture. Return baking dish to oven and bake, uncovered, until panko is toasted, about 10 minutes more. Drizzle with remaining 2 tablespoons olive oil and serve.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge during the holiday season. Specks of green pistachios and red dried cherries in this chocolate confection make for a festive holiday gift.

                                                                  Ingredients
                                                                  • Yes No 3/4 3 oz cup roasted, pistachios
                                                                  • Yes No 3/4 cup dried cherry
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 24 oz bittersweet chocolate
                                                                  • Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
                                                                  • Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
                                                                  • Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
                                                                  • Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
                                                                  • Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.
                                                                  Yields: 48
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  "Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh fava bean in pod
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 tsp crushed chinese chile sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No lemon
                                                                  • Light a grill. In a large bowl, toss the fava bean pods with the olive oil. Grill the favas over high heat for about 5 minutes, turning occasionally, until softened and charred in spots. Return the beans to the bowl and toss with the scallion, crushed red pepper and salt. Transfer to a platter and serve with lemon wedges.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 3 tbsp almond flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 12 oz bittersweet chocolate
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp unflavored powdered gelatin
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 oz milk chocolate
                                                                  • Yes No whipping cream
                                                                  • MAKE THE TART SHELL: In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour and salt at medium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 12-inch round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 325°.
                                                                  • Peel off the top sheet of plastic and invert the dough onto a 10-inch fluted tart pan with a removable bottom. Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Freeze until firm, 10 minutes.
                                                                  • Line the tart shell with parchment paper and fill with pie weights or beans. Bake in the center of the oven for 30 minutes, until the tart shell is nearly cooked through. Remove the parchment and weights and bake until the shell is cooked through, about 20 minutes longer. Transfer to a rack and let cool. Lower the oven temperature to 250°.
                                                                  • MAKE THE FILLING: In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes. Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.
                                                                  • MAKE THE GLAZE: In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with whipped cream.
                                                                  Yields: 12
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You'll need 12 ramekins (6-oz. capacity).

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 12 slice thin lemon slices
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 cup limoncello
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 6 tbsp pine nut
                                                                  • Preheat oven to 350°. Spray ramekins with cooking spray. Cut 12 parchment paper circles to fit ramekins; set 1 in each.
                                                                  • Bring brown sugar, 1/2 cup granulated sugar, and 1 cup water to a simmer in a large frying pan and cook until reduced slightly and sugar has dissolved, about 5 minutes. Turn off heat and submerge lemon slices in syrup. Let sit, turning occasionally, until rind and pith have begun to turn translucent, 20 to 30 minutes.
                                                                  • Beat oil, lemon zest and juice, vanilla, salt, eggs, remaining sugar, and limoncello in a bowl with a mixer on medium speed until well blended.
                                                                  • Whisk together flour, cornmeal, baking powder, and baking soda in a medium bowl. Gradually add to wet mixture and beat on medium speed until just blended. Stir in pine nuts.
                                                                  • Pour 1 tbsp. syrup from lemon slices into each ramekin. Using tongs, remove lemon slices from syrup and put one in each ramekin; reserve remaining syrup. Evenly divide batter among ramekins and set on a rimmed baking pan.
                                                                  • Bake until a toothpick inserted in centers comes out clean, about 25 minutes. Let cool on a rack 10 minutes, then run a small, thin knife or spatula between cakes and ramekin edges and invert cakes onto plates or a platter. Remove parchment from cakes and brush with more syrup if you like.
                                                                  • Note: Nutritional analysis is per cake.
                                                                  Yields: 12
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 lb yukon gold potato
                                                                  • Yes No 1 lb bacon
                                                                  • Yes No 1 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 350°. In a bowl, stir together salt and pepper. Arrange one-third of potato slices in bottom of a buttered 9- by 13-in. baking dish. Sprinkle with 1/4 tsp. salt and pepper mixture. Top with half the bacon, 1/2 cup cheese, and 1 tsp. caraway seeds. Repeat layering.
                                                                  • Arrange remaining third of potato slices on top. Sprinkle with remaining 1/4 tsp. salt and pepper mixture, 1/2 cup cheese, and 1 tsp. caraway seeds. Dot with butter, cover with foil, and bake 30 minutes. Remove foil and bake until golden brown on top and cooked through, about 40 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A small amount of cream is all it takes to make these mushrooms taste luxurious.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No coarse salt
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No polenta
                                                                  • Yes No 1 lb asparagus
                                                                  • Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
                                                                  • Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
                                                                  • Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
                                                                  • Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The nice thing about this recipe is that the fruit accompanying it can be varied ? certain things work really well with chocolate, like oranges, clementines, apricots or cherries, so give them a try.

                                                                  Ingredients
                                                                  • Yes No
                                                                  • Yes No best quality dark chocolate
                                                                  • Yes No unsalted butter
                                                                  • Yes No self raising flour
                                                                  • Yes No ground almonds
                                                                  • Yes No sugar
                                                                  • Yes No a pinch a pinch of salt
                                                                  • Yes No large organic eggs
                                                                  • Yes No egg yolk
                                                                  • Yes No full cream milk
                                                                  • Yes No best quality white chocolate
                                                                  • Yes No 500ml 1 x of crème fraîche
                                                                  • The nice thing about this recipe is that the fruit accompanying it can be varied – certain things work really well with chocolate, like oranges, clementines, apricots or cherries, so give them a try.Preheat your oven to 200ºC/400ºF/gas 6. Firstly zest 3 of your oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces just under 1cm-inch thick. Break the dark chocolate up, place in a small bowl and slowly melt it over some simmering water, giving it a stir once in a while with a spatula. You will need a deep 20cm metal tin or earthenware dish to cook the clafoutis in. Rub the inside of it with a little of the butter. To make the clafoutis, sift the flour into a separate bowl, add the almonds, half the sugar, the salt, eggs, yolks, orange zest and milk. Whisk up until smooth and then add the rest of the butter to the melting chocolate. Scrape all the melted chocolate and butter into the batter mix and pour into your tin. Poke little pieces of white chocolate into the batter, then place the tin in the oven and bake for around 16 to 20 minutes. It will rise and should be firm around the edges but sticky and gooey in the middle. This doesn’t mean it’s undercooked... it means it’s perfect! So be careful not to overcook it or it will just be like a boring sponge. While it’s cooking, bring the other half of your sugar to the boil with about 6 tablespoons of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from your remaining oranges and stir it in to loosen the caramel syrup slightly. Arrange your oranges nicely on a plate, pour over the caramel and serve with your chocolate clafoutis and a bowl of crème fraîche.• from Jamie's Dinners
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  To substitute fresh herbs, use three times more than dried.

                                                                  Ingredients
                                                                  • Yes No 1 large eggplant
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 16 oz prebaked italian pizza crust
                                                                  • Yes No 2 8 oz cup shredded mozzarella cheese
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.
                                                                  • Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.
                                                                  • Bake at 425° for 10 minutes or until golden.
                                                                  • Note: For testing purposes only, we used a Boboli pizza crust.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  We've always secretly liked scooping up a bite of salad with a piece of pizza, and lately the idea of mounding dressed greens on top of pizza has caught on with hot chefs, too.

                                                                  Ingredients
                                                                  • Yes No 20 oz pizza dough
                                                                  • Yes No 4 dozen lb littlenecks, and well
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 qt salad greens
                                                                  • Yes No 3/4 cup cherry tomato
                                                                  • Yes No 1 1/2 tsp wine vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat the oven to 425°. Oil two 12-inch pizza pans or large baking sheets. Press the pizza dough into an approximately 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, about 10 minutes.
                                                                  • Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture.
                                                                  • Spread the clams on the partially baked pizza crusts, sprinkle with the garlic, red-pepper flakes, and 1/4 teaspoon of the salt, and drizzle with 3 tablespoons of the oil. Bake the pizzas for 8 to 10 minutes. Do not overcook or the clams will toughen.
                                                                  • Meanwhile, in a large bowl, toss the greens with the cherry tomatoes, the remaining 1 tablespoon oil, the vinegar, the remaining 1/4 teaspoon salt, and the black pepper. Remove the pizzas from the oven and top with the salad.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In addition to providing protein and fiber, lentils are a significant source of folic acid. Even more folic acid comes from the wheat germ used to bind the burgers, and from the whole wheat buns. These burgers pack 143 micrograms of folic acid--more than one-quarter of a day's recommendation. Tzatziki, the garlicky Greek yogurt sauce, makes a healthful and tasty alternative to mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 1 cup grated english cucumber
                                                                  • Yes No 1 1/2 cup low-fat yogurt
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2/3 cup lentil
                                                                  • Yes No 1/4 cup sun dried tomato sprinkles
                                                                  • Yes No 2/3 cup crumbled feta cheese
                                                                  • Yes No 1/2 cup grated carrot
                                                                  • Yes No 1/3 cup italian style bread crumb
                                                                  • Yes No 1/3 cup wheat germ
                                                                  • Yes No 3 tbsp chopped pitted kalamata olive
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 1 1/2 oz wheat hamburger buns
                                                                  • Yes No 12 arugula
                                                                  • Yes No 2 tomato
                                                                  • To prepare tzatziki, place cucumber on paper towels, and squeeze until barely moist. Place in a medium bowl. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand for 5 minutes. Scrape into bowl using a rubber spatula. Add the salt, crushed garlic, green onions, and extra-virgin olive oil; chill.
                                                                  • To prepare patties, heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add onion; sauté 2 minutes or until tender. Stir in oregano, red pepper, and garlic; cook for 30 seconds, stirring constantly. Stir in broth, lentils, and sun-dried tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender; drain. Cool.
                                                                  • Place lentil mixture, cheese, and the next 6 ingredients (cheese through black pepper) in a food processor; pulse until coarsely ground. Divide lentil mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties, and cook for 3 minutes. Turn patties over, and cook over medium heat 3 minutes. Spread 1 tablespoon tzatziki evenly on each bun top and bottom. Arrange the arugula, patties, and tomato slices over bottom halves of buns; top with remaining bun halves.
                                                                  • Note: You can freeze any uncooked lentil patties for up to 1 month: Separate the patties with wax paper, place in a heavy-duty zip-top plastic bag, remove excess air, seal, and freeze. Thaw in refrigerator before cooking.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Scroll down to see more coffee cake recipes and other related recipes. Large Picture of the Strawberry Coffee Cake

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 cup strawberry
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Sift together the 1 cup flour, 1/2 cup sugar, baking powder, and salt. Add milk, egg, and melted butter; beat 2 minutes. Spoon batter into a greased and floured 8-inch square baking pan. Top with sliced strawberries. Combine 1/2 cup flour and 1/2 cup sugar; cut in butter until mixture resembles coarse crumbs. Add chopped pecans or walnuts. Sprinkle crumb topping over the strawberries. Bake at 375° for 30 to 35 minutes. Serves 8. More Coffee Cake Recipes Easy Streusel Coffee Cake Coffee Cake with Orange Topping Yogurt Coffee Cake Peanut Butter Coffee Cake Jam Swirl Coffee Cake Spiced Coffee Cake with Raisins Coffee Cake with Raisins and Pecans Blueberry Coffee Cake Strawberry Rhubarb Coffee Cake Sour Cream Coffee Cake Coffee Cake with Cinnamon Topping Mississippi Coffee Cake Pineapple Coffee Cake Sweet Potato Coffee Cake Strawberry Recipe Index Strawberry Cake Recipes Coffee Cakes Quick Bread Recipes Banana Bread Index Muffins Doughnuts and Fritters Strawberry Pie Recipes Strawberry Shortcakes Dessert Recipes Index Cake Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomississippi
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook

                                                                  Melt any excess chocolate that drips onto the baking pan, strain it, and reserve for future use.

                                                                  Ingredients
                                                                  • Yes No 12 chocolate wafer cookies
                                                                  • Yes No 1/4 cup shredded unsweetened shredded coconut
                                                                  • Yes No 2 pint coconut sorbet
                                                                  • Yes No 12 whole almond
                                                                  • Yes No 26 oz bittersweet chocolate
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
                                                                  • In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
                                                                  • Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  The beauty of making your own amaretto lies in controlling the sugar content of this almond liqueur. In a side-by-side tasting of our homemade amaretto and popular commercial brands, ours was less sweet and had a true almond flavor. For the sweet tooths out there, just add more sugar. What to buy: Apricot kernels are the dried seeds of fresh apricots. They have an almondlike yet bitter flavor and can be found online. Bottled or purified water is important because any impurities in the water may affect the final flavor of the liqueur. Special equipment: You’ll need a flat-bottomed, basket-style paper coffee filter. (The smaller, cone-style coffee filters are not big enough and tend to fall over during the filtering process.) Try bumming one from your local coffee shop or buy some online. You will also need two large pieces of ultrafine woven cheesecloth. It can be purchased at cooking supply stores or online. Game plan: After the soaking and combining the macerating ingredients, there is a 4-week waiting period, so if you’re planning on giving your homemade amaretto as a gift, be sure to factor in the month of infusing time.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup coarsely chopped dried apricots
                                                                  • Yes No 3/4 cup purified water
                                                                  • Yes No 2 cup vodka
                                                                  • Yes No 1 3/4 cup almond
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No 1/4 cup coarsely chopped apricot kernels
                                                                  • Yes No 1/4 cup coarsely chopped dried, unsweetened cherries
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup purified water
                                                                  • Yes No 1 cup vodka
                                                                  • Yes No 2 tsp almond extract
                                                                  • Yes No 1 tsp vanilla extract
                                                                    For the macerating mixture:
                                                                  • In a 2-quart jar with a tightfitting lid, soak the apricots in the bottled or purified water until they’re rehydrated and most of the liquid has been absorbed, about 3 hours.
                                                                  • Add the remaining ingredients to the jar, cover, and shake. Place in a cool, dark place to macerate for 4 weeks, shaking once per week.
                                                                  • After 4 weeks, line a medium fine-mesh strainer with two 13-by-15-inch pieces of ultrafine cheesecloth and place over a large bowl. Drain the contents of the jar through the cheesecloth and into the bowl. Press on the solids, then gather the corners of the cheesecloth and squeeze the solids to extract as much liquid as possible. (Be careful not to let any solids drop into the strained liquid.) Discard the cheesecloth and solids; reserve the liquid.
                                                                  • Rinse and dry the strainer and place it over a second large bowl. Set a flat-bottomed paper coffee filter inside the strainer and pour the reserved liquid into the filter. (Be careful not to spill into the bowl.) Let the liquid filter undisturbed until all of it has passed through and only a sludgelike beige film is left in the filter, about 5 hours. Remove the strainer, discarding the filter. Measure the liquid in the bowl—you should have about 1 3/4 to 2 cups. (The amount of liquid will determine how much sugar syrup you’ll add later.) Return the liquid to the bowl.
                                                                    To finish the liqueur:
                                                                  • While the macerating mixture is filtering, make the sugar syrup. Place both sugars and the bottled or purified water in a small saucepan set over medium heat, stirring until the sugars have dissolved, about 5 minutes. Remove from heat and let cool to room temperature.
                                                                  • Add the vodka, almond extract, and vanilla extract to the reserved filtered liquid and stir to combine. Add about half of the sugar syrup and taste the liqueur. Depending on how much filtered liquid you have and how sweet you like your amaretto, you may want to add more or all of the syrup. Stir to combine. Transfer to a 1-quart container with a tightfitting lid or small individual containers and store in a cool, dark place for up to 6 months.
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup chambord
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 cup diced nectarine
                                                                  • Yes No 1 cup cherry
                                                                  • Yes No 1 cup sliced strawberry
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp chambord
                                                                  • Yes No 3 tbsp slivered almond
                                                                  • Combine 1/3 cup water, 5 tablespoons sugar, 1/4 cup Chambord, and juice in a small saucepan over medium-low heat; bring to a boil. Simmer 8 minutes or until sugar dissolves, stirring frequently. Remove from heat, and cool.
                                                                  • Combine nectarines and next 4 ingredients (through blueberries) in a large bowl. Add sugar mixture, and toss gently to coat.
                                                                  • Place whipping cream and 2 teaspoons sugar in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold in 1 teaspoon Chambord. Serve whipped cream over fruit, and sprinkle evenly with almonds.
                                                                  Yields: 8servings (serving size: 1/2 cup fruit salad, 1 1/2 tablespoons whipped cream, and about 1 teaspoon almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord
                                                                  Ingredients
                                                                  • Yes No 6 scoop vanilla ice cream
                                                                  • Yes No two 12 oz bottles root beer
                                                                  • Fill each of 2 pint glasses with 3 scoops of the vanilla ice cream. Add the root beer, then serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  A pint of this beer cocktail goes down so easily that some bartenders and pubs in the UK refuse to make it. Rumor has it that even former president Bill Clinton was denied at an English pub when he tried to order one with his lunch. The best thing about making a Snakebite yourself is that no one is going to stop you from having another. But proceed with caution. This drink was featured as part of our Beer Cocktail Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 8 oz hard cider
                                                                  • Yes No 8 oz lager
                                                                  • Yes No 1/4 oz black currant liqueur
                                                                  • Pour the cider and beer into a chilled glass, layering the lager on top of the cider if desired by holding a spoon over the glass and slowly pouring the lager over the back of the spoon. Top with the blackcurrant liqueur, if using.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  Sweet raisins and tart apples, plus salty blue cheese make for a quick salad to accompany almost any main dish. For one more element, add chopped walnuts.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 3 apple
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 3 oz blue cheese
                                                                  • In a bowl, mix together the mayonnaise, milk, vinegar and sugar to make a pourable dressing.
                                                                  • Place the apples, celery, raisins and about three-quarters of the cheese in a bowl and pour over the dressing. Toss gently to coat. Garnish with the remaining cheese.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat

                                                                  Try It With: Smoked turkey, pulled pork, fried green tomatoes, or warm baked brie.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup plum
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 1.75 oz powdered fruit pectin
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl.
                                                                  • Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Stir basil into warm preserves. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3cups
                                                                  • Total Time: 2 hours 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 6 6 inch corn tortilla
                                                                  • Yes No 3/4 cup fat free refried beans
                                                                  • Yes No 3/4 cup red salsa
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 cup shredded romaine lettuce
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes.
                                                                  • Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes.
                                                                  • Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp whole grain mustard
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No four 1/2 lb duck breasts, skin
                                                                  • Yes No 6 oz kumquat
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • In a shallow dish, combine the wine with 1 teaspoon of the olive oil and 1/2 teaspoon each of the grainy mustard and rosemary. Add the duck breasts and turn to coat. Cover and refrigerate for 30 minutes.
                                                                  • Meanwhile, bring a medium saucepan of water to a boil. Add the kumquat slices and simmer over moderately high heat until tender, about 5 minutes. Drain the kumquat slices. In the same saucepan, combine the sugar and water and bring to a boil stirring to dissolve the sugar. Add the kumquat slices and simmer over moderate heat for 8 minutes. Transfer the kumquats along with the sugar syrup to a heatproof bowl.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of olive oil. Remove the duck breasts from the marinade; reserve the marinade. Season the duck breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the duck breasts, reduce the heat to moderate and cook until browned on the bottom and medium rare, 2 to 3 minutes longer. Transfer the duck breasts to warmed plates.
                                                                  • Add the shallots, jalapeño and remaining 1/2 teaspoon of rosemary to the skillet and cook over moderately low heat until softened, about 4 minutes. Add the reserved duck marinade and simmer over moderately high heat until syrupy, about 3 minutes. Add the kumquats and their syrup and bring to a simmer. Blend in the Dijon mustard and remaining 1 teaspoon of grainy mustard and remove from the heat. Season with salt and pepper. Pour the kumquat sauce over the duck breasts and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This fresh-tasting dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the watercress.

                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb fusilli pasta
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 1 cup scallions, white and green parts and kept
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 10 oz frozen peas
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 3 oz spinach
                                                                  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
                                                                  • While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
                                                                  • Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
                                                                  • Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens. This recipe can be used to make our Flower Cake.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 5 large egg white
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No 1 lb unsalted butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).
                                                                  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
                                                                  • With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.
                                                                  Yields: 3cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam

                                                                  The chips can be made up to one day ahead. Store them in an airtight container at room temperature.

                                                                  Ingredients
                                                                  • Yes No butter flavored vegetable oil cooking spray
                                                                  • Yes No 24 large assorted flour tortillas
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 lb ripe hass avocados, pitted
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
                                                                  • Put avocados, lime juice, 11/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve

                                                                  Prep and Cook Time: about 1 1/4 hours. Notes: To toast the hazelnuts, place whole nuts in an 8- or 9-inch-wide pan and bake in a 350° oven, shaking pan occasionally, until golden brown under skins, 10 to 12 minutes. Pour nuts onto a clean kitchen towel and rub to remove loose skins; lift nuts from towel, leaving skins behind. You can store the cookies airtight for up to 3 days.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 2/3 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup minced hazelnut
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • In a bowl, with an electric mixer on medium speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, and the vanilla, almond extract, and flour until smooth and well blended. Stir in hazelnuts.
                                                                  • Shape dough into 3/4-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
                                                                  • Bake in a 300° oven until cookies are pale golden brown, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.
                                                                  • Place remaining 1 1/3 cups powdered sugar in a shallow bowl. Gently turn warm cookies in sugar, a few at a time, then set on racks to cool. When cool, coat cookies again with sugar. Arrange in a single layer and dust evenly with cocoa powder.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Cuisine:YesNoflorentine
                                                                  Yields: 120cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust

                                                                  This vegetarian twist on the corn dog, with melty pepper jack cheese and a crispy jalapeño-laden crust, has flavors reminiscent of Chiles Rellenos and far surpasses boring fried mozzarella sticks served with marinara sauce. Try dipping these snacks in spicy Roasted Tomato Salsa and serving them with a round of margaritas for a little Tex-Mex flair. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. You will also need wood coffee-stirrers. If you can’t find them, substitute 6-inch wood skewers instead. What to buy: If you can’t find 8-ounce blocks of pepper jack cheese, cut a 1-pound block into 16 smaller rectangular blocks that are approximately 2 inches long and 1 inch wide and tall. This recipe was featured as part of our Make Your Own Corn Dogs project.

                                                                  Ingredients
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No 2 8 oz rectangular blocks pepper jack cheese
                                                                  • Yes No 8 wood coffee stirrers
                                                                  • Yes No 1 medium ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 2 tbsp jalapeño chili pepper
                                                                  • Yes No roasted tomato salsa
                                                                  • Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack over a baking sheet; set aside.
                                                                  • Pour the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
                                                                  • Meanwhile, cut each block of cheese widthwise into 8 pieces. Skewer each piece of cheese lengthwise with the coffee stirrers (try to keep the sticks aligned in the center of the cheese), leaving about 1 1/2 inches of the stirrer exposed at the bottom; set aside.
                                                                  • When the oil is almost ready (about 325°F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl. Whisk the milk, eggs, honey, sugar, and jalapeños together in a large bowl until combined and the sugar has dissolved. Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms. Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
                                                                  • When the oil is ready, evenly dip a cheese piece into the glass of batter by holding the stirrer and rotating the cheese as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with 3 more cheese pieces. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the cheese dogs to the wire rack on the baking sheet and place in the oven. Using a slotted spoon, remove any fried, stringy pieces of cheese from the surface of the oil.
                                                                  • Repeat with the remaining cheese pieces, working with 4 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between batches. (When you reach the last few cheese pieces, you may need to tilt the glass sideways while rotating the cheese to evenly coat it with batter.) Serve immediately with salsa for dipping.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 16pieces
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 thick, 1/16 inch granny smith apple, and on a mandoline
                                                                  • Yes No 4 belgian endive
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup water
                                                                  • Carefully tuck 6 apple slices between the leaves in each endive half. In a large skillet, melt the butter in the oil over high heat. Add the endives, cut sides down, and cook over moderate heat until nicely browned, about 6 minutes. Carefully turn the endives. Season with salt and pepper and add the water to the skillet. Cover and simmer over low heat until the endives are tender, 12 to 15 minutes. Uncover and cook until the liquid has evaporated. Serve hot.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here ricotta mellows the bite of broccoli rabe.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb broccoli rabe
                                                                  • Yes No 9 egg
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Heat the oven to 325°. In a large pot of boiling, salted water, cook the broccoli rabe until almost tender, about 3 minutes. Drain. Rinse the broccoli rabe with cold water and drain thoroughly. Cut the broccoli rabe into 2-inch lengths and set aside.
                                                                  • In a large bowl, beat the eggs with the ricotta and 1/4 teaspoon each of the salt and the pepper.
                                                                  • In a medium cast-iron or ovenproof nonstick frying pan, heat the oil over moderate heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the blanched broccoli rabe and the remaining 1/2 teaspoon salt and 1/4teaspoon pepper and cook, stirring, for 2 minutes.
                                                                  • Evenly distribute the broccoli rabe in the pan and then add the egg mixture. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Sprinkle the Parmesan over the top and bake until firm, about 25 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  This savory main-course salad is as satisfying as it is restorative. "According to Thai belief, both peas and pea shoots are revitalizing, as well as good for digestion," Su-Mei Yu says. "And escarole strengthens muscles and bones."

                                                                  Ingredients
                                                                  • Yes No 2 cup packed escarole leaves
                                                                  • Yes No 1 cup packed watercress
                                                                  • Yes No 3 oz snow peas
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup loosely packed mint
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 9 oz spicy chicken sausage, and meat
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • In a large bowl, toss the sliced escarole with the pea shoots, snow peas, scallions and mint leaves.
                                                                  • In a wok or large skillet, heat the vegetable oil until shimmering. Add the minced garlic and cook over moderately high heat until golden, about 10 seconds. Add the chicken sausage, sliced shallots and crushed red pepper and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the water and minced ginger and bring to a boil. Remove the wok from the heat and stir in the lime zest and juice. Scrape the contents of the wok over the escarole mixture and toss well. Serve the salad right away.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This lightened classic is sweet-tart perfection and a delicious ending to any meal. You'll love the make-ahead convenience. Brush edges of crust with egg wash for nice browning.

                                                                  Ingredients
                                                                  • Yes No 1/2 14.1 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 1/4 2 oz cup less fat cream cheese
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 cup frozen fat free whipped topping
                                                                  • Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.
                                                                  • Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.
                                                                  • Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No one 8 1/2 lb crown roast pork, bones
                                                                  • Yes No 7 1 1/2 oz pasilla chili pepper
                                                                  • Yes No 2 1/2 oz ancho chili pepper
                                                                  • Yes No 5 large garlic cloves, 4 cloves
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No one 1 1/4 lb rye bread
                                                                  • Yes No 8 scallion
                                                                  • Yes No 16 5 1/2 oz dried turkish apricots
                                                                  • Yes No 3 tbsp golden raisin
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No black pepper
                                                                  • Remove the pork from the refrigerator 1 hour before cooking. Preheat the oven to 350°. In a medium bowl, cover the chiles with hot water. Let stand until softened, about 15 minutes.
                                                                  • Transfer the chiles and 1/2 cup of their soaking liquid to a blender. Add the whole garlic clove, 6 tablespoons of the olive oil, 2 1/2 teaspoons of salt and the coriander and caraway. Blend until smooth. Transfer the harissa to a small bowl.
                                                                  • Spread the rye-bread cubes on a large rimmed baking sheet and toast in the oven for 12 minutes, until the edges begin to brown. Transfer the bread cubes to a large bowl. In a large skillet, heat the remaining 6 tablespoons of olive oil. Add the scallions and the sliced garlic and cook over moderately high heat until the garlic is lightly golden, about 4 minutes. Add the mixture to the bread cubes and toss; add the apricots, raisins and chicken broth, season with salt and pepper and toss again. Transfer the dressing to an 8 1/2-by-11-inch baking dish and cover with foil.
                                                                  • Increase the oven temperature to 425°. Line a baking sheet with foil. Place the pork on the baking sheet and season generously inside and out with salt and pepper. Roast the pork for 30 minutes or until the outside begins to brown. Spread 1 cup of the harissa all over the roast. Reduce the oven temperature to 350° and cook for 1 hour and 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the roast reaches 145°. Remove from the oven and let the roast rest on the baking sheet for 15 minutes.
                                                                  • Meanwhile, bake the stuffing in the oven for 15 minutes, until warmed through.
                                                                  • Preheat the broiler. Transfer the roast to a cutting board. Drizzle any pork juices from the baking sheet over the dressing. Broil until crisp on top, about 2 minutes.
                                                                  • Slice the pork between the ribs and serve with the dressing. Drizzle with any juices left on the cutting board. Pass the remaining harissa at the table.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 12
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Ian Garrone collaborated with Allen Kuehn of the San Francisco Fish Company, Far West Fungi's Ferry Building neighbor, to create this earthy, elegant recipe. Briefly soaking the salmon in fresh orange juice before broiling it creates a deeply caramelized glaze that is so delicious you will never want to cook salmon any other way.

                                                                  Ingredients
                                                                  • Yes No four 6 oz skinless, center cut salmon fillets
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb oyster mushroom
                                                                  • Yes No black pepper
                                                                  • Yes No 8 medium scallion
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup low-sodium broth
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Preheat the broiler. Lay the salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand for 5 minutes longer.
                                                                  • Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes. Season with salt and pepper.
                                                                  • While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes, without turning, until richly browned and just cooked. Spoon the sauce on plates, set the salmon on top and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Caramelized pearl onions are a sweet, easy accompaniment to any holiday meal. This recipe takes only 10 minutes to sauté.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp margarine
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 16 oz frozen pearl onions
                                                                  • Yes No 1 2/3 cup coarsely chopped red bell pepper
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Melt margarine in a nonstick skillet over medium-high heat. Add sugar and onions. Sauté 8 minutes or until golden brown; stir frequently. Stir in bell pepper and remaining ingredients; sauté 2 minutes.
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir

                                                                  This delicious almond cake is named in honor of Santiago (St. James), the patron saint of Spain. His remains are buried in the city of Santiago de Compostela, Galicia. During the Middle Ages, the pilgrimage to Santiago was the most important pilgrimage of the Christian world. Today, many people still make the trip to Santiago not just for religious reasons, but as a cultural, historical or active vacation. The cake’s origin is not certain, but it may have been brought to Galicia by a pilgrim. Today, this cake is sold all over Santiago de Compostela and is popular with tourists and pilgrims.

                                                                  Ingredients
                                                                  • Yes No 2 2/3 cup ground almonds
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 lemon
                                                                  • Yes No powdered sugar
                                                                  • This St. James' cake recipe serves approximately 8.
                                                                  • Note: For easy step-by-step instructions on blanching almonds, read About.com Greek Food Guide's, How to Make Blanched Almonds.
                                                                  • Blanch the almonds, then using a grinder or a food processor, grind the almonds until fine and set aside.
                                                                  • Heat the oven to 350 F degrees. Grease a round 8-inch springform pan.
                                                                  • In a large mixing bowl, beat the eggs and sugar together. Add the butter, flour, baking powder and water and beat with an electric hand mixer.
                                                                  • Stir the almonds into the batter. Grate the lemon and add the zest and stir until thoroughly mixed.
                                                                  • Pour batter into cake pan. Bake in oven on the middle shelf at 350 F degrees for approximately 45-50 minutes. Check doneness after 45 minutes. Cake is done if a toothpick inserted into the center of the cake comes out clean.
                                                                  • The traditional way to decorate is to sprinkle powdered sugar on the top, with a cut-out of the sword of St. James or a cross on top. To create a cross, use any clean piece of paper folded in fourths to cut out a cross. Then, after the cake has cooled, place the cross in the center of the cake and dust the top with powdered sugar. A small flour sifter works well for this job.
                                                                  Cuisine:YesNoworld
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 1/2 tbsp garlic powder
                                                                  • Yes No 1 1/2 tsp allspice, ground
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 4 lb chicken
                                                                  • Yes No 1 8.5 oz corn muffin mix
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No lime
                                                                  • Heat oven to 400° F. Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan. In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes. Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes. Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired. Tip: For a more intense flavor, rub the spice mixture over the chicken, then refrigerate for at least 8 hours before roasting.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate

                                                                  This dish hails from Burgundy, where rich wines flow almost like water. It is simultaneously a dish of the farm and of the bourgeoisie--a fine coq au vin can go anywhere. Serve with our Baguette to soak up all the flavorful juices. It's also good with the Pommes Anna and a simple green salad. You can use precut chicken quarters--you just won't have the giblets. We've made the bouquet garni in leek leaves, but you can do it in cheesecloth, if you prefer. This dish must be made a day ahead.

                                                                  Ingredients
                                                                  • Yes No 2 large leek
                                                                  • Yes No 12 thyme
                                                                  • Yes No 12 parsley stem
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1 4 lb roasting chicken
                                                                  • Yes No 3/4 tsp sea salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 bacon
                                                                  • Yes No 1/2 cup calvados
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 750 milliliter hearty dry red wine
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 8 oz mushrooms
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • To make the bouquet garni, remove and reserve 8 leek leaves; remove white portion of leek leaves (reserve remaining leaves for another use). Flatten leek leaves. Place 3 thyme sprigs, 3 parsley sprigs, and 1 bay leaf lengthwise in each of 4 leek leaves. Top each filled leaf with one of the remaining leek leaves. Tie with string at 2-inch intervals.
                                                                  • Rinse chicken with cold water; pat dry. Trim excess fat. Remove and reserve giblets; discard neck. Remove skin; cut chicken into quarters. Mince giblets; set aside. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon butter in a large Dutch oven over medium heat. Add chicken to pan; cook 10 minutes, browning on all sides. Remove from pan. Add bacon; cook until crisp. Return chicken to pan. Add bouquet garni, giblets, Calvados, 2cups broth, wine, and garlic; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.
                                                                  • Remove chicken from wine mixture; cover and refrigerate. Cover and chill wine mixture 8 to 24 hours. Discard bouquet garni. Skim solidified fat from surface; discard.
                                                                  • Combine mushrooms and 2 cups broth in a large nonstick skillet; bring to a boil. Partially cover, reduce heat, and simmer for 30 minutes. Uncover and cook 10 minutes or until liquid almost evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
                                                                  • Bring wine mixture to a boil. Reduce heat, and simmer for 20 minutes. Combine 2 tablespoons butter and flour in a small bowl; work into a paste with fingers or a fork. Add 1/4 cup wine mixture, stirring with a whisk until well-blended. Add butter mixture to wine mixture; bring to a boil. Reduce heat, and simmer 10 minutes. Return chicken and mushrooms to pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thoroughly heated.
                                                                  • Wine Note: The quintessential French comfort food, Coq au Vin is traditionally served with a red Burgundy. An exemplary choice would be a sublime, earthy wine like Domaine de l'Arlot Nuits-St.- Georges Clos des Fôrets Premier Cur ($50). But a more hearty Rhône wine such as Domaine Santa Duc Côtes-du-rhône ($12.99) would be nearly as good, and its price is a little more in keeping with the accessibility of the dish.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 chicken quarter and 1 cup broth mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Anise tea is very popular in the Middle east. It sometimes used medicinally to sooth a stomachache or to relieve gas. It is even given to children.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 tsp dried anise leaves
                                                                  • Yes No 2 tea bag
                                                                  • Boil 1 1/2 cups water with anise seeds. In another pot, boil 1 1/2 cups water. Add tea bags. Steep both for 10 minutes. Strain anise water into pot with tea. Pour into serving cups. Add lemon and honey if desired.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Ginger beer is one of my favorite things in the world, especially blooming good in the summer when it's getting hot. I can't think of anything more sexy than having a big jug of iced ginger beer on the table with a barbecue on a hot day. The classic real ginger beers use a starter, and these are fantastic but slow, so here's my shortcut for getting amazing results taking hardly any time.

                                                                  Ingredients
                                                                  • Yes No fresh ginger
                                                                  • Yes No 4 tbsp 4 tablespoons muscovado sugar
                                                                  • Yes No 2 to 3 lemons
                                                                  • Yes No 1 liter sparkling mineral water
                                                                  • Yes No sprigs of fresh mint
                                                                  • Ginger beer is one of my favorite things in the world, especially blooming good in the summer when it's getting hot. I can't think of anything more sexy than having a big jug of iced ginger beer on the table with a barbecue on a hot day. The classic real ginger beers use a starter, and these are fantastic but slow, so here's my shortcut for getting amazing results taking hardly any time.First of all you need to grate your ginger on a coarse cheese grater – you can leave the skin on if you like. Put the ginger with its pulpy juice into a bowl and sprinkle in your muscovado sugar. Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a pestle or a rolling-pin. Just do this for 10 seconds, to mix up all the flavours. Squeeze the juice from all 3 lemons and add most of it to the bowl. Pour in your fizzy water or soda water. Allow to sit for 10 minutes and then taste. You may feel that the lemons are slightly too sour, therefore add a little more sugar; if it's slightly too sweet, add a little more lemon juice. To be honest, these amounts are always a little variable so just follow your own taste. Pass the ginger beer through a coarse sieve into a large jug and add lots of ice and some sprigs of mint.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No basic vinaigrette
                                                                  • In a small bowl, whisk together the vinaigrette, soy sauce, shallots, and summer savory or oregano. Place the ground beef in a large bowl. Add 3 tablespoons of the vinaigrette mixture and combine, then use your hands to form 4 patties. Heat a grill to high and cook the hamburgers to desired doneness. (Alternatively, cook the hamburgers in a skillet over medium-high heat.) Spoon the remaining vinaigrette mixture over the hamburgers. Top with any remaining shallots and serve with the potato chips, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 slice white sandwich bread
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 1/2 tsp diced sage
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No pinch black pepper
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 3/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup plain dry bread crumb
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 lb ground veal
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 1/4 cup dry red wine
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1 tsp unsulfured molasses
                                                                  • Yes No pinch allspice, ground
                                                                  • Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
                                                                  • In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined.
                                                                  • Brush a medium oval baking dish with oil. Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.
                                                                  • Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.
                                                                  • Brush half of the glaze over the meat loaf. Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°; brush once more with the remaining glaze during baking. Let the meat loaf rest for 15 minutes, then thickly slice and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 6 oz water packed marinated artichokes
                                                                  • Yes No 8 oz goat cheese (chèvre)
                                                                  • Yes No 3 tbsp chopped ultramoist recipe ready sun dried tomatoes
                                                                  • Yes No 1 tbsp chopped green olive
                                                                  • Yes No 1 tbsp diced pickled jalapeño pepper
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 2 tsp garnish, 2 teaspoons sun dried tomatoes and 1 teaspoon parsley
                                                                  • Place artichokes and goat cheese in a food processor; process until smooth. Scoop into a bowl; add 3 tablespoons chopped sun-dried tomatoes, chopped green olives, diced pickled jalapeño peppers, 2 tablespoons chopped Italian parsley, and sea salt, stirring well. Garnish with 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley; serve with your favorite crackers.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1/4 cup dip)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  The inspiration for this dish is Buffalo chicken wings. We breaded and baked catfish strips, then drizzled them with a spicy sauce. If you don't like spicy foods, omit the hot pepper sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 1/2 cup coarsely crushed corn flakes
                                                                  • Yes No 1 lb catfish fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup hot sauce
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup fat free ranch dressing
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 4 carrot
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 fish strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes.
                                                                  • Lightly coat fish strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.
                                                                  • Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over fish. Serve with ranch dressing, celery, and carrots.
                                                                  Yields: 8servings (serving size: about 2 ounces fish, 1/2 celery stalk, 1/2 carrot, and 1 tablespoon dressing)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    crystal
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Crystal
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  The ultimate forager’s meal, this burger is loaded with ingredients from the wild. With earthy mushrooms, sweet onions, and a kick from the horseradish, it’s full of flavor and filling enough to count as two meals. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp mayonnaise
                                                                  • Yes No 2 tbsp grated prepared horseradish
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 1 cup medium spring onions, dark green, white and pale green portions
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 8 oz wild mushroom
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 lb ground bison meat
                                                                  • Yes No 3 kaiser roll
                                                                  • Heat the broiler to high and arrange a rack in the middle. Place a wire rack inside a baking sheet and set aside. Mix together the mayonnaise and horseradish in a small bowl until evenly combined; set aside.
                                                                  • Heat 1 tablespoon of the oil in a medium frying pan over medium heat. When shimmering, add onion, season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft and browned, about 5 minutes, then transfer to a plate. Return the pan to heat, add remaining 1 tablespoon oil, and heat over high until smoking. Add mushrooms and cook, stirring rarely, until golden brown, about 5 minutes. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, remove from heat, and set aside.
                                                                  • Mix together egg, Worcestershire, garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined.
                                                                  • Shape meat mixture into 3 patties (4 inches wide, about 1/2 cup each) and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium.
                                                                  • To serve, divide horseradish mayonnaise between bottom bun halves and spread evenly. Top with burgers, divide onions and mushrooms evenly between burgers, and close with top bun halves.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 3burgers
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No one 3 oz pieces
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tsp diced oregano
                                                                  • Yes No black pepper
                                                                  • In a large soup pot, heat the olive oil. Add the speck and garlic and cook over moderate heat until the garlic is tender, about 4 minutes. Add the mussels and wine and bring to a simmer. Cover and cook over moderately high heat until the mussels have opened, about 5 minutes. Remove the pot from the heat and stir in the lemon juice, parsley and oregano and season with pepper. Spoon the mussels and their broth into warm bowls and serve.
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 12 oz broccoli slaw
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • In a large bowl, combine broccoli slaw, scallions, and red onion. Reserve 2 cups of the broccoli mixture for another day. Whisk together buttermilk, sour cream, Dijon mustard, kosher salt, and black pepper. Add the dressing to the remaining broccoli mixture, toss well, and serve.
                                                                  Yields: 4small servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This toaster tart could be a first cousin of pain au chocolat. A flaky cocoa-flavored pastry surrounds a fudgy chocolate ganache center. These hand pies are drizzled with a light vanilla glaze. Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze. You can make the dough a day in advance; just be sure to let it soften at room temperature for about 10 minutes before rolling out. Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended. This recipe was featured as part of our Make Your Own Pop Tarts project.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 4 tsp natural unsweetened cocoa powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 3 oz semisweet chocolate
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 4 tsp milk
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                    For the dough:
                                                                  • Whisk the flour, cocoa, sugar, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
                                                                  • Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
                                                                  • Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.
                                                                    For the chocolate filling:
                                                                  • Place the chocolate and butter in a medium heatproof bowl; set aside.
                                                                  • Combine the cream, sugar, and salt in a small saucepan over medium heat and stir until the sugar dissolves and the mixture is just at a simmer, about 4 minutes.
                                                                  • Pour the cream mixture over the chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth. Refrigerate until stiffened but still spreadable, about 15 minutes. Remove from the refrigerator and let sit at room temperature until you’re ready to assemble the tarts.
                                                                    To assemble the tarts:
                                                                  • Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
                                                                  • Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator.
                                                                  • Whisk the egg and water in a small bowl until evenly combined; set aside.
                                                                  • Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.
                                                                  • Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Spoon 1 tablespoon plus 1 teaspoon of the chocolate filling onto each rectangle. Spread the filling into an even layer, leaving a 3/4-inch border.
                                                                  • Place the pricked rectangles on top of the chocolate-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Bake until puffed and flaky, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
                                                                    For the glaze:
                                                                  • Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
                                                                  • Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry. Let set before eating, about 15 minutes.
                                                                  Yields: 6pop tarts
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 oz smithwick's ale
                                                                  • Yes No 6 oz guinness draught
                                                                  • Add Smithwick's Ale to pint glass. Add Guinness Draught beer by pouring it over the back of a spoon.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 1serving
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  A pan-seared steak is one of life’s great pleasures. Here we substitute bison for beef and top it with a rich brandy-butter pan sauce. Game plan: If you want the richness of beef without any of the guilt, bison is your answer. The only downside to this low-fat meat is that it dries out quickly, so cooking these steaks beyond medium rare is not recommended. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz bison strip steaks
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/2 cup brandy
                                                                  • Coat the steaks with the olive oil and season generously on both sides with salt and pepper.
                                                                  • Heat a large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place the steaks in the dry pan and cook, undisturbed, until well-browned, about 3 minutes per side for medium rare. Remove the steaks to serving plates and set aside.
                                                                  • Reduce the heat to low and add 2 pieces of the butter and all of the shallot. Season with salt and pepper and cook, stirring occasionally, until the shallot has softened, about 1 minute.
                                                                  • Turn off the heat and carefully add the brandy. Turn the heat back on to medium and cook, scraping up any browned bits that have stuck to the bottom of the pan, until the sauce is reduced slightly and the alcohol flavor has cooked off, about 1 minute. Add the remaining 2 pieces of butter and stir until incorporated fully. Taste and season with additional salt and pepper as needed. Pour the sauce over the steaks and serve.
                                                                  Yields: 2servings
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                                                                  It’s hard to find chips that pair well with Polynesian-style Ahi Tuna Poke, so we made our own using wonton wrappers, salt, vegetable oil, and furikake (a mixture that may contain toasted sesame seeds, crushed and toasted nori, dried and ground fish, sugar, and salt). What to buy: Furikake can be found at most Whole Foods, gourmet grocery stores, or online.

                                                                  Ingredients
                                                                  • Yes No 1 3 by 3 inch wonton wrappers
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No salt
                                                                  • Yes No 1/3 cup furikake
                                                                  • Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds.
                                                                  • Slice wonton wrappers in half diagonally to form two triangles. Lightly brush 2 baking sheets with vegetable oil and arrange triangles in a single flat layer without touching, about 24 triangles per sheet. Lightly brush the top of each triangle with vegetable oil and season with salt. Sprinkle a generous tablespoon of the furikake over each baking sheet.
                                                                  • Bake until the surface of the wontons just begins to blister, about 4 minutes. Rotate the pans between the racks and bake another 4 minutes, until the crisps are golden brown all over. Transfer crisps to a serving dish and repeat with remaining wonton triangles. The cooled crisps can be stored in an airtight container for up to 5 days.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 120crisps
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                                                                  We like a soft-cooked egg for the "sauce" it makes for the salad, but a firmer fried egg is tasty, too; cook it a minute or two longer before covering the skillet.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 1 lb baking potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 thick, 2 lb flat spinach, leaves
                                                                  • Yes No 2 oz parmesan
                                                                  • Yes No 4 large egg
                                                                  • In a large nonstick skillet, heat 2 tablespoons
                                                                  • oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
                                                                  • Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
                                                                  • When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among four plates.
                                                                  • Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
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