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                                                                  Crab Tacos
                                                                   40 m

                                                                  Serve these crab tacos family-style. Place fillings in bowls and let everyone make their own taco. This recipe uses ready-made taco shells, but soft tortillas are good too.

                                                                  Ingredients
                                                                  • Yes No 4 roma tomato
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 8 oz crab
                                                                  • Yes No 8 taco shells
                                                                  • Yes No 1 cup iceberg lettuce
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Preheat oven to 350°. Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop. Add salt and pepper to taste. Set salsa aside.
                                                                  • In a large skillet, heat oil over medium heat. Sauté onion and remaining jalapeño until soft, 4 minutes. Add crab and cook just until crab is warm, about 2 minutes.
                                                                  • Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes. Arrange on a platter and fill with crab mixture, dividing evenly. Top crab with lettuce, cheese, and avocado. Sprinkle tacos with green onion and remaining 1/4 cup cilantro. Serve immediately, with salsa on the side or on top.
                                                                  • Note: Nutritional analysis is per taco.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8tacos
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This simple but savory butter was inspired by the father of American gastronomy, James Beard.

                                                                  Ingredients
                                                                  • Yes No 1 roasted green bell pepper
                                                                  • Yes No seededand
                                                                  Cuisine:YesNoamerican

                                                                  Sweet asparagus and spring onions go so well with the woodsy flavor of morels. All you need is a bit of butter and some crème fraîche to finish the dish. Prep and Cook Time: 45 minutes. Notes: If you can find fresh morels, definitely splurge on them; the flavor is unparalleled. Be sure to clean both dried and fresh morels well before using, to avoid unpleasant sandy bites. We like to peel the tough outer skin from the asparagus for this dish. This not only makes it prettier but results in more tender stalks. If you like, blanch the vegetables the day before, then wrap them in moistened paper towels, put in a plastic storage bag, and refrigerate.

                                                                  Ingredients
                                                                  • Yes No 1/3 lb morel mushroom
                                                                  • Yes No 3 asparagus, and stalks
                                                                  • Yes No 3 green onions, white and pale green parts only, root
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 coarse tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Bring a large pot of water to a boil. If using dried morels, put them in a small bowl, cover with 1 cup boiling water, and let stand 10 minutes. Lift out and pat dry.
                                                                  • Meanwhile, generously salt remaining boiling water. Fill a large bowl with ice and cold water and set near the stove. Add asparagus to boiling water and cook until crisp-tender, about 4 minutes. Remove from water and immediately plunge into ice bath to stop cooking. Repeat process with green onions. Drain asparagus and onions on paper towels, then cut asparagus spears in half.
                                                                  • In a large frying pan over medium-low heat, melt butter. Add morels, asparagus, and onions and cook 1 minute, tossing gently to coat with butter. Stir in crème fraîche and season with salt and pepper. Continue cooking until heated through, 4 minutes longer. Transfer to a serving dish.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Diamond-shaped cutouts add elegance to these beautiful jam-filled cookies.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup raspberry jam
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and vanilla until smooth. Add flour and salt and mix on low speed until dough comes together in a ball. Transfer to a lightly floured surface.
                                                                  • Divide dough in half. With a lightly floured rolling pin, roll each portion to about 1/8 inch thick. With a floured 2- to 3-inch round or star-shaped cutter, cut out cookies. If desired, cut a 1/2-inch circle out of the center of half of the cookies to make a window for the jam filling (see notes). Place cookies 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
                                                                  • Bake in a 325° regular or 300° convection oven until edges are just beginning to brown, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.
                                                                  • Spread the flat side of each of half the cookies (those without holes) with about 1/2 tablespoon jam. Top each with a remaining cookie (with a hole), flat side toward filling. Sprinkle tops of cookies evenly with powdered sugar.
                                                                  • Nutritional analysis per sandwich cookie.
                                                                  Yields: 20sandwich cookies
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    star
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                                                                  • Yes No
                                                                    Star

                                                                  Make a tropical cream pie by adding mango nectar to the cream filling and topping the pie with fresh mango slices, whipped cream and mint.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrusts
                                                                  • Yes No 2 1/2 cup mango nectar
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No slice garnishes, cream, fresh mango slices, fresh mint leaves
                                                                  • Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
                                                                  • Bake at 425° for 7 minutes or until lightly browned; cool.
                                                                  • Combine nectar and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until mixture thickens. Remove from heat.
                                                                  • Stir in butter and vanilla. Cover tightly with plastic wrap, and cool to room temperature. Spoon mixture into prepared piecrust; cover and chill 8 hours. Garnish, if desired.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 1(9-inch) pie
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Dress up cupcakes with pretty floral bursts.

                                                                  Ingredients
                                                                  • Yes No 12 yellow, orange, white and green spice drops
                                                                  • Yes No 1/2 cup yellow, orange, pink and green decorating sugars
                                                                  • Yes No 1 inch flower shaped cookie cutter
                                                                  • Yes No small scissors
                                                                  • Yes No 1 small ziplock bag
                                                                  • Yes No 12 inch cupcakes in liners
                                                                  • Yes No 1 16 oz vanilla frosting
                                                                  • Yes No jumbo yellow and light green nonpareils
                                                                  • Yes No 12 decorative cupcake liners
                                                                  • Press 3 yellow spice drops together. Sprinkle a work surface with yellow sugar and roll out pressed drops with a rolling pin to about 1/8" thickness. Repeat with remaining drops and sugar, using white drops with pink sugar. Add more sugar as needed while rolling to prevent sticking. Using a flower-shaped cookie cutter or small scissors, cut 6 flowers from each set of flattened yellow, orange and white drops, rerolling as necessary. You need up to 72 flowers. Cut as many 1/2" leaves as possible from flattened green drops. Pinch the end of each leaf to create a stem; set aside.
                                                                  • Spoon 2 Tbsp. vanilla frosting into ziplock bag. Spread remaining frosting on top of cupcakes. Arrange 3 to 6 flowers on top of each cupcake, along with several leaves.
                                                                  • Snip a small corner from ziplock bag filled with frosting. Pipe a dot of frosting in the center of each flower and top with a nonpareil.
                                                                  • Place each finished cupcake in a decorative liner and arrange on a serving platter. If desired, dress up platter with remaining spice drop flowers topped with a dot of frosting and a nonpareil.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock bag
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz blanco tequila
                                                                  • Yes No 1/2 oz gin
                                                                  • Yes No 1/2 oz cherry
                                                                  • Yes No 1/2 oz ginger liqueur
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 1 lemon and 1 brandied cherry skewered
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the club soda and the garnish and shake well. Strain into an ice-filled highball glass. Stir in the club soda and garnish with the skewered lemon wheel and cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Here's a cool, light salad that's great for hot, humid days. If you anticipate having leftovers, toss together only what will be eaten at dinner to keep all the components at their peak.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 1/2 cup sliced asparagus
                                                                  • Yes No 1 cup yellow bell pepper strips
                                                                  • Yes No 1/4 cup apple kiwi dressing
                                                                  • Yes No 1 tsp diced tarragon
                                                                  • Combine first 6 ingredients in a large saucepan; bring to a boil. Cook 5 minutes. Add chicken. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan with a slotted spoon. Place chicken on a cutting surface; cover loosely with foil. Let stand 10 minutes; cut chicken into bite-sized pieces.
                                                                  • Return poaching liquid to a boil. Add asparagus; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain well. Discard bay leaf and onion. Combine chicken, asparagus, bell pepper, Apple-Kiwi Dressing, and tarragon; toss well to combine.
                                                                  Yields: 2servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    rinse
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 slice multigrain bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 thyme
                                                                  • Yes No one 2 inch rosemary
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 10 large egg
                                                                  • Yes No 2 tbsp chives
                                                                  • In a medium bowl, toss the bread cubes with the olive oil, garlic and herb sprigs. Transfer to a large nonstick skillet and cook over moderate heat, stirring, until the bread is crisp and browned and the herbs are frizzled, about 10 minutes. Transfer the croutons to a plate and discard the garlic. Finely chop the herbs and add them to the croutons; season with salt and pepper.
                                                                  • Wipe out the skillet and melt the butter in it. Season the eggs with salt and pepper and add them to the skillet. Cook over moderate heat, stirring gently with a rubber spatula, until the eggs are partially set, about 2 minutes. Add the croutons and chives and gently fold them in, cooking the eggs to soft curds, about 1 minute longer. Transfer the eggs to plates and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Entertaining a crowd is effortless with this baked-egg dish. It can be served warm, cold, or at room temperature.

                                                                  Ingredients
                                                                  • Yes No 10 large egg
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 8 scallions, on the bias
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 new yukon gold potato
                                                                  • Yes No 1/2 4 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No scallion
                                                                  • Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper.
                                                                  • Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.
                                                                  • Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.
                                                                  • Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
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                                                                  The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, Melissa Rubel Jacobson flavors the meat with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice.

                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb, 3/4 inch thick flatiron steak
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 canned chipotle in adobo
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 hass avocados
                                                                  • Yes No 1/2 cup corn kernel
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Light a grill or heat a grill pan. Set the steak flat on a work surface. Using a sharp knife, carefully cut through the center of the steak (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book. Set the butterflied flatiron steak in a medium bowl or baking dish.
                                                                  • In a blender, combine the orange juice with the chipotle, adobo, garlic and 1 tablespoon of the olive oil and puree until smooth. Pour the marinade over the steak and let stand for 10 minutes.
                                                                  • Meanwhile, in another medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
                                                                  • Remove the steak from the marinade, letting the excess drip back into the bowl; do not wipe off the marinade. Season the steak with salt and pepper. Grill the butterflied steak flat over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer the steak to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the steak across the grain and serve with the avocado-corn relish.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  , which seemed foolproof in its simplicity. That recipe was cooked on the grill, however, and we wanted something easy to pop in our oven, so we created our own version. This is the before shot. See the after below...

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb halibut filets, one inch thick
                                                                  • Yes No 1 handful spinach
                                                                  • Yes No 1 to medium small tomato
                                                                  • Yes No 1 a red onion
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 400 degrees. Lay out two sheets of heavy-duty aluminum foil, each about 12-14 inches long. Divide the spinach leaves among the two sheets, laying them close together in the middle. Lay one piece of halibut on each bed of spinach. Season generously with salt and pepper.
                                                                  • Divide the tomato wedges and onion slices between the two pieces of fish, laying them on top. Add one tablespoon of butter, cut into small pieces, to each, scattering the pieces over the fish and vegetables. Add two sprigs of thyme to each packet, squeeze a wedge of lemon over each, and add the lemon to the pile. Sprinkle another pinch of salt and pepper over each.
                                                                  • Fold up the edges of the foil to create a closed packet and bake, on a baking sheet, for about 20 minutes, just until the fish is opaque. Serve immediately, in the packets.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Notes: You can poach the pears up to 3 days ahead; leave in liquid, cover, and chill. The leftover poaching liquid is great in other dishes: Boil it, uncovered, over high heat until reduced by about half, about 25 minutes. Pour through a wire strainer. Cool, cover, and chill up to 1 month. Add a spoonful to glasses of sparkling wine for an aperitif or spoon over vanilla ice cream and berries for dessert. Prep and Cook Time: about 1 1/4 hours.

                                                                  Ingredients
                                                                  • Yes No 6 qt baby spinach
                                                                  • Yes No 1 6 oz, 1 1/4 cup honey roasted macadamia nuts
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/3 cup light olive oil
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup pomegranate
                                                                  • With a slotted spoon, lift pears from poaching liquid; reserve liquid. Slice pears lengthwise or cut them into about 1/2-inch chunks.
                                                                  • In a large bowl, combine pears with spinach and macadamia nuts. Coarsely crumble half the cheese over salad.
                                                                  • In a small bowl, whisk together olive oil, rice vinegar, 3 tablespoons reserved pear-poaching liquid (save remaining for another use; see notes), mustard, honey, and thyme. Pour over salad and gently mix to coat, adding salt and pepper to taste. Sprinkle with pomegranate seeds and crumble remaining cheese over salad.
                                                                  • Poached pears: In a 5- to 6-quart pan over medium heat, combine 1 bottle (750 ml.) dry red wine, 3/4 cup sugar, 1 thin strip (3 in. by 1/2 in.) lemon peel (yellow part only), 2 star anise (or 1 teaspoon anise seeds and 1 cinnamon stick, 3 in.), and 1 vanilla bean (6 in.), split lengthwise. Bring to a simmer.
                                                                  • Meanwhile, peel 3 firm-ripe Anjou pears (1 1/2 lb. total), cut in half lengthwise, and core. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes. Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup watercress sprigs
                                                                  • Yes No 1 small fennel bulb, and very
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 tbsp fresh lemon juice and vegetable oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No four 4 oz mahimahi fillets
                                                                  • Yes No 8 slice country style bread
                                                                  • Yes No hot paprika
                                                                  • Yes No 2 roasted bell peppers
                                                                  • Yes No 1 large plum tomato
                                                                  • Stir the saffron into the mayonnaise; season with salt and pepper. Toss the watercress, fennel, shallot and lemon juice; season.
                                                                  • Melt the butter in the oil in a skillet. Season the fish with salt and pepper; cook over high heat for 3 minutes per side. Spread the bread with the saffron mayonnaise; sprinkle with paprika. Fill the sandwiches with the fish, peppers, tomato and watercress salad, and serve.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Myth-Buster Recipe. Given that both chocolate and coconut are not as bad as once thought, and given that they taste mighty good together, we baked up a batch of these toasty, chocolaty treats to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly healthy every once in a while.

                                                                  Ingredients
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 oz dark chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
                                                                  • Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
                                                                  Yields: 25servings (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This is like having a breakfast dish of pasta and it is absolutely delicious! If you are a fan of sausages and eggs you?ll love this combination. Not only does it look impressive but it?s so quick to make. There?s a subtle line between having a smooth, silky egg sauce and scrambled eggs ? both will taste delicious but smooth and silky is far more desirable.

                                                                  Ingredients
                                                                  • Yes No 4 good quality organic italian sausages
                                                                  • Yes No olive oil
                                                                  • Yes No 4 thickly pancetta
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No dried linguine
                                                                  • Yes No large egg yolk
                                                                  • Yes No 100ml double cream
                                                                  • Yes No 100g parmesan cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • Yes No extra virgin olive oil
                                                                  • This is like having a breakfast dish of pasta and it is absolutely delicious! If you are a fan of sausages and eggs you’ll love this combination. Not only does it look impressive but it’s so quick to make. There’s a subtle line between having a smooth, silky egg sauce and scrambled eggs – both will taste delicious but smooth and silky is far more desirable.With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausagemeat about the size of large marbles and place them to one side.Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it’s golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions. In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Leaving the tails on the shrimp contributes extra flavor to this Southeast Asian dish. Serve this with brown rice.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 2 stalk lemongrass
                                                                  • Yes No 2 cup yellow bell pepper strips
                                                                  • Yes No 1/2 cup scallion
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 tbsp chopped serrano chili pepper
                                                                  • Yes No 6 cilantro
                                                                  • Yes No 2 10 slices lime
                                                                  • Yes No 4 lime
                                                                  • Peel the shrimp, leaving the tails intact. Cut 2 pieces of parchment paper to fit into each rack of a bamboo steamer. Top with lemon grass. Divide the shrimp, bell pepper, and next 5 ingredients (bell pepper through lime slices) between the two racks; cover with steamer lid.
                                                                  • Add water to a wok to a depth of 1 inch, and bring to a boil. Place steamer in wok; steam 7 minutes or until shrimp are done. Remove the shrimp mixture from steamer; discard parchment paper. Serve with lime wedges.
                                                                  Cuisine:YesNosoutheast asian
                                                                  Yields: 4servings (serving size: 5 ounces shrimp)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for Czech chocolate icing or cokoladova poleva requires the sugar and water to be cooked to the thread stage. It's a versatile icing that can be used to ice cakes, tortes, cookies, cupcakes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 4 tbsp water
                                                                  • Yes No 4 oz unsweetened chocolate
                                                                  • Yes No 1 tbsp butter
                                                                  • In a small saucepan, cook sugar and water until a candy thermometer registers 230 degrees (thread stage). Meanwhile, in a small bowl, cream butter and cooled chocolate. Slowly pour in the sugar syrup, beating constantly, until icing is thick enough to spread. Use immediately.
                                                                  Cuisine:YesNoczech
                                                                  Yields: 1 ¼cups chocolate icing
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread

                                                                  A classic summer cooler, a lime rickey can be mixed up with gin or bourbon or, for a virgin rickey (like this one), with fruit syrup. Either rendition is equally bubbly, limey, and thirst-quenching. This recipe was featured as part of our Nonalcoholic Summer Sippers.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup pomegranate juice
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 drop orange flower water
                                                                  • Yes No 4 cup club soda
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No slice lime
                                                                  • Yes No crushed ice
                                                                  • Heat the pomegranate juice in a small saucepan over medium heat until steam rises from the surface and a few bubbles have formed around the perimeter of the pan, about 5 minutes. Remove from heat.
                                                                  • Add the sugar and stir until it has dissolved and the mixture is no longer cloudy, about 5 minutes. Stir in the orange-flower water (if using) and let the syrup cool to room temperature, about 30 minutes. Refrigerate until chilled, about 1 hour.
                                                                  • Pour the chilled pomegranate syrup, club soda, and lime juice into a 6-cup pitcher and stir gently to combine (stirring too vigorously will deflate the fizz). Float lime slices in the pitcher. Serve over ice with additional lime slices.
                                                                  Yields: 5 ¼cups
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Ethereal chiffon cake gets its pillowy texture from baking powder and whipped egg whites. It’s a blank slate for layer cakes filled with strawberry sauce and covered with cream cheese frosting, or try it covered with chocolate frosting or vanilla buttercream. For a special warm-weather occasion, use it in a Boston Ice Cream Pie Cake.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large eggs, whites and yolks
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inch) cake pan generously with butter, then flour, tapping out any excess flour; set aside.
                                                                  • Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
                                                                  • In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5 minutes. Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute. Transfer batter to a large bowl.
                                                                  • Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.
                                                                  • Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Place on a wire rack to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1(8-inch) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Nancy Oakes lost more than 20 pounds, in part by eating two to three appetizers instead of one large entrée. To satiate cravings, she picks foods high in heatlhy monosaturated fat, like avocados. Plus, she says, "I brush my teeth a lot because nothing tastes good afterward."

                                                                  Ingredients
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 tbsp low-fat mayonnaise
                                                                  • Yes No 2 tbsp low-fat sour cream
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1 anchovy
                                                                  • Yes No 3 1/2 tsp champagne vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 18 oz cooked chicken breast
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium cucumber
                                                                  • Yes No 1 tomato
                                                                  • Yes No 4 2 oz cup baby arugula
                                                                  • In a blender, puree the avocado with the buttermilk, parsley, mayonnaise, sour cream, chives, tarragon, anchovy and 1 1/2 teaspoons of the Champagne vinegar. Scrape the dressing into a bowl and season with salt and pepper. Add the chopped chicken breast and toss to coat.
                                                                  • In another bowl, whisk the olive oil with the remaining 2 teaspoons of Champagne vinegar. Stir in the diced cucumbers and tomato and season with salt and pepper.
                                                                  • Mound the baby arugula on plates. Pile the chicken salad on the arugula. Spoon the cucumber and tomato salad alongside and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Look for pomegranate molasses in Middle Eastern markets and health-foods stores. Its strong flavor makes this dressing better suited to pasta salads than green salads. As a marinade, it's best with pork, dark-meat chicken, and salmon. This recipe goes with Mediterranean Grilled Chicken Kebabs, Couscous Salad Cups

                                                                  Ingredients
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 2 1/2 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp pomegranate molasses
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 2 tsp minced rosemary
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
                                                                  • Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 1 ½cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  Voor deze salade vind ik het lekker een mix van nieuwe aardappeltjes en paarse (truffel)aardappelen te gebruiken, maar als je de paarse niet kunt vinden, kun je ook alleen nieuwe aardappelen nemen. Maar ga er wel naar op zoek want ze smaken heerlijk!

                                                                  Ingredients
                                                                  • Yes No voor 6 personen
                                                                  • Yes No 6 eetlepels vergine olijfolie
                                                                  • Yes No sap van 1 to 2 citroenen, naar smaak
                                                                  • Yes No 250 gallon 250 g crème fraîche of fromage frais
                                                                  • Yes No 500 gram 500 g nieuwe krielaardappelen
                                                                  • Yes No zeezout
                                                                  • Yes No 500 gram 500 g truffelaardappelen
                                                                  • Yes No 1 bosje radijs, in dunne plakjes
                                                                  • Yes No handje verse muntblaadjes, gehakt
                                                                  • Yes No handje bieslook, in ringetjes
                                                                  • Yes No vers gemalen zwarte peper
                                                                  • Voor deze salade vind ik het lekker een mix van nieuwe aardappeltjes en paarse (truffel)aardappelen te gebruiken, maar als je de paarse niet kunt vinden, kun je ook alleen nieuwe aardappelen nemen. Maar ga er wel naar op zoek want ze smaken heerlijk!Maak de dressing door de olijfolie en het citroensap door de crème fraîche of fromage frais te roeren. Kook de aardappelen in ruim water met zout in ongeveer 20 minuten gaar en giet ze af. Zodra je ze kunt vasthouden, schrap je de aardappelen met een mes en snijd je ze in blokjes. Vermeng die met de dressing, voeg de radijsjes en kruiden toe en breng alles op smaak met zout en peper.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix

                                                                  Parsley rather than lettuce acts as the base for an unusual and hearty salad. Mushrooms, cherry tomatoes, scallions, and pine nuts make this an interesting mix indeed. Be sure to use curly parsley. The flat variety won't stand up to the dressing; the leaves get plastered together rather than combining nicely with the other ingredients.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 tbsp wine vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 1/2 qt curly parsley leaves
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 1/2 cup cherry tomato
                                                                  • Yes No 1/4 lb button mushroom
                                                                  • In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
                                                                  • In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.
                                                                  • Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This recipe for Polish meatballs in sour cream with mushrooms -- klopsiki w smietanie grzybami -- can be made with any combination of ground pork, beef and veal. In my family, we use pork and beef. The meatballs stay tender if they're browned in a skillet on the stovetop and then transferred to the oven to finish cooking. They can be served with mashed potatoes, dumplings, kluski or rice. Here's a larger picture of meatballs with sour cream and mushrooms. Makes 4 to 6 servings of Polish Klopsiki w Smietanie Grzybami

                                                                  Ingredients
                                                                  • Yes No 1 slice stale white bread
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 3/4 lb ground beef
                                                                  • Yes No 1/4 lb lean ground pork
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large egg
                                                                  • Yes No mushroom sauce
                                                                  • In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons breadcrumbs. Heat oven to 325 degrees. Using a medium cookie scoop, portion out meatballs, giving a final roll with dampened hands. Lightly coat a skillet with cooking spray and brown meatballs on all sides. Transfer to a baking pan, add 2 tablespoons water or stock and bake, uncovered, 30 minutes. If desired, defat the pan juices and add 3/4 cup sour cream fork-blended with 2 tablespoons flour and 1 1/2 cups boiling water, whisking until smooth. Cook until thickened. Alternatively, serve with mushroom sauce.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.

                                                                  Ingredients
                                                                  • Yes No 2 1 inch lb asparagus, pieces
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 lb tilapia, pacific sole
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender -crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
                                                                  • Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.

                                                                  Ingredients
                                                                  • Yes No 1 cup cubed cantaloupe
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 4 tsp canola oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 12 cup arugula
                                                                  • Yes No 1 medium honeydew melon
                                                                  • Yes No 1 medium cantaloupe
                                                                  • Yes No 8 very thin slice prosciutto
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Combine first 5 ingredients in a food processor; process until smooth.
                                                                  • Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prepare this dish up to a day ahead, and store, covered, in the refrigerator. To reheat, bake at 350°, covered, for 45 minutes. The temperature and time work well with Sausage and Mushroom Stuffing, and the turkey can stand while this reheats.

                                                                  Ingredients
                                                                  • Yes No 6 lb organic sweet potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 tbsp honey
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 3/4 tsp salt
                                                                  • Preheat oven to 375°.
                                                                  • Place potatoes in a single layer on 2 large baking sheets coated with cooking spray. Lightly spray potatoes with cooking spray. Bake at 375° for 1 hour or until tender, stirring occasionally. Place the potatoes, 1/4 cup honey, butter, and salt in a large bowl, and beat with a mixer at medium speed until smooth. Drizzle with 1 tablespoon honey.
                                                                  Yields: 12servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Prep: 10 min., Cook: 28 min., Chill: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 1 large leek
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 2 lb acorn squash
                                                                  • Yes No assorted multigrain and vegetable chips
                                                                  • Yes No garnish, fresh chives
                                                                  • Remove and discard root ends and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand; thinly slice leek.
                                                                  • Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
                                                                  • Sauté onion and leek in hot drippings 15 minutes or until tender and golden.
                                                                  • Stir together onion mixture, bacon, cream cheese, sour cream, and salt. Cover and chill 1 hour.
                                                                  • Cut about 1/2 to 1 inch from top of squash; remove and discard seeds.
                                                                  • Heat a small skillet over medium-high heat. Place squash, cut side down, in skillet, and cook 3 to 5 minutes or until cut side is golden brown and caramelized. Serve dip in squash with assorted chips. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  CATEGORY WINNER Starters and Drinks. "Years ago, friends from Argentina invited me for dinner and served an unusual and tasty tostada. I have adapted that recipe into this flatbread." -Erin Mylroie, St. George, UT

                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 1/8 tsp sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup black bean spread
                                                                  • Yes No 1/2 2 oz cup finely grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Preheat broiler.
                                                                  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.
                                                                  • Reduce oven temperature to 450°.
                                                                  • Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.
                                                                  • Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a 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, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
                                                                  • Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.
                                                                  • Note: Nutritional analysis includes Black Bean Spread.
                                                                  Cuisine:YesNoargentinian
                                                                  Yields: 16servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 16 oz pineapple juice
                                                                  • Yes No 10 oz gin
                                                                  • Yes No 1 a little
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz cherry liqueur
                                                                  • Yes No 8 pineapple spears
                                                                  • Yes No 8 maraschino cherry
                                                                  • In a pitcher, combine the pineapple juice, gin, triple sec, Bénédictine and bitters and refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled rocks glasses. Top each drink with 1/4 ounce of cherry liqueur and garnish with a pineapple spear and a maraschino cherry.
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  This rustic summer galette, a perfect use for July and August's ubiquitous crop of zucchini, is brightened by a dollop of lemon-scented ricotta.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 4 tbsp ice water
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 2 medium leek
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No one lemon
                                                                  • Make the dough: Whisk together flour, salt and sugar in a medium bowl. Add butter and using a pastry cutter or your hands, incorporate the butter into the flour until the mixture resembles coarse crumbs.
                                                                  • Drizzle four tablespoons of water over the flour mixture; stir with a wooden spoon until clumps start to form. If the dough looks dry, slowly add more water, 1 tablespoon at a time, as needed. Gather dough together and form into a disc; wrap in plastic wrap and refrigerate for an hour.
                                                                  • Meanwhile, make the filling: Heat oil in a pan over medium heat. Add leeks and salt to taste and cook, stirring occasionally, until leeks soften and turn lightly brown, about 8 minutes. Add garlic, thyme, and nutmeg and stir until fragrant, about 1 additional minute. Turn off heat and set aside.
                                                                  • Preheat oven to 350°.Lightly dust a work surface with flour and place dough onto floured surface. Using a rolling pin, roll dough into a 12-inch circle, and gently transfer to a large baking sheet. Spread leek mixture in a thin, even layer on the circle, leaving 1 1/2 inches of dough around the perimeter. Arrange zucchini slices in an even layer on top of the leeks; brush with oil and sprinkle with additional salt and pepper to taste. Bake until crust is lightly browned and zucchinis are cooked through, 50-60 minutes. Remove from oven and allow to cool slightly.
                                                                  • Combine ricotta and lemon zest in a small bowl. Slice galette into wedges and serve topped with a dollop of ricotta.
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Snack of the Month. You can make the cheese mixture up to a day ahead. It also makes a great sandwich or bagel spread or a thick dip for crudités.

                                                                  Ingredients
                                                                  • Yes No 1/2 4 oz cup goat cheese (chèvre)
                                                                  • Yes No 1/3 cup plain fat free greek yogurt
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/4 tsp sweet hungarian paprika
                                                                  • Yes No 36 3 head belgian endive leaves
                                                                  • Combine first 5 ingredients and 1 teaspoon paprika in a medium bowl; mash with a fork until smooth. Top each endive leaf with about 1 teaspoon cheese mixture. Sprinkle remaining 1/4 teaspoon paprika evenly over cheese mixture.
                                                                  Yields: 6servings (serving size: 6 filled leaves)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sprinkle

                                                                  This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake. This recipe reprinted with permission from "The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).

                                                                  Ingredients
                                                                  • Yes No 4 cup superfine brown rice flour
                                                                  • Yes No 2/3 cup starch
                                                                  • Yes No 1 1/3 cup potato starch
                                                                  • To measure brown-rice flour and tapioca flour, use a large spoon to scoop flour into a measuring cup, then level it off with the back of a knife. Do not use the measuring cup itself to scoop your flour when measuring; it will compact the flour and you will have too much for the recipe.
                                                                  • Add both flours to a large resealable plastic bag, along with potato starch and tapioca flour; reseal and shake until well combined. Keep refrigerated until ready to use, up to 6 months.
                                                                  Yields: 6cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  . With our first pasta salad of the year, we followed several of the suggestions: cook the vegetables, go light on the acidity and use soft cheeses.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz trader joe's fresh pesto tortellini
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 cup peas
                                                                  • Yes No 3 cup spinach
                                                                  • Yes No 4 radish
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 5 oz herb and garlic goat cheese
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Bring a pot of water to a boil, salt. Meanwhile, prepare and ice bath and prep vegetables.
                                                                  • When the water is boiling, add the tortellini. It will cook in about 5 minutes (or follow package directions). After 3 minutes, add the asparagus. Add the peas for the last 30 seconds.
                                                                  • Strain the pasta and vegetables and place immediately into the ice bath. Once they've cooled, strain again and pour into a mixing bowl. Add the spinach, radish, chives, pine nuts and goat cheese. Toss with vinegar and oil. Add salt and pepper to taste.
                                                                  Yields: 6as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Douglas Keane says that these summer rolls, filled with tangy marinated daikon, cucumber and papaya, are the perfect way to jolt the palate before a rich meal that will likely include truffles and foie gras.

                                                                  Ingredients
                                                                  • Yes No one 4 inch daikon
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 european seedless cucumber
                                                                  • Yes No 1/2 small green papaya
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 1/2 tbsp sugar, granulated
                                                                  • Yes No 3 oz rice vermicelli
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 3 tbsp asian fish sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp milk greek yogurt
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No eight 8 inch round rice paper wrappers
                                                                  • In a large bowl, toss the daikon, carrots, cucumber and papaya with the salt and 1/2 tablespoon of the sugar. Let stand, stirring occasionally, until the vegetables are wilted and have released a good amount of liquid, about 1 hour. Drain and squeeze out as much liquid as possible. Wipe out the bowl and return the vegetables to it.
                                                                  • Meanwhile, bring a large saucepan of water to a boil. Add the vermicelli, cover and remove from the heat; let stand until softened, 3 to 4 minutes. Drain and cool under cold water. Drain again, pressing out the excess water. Using scissors, cut the vermicelli into 4-inch lengths. Add the vermicelli to the vegetables, along with the chopped mint, basil and cilantro.
                                                                  • In a small bowl, combine the lime juice, fish sauce, vinegar and mirin with the remaining 2 tablespoons of sugar; stir to dissolve the sugar. Add the ginger and shallot and pour all but 2 teaspoons of the dressing over the vermicelli and vegetables. Let stand for 1 hour.
                                                                  • Drain the mixture, pressing to squeeze out as much liquid as possible. Add the yogurt and mayonnaise to the reserved 2 teaspoons of dressing and refrigerate.
                                                                  • Fill a large pie plate halfway with warm water. Working with 1 or 2 rice papers at a time, soak the wrappers in the water until pliable, about 2 minutes. Lay the wrappers on a work surface and blot any excess water. Spoon about 1/2 cup of the vegetables and vermicelli onto the bottom third of a wrapper and tightly roll into a 5-inch log, tucking in the ends as you roll. Transfer to a cutting board. Cover the summer roll with a damp paper towel and a sheet of plastic wrap. Repeat with the remaining wrappers and filling.
                                                                  • Cut each roll into 4 pieces and stand them cut side up on a platter. Spoon about 1/2 teaspoon of the creamy sauce onto each roll and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 2/3 cup unsalted butter
                                                                  • Yes No 1/3 cup ice water
                                                                  • Yes No 1/4 cup prune jam, fig filling, red currant jelly, strawberry
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1/2 cup grated almond
                                                                  • Yes No sugar, granulated
                                                                  • Sift flour into a wide bowl. Cut cold butter into flour using two knives or a pastry blender until the mixture resembles coarse meal with chunks the size of small peas. Using a fork, stir in ice water gradually, tossing lightly, and adding only enough flour to allow the dough to come together in a ball. Using floured hands, bring the dough together into a ball, handling as little as possible; wrap in plastic wrap and refrigerate for half an hour. Lightly flour a work surface and roll the chilled dough into a rectangle 1/4-inch thick. Fold lengthwise into thirds, as if you were folding a business letter, bringing both edges into the center to form 3 layers. Roll lightly, turn dough sideways and roll out into a rectangle again. Repeat the folding, turning and rolling 2 more times. Wrap and refrigerate for half an hour. Roll again, fold in thirds and roll into a rectangle 1/8-inch thick. Trim the edges to neaten, then cut into 4-inch squares. Place the squares onto a lightly greased baking sheet. Brush the top of each square with beaten egg white and sprinkle with granulated sugar. Using a very sharp knife, cut a slanted line beginning at each point and cutting toward the center of the square, 1 1/2-inches in, leaving the very center uncut (4 cuts).
                                                                  • Place a teaspoonful of jam or filling in the center. Fold the point of alternating corners into the center to form a pinwheel. (See diagram.) Press the point down into the dough so it won't pop up while it bakes. Place a maraschino cherry half in the center (optional). Sprinkle with finely chopped almonds, if desired. Bake in a preheated 450°F oven for 7-10 minutes, or until light golden brown and the filling is cooked through.
                                                                  • Remove from oven and dust with confectioners sugar; drizzle with confectioners icing, if desired. Cooks Note: Purchased puff pastry may be used for the pastry portion of this recipe.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 5 cup cooked rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 scallions, white and light green parts
                                                                  • Yes No 1 12 oz mixed frozen vegetables
                                                                  • Yes No 2 tsp sesame oil
                                                                  • In a small bowl, stir together soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs and cook, stirring once or twice, until just set. Transfer to a small bowl and wipe out pan.
                                                                  • Heat remaining 2 Tbsp. oil in same pan. Saute garlic and ginger 30 seconds. Add rice and salt and stir-fry until heated through and starting to crisp, 3 to 4 minutes. Add soy sauce mixture, scallions and vegetables and stir-fry until heated through, 3 to 5 minutes. Return egg to pan and stir-fry until just combined. Drizzle with sesame oil and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Meat cooked with artichokes takes on a delicious sweetness that contrasts with the tart lemon juice. This dish is usually served on its own, but it's equally delicious with rice, orzo, or egg noodles mixed into the sunny sauce.

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2/3 cup lemon juice
                                                                  • Yes No 8 10 oz medium artichoke
                                                                  • Yes No 4 lemon
                                                                  • Yes No 2 1/2 lb veal round
                                                                  • Yes No 1 1/2 cup coarsely chopped onion
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 15.75 oz fat free,less sodium chicken broth
                                                                  • Yes No 1/2 cup chopped dill weed
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 5 tbsp water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No lemon
                                                                  • To prepare the stew, combine 3 cups water and 1/3 cup lemon juice in a large bowl. Working with 1 artichoke at a time, cut off the stem to within 1 inch of base, and peel stem. Remove the bottom leaves and tough outer leaves, and trim about 2 inches from the top of the artichoke. Cut artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon. Trim any remaining leaves and dark green layer from base. Rub edges with a lemon half; place the artichoke halves in lemon water. Repeat procedure with remaining artichokes.
                                                                  • Heat a Dutch oven over medium-high heat, and add veal, browning on all sides. Add onion, and cook for 5 minutes. Add the wine and 1 can of broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
                                                                  • Drain the artichoke halves. Add artichoke halves, 1 cup water, 1/3 cup lemon juice, 1/2 cup dill, 1 can of broth, salt, and pepper to pan; cover and simmer for 30 minutes or until the artichokes are tender. Remove veal and artichoke halves with a slotted spoon. Keep warm.
                                                                  • To prepare avgolemono, combine the egg, 3 tablespoons water, and 2 tablespoons lemon juice in a medium bowl. Combine 2 tablespoons water and the cornstarch in a small bowl; add to the egg mixture. Add the egg mixture to juices in pan. Bring to a boil, and cook 5 minutes, stirring constantly with a whisk. Serve the sauce over the veal and artichokes, and sprinkle with 1/4 cup dill. Garnish with lemon wedges, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 4 ounces meat, 2 artichoke halves, 1/4 cup sauce, and 1 1/2 teaspoons dill)
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This delightfully light coconut cake is topped with a light syrup containing the tastes of lemon, cloves, and cinnamon. The recipe calls for self-rising flour, eggs, butter, sugar, milk, and coconut.

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/3 lb margarine
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 1/2 cup self-rising flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 1/2 cup shredded coconut meat
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 lemon juice
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1 stick cinnamon
                                                                  • Yes No margarine
                                                                  • Yes No flour
                                                                  • Yes No 4 tbsp shredded coconut meat
                                                                  • Combine all syrup ingredients in a saucepan and boil for 7-8 minutes. Remove from heat and set aside to cool. Preheat oven to 340°F (170°C). Beat the egg whites with salt to the stiff peak stage. In another bowl, beat together the egg yolks, margarine, and sugar until creamy. Beat in milk. Whisk together the flour and baking powder and beat into the mixture. Stir in the coconut. With a spatula, lightly fold in the beaten egg whites. Lightly grease a 15 X 10 inch (or equivalent) baking pan with margarine or butter, and lightly coat with flour (shake the pan and discard excess flour). Transfer the cake batter to the pan and spread evenly. Bake at 340°F (170°C) for 40-45 minutes until golden and the cake starts to pull away from the sides of the pan. Remove from the oven, cut in pieces, and while it's hot pour the cooled syrup evenly over the cake. Pour carefully, starting around the edges and moving into the middle. Sprinkle the top with 4-5 tablespoons of shredded coconut. Allow 2-3 hours for the syrup to be absorbed and the cake to cool completely before serving.
                                                                  Cuisine:YesNogreek
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Instead of using Arborio rice to make risotto, use high-fiber pearl barley instead. The Thai flavor comes from cilantro, lemongrass, ginger, and red curry paste, and the protein comes from the lean chicken in this satisfying one-dish meal.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/2 cup pearl barley
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 1/2 tsp rice vinegar
                                                                  • Yes No 1 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp red curry paste
                                                                  • Yes No 1 tbsp chopped lemongrass
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 3 cup shredded cooked chicken breast
                                                                  • Yes No 1 1/4 cup red bell pepper
                                                                  • Yes No 1 cup sugar snap peas
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 4 tsp chopped peanut
                                                                  • Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; sauté 1 minute. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).
                                                                  • Combine juice and next 5 ingredients (juice through curry paste); set aside.
                                                                  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; sauté 1 minute. Add chicken, bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tsp dashi powder
                                                                  • Yes No 12 oz dried soba noodles
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 oz lean ground pork
                                                                  • Yes No 4 oz shiitake mushroom cap
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 1/2 medium napa cabbage
                                                                  • Yes No 2 scallion
                                                                  • In a large soup pot, combine the soy sauce and dashi powder with 6 cups of water and bring to a simmer.
                                                                  • In a large saucepan of boiling salted water, cook the soba until al dente. Drain well.
                                                                  • In a large nonstick skillet, heat the oil. Add the pork and mushrooms and cook over high heat, stirring occasionally, until the mushrooms are lightly browned and the pork is no longer pink, about 5 minutes. Add the shrimp and cook, stirring occasionally, until curled, about 3 minutes. Add the cabbage and cook just until wilted, about 1 minute. Scrape the mixture into the soup pot. Add the noodles and simmer just until heated through, about 1 minute. Serve in deep bowls, garnished with the scallions.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Store in an airtight container for up to two days.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 5 qt plain popcorn
                                                                  • Make caramel: In a medium saucepan over medium-high heat, combine sugar, butter, and corn syrup, stirring until melted and combined. Cover; cook 2 minutes to let steam wash down sides of pan. Remove lid; cook until mixture reaches 280 degrees on a candy thermometer, about 10 minutes. Remove from heat. Stir in vanilla and salt.
                                                                  • Place popcorn in a large bowl. Slowly pour half the caramel over popcorn, stirring to break up clumps. Drizzle in remaining caramel; stir until cooled and no longer sticky. Serve at room temperature.
                                                                  Yields: 5quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb black beans
                                                                  • Yes No 2 1 1/4 lb bone in center cut pork chops
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp chopped canned chipotle chilies in adobo
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Combine 6 cups water, beans, pork chops, bacon, onion, garlic, chilies, adobo, cumin and salt in slow cooker. Cook on low until beans are tender and pork chops are falling apart, 4 to 6 hours.
                                                                  • Remove and discard bacon. Cut pork away from bones. Discard bones and shred meat. Add meat back to slow cooker with beans. Season with additional salt and serve.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  When he can find them, Larry Stone makes this simple dish with halibut cheeks, an inexpensive part of the fish that's especially luscious. Pieces of fillet work well, too. Coating the fish in Wondra flour, which is very finely milled, gives it a crisp, buttery crust.

                                                                  Ingredients
                                                                  • Yes No 1 cup parsley
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped shallot
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup wondra flour
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 1/2 lb skinless halibut fillet
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a mini food processor, combine the parsley with the olive oil, shallot and lemon juice and process to a coarse puree. Season with salt and pepper.
                                                                  • In a shallow bowl, mix the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Press 1 tablespoon of the thyme leaves onto the halibut and dredge in the flour, shaking off the excess.
                                                                  • In a large nonstick skillet, melt the butter. When the foam subsides, add the halibut pieces and cook over moderately high heat, turning once, until golden brown and just cooked, about 3 minutes per side. Reduce the heat to moderate if the fish is getting too dark. Transfer the halibut to plates and sprinkle with the remaining 1 teaspoon of thyme leaves. Serve with the parsley sauce.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wondra
                                                                    Brands:
                                                                  • Yes No
                                                                    Wondra
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 medium egg white
                                                                  • Yes No 2 oz club soda
                                                                  • Fill a cocktail shaker with ice. Add the rye, Licor 43, lemon juice and egg white and shake vigorously. Strain into an ice-filled highball glass and top with half of the club soda. Wait a moment for the drink to froth, then top with the remaining club soda.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Try this beef burger topped with melted American cheese, lettuce and tomato, ranch dressing and fried Vlasic® Ovals Hamburger Dill Chips.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 large egg
                                                                  • Yes No 10 vlasic ovals hamburger dill chips
                                                                  • Yes No 6 oz veggie patty
                                                                  • Yes No 1 hamburger bun
                                                                  • Yes No 1 slice american cheese
                                                                  • Yes No 1 leaf greens
                                                                  • Yes No 1 slice tomato
                                                                  • Yes No 1 tbsp ranch dressing
                                                                  • Heat 2 inches of vegetable oil in a deep, heavy pan until oil reaches a temperature of 350°F.
                                                                  • Combine flour, baking powder and garlic powder in a shallow bowl. Beat egg in separate bowl.
                                                                  • When oil comes up to temperature, dip Vlasic® Ovals Hamburger Dill Chips in egg and then in flour mixture and add to oil. Cook until golden brown, flipping over while cooking, about 2 minutes.
                                                                  • Set aside on a paper towel to drain.
                                                                  • Heat 2 teaspoons vegetable oil into a separate cast iron or fry pan and heat until oil shimmers. Add burger to pan.
                                                                  • While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
                                                                  • Cook burger to desired doneness and turn off heat. Lay American cheese on burger and cover pan until melted.
                                                                  • On bottom of bun, layer lettuce, tomato and burger. Top with ranch dressing, fried pickles and top of bun.
                                                                  • Serve additional fried pickles on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3/4 cup jalapeño jelly
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 cup chopped bread and butter pickles
                                                                  • Yes No 1/2 cup chopped hot pickled peppadew peppers
                                                                  • Yes No salt
                                                                  • In a saucepan, heat the oil. Add the onion and cook over low heat until softened, about 10 minutes. Add the jalapeño jelly and cider vinegar and bring to a boil. Cook over moderate heat until thickened, about 6 minutes. Let cool, then stir in the pickles and peppadews. Season with salt.
                                                                  Yields: 2cups
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir

                                                                  Mixing up a big batch of sangría the night before a celebration is a great way to cut down on party prep time, but sometimes all you need is a glass or two. This recipe has all of the classic flavors but can be made in minutes instead of hours. This recipe was featured as part of our Wine Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 oz red wine
                                                                  • Yes No 1 1/2 oz pineapple juice
                                                                  • Yes No 3/4 oz cognac
                                                                  • Yes No 2 slice orange
                                                                  • Yes No 2 slice lime
                                                                  • Yes No 2 slice lemon
                                                                  • Yes No 2 oz lemon-lime soda
                                                                  • Yes No crushed ice
                                                                  • Combine all of the ingredients except the soda in a cocktail shaker filled with ice. Shake vigorously until well-chilled, about 20 to 30 seconds. Pour into a large glass filled with ice. Top with the soda water or lemon-lime soda and garnish with additional orange, lime, or lemon slices.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour

                                                                  The essence of comfort food, this dish will please kids as well as adults.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 12 cup yellow squash
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 cup long grain rice
                                                                  • Yes No 3/4 3 oz cup grated gruyère cheese
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 375°.
                                                                  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, and sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add squash; sauté 7 minutes or just until tender. Remove from heat; stir in parsley, salt, thyme, and pepper. Add rice, Gruyère, and eggs to squash mixture, stirring until well combined. Spoon the squash mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup. Combine breadcrumbs, Parmesan, and butter, tossing to combine. Sprinkle breadcrumb mixture over squash mixture. Bake at 375° for 30 minutes or until topping is lightly browned and filling is set. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  If using fettuccine, cook slightly longer, until al dente.

                                                                  Ingredients
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 8 oz dried fettuccine
                                                                  • Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
                                                                  • Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
                                                                  • Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This quick sweet-and-sour sauce puts chutney to good use, while cider vinegar and curry powder add tang and deepen the flavor. The sauce also pairs well with grilled chicken breasts. Serve fillets and sauce with rice and haricot verts, if desired.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat-free low-sodium chicken broth
                                                                  • Yes No 1/3 cup prepared mango chutney
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat broiler.
                                                                  • Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan; bring to a boil over medium heat. Reduce heat, and cook until reduced to 1/2 cup (about 8 minutes).
                                                                  • Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Place salmon, skin side down, on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.
                                                                  Yields: 4servings (serving size: 1 fillet and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  This wonderful holiday recipe for espresso shortbread can be found in "Season's Eatings" along with the following recipes: Basic Shortbread, Chocolate-Glazed Shortbread Fingers, Lemon-Poppy Seed Glazed Balls, and Black-and-White Triangles.

                                                                  Ingredients
                                                                  • Yes No 1 basic shortbread
                                                                  • Yes No 2 tbsp espresso powder
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Dissolve espresso powder in hot water. Prepare basic shortbread, adding espresso to creamed butter mixture along with vanilla extract before adding flour mixture. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds. Score a line down the middle of each with the back of a knife; refrigerate for 20 minutes. Bake until firm, about 20 minutes.
                                                                  Yields: 12rounds
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  On Sundays, when the bakeries were closed, we had to make do. These rolls are just the ticket for a German Sunday brunch; crunchy on the outside and soft on the inside. Also good for lunch with smoked fish, cheese or sliced eggs in the middle.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 egg white
                                                                  • Yes No cornmeal
                                                                  • Soften yeast in 1 tablespoon warm water.
                                                                  • Mix 1 1/3 cups flour, sugar, salt and yeast. Add softened margarine. Gradually add water and softened yeast and beat 2 minutes at medium speed. Add egg white and 1 cup flour to make a thick batter. Beat for 2 more minutes. Stir in enough flour to make soft dough. Knead for 5 minutes. Place in oiled bowl and let rise until doubled.
                                                                  • Punch dough down and place on floured board. Let rest for 10 minutes. Divide dough into 12 - 15 pieces and form smooth balls by pulling the surface around toward the bottom of the ball and pinching closed. Use a little water, if necessary to seal. Place balls 3 inches apart on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until double.
                                                                  • Pre-heat oven to 450°F and place an old baking pan on the bottom rack. Place rolls in the oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Turn oven down to 400°F and bake for 15 - 20 more minutes.
                                                                  Cuisine:YesNogerman
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour

                                                                  Cannellini beans and chard replace meat as a filling. Goat cheese makes a creamy stand-in for the usual queso fresco.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 red onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 lb swiss chard, stems and, leaves
                                                                  • Yes No 1 cup canned cannellini bean
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 white corn tortillas
                                                                  • Yes No 1/3 2 oz cup goat cheese (chèvre)
                                                                  • Yes No 8 cilantro
                                                                  • Heat oil in a large high-sided skillet over medium heat. Cook onions until soft, about 6 minutes. Add garlic, and cook for 1 minute. Stir in chard, beans, and stock. Cook until greens are wilted and beans are warmed through, about 4 minutes. Season with 3/4 teaspoon salt and some pepper.
                                                                  • Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in foil, and warm in a 350-degree oven.) Spoon filling onto tortillas. Top with cheese and cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    flame
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 1/4 cup brazil nuts
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 lb broccoli
                                                                  • Preheat the oven to 500°. In a mini food processor, combine the parsley with the Brazil nuts, water, tarragon, garlic and lemon zest and pulse to a coarse paste. Add 3 tablespoons of the olive oil and the Parmesan and process to a slightly smooth paste. Season with salt and pepper.
                                                                  • On 2 large, rimmed baking sheets, toss the broccoli florets with the remaining 2 tablespoons of olive oil and spread in an even layer. Season with salt and pepper. Roast the broccoli in the center of the oven for 8 minutes. Switch the baking sheets and continue to roast for about 8 minutes longer, or until the broccoli is browned and crisp-tender. Transfer the broccoli to a platter, drizzle the pesto on top and serve.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Apple Crostatas
                                                                   2 h 40 m
                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1 tbsp stick unsalted butter
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 6 large apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No apricot preserves
                                                                  • In a food processor, pulse 2 1/2 cups of the flour and the salt. Add 2 sticks of the butter and pulse until it is the size of peas. Drizzle on the ice water and add the cheddar cheese and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic and refrigerate until firm.
                                                                  • Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
                                                                  • On a floured surface, roll both disks of the dough to 13-inch rounds and transfer to parchment-lined baking sheets. Arrange the apples on top of each dough round, leaving a 2-inch border, and pour the liquid in the bowl over. Dot the apples with the butter and fold the edges of the rounds over the apples.
                                                                  • Bake the crostatas in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the crostatas if they begin to darken. Brush the apples with warm apricot preserves. Let the crostatas cool to room temperature, then serve.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  This reminds me of winter days in my youth, when I would come home late completely soaked through and shivering from playing down by the stream in the pouring rain. Mum would give me a rollicking about catching pneumonia, and then she'd give me a big bowl of stew. This dish just makes you feel really happy, and it's also dead cheap to make.

                                                                  Ingredients
                                                                  • Yes No stewing lamb
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No handful, small 1 of fresh rosemary
                                                                  • Yes No 2 tbsp 2 tablespoons flour
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No onion
                                                                  • Yes No 8 field mushrooms
                                                                  • Yes No 1 of baby carrots
                                                                  • Yes No 1 parsnip
                                                                  • Yes No 1 dessert spoon 1 dessertspoon marmite
                                                                  • Yes No 2 tbsp 2 tablespoons pearl barley
                                                                  • Yes No rich ale
                                                                  • Yes No stock
                                                                  • Yes No stick rosemary
                                                                  • Yes No 18 chipolata sausages
                                                                  • This reminds me of winter days in my youth, when I would come home late completely soaked through and shivering from playing down by the stream in the pouring rain. Mum would give me a rollicking about catching pneumonia, and then she'd give me a big bowl of stew. This dish just makes you feel really happy, and it's also dead cheap to make.Preheat your oven to 180ºC/350ºF/gas 4. Put your lamb into a bowl and season well with a good pinch of salt and pepper. Finely chop your rosemary leaves and add to the bowl with the flour. Mix around so that the meat is completely covered. Fry the lamb in a couple of tablespoons of extra virgin olive oil in a hot casserole-type pan – do this in batches so the pieces get a nice bit of colour, then remove from the pan and put to one side.Turn the heat down, then fry your onion, mushrooms and carrots for about 5 minutes until softened and slightly coloured. Add the lamb back to the pan along with the parsnip, Marmite, pearl barley, ale and stock. Bring to the boil and then simmer for 20 minutes while you skewer 3 chipolatas on to each of the skewers or rosemary sticks. Just before the stew goes in the oven, add the chipolatas to the pan. Then place a lid on or make a cartouche, wet it and tuck this over the pan. Cook for around an hour, or until the lamb falls apart. I love to eat it just as it is, almost like a thick soup, with some crusty bread.Try this: To really get the flavours going, the Italians have something called gremolata: finely chop some flat-leaf parsley, a clove of garlic and the zest from 1 or 2 lemons (or try oranges, which are also fantastic). Mix this up, sprinkle over the top of your stew and stir in – it will really give it an amazing kick.Or this: You can play around with different root veg, or even use different cuts of meat – beef works really well in this stew. Just be aware that you may have to adjust the cooking time. It's ready when the meat is tender and falls apart. • from Jamie's Kitchen
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  Potatoes take on a floral, earthy note when they're tossed with dried lavender before roasting. This Provencal-inspired recipe is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000). This recipe first appeared in SAVEUR Issue #140, along with Carolyn Forché's story Edible Color.

                                                                  Ingredients
                                                                  • Yes No 2 lb tricolor potatoes
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp dried lavender
                                                                  • Heat oven to 400°. Toss potatoes, oil, and salt and pepper on a foil-lined baking sheet, and roast, tossing occasionally, until browned and tender, about 35 minutes.
                                                                  • Meanwhile, heat butter in a 1-qt. saucepan over medium-high heat; add lavender and cook until fragrant, about 1 minute. Pour over cooked potatoes and toss to combine; season with salt and pepper.
                                                                  Yields: 6
                                                                  Yes No
                                                                  Saveur