loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Ingredients
                                                                  • Yes No 1 8 oz uncooked linguine
                                                                  • Yes No 1 8 oz fresh sugar snap peas
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp creamy peanut butter
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tsp chili garlic sauce
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 8 oz plain tofu
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.
                                                                  • Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                  • Prep Time: 9 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar snap peas
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 cup matchstick carrot
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add carrot and butter; cover and cook 2 minutes. Stir in tarragon, Dijon mustard, cider vinegar, and salt.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  With milk chocolate sauce sandwiched between layers of crêpes, this dessert from Chef Stéphane Reynaud’s book Terrine has no faults. What to buy: Vanilla sugar is granulated sugar that’s been perfumed with vanilla beans and seeds. It can be purchased at specialty food shops, or, to make your own, just bury scraped vanilla beans and their seeds in your sugar and store in an airtight container. A sachet is roughly equal to 2 teaspoons. This recipe was featured as part of our Terrines Made Easy story. Photo Credit: Charlotte Lascève

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 vanilla sugar
                                                                  • Yes No 300 11 oz gram all purpose flour
                                                                  • Yes No 400 14 fl oz milliliter milk
                                                                  • Yes No 25 1 oz gram butter
                                                                  • Yes No 1 tbsp sunflower oil
                                                                  • Yes No 200 7 oz gram milk chocolate
                                                                  • Yes No 100 3 1/2 fl oz milliliter double cream
                                                                  • Yes No 20 3/4 oz gram butter
                                                                  • Yes No pinch cinnamon, ground
                                                                  • Yes No pinch ginger powder
                                                                  • To make the batter, beat the eggs well, then add the vanilla sugar and flour. Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water. Finally, stir in the melted butter and the sunflower oil. To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.
                                                                  • Cook the crêpes in a non-stick pan (skillet), making sure that they are very thin. Set aside in a warm place. When they are all cooked, brush them with the chocolate mixture and stack them on top of each other. Serve warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/3 cup diced tomato in can
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No simple roast chicken
                                                                  • Before you roast the chicken, place the mushrooms, garlic, and thyme in the pan, drizzle with the oil, and toss to coat. Place the wire rack and the bird on top. Roast according to the recipe. After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Add the wine and tomatoes (if using) and cook, stirring and scraping the bottom of the pan, until the sauce reduces slightly, about 5 minutes. Meanwhile, combine the cornstarch with 1 1/2 teaspoons water in a small bowl. Add the cornstarch mixture to the pan with the mustard and cook until the sauce thickens. Remove from heat. Spoon the sauce over the carved chicken.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine

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

                                                                  Ingredients
                                                                  • Yes No 2 wheat english muffins
                                                                  • Yes No 4 thin slice canadian bacon
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 cup low fat greek yogurt
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp coarsely chopped flat leaf parsley
                                                                  • Preheat oven to 200°. Toast English muffins, then transfer to two plates and keep warm in oven. Brown bacon in a small frying pan over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs (go to Sunset.com to search for "perfect poached eggs").
                                                                  • Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).
                                                                  • Top muffins with poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and parsley.
                                                                  Yields: 2
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  If you are a garlic lover, Alioli potatoes are made for you! Lightly fried potatoes covered in a warm garlicky mayonaise sauce is a perfect appetizer.

                                                                  Ingredients
                                                                  • Yes No 4 medium potato
                                                                  • Yes No alioli sauce
                                                                  • Serves 4.
                                                                  • Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.
                                                                  • Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
                                                                  • Alioli Sauce - Alioli is a garlic "mayonaise" sauce. Here is our Alioli Sauce.
                                                                  • Place the potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully.
                                                                  • Place potatoes with sauce on a serving plate. Serve warm, with toothpicks.
                                                                  • Another dish that uses fried potato chunks to start and finishes with a slightly spicey tomato-based sauce is Patatas Bravas. Try serving these side-by-side as complementary tapas.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

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

                                                                  Ingredients
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 1 1/2 cup apple cider vinegar
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp mustard powder
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 cup green cabbage
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 large red onion
                                                                  • Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
                                                                  • Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
                                                                  • Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
                                                                  • Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.
                                                                  Yields: 2quarts; serves 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 cup instant rice
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 4 oz light processed cheese
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 10 oz frozen chopped broccoli
                                                                  • Yes No 1 10 3/4 oz condensed reduced fat, reduced sodium cream of mushroom soup
                                                                  • Preheat oven to 350°.
                                                                  • Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta

                                                                  Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 9 oz cup unsalted roasted cashews
                                                                  • Yes No 1/2 large cup unsweetened coconut flakes
                                                                  • Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
                                                                  • Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
                                                                  • Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 min., Chill: 24 hr., Grill: 6 min., Cool: 5 min.

                                                                  Ingredients
                                                                  • Yes No coffee filter
                                                                  • Yes No 1 32 oz plain low fat yogurt
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/4 tsp black pepper
                                                                  • Yes No 2 lb okra
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No garnish, freshly ground pepper
                                                                  • Line a wire-mesh strainer with 3 layers of cheesecloth or 1 (12-cup) coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Cover and chill 24 hours. Remove yogurt, discarding strained liquid.
                                                                  • Preheat grill to 400° to 450° (high) heat. Combine strained yogurt, basil, next 3 ingredients, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and chill until ready to serve.
                                                                  • Toss together okra, olive oil, and remaining 1 tsp. salt and 1 tsp. pepper in a large bowl.
                                                                  • Grill okra, covered with grill lid, over 400° to 450° (high) heat 2 to 3 minutes on each side or until tender. Cool 5 minutes.
                                                                  • Transfer okra to a serving dish, and serve with dipping sauce. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 2 2/3 cup all purpose flour
                                                                  • Yes No 2/3 cup unsweetened dutch process cocoa
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 2 11 oz stick unsalted butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp fleur de sel
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • In a medium bowl, sift the flour with the cocoa and baking soda. In a large bowl, cream the butter. Add the brown sugar, granulated sugar, fleur de sel and vanilla and beat until combined. Beat in the sifted dry ingredients just until blended; the dough will be fairly crumbly but will hold together. Knead in the chocolate until evenly distributed. Divide the dough in half and transfer to 2 large sheets of plastic wrap. Shape each piece of dough into a 1 1/2-inch-wide log and wrap in the plastic. Refrigerate until firm, at least 2 hours.
                                                                  • Preheat the oven to 350°. Line 4 cookie sheets with parchment paper. Using a sharp, thin knife, cut the logs into 3/8-inch slices and arrange about 1 inch apart on the cookie sheets. If the slices crumble, re-form the cookies, pressing the dough together. Bake the cookies on the middle and lower racks of the oven for about 17 minutes, or until puffed and cracked on top; shift the pans from top to bottom and front to back halfway through. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 54cookies
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 20 min., Bake: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz red maraschino cherries
                                                                  • Yes No 1 6 oz green maraschino cherries
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp baking soda
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Drain cherries well, and finely chop. Press gently between paper towels to absorb excess moisture; set aside.
                                                                  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
                                                                  • Sift together flour, salt, and baking soda; stir in chopped cherries. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9- x 5-inch loaf pan.
                                                                  • Bake at 325° for 1 hour or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.
                                                                  Cuisine:YesNobrunswick
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Israelis enjoy jelly-filled donuts, called soufganiyot (soof-GHAHN-ee-yote), during Hanukkah. The donuts traditionally are fried, but we bake them to trim calories. We found using a plastic condiment bottle (available at supermarkets and kitchen supply stores) is the easiest way to fill the donuts with jelly. Serve this as a snack during Hanukkah. It's not part of our menu because it contains milk; kosher law prohibits serving milk and meat at the same meal. Store at room temperature up to two days.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 14 1/2 oz all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup strawberry jam
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes or until foamy. Add remaining 1/4 cup warm milk, granulated sugar, and next 5 ingredients (through egg); beat with a mixer at medium speed until blended (butter will not be completed melted). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) flour to yeast mixture; beat at medium speed until smooth. Stir in 4 1/2 ounces (about 1 cup) flour to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 16 portions, rolling each portion into a ball.
                                                                  • Place dough balls on a large baking sheet lined with parchment paper. Cover and let rise 45 minutes or until dough is doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Uncover balls. Bake at 375° for 14 minutes or until browned. Remove from pan; cool completely on a wire rack.
                                                                  • Make a pocket in each roll using the handle of a wooden spoon, pushing to but not through the opposite end. Fill with about 2 teaspoons jam, using plastic condiment bottle or a piping bag. Sprinkle rolls with powdered sugar.
                                                                  Yields: 8servings (serving size: 2 rolls)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We Brits often think of kebabs as a guilty pleasure. But, having seen the love and attention that goes into preparing a proper Greek kebab, I can assure you there is nothing to feel guilty about. It's all about quality ingredients and fresh zingy flavours. I?d always thought dried mint sounded a bit naff, but actually it turned out to be very delicious and it really helped create a more authentic taste. A few of these with some cold beers would be wicked. Cook them on a barbecue or in a griddle pan, depending on what's easier for you.

                                                                  Ingredients
                                                                  • Yes No 3 sweet pointed peppers
                                                                  • Yes No a mixture of colors is nice
                                                                  • Yes No 8 flatbreads
                                                                  • Yes No 4 sprigs of fresh mint
                                                                  • Yes No a of fresh dill
                                                                  • Yes No red wine vinegar
                                                                  • Yes No greek extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No leg of pork, shin
                                                                  • Yes No if you get it, the best
                                                                  • Yes No quality you afford
                                                                  • Yes No
                                                                  • Yes No 1 tbsp 1 tablespoon dried mint
                                                                  • Yes No 1 tbsp 1 tablespoon dried oregano
                                                                  • Yes No 1 lemon
                                                                  • Yes No good quality olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 1 tbsp 1 tablespoon red
                                                                  • Yes No wine vinegar
                                                                  • Yes No a pinch a pinch of
                                                                  • Yes No black pepper
                                                                  • Yes No a pinch a pinch of sea salt
                                                                  • Yes No a cucumber
                                                                  • Yes No natural yoghurt
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 tsp 1 teaspoon dried mint
                                                                  • Yes No 1½teaspoons red
                                                                  • Yes No wine vinegar
                                                                  • We Brits often think of kebabs as a guilty pleasure. But, having seen the love and attention that goes into preparing a proper Greek kebab, I can assure you there is nothing to feel guilty about. It's all about quality ingredients and fresh zingy flavours. I’d always thought dried mint sounded a bit naff, but actually it turned out to be very delicious and it really helped create a more authentic taste. A few of these with some cold beers would be wicked. Cook them on a barbecue or in a griddle pan, depending on what's easier for you.If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with clingfilm, then pop into the fridge for 30 minutes, or longer if you want the flavors to get a bit more intense.Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with clingfilm and put to one side to steam for 5 minutes or so – this will help their skins to come off.Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Life doesn’t get much better.• from Jamie does...
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4(makes 8 generous kebabs)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    clingfilm

                                                                  This dish uses a whole lemon, including the rind, which softens during cooking. Be sure to scrub the rind thoroughly before cutting the lemon into thin slices.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 1/2 lb broccoli, stems and, florets
                                                                  • Yes No 1 small lemon
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
                                                                  • In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
                                                                  • Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
                                                                  • Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 10 oz cup dried apricots
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 1/2 4 oz cup sweetened shredded coconut
                                                                  • Yes No 3/4 2 1/2 oz cup sliced almond
                                                                  • Yes No 2 1/2 cup old fashioned oats
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan. In a medium saucepan, combine the water, sugar and apricots and bring to a boil. Simmer over moderate heat, stirring occasionally, until the apricots are tender and plump, about 15 minutes. Drain the apricots and return to the saucepan. Add the butter, brown sugar, honey and salt and cook just until the butter is melted. Transfer to a bowl.
                                                                  • Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the jelly roll pan in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
                                                                  Yields: 16bars
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir

                                                                  Mary Odson's sister Cathy came up with these bars, which have a nutty, streusel-like topping and a crisp shortbread crust.

                                                                  Ingredients
                                                                  • Yes No 3 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 12 6 lb granny smith apple
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1 cup water, as necessary
                                                                  • Yes No 3/4 cup walnut
                                                                  • Yes No 3 cup quick cooking oat
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup golden brown sugar
                                                                  • Yes No 1 1/4 tsp cinnamon
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 12 oz stick unsalted butter
                                                                  • MAKE THE CRUST Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. In a standing electric mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.
                                                                  • MEANWHILE, MAKE THE FILLING In each of 2 large skillets, melt 3 tablespoons of the butter with 1/4 cup of the light brown sugar. Add the apples to the skillets and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir half of the cinnamon and nutmeg into each skillet. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillets and add up to 1/2 cup of water to each pan to prevent scorching. Let cool.
                                                                  • MAKE THE TOPPING Spread the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let cool, then coarsely chop the walnuts. In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the walnuts and press the mixture into clumps.
                                                                  • Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12bars
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Just about everyone loves fried cheese sticks. Our version gets a punch of heat from ground red pepper and cheese spiced with jalapenos. To tame the heat, use plain Monterey Jack (without the peppers), mozzarella or Swiss cheese, and either omit the red pepper or use less of it.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz monterey jack cheese
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 cup fine dry bread crumb
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • Yes No 4 egg
                                                                  • Yes No vegetable oil
                                                                  • Yes No marinara sauce
                                                                  • Cut cheese crosswise into 3/4-inch slices. Lay slices flat and cut in half lengthwise.
                                                                  • Combine flour and red pepper; stir well. Combine bread crumbs and parsley in another bowl; stir well. Dip cheese sticks in beaten eggs. Dredge in flour mixture. Dip coated cheese in egg again; dredge in bread crumb mixture, pressing firmly so that crumbs adhere. Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes.
                                                                  • Fry cheese sticks in 375-degree deep oil until golden brown. Drain on paper towels. Serve immediately with marinara sauce, if desired.
                                                                  Cuisine:YesNomonterey
                                                                  Yields: 28appetizers.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty. The raw onions in this recipe become milder the longer they stay in the orange juice-and-vinegar mixture. For a strong onion flavor, let them soak for about ten minutes; to make them more mellow, marinate for up to four hours.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 1/2 tsp red wine vinegar
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1/4 cup gaeta, pitted
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
                                                                  • With a vegetable peeler, peel 8 long pieces of zest from orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among six plates.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Lemon and yogurt have been used as a marinade for grilled chicken recipes for centuries. This grilled chicken recipe is very simple and the yogurt marinade keeps the chicken tender and moist. The marinade also adds a subtly tangy, and delicious flavor. Makes 4 Portions of Lemon and Yogurt Marinated Grilled Chicken

                                                                  Ingredients
                                                                  • Yes No 1/2 cup plain greek yogurt
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tsp dried italian herb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large chicken
                                                                  • Whisk together all the ingredients in a large bowl and add the chicken pieces. Toss very well to completely coat the chicken with the yogurt marinade. Cover and refrigerate for at least 4 hours, up to overnight. Preheat grill. Remove chicken from the marinade, wiping off any excess. Season with additional salt and fresh ground black pepper to taste, if desired. Brush hot grates lightly with oil, and grill over medium heat until the chicken is cooked through.
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1 8 oz water chestnut in can
                                                                  • Yes No 1 8 oz bamboo shoots
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 12 oz spring roll wrappers
                                                                  • Yes No vegetable oil
                                                                  • Yes No sweet chili sauce
                                                                  • Yes No lettuce
                                                                  • Peel shrimp, and devein, if desired; finely chop.
                                                                  • Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.
                                                                  • Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.
                                                                  Cuisine:YesNoshanghai
                                                                  Yields: 15spring rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 qt vanilla ice cream
                                                                  • Yes No 1 1/2 liter root beer
                                                                  • In a chilled bowl, whip cream until soft peaks form. Put 2 scoops of ice cream into each of 8 tall, chilled glasses. Slowly pour in root beer. Top each with whipped cream. Serve with a straw and a long spoon.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw

                                                                  Use very ripe bananas for the richest flavor.

                                                                  Ingredients
                                                                  • Yes No 2 cup sweetened flaked coconut
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 1 15 oz cream of coconut
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 ripe banana
                                                                  • Yes No garnish, sweetened flaked coconut
                                                                  • Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.
                                                                  • Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).
                                                                  • Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
                                                                  • Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.
                                                                  • Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Coco Lopez Cream of Coconut.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    coco lopez
                                                                    Brands:
                                                                  • Yes No
                                                                    Coco Lopez
                                                                  Ingredients
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 1 tbsp coarsely chopped unsalted pistachio
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 1/2 lb squid, bodies
                                                                  • In a mortar, pound the anchovies with the pistachios, capers, garlic and 1 tablespoon of the olive oil until fairly smooth. Stir in the remaining 3 tablespoons of olive oil and the lemon juice.
                                                                  • Bring a medium saucepan of salted water to a boil. Add the shrimp and cook until just white throughout, about 20 seconds. Using a slotted spoon, transfer the shrimp to a bowl. Add the squid to the saucepan and cook until just firm, about 20 seconds. Drain the squid and transfer them to the bowl.
                                                                  • Add the pistachio dressing to the bowl with the seafood and toss to coat. Mound the salad on plates and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This creamy cheesy asparagus pizza recipe is an example of a "white" pizza. So, instead of tomato sauce, the fresh asparagus is on a delicious cream sauce. In keeping with the white theme, the whole thing is topped with white cheddar cheese. This a great vegetarian pizza! Makes 1 Large Asparagus Pizza

                                                                  Ingredients
                                                                  • Yes No 24 oz pizza dough
                                                                  • Yes No cornmeal
                                                                  • Yes No olive oil
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2/3 cup grated parmesan cheese
                                                                  • Yes No 4 oz white cheddar cheese
                                                                  • Very lightly oil a round 16-inch pizza pan, or square 18 x 13-inch baking sheet, and dust with cornmeal. Stretch or roll pizza dough out to cover pan. Melt the butter in a saucepan, and add the flour. Cook on medium-low heat for 3 minutes. Whisk in the cold milk, and bring to a simmer. Cook for 3 minutes, whisking occasionally, until the sauce thickens. Turn off heat and whisk in the salt, cayenne, nutmeg, and half the Parmesan. Let cool while you prep the asparagus. Blanch the asparagus for 1 minute in boiling salted water and rinse with cold water until completely cool. Drain well. Spread the white sauce evenly on the pizza dough. Top with the asparagus, and then the cheddar and remaining Parmesan. Bake for 20 minutes at 450 degree F., or until the top is browned and the crust is cooked through. Tip: lift up the crust with a spatula to see if it has browned underneath. Why not try your hand at some homemade pizza dough? It's not as hard as you think. You may also want to check out these 6 new spring asparagus recipes.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Top pear wedges with a drizzle of orange juice and a sprinkle of rosemary and sugar for a sweet and savory treat that's ready in about five minutes.

                                                                  Ingredients
                                                                  • Yes No 3 pear
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Core pears and cut into wedges. Arrange the wedges on dessert plates. Drizzle with orange juice. Combine rosemary with sugar and sprinkle over the pears.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle

                                                                  The sweetness of pear and honey and the saltiness of the pancetta and cheese unite for a perfectly flavored appetizer.

                                                                  Ingredients
                                                                  • Yes No 12 thin slice pancetta
                                                                  • Yes No 1 bartlett pear
                                                                  • Yes No 1/2 4 oz goat cheese
                                                                  • Yes No black pepper
                                                                  • Yes No honey
                                                                  • Yes No thyme
                                                                  • Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.
                                                                  • Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.
                                                                  • Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups for easy serving.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 1 lb rotelle pasta
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No black pepper
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/2 tsp prepared yellow mustard
                                                                  • Yes No 2 1/2 cup grated sharp cheddar cheese
                                                                  • Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.
                                                                  • Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat.When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.
                                                                  • Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne,mustard, and cheese; stir until melted.
                                                                  • Stir cheese sauce into the pasta, and serve immediately.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Veal rolls are filled with a mixture of capers, bread crumbs, and parsley for an easy and elegant entrée. Wilted spinach leaves add interest to the winey tomato sauce.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup drained caper
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/3 cup dry bread crumb
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 8 1 1/2 lb veal scaloppine
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 10 large oz spinach
                                                                  • In a small bowl, combine the capers, parsley, bread crumbs, anchovy paste, and 2 tablespoons of the olive oil.
                                                                  • Put the veal on a work surface and sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over the meat. Put some of the stuffing near the bottom of each piece of veal. Roll the veal up loosely, enclosing the stuffing, and secure each piece with a toothpick.
                                                                  • In a large deep frying pan, heat the remaining 2 tablespoons oil and the butter over moderate heat. Add the veal rolls to the pan and brown, in batches if necessary, for about 3 minutes. Remove.
                                                                  • Reduce the heat to moderately low. Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan. Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer. Return the veal to the pan. Cover and continue to simmer, turning the rolls once, until tender, about 25 minutes.
                                                                  • Remove the veal from the pan. Add the spinach to the sauce and simmer until the spinach wilts and the sauce thickens, about 3 minutes. Remove the toothpicks from the veal rolls and serve the rolls with the sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  This Gascon vegetable soup is as hearty and simple as a soup can be! This is a true classic from the rustic cooking of the French countryside. This soup is so adaptable; you can use any number of ingredients to change up the flavor and texture according to your personal tastes. Try adding chopped shallots in place of some garlic, or parsnips in place of the potatoes. For an inexpensive treat, add homemade bacon thyme croûtes to the bowl for a filling and old-fashioned finish.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 3 leeks, white only
                                                                  • Yes No 1 medium turnip
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 stalk celery leaves
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 cup chopped green cabbage
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 tsp parsley leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp sage
                                                                  • Yes No 8 oz ham
                                                                  • Yes No 2 qt chicken stock
                                                                  • In a large saucepan over medium-high heat, sauté the leeks, turnips, carrots, celery, and garlic in the butter until tender, about 12 to 15 minutes. Stir in the cabbage and sauté it for 2 minutes. Add the remaining ingredients and bring to a simmer. Allow the soup to gently simmer, uncovered, for 20 minutes, until the potatoes and cabbage are tender. Remove the bay leaves and serve the soup hot.
                                                                  • This Gascon vegetable soup recipe makes 8 to 10 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 7 tbsp olive oil
                                                                  • Yes No 1 1 3/4 lb large eggplant
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb ziti pasta
                                                                  • Yes No 1/2 lb fontina cheese
                                                                  • In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes. Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.
                                                                  • Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes. Drain.
                                                                  • Toss the pasta with the eggplant, the remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cheese and toss again. Transfer the pasta to a shallow baking dish or gratin dish. Broil until the cheese melts and starts to brown, 2 to 3 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    broil

                                                                  I found a recipe like this in a cookbook for one-bowl desserts and decided to veganize it. The rum flavor isn’t overpowering at all; it just adds a little hint of sumthin’ sumthin’. You can serve it warm with the pudding layer oozing all over the place, or chilled with the pudding layer nice and thick on the top. It’s a quick recipe that will make people think it took more work than it really did.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/2 cup soy milk
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp rum extract
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/4 cup light rum
                                                                  • Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan.
                                                                  • Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.
                                                                  • Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
                                                                  • Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.
                                                                  • Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
                                                                  • Throw on a scoop of vanilla soy ice cream if you like, and you’ve got yourself one impressive dessert.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour

                                                                  Indian cuisine is full of tasty potato dishes. So it was only natural to pair these tater treats with the bold spices of the land of curry. A cooling cucumber-yogurt dip quells the cayenne kick. What to buy: Panch phoron is a Bengali spice mix that combines fenugreek, nigella seed, black mustard seed, fennel seed, and cumin seed. If you can’t find it at your grocery store, just blend equal parts of all the seeds (as in this recipe ). This recipe was featured as part of our Make Your Own Potato Tots project.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb russet potato
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 3/4 tsp mortar and pestle
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No cucumber yogurt sauce
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center, about 35 to 40 minutes. (If you have 3 smaller potatoes, cook them about 25 to 30 minutes.) Meanwhile, heat 1 teaspoon of the oil in a small frying pan over medium heat. Add the panch phoron, turmeric, and cayenne and cook, stirring frequently, until fragrant, about 1 minute. Remove from heat and set aside.
                                                                  • When the potatoes are cool enough to handle but still hot, peel away the skin using a paring knife and discard. Shred the potatoes on the large holes of a box grater. Transfer the potatoes to a large bowl, sprinkle in the flour, salt, and cooled spice mix and stir gently until combined.
                                                                  • Measure 1 teaspoon of the potato mixture and roll into a short cylinder about 1 1/2 inches long and 3/4 inch wide. Place on a baking sheet and repeat with the remaining potato mixture.
                                                                  • Line a second baking sheet with paper towels; set aside. Add enough of the remaining oil to a large frying pan to reach about 1/4 inch up the sides and set over medium-high heat until hot, about 5 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or wooden chopstick till it touches the bottom of the pan—the oil should bubble vigorously. When it’s ready, fry the tots in batches of 8 to 10 pieces (do not overcrowd the pan), turning once, until medium golden brown on both sides, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to the paper-towel-lined baking sheet and season with salt. Serve immediately with cucumber-yogurt sauce.
                                                                  • To freeze, let the fried tots cool, then transfer to an airtight container or zip-top bag. Arrange in a single layer and place in the freezer. To reheat, heat the oven to 400°F and arrange a rack in the middle. Evenly spread the tots in a single layer on a baking sheet and bake until hot, about 15 minutes.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 45tots
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 cup spring water
                                                                  • Yes No 1/2 tbsp kosher salt
                                                                  • Yes No 1 cup uncooked stone ground white grits
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No black pepper
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No 2 cup button mushroom
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/4 cup country ham
                                                                  • Yes No 1/4 cup port wine
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 watercress
                                                                  • Yes No 2 tbsp sherry vinaigrette
                                                                  • Yes No salt and pepper
                                                                  • Combine water and 1/2 tablespoon kosher salt in a medium, heavy saucepan; bring to a boil. Whisk in grits, and lower heat to a simmer. Cook 20 minutes or until almost tender, stirring occasionally. Remove from heat, and add cheese, butter, pepper to taste (about 1/8 teaspoon), and Tabasco to taste (about 1/8 teaspoon), whisking to combine thoroughly. Cover and keep warm.
                                                                  • Saut´ mushrooms in hot oil in a saut´ pan or large skillet over medium-high heat about 3 minutes. Add shallot and country ham, and cook 30 seconds. Add port wine and chicken stock, and cook until mixture is reduced by three-fourths.
                                                                  • Spoon grits onto serving plates, and top with poached eggs. Spoon ham and mushroom sauce evenly over the eggs. Toss fris´e with vinaigrette, and season with salt and pepper; scatter fris´e mixture along the edges of the grits, and serve.
                                                                  Yields: 4servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    poach
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Use Riesling wine for a sweeter flavor.

                                                                  Ingredients
                                                                  • Yes No 10 cup cubed turnip
                                                                  • Yes No 2 cup sliced carrot
                                                                  • Yes No 1 1/2 cup cubed parsnip
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 cup sauvignon blanc
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Combine first 4 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain; return vegetables to Dutch oven. Add wine, honey, butter, and salt; bring to a boil. Cook 9 minutes or until liquid evaporates, stirring occasionally. Sprinkle with parsley.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 4 lb boneless lamb shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large white onion
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 10 cup water
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 3/4 cup sliced pitted picholine olives
                                                                  • Yes No 3/4 cup sliced roasted red pepper
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 cup israeli couscous
                                                                  • Preheat the oven to 250°. In a large enameled cast-iron casserole, heat the oil until shimmering. Season the lamb with salt and black pepper and add it to the casserole. Cook over moderately high heat, turning the pieces once or twice, until deeply browned, 15 to 18 minutes. Transfer the lamb to a platter.
                                                                  • Add the onions, celery and carrots to the casserole. Cover and cook over low heat just until softened, about 5 minutes. Add the tomato paste and cook over moderately high heat, stirring until the paste is lightly browned, about 5 minutes. Add the wine and cook, scraping up any browned bits stuck to the pot, until nearly evaporated, about 5 minutes. Add the water, season with salt and bring to a boil. Return the lamb and any accumulated juices to the casserole. Cover and braise in the oven for about 2 1/2 hours, until tender.
                                                                  • Transfer the lamb to the platter. Remove any fat and gristle and coarsely shred the meat. Strain the broth and discard the solids. Skim the fat from the surface of the broth. Return the broth to the casserole and boil until reduced to 4 cups, about 30 minutes.
                                                                  • In a small bowl, mix the butter with the flour to form a paste; whisk it into the broth and simmer until thickened, about 5 minutes. Return the lamb to the sauce. Add the olives, red peppers and tarragon and keep warm.
                                                                  • Bring a large pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain the couscous and transfer to shallow bowls. Spoon the lamb ragout over the couscous and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp organic milk
                                                                  • Yes No 1/2 tsp organic vanilla extract
                                                                  • Yes No 1 pinch salt
                                                                  • In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:
                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1 cup fat-free evaporated milk
                                                                  • Yes No 1 1/2 oz semisweet baking chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 oz dark chocolate candy
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup egg substitute
                                                                  • Yes No 1/4 cup applesauce
                                                                  • Yes No 6 tbsp frozen fat free whipped topping
                                                                  • Preheat oven to 325°.
                                                                  • To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
                                                                  • Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.
                                                                  • To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.
                                                                  Cuisine:YesNomaryland
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    Minute

                                                                  Whole-grain flours such as whole wheat and rye contain a small amount of fat which can quickly turn rancid. Store these flours in an airtight container in the refrigerator. Allow flour to warm to room temperature before using.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 1/4 cup rye flour
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp anise
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, sugar, and next 6 ingredients to yeast mixture; beat with a mixer at medium speed until blended. Gradually beat in remaining flour mixture to form a dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Punch dough down; place on a lightly floured surface. Knead 10 times, and shape into a 7-inch round. Place on a baking sheet coated with cooking spray. Let rise 1 hour or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Bake at 375° for 25 minutes or until loaf is lightly browned and sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.
                                                                  Cuisine:YesNoswedish
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 3/4 2 oz cup grated sharp cheddar cheese
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 1 oz cup country ham
                                                                  • Yes No 4 scallions, white and light green parts only
                                                                  • Yes No 2 small cup broccoli floret
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • MAKE THE BISCUITS Preheat the oven to 450°. In a bowl, whisk the flour, baking powder and salt. With a pastry blender, cut in the shortening until the mixture resembles coarse meal. Add the cheese; toss to coat. Stir in the buttermilk until the dough comes together.
                                                                  • Turn the dough out onto a lightly floured work surface and pat it into a 1/2 -inch thickness. Dip a 3-inch round biscuit cutter in flour and cut out 8 biscuits. Transfer the biscuits to a baking sheet and bake for 10 to 12 minutes, or until golden brown.
                                                                  • MAKE THE CHICKEN In a large, deep skillet, melt the butter. Add the chicken, season with salt and pepper and cook over moderately high heat until golden brown, about 8 minutes; transfer to a plate. Add the ham to the skillet and cook, stirring, for 1 minute. Add the scallions, broccoli and carrot, cover and cook over low heat until the broccoli is bright green, 3 minutes.
                                                                  • Return the chicken to the skillet and add the thyme leaves, cayenne and a pinch of salt and pepper. Cook over moderate heat, stirring, for 1 minute. Add the sherry and simmer until almost evaporated, about 2 minutes. Add the cream and simmer until thickened slightly, about 5 minutes; season with salt and pepper.
                                                                  • Split the biscuits and set 2 bottoms on each plate. Spoon the chicken and sauce over the biscuit bottoms, add the tops and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Browning butter (as opposed to just melting it) is one of those simple adjustments that make the ordinary extraordinary. We changed the classic butterscotch pie by letting the butter and sugar cook longer and therefore give the whole pie a toasty, nutty flavor that balances the sweetness of the caramel. What to buy: Take the time to make the dough from scratch, as it will lend a flaky butteriness to the dish. Of course, if you are time-constrained (and we understand that), go ahead and use store-bought crust. Just try to get the best you can find. You’ll need parchment paper or aluminum foil and pie weights to line and weigh down the crust so that it doesn’t puff up while cooking. If you don’t have pie weights or forgot to get them, just use some dried beans. Game plan: The dough can be made and baked up to a day ahead of time. In fact, the whole pie can be made up to a day ahead of time and, after it has cooled to room temperature, it can be covered and put in the refrigerator until ready to serve. Just bring it to room temperature and then serve it with some whipped cream or ice cream. This recipe was featured in our 2006 Thanksgiving, Southern Style menu.

                                                                  Ingredients
                                                                  • Yes No 1 recipe basic pie dough, refrigerated
                                                                  • Yes No 1 vanilla bean and, seeds
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Heat oven to 350°F. Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4-inch thick. Line a 9-inch, deep-dish pie plate with the dough and trim off excess. Pierce the base of the crust with a fork, line with a piece of parchment paper, and fill with pie weights or dried beans.
                                                                  • Bake until it starts to set, about 15 minutes. Remove the pie weights and parchment paper, and continue to bake until dry and slightly brown, another 10 to 15 minutes. Remove from oven and keep oven at 350°F. (For a short tutorial on making pie crust, check out our video.)
                                                                  • Combine vanilla bean and seeds (or vanilla extract, if using) with whole milk and heavy cream in a medium saucepan, and bring to a simmer over medium-high heat. Once simmering, remove from heat.
                                                                  • Meanwhile, in a medium pot over medium heat, melt butter and add 1/2 cup of the dark brown sugar. Mix briefly and cook until mixture bubbles and there is a toasted smell (the butter should be brown but not burnt), about 5 minutes. Carefully whisk in hot milk mixture and remove from heat to cool slightly, about 5 minutes.
                                                                  • Whisk together 1/4 cup dark brown sugar with egg yolks and cornstarch until it is well blended and whisk leaves a trail when lifted out of mixture, about 3 minutes. Scrape down bowl and, whisking constantly, slowly pour in 1/3 of milk base to egg yolks until well combined. Add egg mixture back to remaining milk and return the pot to stovetop over medium-low heat. Cook, whisking constantly, until mixture coats back of a spoon, about 7 to 10 minutes. Set aside. (If custard filling is done before crust is ready, place in a clean bowl and set over an ice water bath to cool.)
                                                                  • Fill parbaked pie crust with the butterscotch mixture and bake until edges are set and middle still moves slightly, about 25 minutes. Remove from oven and set on a cooling rack until room temperature. Serve at room temperature or cold.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(9-inch) pie
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 jalapeño peppers, seeds
                                                                  • Yes No 1/2 cup canned crushed tomatoes
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 10 oz frozen chopped spinach
                                                                  • Yes No 4 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapeños and tomatoes. Add the cream, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
                                                                  • Stir in the chicken and the remaining 12 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This easy french toast casserole is a rich and decadent addition to any breakfast or brunch table.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup packed dark brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp dark corn syrup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp grated orange rind
                                                                  • Yes No 2 large egg
                                                                  • Yes No 6 slice french bread
                                                                  • Yes No 6 tbsp frozen fat free whipped topping
                                                                  • Yes No 1 tsp grand marnier
                                                                  • Yes No 2 tbsp diced pecan
                                                                  • Combine first 3 ingredients in a small, heavy saucepan over medium heat. Cook 5 minutes or until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread mixture evenly over bottom of pan. Set aside; cool completely.
                                                                  • Combine milk and next 5 ingredients (through eggs) in a large shallow bowl; stir with a whisk. Dip 1 bread slice in milk mixture; arrange bread slice over sugar mixture in dish. Repeat procedure with remaining 5 bread slices. Pour any remaining egg mixture over bread slices. Cover and refrigerate overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Bake at 350° for 30 minutes or until lightly browned.
                                                                  • While casserole bakes, combine whipped topping and Grand Marnier. Place 1 bread slice, caramel side up, on each of 6 plates; top each serving with 1 tablespoon topping and 1 teaspoon pecans.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  "Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed.

                                                                  Ingredients
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2 sage
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup walnut
                                                                  • Yes No 3/4 lb butternut squash
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 24 wonton wrappers
                                                                  • Yes No 1 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 400°. Arrange the garlic cloves and the whole sage leaf on a piece of foil and drizzle with 1 teaspoon of the olive oil. Wrap up the garlic in the foil and roast for about 40 minutes, until the cloves are very soft. Let cool, then peel the garlic.
                                                                  • Meanwhile, spread the walnuts in a pie plate and toast for about 5 minutes, until golden brown. Let the walnuts cool, then coarsely chop them.
                                                                  • In a medium saucepan, cover the squash with water. Bring to a boil and simmer over moderate heat until tender, about 15 minutes. Drain well and transfer to a bowl. Add the roasted garlic and the sage leaf to the squash and mash with a fork.
                                                                  • In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the shallot and minced sage and cook over moderate heat until the shallot is softened, 3 minutes. Mix the shallot and sage into the mashed squash and season with salt and pepper. Wipe out the skillet.
                                                                  • Working with 4 wonton wrappers at a time, mound a rounded teaspoon of squash filling in the center of each wrapper. Brush the edges of the wrappers with water and fold each one into a triangle, pressing the edges to seal. Bring the pointed edges together and press to seal. Transfer the stuffed wontons to a baking sheet and cover them with plastic wrap. Repeat with the remaining wonton wrappers and filling.
                                                                  • Oil a steamer basket and set it over simmering water. Arrange half of the wontons in the basket, cover and steam for 5 minutes. Transfer the steamed wontons to a large plate. Repeat with the remaining wontons.
                                                                  • Heat the remaining 1 tablespoon of olive oil until shimmering. Add the wontons and cook over moderate heat, turning once, until lightly browned and crisp, 2 minutes per side. Transfer the wontons to a platter, sprinkle with the toasted walnuts and cheese and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 24
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Imagine this traditional Spanish soup: Sautéed onions and garlic swimming in hot chicken broth, and a piece of crispy toast topped with melted cheese floating on the onions. Just what you needed on a cold winter day, right? This easy soup recipe takes about 30 minutes to prepare and it's sure to warm you up any day of the year.

                                                                  Ingredients
                                                                  • Yes No 3 medium white onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 32 oz chicken broth
                                                                  • Yes No 8 slice day old bread
                                                                  • Yes No 4 tbsp grated sheep cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt
                                                                  • Peel and cut the onion into thinly-sliced rings. Peel and thinly slice the garlic cloves. Chop parsley and set aside.
                                                                  • Sauté the onions and garlic in a large heavy-bottomed frying pan on medium-low heat until the onions are translucent, about 10-15 minutes.
                                                                  • While onions and garlic are being sautéed, heat the chicken broth in a large pot on stove. Once onions and garlic are cooked, add to the broth and turn heat down to warm.
                                                                  • Brush bread with olive oil on both sides, then toast until a golden color.
                                                                  • Turn on broiler. Ladle soup into 4 oven-proof bowls and place 2 pieces of toast in each bowl. Top with grated cheese and place until broiler until cheese melts. Sprinkle parsley in each bowl. Serve hot.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  got me thinking about the further possibilities of cooking a chicken in milk and I came upon the sweet pungent flavors of coconut milk and lemongrass.

                                                                  Ingredients
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 2 whole star anise
                                                                  • Yes No 1 cilantro
                                                                  • Yes No 1 large lemon
                                                                  • Yes No lemongrass, white part, 5
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 16 oz coconut milk
                                                                  • Yes No 3 cup spinach
                                                                  • Yes No 2 scallion
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Irish whiskey has a smooth, round flavor, as opposed to the smoky quality of Scotch whisky. If you don't have Irish whiskey, substitute bourbon.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 1/2 cup irish whiskey
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 cup strong coffee
                                                                  • Place 1/4 cup whipping cream in a medium bowl. Beat with a mixer at high speed until stiff peaks form.
                                                                  • Heat 6 mugs by running under very hot water; dry with paper towels.
                                                                  • Pour about 4 teaspoons whiskey into each glass. Add 2 teaspoons sugar to each serving; add 2/3 cup coffee, stirring until sugar dissolves. Top each serving with about 1 1/2 tablespoons whipped cream (do not stir).
                                                                  Cuisine:YesNoirish
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe goes with Farmhouse Eggs Benedict

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup self rising white cornmeal mix
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 14.75 oz low sodium cream style corn
                                                                  • Yes No 1 8 oz light sour cream
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/2 cup 2% reduced fat cheddar cheese
                                                                  • Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.
                                                                  • Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.
                                                                  • Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.
                                                                  • Note: Nutritional analysis does not include cheese topping.
                                                                  • Mix It Up! You can also use Sour Cream Cornbread in this recipe--just omit the cheese topping.
                                                                  • Farmhouse Eggs Benedict: Prepare 1 (0.9-oz.) envelope hollandaise sauce mix according to package directions, using 1 cup 2% reduced-fat milk and 2 Tbsp. lemon juice and omitting butter. Cut 4 cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread. Makes 4 servings.
                                                                  • Per serving: Calories 334; Fat 12.9g (sat 5.1g, mono 3.7g, poly 1.2g); Protein 19.9g; Carb 34.9g; Fiber 2.6g; Chol 297mg; Iron 3.1mg; Sodium 896mg; Calc 78mg
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    farmhouse
                                                                    Brands:
                                                                  • Yes No
                                                                    Farmhouse

                                                                  The essential ingredient in paprikash, as any Hungarian cook will tell you, is the paprika. Some like it sweet, some like it hot, but the important thing is that there really is a difference between good-quality Hungarian paprika and that red stuff our mothers sprinkled over chicken for color. While sour cream was an essential part of this dish for their non-Jewish neighbors, kosher cooks in Hungary, of course, omitted it. Recipes in Judy Bart Kancigor’s book Cooking Jewish were compiled from over 300 family members and friends. This recipe is by Carole Orlow. This dish was featured as part of our Hanukkah Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 chicken
                                                                  • Yes No coarse kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No garlic powder
                                                                  • Yes No oregano leaves, dried
                                                                  • Yes No hot hungarian paprika
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 whole tomatoes in can
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 2 large green bell pepper
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1 cup nondairy sour cream
                                                                  • Yes No egg noodle
                                                                  • Season the chicken on both sides lightly with salt. Then lightly sprinkle pepper, garlic powder, and oregano over the chicken. Finally, season with the paprika—very liberally if using sweet, a light sprinkling if using hot. Set the chicken aside.
                                                                  • Heat 2 tablespoons of the oil in a Dutch oven or other large, heavy pot over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic, cook, stirring, for 1 minute more, and then transfer the onions and garlic to a plate.
                                                                  • Raise the heat to medium-high and add the remaining 2 tablespoons oil to the pot. When the oil is quite hot but not smoking, add the chicken pieces and brown them on both sides, 3 to 4 minutes per side.
                                                                  • Remove the chicken from the pot. Stir the tomatoes with all their juices, tomato paste, the reserved onion/garlic mixture, and the red pepper flakes into the pot. Return the chicken to the pot, making sure to cover all the pieces with the sauce. Simmer, covered, for 30 minutes. Add salt and pepper to taste.
                                                                  • Add the bell peppers and mushrooms and continue to simmer, covered, until the chicken is cooked through, 20 to 30 minutes.
                                                                  • Just before serving, remove the chicken from the pot and keep it warm. Add the sour cream, if using, to the sauce and heat it over medium-low heat, being careful not to let it boil. Serve hot, spooning the sauce over the chicken and noodles.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 x basic risotto recipe
                                                                  • Yes No 11/4 pint chicken stock
                                                                  • Yes No 7 tbsp 7 tablespoons butter
                                                                  • Yes No 1–2 handfuls of parmesan cheese
                                                                  • Yes No gorgonzola cheese
                                                                  • Yes No soft goat’s cheese
                                                                  • Yes No 2 crunchy eating apples
                                                                  • Yes No a of fresh marjoram
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a handful walnut
                                                                  • Yes No extra virgin olive oil
                                                                  • This is like a Waldorf salad! The combo of strong cheese with apples and walnuts just works. If you can get hold of quality gorgonzola, please do – the sweetness of the apples really offsets it. I’ve used marjoram here, but thyme works just as well.First make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat’s cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you’re waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates. Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This top-rated shrimp-and-broccoli pasta recipe is super simple, making it perfect for busy weeknights. Dress up the meal with a glass of light pinot noir.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sun dried tomatoes
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 cup bow tie pasta (farfalle)
                                                                  • Yes No 1 1/2 cup chopped broccoli
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 4 oz cup less fat cream cheese
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No sample ingredient
                                                                  • Yes No another ingredient
                                                                  • Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
                                                                  • While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.
                                                                  • Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sweetened flaked coconut
                                                                  • Yes No 2 1/2 2 tbsp, 1 1/4 teaspoons unflavored gelatin
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup light colored corn syrup
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.
                                                                  • Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
                                                                  • Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
                                                                  • While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.
                                                                  • Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container.
                                                                  Yields: 12(serving size: 3 marshmallows)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This moist cake, topped by a generous layer of cardamom-spiced, pecan-dotted crumbs, is a fabulous gift. F&W's Kate Heddings brought one to a holiday dinner party for her hosts to serve to overnight guests at breakfast the next day—"even though I wouldn't be there to eat it!" she says. Along with the cake, she gave the Calphalon pan she baked it in, fresh-ground coffee beans and a glass container of heavy cream.

                                                                  Ingredients
                                                                  • Yes No 2 cup pecan
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 2/3 cup all purpose flour
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tsp milk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Preheat the oven to 350°. Position a rack in the center of the oven. Butter a 9-by-13-inch metal baking pan.
                                                                  • MAKE THE CRUMB TOPPING Spread the pecans on a rimmed baking sheet and toast for 8 minutes, until browned. Let cool, then coarsely chop the nuts.
                                                                  • In a medium bowl, stir the melted butter with both sugars, the cardamom and salt. Add the flour and stir until clumpy. Stir in the chopped nuts.
                                                                  • MAKE THE CAKE In a large bowl, whisk the flour with the sugar, baking powder and salt. In a medium bowl, whisk the eggs with the milk, melted butter and vanilla. Add the egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing the surface. Scatter the crumbs in large clumps over the cake; the crumb layer will be quite deep.
                                                                  • Bake for about 55 minutes, until the crumbs are golden and firm and a tester inserted in the center of the cake comes out clean. If the crumbs brown before the cake is done, cover the cake loosely with foil. Transfer to a rack to cool.
                                                                  • MAKE THE GLAZE In a bowl, whisk all of the glaze ingredients together. Drizzle the glaze over the cake; let cool slightly. Serve warm or at room temperature.
                                                                  Yields: 15
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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

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

                                                                  Jennifer McIlvaine saves on cleanup by using a whole clove of garlic stuck on the end of a fork to brush olive oil on the un-toasted bread. The uncut garlic doesn't impart much flavor, but it does keep her from having to use a messy brush. Prep and Cook Time: 15 minutes. Notes: Choose a good-quality bread without too many large holes that would let the topping drip through. McIlvaine uses sliced hominy bread, but we found that a bâtard or pane pugliese also worked well. This recipe goes with Braised Pepper Bruschetta, Chickpea and Octopus Bruschetta, Eggplant with Mint Bruschetta, Tomato and Basil Bruschetta, Mixed Herb Bruschetta

                                                                  Ingredients
                                                                  • Yes No 8 1/4 thick inch bread
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No sea salt
                                                                  • Heat charcoal or gas grill to hot (you can hold your hand 1 to 2 inches above grill only 2 to 3 seconds), or set a rack 4 inches from a broiler on high. Lightly brush both sides of bread slices with olive oil. Toast, turning as necessary, until both sides are crisp and browned, 3 to 4 minutes.
                                                                  • Remove bread from the grill or oven and rub each slice with the cut side of a halved garlic clove. Sprinkle with sea salt. Eat plain or add topping.
                                                                  • Note: Nutritional analysis is per bruschetta.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8bruschettas
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal