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                                                                  Our version of this classic dish is straightforward and hearty, with layers of Ragu alla Bolognese and Béchamel Sauce. Game plan: You can prepare this recipe a day ahead through step 3. Cover tightly with aluminum foil and refrigerate for up to 1 day; allow to come to room temperature before baking.

                                                                  Ingredients
                                                                  • Yes No 10 cup ragu alla bolognese
                                                                  • Yes No 1 9 oz no boil lasagna noodles
                                                                  • Yes No 12 oz mild provolone cheese, very
                                                                  • Yes No 4 cup béchamel sauce
                                                                  • Yes No 1 cup finely grated parmigiano-reggiano cheese
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Spread 2 cups of the Bolognese sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
                                                                  • Construct the lasagne by layering 4 noodles over the sauce. Top with another 2 cups Bolognese sauce and spread it evenly to the edges of the dish; cover with 1/4 (3 ounces) of the sliced provolone cheese. Spread 1 cup of the béchamel sauce in a thin layer and top with 1/4 cup of the grated Parmigiano-Reggiano cheese.
                                                                  • Place the next layer of lasagna noodles perpendicular to the direction of the first layer and top with another layer of filling (using the same amounts of ingredients as above). Repeat 2 more times, being sure to place each layer of lasagna noodles perpendicular to the previous layer.
                                                                  • Cover the dish tightly with aluminum foil. Place on the center rack of the oven and bake for 40 minutes or until the cheese is melted and bubbling. Remove the foil and continue baking until the edges are brown and the noodles are completely tender, about 20 minutes more. Allow to stand for 20 to 30 minutes before slicing.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragu
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  Ingredients
                                                                  • Yes No 8 6 to 8 oz tomato
                                                                  • Yes No 2 scallion
                                                                  • Yes No canola oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Light a grill. Rub the tomatoes and scallions with canola oil and season with salt and pepper. Grill the tomatoes and scallions over high heat, turning once, until they're blistered, 1 minute per side; transfer to a platter. Drizzle the salad with the lime juice and olive oil, sprinkle with the cheese and serve.
                                                                  Yields: 10
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In an “iron flip dog,” eggs, sugar, cream, spices, molasses, and even pumpkin are scalded in a mug using a hot fireplace poker. Any number of alcohols is then added. Few mixed drinks have the lineage of a flip. It was first mentioned in England in 1685, and Ishmael expounds upon its virtues in Moby Dick. When eggs were added, the flip was called a “Yard of Flannel,” alluding to the flannel-like surface caused by the cooked eggs. The heated flip has all but vanished, and the drink has literally taken a polar flip, since it is now served as a chilled cocktail. The iron pokers were also known as loggerheads; the expression “at loggerheads,” used for being in a heated dispute, derives from the heated discussions born of a surfeit of flips. Hot pokers are not common bar tools anymore, so a true flip would be best sampled at home. A flip should be frothy; it is therefore important to shake it vigorously.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz liquor
                                                                  • Yes No 1 small egg
                                                                  • Yes No 1 tsp caster sugar
                                                                  • Yes No 1/2 oz heavy whipping cream
                                                                  • Yes No nutmeg, ground
                                                                  • Shake the liquor, egg, sugar, and cream very well with ice to emulsify the egg; then strain into a sour or wine glass. Dust with nutmeg.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    dust

                                                                  Tip: Buy boneless, skinless chicken thighs, or ask your butcher to bone and skin them for you.

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 2 1/2 cup coarsely chopped onion
                                                                  • Yes No 8 3 oz chicken thigh
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup fat-free chicken broth
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/2 tsp tarragon leaves, dried
                                                                  • Yes No 1/2 tsp brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red bell pepper
                                                                  • Yes No dash black pepper
                                                                  • Yes No pepper spiked polenta
                                                                  • Yes No tarragon
                                                                  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.
                                                                  • Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 2 thighs, 1/2 cup sauce, and 1 cup polenta)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  ! Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar. A dash of cinnamon ties it all together. And don’t worry - this whole recipe comes together in about an hour, making it an excellent last-minute treat for Thanksgiving or any other special dinner this fall.

                                                                  Ingredients
                                                                  • Yes No 1 4.5 oz cup walnut pieces
                                                                  • Yes No 1 5 oz cup all purpose flour
                                                                  • Yes No 1/2 3 oz cup confectioner sugar, tamped down and leveled off
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 4 oz cup unsalted butter
                                                                  • Yes No 12 oz frozen cranberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 8 oz cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 4 oz cup unsalted butter
                                                                  • Yes No powdered sugar
                                                                  • Line a 9x13 baking pan with parchment, as described in this tutorial.
                                                                  • Press the crust mix into the baking dish, making it as even as possible. Freeze for 30-60 minutes.
                                                                  • Pre-heat the oven to 350°F. Remove the crust from the freezer and bake for 20-25 minutes, until beginning to color around the edges.
                                                                  • Place the cranberries and water in a medium-sized sauce pot over medium-high heat and stir. Continue cooking and stirring occasionally until all the cranberries have popped and become mushy, about 5 minutes. Pour them into a fine-meshed strainer set over a medium-sized mixing bowl and press the cranberry puree through using a spatula. Allow the puree to cool to room temperature. Discard the cranberry skins and clean the strainer for use in the next step.
                                                                  • To the bowl with the cranberry puree, add the sugar, eggs and yolks, lemon juice and salt (reserving the butter for now). Stir thoroughly until the mixture is even.
                                                                  • Return the cranberry mixture to the saucepan and set the burner to medium. Stir the curd continuously, making sure to scrape the bottom and corners of the pan. Cook until the curd starts to thicken, coats the back of a spoon, and registers about 150° on an instant-read thermometer (there’s some wiggle-room, so don’t fret about being exact). This should take 10-12 minutes.
                                                                  • Remove the pan from the heat and add the butter all at once. Stir until the butter has completely melted, then pour the curd through the strainer into a clean bowl.
                                                                  • Pour the warm cranberry curd onto the walnut crust. Bake at 350° for 10-15 minutes, until the curd has set but still jiggles slightly in the center. Cool completely and refrigerate before cutting.
                                                                  • To cut the squares, lift them from the pan using the parchment paper as handles. Trim off the sides to make even edges if desired. Dust the tops of the bars with powdered sugar just before serving and use a sharp knife to cut them into squares. The powdered sugar will melt into the cranberry curd, making sweet glaze.
                                                                  • Keep refrigerated.
                                                                  Yields: 24squares
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    next step
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Next Step
                                                                  Ingredients
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No kosher salt
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz silver tequila
                                                                  • Yes No 1 tbsp tamarind concentrate
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 2 lime wheels
                                                                  • Moisten the outer rim of a pint glass or large highball glass with the lime wedge and coat lightly with salt. Fill the glass and a cocktail shaker with ice. Add the tequila, triple sec, tamarind concentrate and lime juice to the shaker and shake well. Strain into the pint glass and garnish with the lime wheels.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice

                                                                  This Polish breakfast skillet recipe is a takeoff on a dish my busia and mother would make when they had leftover kluski. They'd fry them in lots of butter, scramble in some eggs and add a healthy sprinkling of black pepper. We'd have it for breakfast, lunch or dinner, or anytime eating meat was a no-no. I've updated it a bit with peppers, onions, sausage and cheese. And sometimes I substitute leftover potatoes for the kluski. Makes 6 hearty servings of Polish Breakfast Skillet Recipe

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 lb smoked sausage
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 large potato
                                                                  • Yes No 6 large egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup grated provolone cheese
                                                                  • Heat oven to 350 degrees. If using fresh Polish sausage, remove the meat from the casings and place in a large cast-iron or ovenproof skillet. Add the onion and peppers and cook until the sausage is cooked thoroughly and the vegetables are tender. Note: If using smoked sausage, cut into 1/4-inch-thick slices, place in skillet with onion, peppers and 1/4 cup water and steam, covered, until vegetables are cooked. Remove cover and let any accumulated water evaporate. Add 2 tablespoons butter and proceed with recipe. Add kluski or potatoes and heat through. Add eggs and scramble on low, stirring constantly, until eggs are done to your taste. Adjust seasonings. Sprinkle cheese on top, completely covering surface, and place skillet in oven until cheese is melted.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  15 minutes. Just the thing for watching Bride and Prejudice.

                                                                  Ingredients
                                                                  • Yes No 1 qt crisp puffed rice cereal
                                                                  • Yes No 1 cup salted cashew
                                                                  • Yes No 1 cup dried banana chips
                                                                  • Yes No 1 1/2 tbsp canola oil
                                                                  • Yes No 2 tsp brown mustard seed
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp citric acid powder
                                                                  • Combine cereal, cashews, and banana chips in a large bowl.
                                                                  • Cook oil and mustard seeds in a small covered frying pan over medium heat until seeds pop, 1 to 2 minutes. Remove from heat and stir in remaining ingredients. Scrape from pan over cereal and mix to coat.
                                                                  • *Find in the baking aisle.
                                                                  • Make ahead: Store airtight up to 1 week.
                                                                  • Note: Nutritional analysis is per 1/2 cup.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 11(makes 5 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies

                                                                  An easy Carolina-style barbecue sauce of cider vinegar, sugar, cayenne, and Worcestershire put a delicious Southern spin on Mexican fajitas. Use leftover rotisserie chicken (the dark meat works best) in place of the pork for an even quicker meal.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 lb leftover roast pork
                                                                  • Yes No 8 flour tortilla
                                                                  • Yes No cilantro
                                                                  • Yes No avocado
                                                                  • Yes No tomato
                                                                  • Yes No red onion
                                                                  • Combine the vinegar, sugar, Worcestershire sauce, salt, and cayenne pepper in a medium saucepan. Heat to boiling over high heat. Reduce heat to low and simmer 5 minutes. Meanwhile, cut pork into 1-inch-thick slices, then shred it by hand. Stir the pork into the sauce, cover, and heat through, stirring occasionally.
                                                                  • In a large, dry skillet over medium-high heat, toast the tortillas one at a time until crisp and slightly charred around the edges, about 1 to 2 minutes per side.
                                                                  • To serve, spoon some pork into the center of a tortilla. Top with cilantro, avocado, tomato, and onion. Roll.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll

                                                                  Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note.

                                                                  Ingredients
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 6 tbsp unsweetened natural cocoa powder
                                                                  • Yes No 2 tbsp dark coffee
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup rolled oat
                                                                  • Yes No 1 cup unsweetened dried coconut
                                                                  • Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.
                                                                  • Place the oats in the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.
                                                                  • Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1" ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving.
                                                                  • MAKES 36 BALLS
                                                                  Cuisine:YesNoeuropean
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb chicken legs
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 whole head garlic
                                                                  • Preheat oven to 375°.
                                                                  • Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
                                                                  • Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
                                                                  Yields: 2servings (serving size: 1 leg quarter and 1 garlic head)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Dinner guests are guaranteed to be impressed with this deceptively easy Pulled Chicken Sandwich recipe, which includes a seven-ingredient rub and a simple 15-minute sauce that comes together while the chicken grills. Serve on buns, over fresh greens, or on top of a baked potato for a filling dinner.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp ground chipotle chile pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 2 lb boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 8 2 oz sandwich roll
                                                                  • Yes No 16 hamburger dill chips
                                                                  • Prepare grill.
                                                                  • To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
                                                                  • To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.
                                                                  • Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.
                                                                  Yields: 8servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll

                                                                  Time: 30 minutes, plus marinating time. A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser. You'll need at least 24 wooden skewers (6 in.).

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp grated lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No lime
                                                                  • Yes No 1/2 cup sweetened shredded coconut
                                                                  • In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
                                                                  • Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
                                                                  • Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
                                                                  • Note: Nutritional analysis is per 2-skewer serving.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No citrus cookie dough
                                                                  • Yes No 1 cup chopped almond
                                                                  • Yes No 1/2 cup chopped candied orange peel
                                                                  • Once the flour is incorporated according to dough recipe, beat in almonds and orange peel. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours.
                                                                  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white vermouth
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb mixed mushrooms oyster, shiitake, portobello and cremini
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp shallot
                                                                  • Yes No 4 oz baby arugula
                                                                  • Yes No 1/4 cup coarsely chopped walnut
                                                                  • Yes No 1 1/2 oz goat cheese (chèvre)
                                                                  • In a large bowl, whisk the vermouth with the olive oil and season with salt and pepper. Trim the root ends of the oyster mushrooms, leaving them attached in small bunches. Discard the shiitake stems and leave the caps whole. Stem the portobellos. Wipe off the cremini. Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
                                                                  • Light a grill or preheat a broiler. Drain the mushrooms; reserve 1 tablespoon of the marinade. Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled mushrooms.
                                                                  • Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste. Add the arugula and walnuts, season with salt and pepper and toss to coat. Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  A cumin-lime vinaigrette spiked with a tiny amount of tequila adds a little something extra to this gorgeous grilled salad of peaches and fresh mozzarella cheese. As the seasons change, consider substituting heirloom tomatoes, plums, and other soft fruits for the peaches. Prep: 25 min., Grill: 10 min. We found traditional peaches work better in this dish than white peaches, which have more sugar and water and don't hold up as well on the grill.

                                                                  Ingredients
                                                                  • Yes No 5 peach
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp lime zest
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 3/4 tsp chili powder
                                                                  • Yes No 1 1/2 tbsp tequila
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 6 oz baby arugula
                                                                  • Yes No 3/4 lb fresh mozzarella cheese
                                                                  • Yes No garnish, fresh cilantro sprigs
                                                                  • Peel and chop 1 peach. Cut remaining 4 peaches into 28 (1/4-inch-thick) rounds, cutting through stem and bottom ends. (Cut peaches inward from sides, cutting each side just until you reach the pit. Discard pits.)
                                                                  • Process chopped peach, green onions, next 7 ingredients, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.
                                                                  • Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high). Brush both sides of peach rounds with 1/3 cup peach dressing.
                                                                  • Grill peach rounds, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 5 minutes on each side or until grill marks appear.
                                                                  • Arrange watercress evenly on 4 plates. Alternately layer 4 grilled peach rounds and 4 cheese slices over watercress on each plate. Top each with 3 more peach rounds. Drizzle with remaining peach dressing. Garnish, if desired.
                                                                  • Grilled Peach-and-Feta Salad: Preheat oven to 350°. Arrange 1/4 cup pecans, chopped, in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Reduce peaches from 5 to 4, and reduce salt to 1/2 tsp. Substitute 8 cups loosely packed Bibb lettuce leaves (about 6 oz.; 1 to 2 heads of lettuce) for watercress and 1/4 cup crumbled feta cheese for mozzarella cheese. Peel and chop 1 peach. Cut each of remaining 3 peaches into 8 wedges. Proceed with recipe as directed in Steps 2 through 4, decreasing grilling time for peach wedges to 2 to 3 minutes on each side or until grill marks appear. Divide Bibb lettuce and 4 cooked bacon slices, halved crosswise, among 4 plates or shallow bowls. Top with grilled peach wedges. Sprinkle with feta cheese and pecans. Serve with dressing. Makes 4 servings; Prep: 25 min., Bake: 10 min., Grill: 6 min.
                                                                  • Note: You can also use a grill pan to get those beautiful grill marks on the peaches.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped broccoli
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp feta cheese
                                                                  • Yes No 1/4 tsp dill, dried
                                                                  • Yes No 2 slice rye bread
                                                                  • Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.
                                                                  • Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.
                                                                  Yields: 1serving (1 omelet and 2 pieces toast)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Turn basic ice cream sandwiches into an impressive frozen dessert in no time with only four ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 6 3.5 oz ice cream sandwiches
                                                                  • Yes No 1/2 cup chocolate chip
                                                                  • Line an 8 1/2-by-4 1/2-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides. In a large bowl, beat the cream and sugar until stiff peaks form. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream. Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Try chef Mike Maroni's family recipes when you're craving classic Italian fare.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 1/2 cup finely grated pecorino romano cheese
                                                                  • Yes No 1 1/2 cup fresh bread crumbs
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 cup minced flat leaf parsley
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 3 tbsp minced garlic
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No maroni's tomato sauce
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No pecorino romano cheese
                                                                  • Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
                                                                  • In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
                                                                  • Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
                                                                  • Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
                                                                  • Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 14meatballs
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  I like to use a mixture of new potatoes and purple potatoes in this salad, but if you can?t find any purple ones then just use all new potatoes instead. But try to hunt them down ? they?re great!

                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons extra virgin olive oil
                                                                  • Yes No 1–2 lemons, to taste
                                                                  • Yes No fromage frais
                                                                  • Yes No baby new potatoes
                                                                  • Yes No purple potatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a of radishes
                                                                  • Yes No a of fresh mint leaves
                                                                  • Yes No a of fresh chives
                                                                  • I like to use a mixture of new potatoes and purple potatoes in this salad, but if you can’t find any purple ones then just use all new potatoes instead. But try to hunt them down — they’re great!Make the dressing by mixing together the olive oil, lemon juice and crème fraîche or fromage frais. Cook the potatoes in plenty of boiling salted water for around 20 minutes until tender, and drain well. When the potatoes are cool enough to handle, rub off the skins with a knife and slice into bite-size pieces. Mix with the dressing, then add the radishes and herbs and season well to taste.• from Jamie's Kitchen
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                    Equipment:
                                                                  • Yes No
                                                                    hunt
                                                                    Brands:
                                                                  • Yes No
                                                                    Hunt

                                                                  Less is more when it comes to lobster rolls. Cold chucks of fresh, sweet Maine lobster, and very light mayonnaise-based dressing, stuffed into a toasted hot dog bun. I add a tiny hint of fresh tarragon, which really brings out the sweetness of the lobster. This sandwich is truly one of life's simple pleasures. While this will not be an inexpensive sandwich to assemble, once you taste the amazing contrast between the warm, buttery bun and the cold, sweet lobster salad, you'll realize it was worth every penny! Makes 4 rolls

                                                                  Ingredients
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 tbsp tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cup lobster meat from lobsters
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 large hot dog bun
                                                                  • Combine mayonnaise, mustard, lemon juice, tarragon, salt, and pepper in a small mixing bowl. Add the lobster meat and carefully fold in with a spatula. Do not mash the lobster. You want nice, defined chunks. Butter the inside of the hot dog buns, and toast under a broiler, or in a skillet, until golden. Fill with the lobster salad and serve immediately.
                                                                  Cuisine:YesNomaine
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Use juice bar or pop molds with a 1/4- to 1/3-cup capacity. Cookware and hardware stores are selling many new models this year. Prep time: 10 to 15 minutes, plus at least 3 hours to freeze.

                                                                  Ingredients
                                                                  • Yes No 2 cup strawberry
                                                                  • Yes No 1/2 cup light sour cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp lemon juice
                                                                  • In a blender, whirl 2 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Return berry purée to blender and whirl in 1/2 cup light sour cream, 2 to 3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth.
                                                                  • Pour fruit mixture into 6 to 8 juice bar molds (see notes). Attach covers firmly and insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Set molds in freezer, making sure they're level and upright, and freeze until firm, at least 3 hours, or up to 2 weeks.
                                                                  • To unmold, run warm water over the molds up to the rim, just until pops are released from sides, 5 to 15 seconds. Remove the covers and pull out the pops.
                                                                  • Layered Pops: To create two-tone pops, make two different recipes and use twice as many molds. Pour one mixture into all the molds and freeze until firm to the touch on top, about 45 minutes, then pour the second mixture over the first, and freeze completely.
                                                                  Yields: 7pops
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  Certain dishes of northeast Italy, such as this one, are influenced by the region's proximity to Austria and Germany. The somewhat acidic flavor of the pork is similar to that of German sauerbraten, but the garlic and rosemary add a distinctly Italian touch.

                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 2 1 3/4 lb pork tenderloin
                                                                  • Yes No salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 cup homemade stock
                                                                  • Yes No 1 tsp wine vinegar
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • In a large deep stainless-steel frying pan or a Dutch oven, cook the bacon over moderate heat until crisp. Remove with a slotted spoon. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan and brown on all sides, turning, about 8 minutes in all. Remove.
                                                                  • Reduce the heat to moderate and add the oil to the pan. Add the onions and garlic and cook, stirring occasionally, until the onions are golden, about 5 minutes. Add the wine and simmer for 3 minutes.
                                                                  • Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just done, about 10 minutes. Remove the meat from the pan, transfer to a carving board, and leave to rest in a warm spot for 5 minutes. Stir the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt into the pan and simmer until the sauce thickens slightly, about 3 minutes. Remove the bay leaves, rosemary sprig, and cloves. Cut the meat into thin slices and serve topped with the sauce.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This dish has been in heavy rotation in our home for at least 20 years. Originally made from an Italian recipe, it has morphed into our own. When the rosemary vinegar is added to the pan of golden chicken, alchemy occurs. The vinegar deglazes the brown bits and reduces into a syrup, permeating the chicken with an agrodolce (sweet-and-sour) flavor. There's no better accompaniment than polenta; the readily available instant kind is handy for time-pressed cooks. Rice, pasta, or bread will also work -- as long as there is something to sop up the sauce. The dish is even better the day after it's made. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

                                                                  Ingredients
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 2 2 tbsp garlic clove
                                                                  • Yes No 3 sprig rosemary
                                                                  • Yes No 5 1/2 lb bone in chicken pieces
                                                                  • Yes No salt and pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 3/4 cup chicken broth
                                                                  • At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
                                                                  • Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
                                                                  • Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Berry Bread Pudding
                                                                   3 h 55 m
                                                                  Ingredients
                                                                  • Yes No 1/2 16 oz, 6 cup italian bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1 12 oz fat free evaporated milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 6 tbsp seedless raspberry preserves
                                                                  • Yes No raspberry sauce
                                                                  • Place bread in 6 (8-oz.) oval-shaped cast-iron baking dishes coated with cooking spray.
                                                                  • Whisk together eggs and next 4 ingredients; pour over bread in baking dishes (about 2/3 cup egg mixture each). Dot top of each with 1 Tbsp. preserves. Cover and chill 2 to 3 hours.
                                                                  • Preheat oven to 350°. Remove baking dishes from refrigerator, and let stand 15 minutes. Bake 38 to 40 minutes or until tops are crisp and golden brown. Let stand 10 minutes. Serve with Raspberry Sauce.
                                                                  • Note: For a one-dish dessert, place bread in a lightly greased 11- x 7-inch baking dish. Proceed with recipe as directed in Step 2, dotting top of bread mixture with all 6 Tbsp. raspberry preserves. Bake at 350° for 45 to 50 minutes or until top is crisp and golden brown. Let stand 10 minutes. Serve with sauce. Makes 6 servings. Hands-on Time: 15 min.; Total Time: 3 hr., 25 min.
                                                                  • Note: Nutritional analysis includes 1 Tbsp. Raspberry Sauce.
                                                                  • Try These Twists!
                                                                  • Whey Low sweeteners offer a great-tasting reduced-sugar option. Find them at Whole Foods Market, or order online at wheylow.com.
                                                                  • Reduced-Sugar Bread Pudding and Reduced-Sugar Raspberry Sauce: Prepare Berry Bread Pudding and Raspberry Sauce as directed, substituting Whey Low Granular for sugar in each.
                                                                  • Per serving (including 1 Tbsp. sauce): Calories 267; Fat 4.6g (sat 1.6g, mono 1.6g, poly 0.9g); Protein 12.6g; Carb 55.6g; Fiber 1.2g; Chol 96mg; Iron 1.8mg; Sodium 346mg; Calc 270mg
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Total Time: 3 hours 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grease

                                                                  Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip. Try making the stove-top dish with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.

                                                                  Ingredients
                                                                  • Yes No 4 medium cup elbow macaroni
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1/4 cup non-fat milk
                                                                  • Yes No 1/4 2 oz cup less fat cream cheese
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 1 1/4 5 oz cup shredded reduced fat cheddar cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
                                                                  • While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This sweet and spicy tagine is a savory combination of dried apricots and meat stewed with saffron, cinnamon, ginger and pepper. Fried almonds or sesame seeds are scattered over the tagine as a garnish. Delicious and easy to make, it's a classic Moroccan recipe which works equally well as a family dinner or special occasion meal. The cooking time is for a pressure cooker; double this time if preparing in a conventional pot. If using a ceramic or clay tagine, allow at least three hours cooking time. Serves 4 to 6.

                                                                  Ingredients
                                                                  • Yes No 1 kg beef
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No small handful cilantro
                                                                  • Yes No 1 cup dried apricots
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No handful almond
                                                                  • Yes No 1 tsp sesame seed
                                                                  • In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and oils. Brown the meat for a few minutes over medium heat.
                                                                  • Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a fast simmer.
                                                                  • Pressure cooker method. If using a pressure cooker, cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oils and onion.
                                                                  • Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.
                                                                  • Clay or ceramic tagine method. Slice one of the onions instead of grating it, and layer the onion rings on the bottom of the tagine. Mix the meat with the grated onion, garlic, oils and spices, and place on the onion rings. Add the water, cover, and place the tagine on a diffuser over medium heat. Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer. Allow the tagine to cook for about three hours, or until the meat is very tender and the liquids are reduced. (Note: About two hours into the cooking, remove and reserve 1/2 cup of the liquids.)
                                                                  • Cook the apricots. While the meat is cooking, put the apricots in a small pot and cover with water. Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender. Drain the apricots and add the sugar (or honey), cinnamon and the 1/2 cup of reserved liquid from the meat. Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup.
                                                                  • To serve. Put the meat on a large serving platter (or leave in the base of a tagine). Spoon the apricots and syrup on top. If desired, garnish with fried almonds.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  Time: 1 1/4 hours. Tangy Western sourdough bread makes this stuffing mouthwatering.

                                                                  Ingredients
                                                                  • Yes No 1 lb pancetta
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No 2 cup reduced sodium chicken broth
                                                                  • Yes No 5 1 inch, 1 1/2 lb qts, sourdough bread
                                                                  • Yes No 1/3 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Preheat oven to 350°. Brown pancetta in oil in a large frying pan over medium heat, stirring often, about 10 minutes. Add garlic, celery, and onion; sauté about 4 minutes. Add apples; stir to coat. Transfer to a large bowl. Add broth to pan; stir to scrape up browned bits. Pour into bowl.
                                                                  • Stir in bread, parsley, and thyme. Spoon stuffing into a greased 9- by 13-in. dish, pressing down lightly to fill pan. Bake until browned and crusty, about 45 minutes.
                                                                  • Make ahead: Up to 1 day ahead, prepare stuffing and chill, covered. Bake about 1 hour.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 16
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup minced mango
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 tsp minced serrano chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp rice vinegar
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tsp chopped mint
                                                                  • Yes No salt and pepper
                                                                  • In a bowl, toss the mango with the tomatoes, onion and chile. Stir in the lime juice, sugar, rice vinegar, cilantro and mint. Season the salsa with salt and pepper and serve at room temperature.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1 ½cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Everything's bigger in Texas, including the flavor of this great Texas barbecue sauce recipe. Not as thick or sweet as its Midwestern relatives, this spicy barbecue sauce recipe is traditionally used with beef. Makes about 3 Cups Big and Bold Texas Barbecue Sauce

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup organic tomato ketchup
                                                                  • Yes No 1/2 cup organic apple cider vinegar
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Whisk together all ingredients in a saucepan, bring to a low simmer, and turn off heat. Let cool to room temperature. May be used as a basting sauce towards the end of cooking, or brushed on after barbecuing, with additional sauce served on the side.
                                                                  Cuisine:YesNotexas
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 mirlitons
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1/4 cup crawfish tail meat
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp hot sauce
                                                                  • Yes No 1/2 tsp thyme, ground
                                                                  • Yes No 1 large egg
                                                                  • Pierce mirlitons with a fork. Place in a Dutch oven; cover with water. Bring to a boil over high heat; reduce heat, and simmer 30 minutes or until tender. Drain and cool. Cut mirlitons in half lengthwise; discard seeds. Scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp; place in a large bowl.
                                                                  • Preheat oven to 375°.
                                                                  • Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender. Add onion mixture, crawfish, and remaining ingredients to chopped pulp; stir to combine.
                                                                  • Spoon about 1/2 cup crawfish mixture into each shell; place stuffed mirlitons on a baking sheet. Bake at 375° for 30 minutes or until crawfish mixture is thoroughly heated and golden.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 1 mirliton half)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 long, 2 inch ginger
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp allspice, ground
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 cup white wine vinegar
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 16 4 lb large chicken drumstick
                                                                  • Combine onions, jalapeño, garlic, ginger, salt, pepper, sugar and allspice in a food processor. Puree until smooth. Whisk orange juice, vinegar and soy sauce in a large measuring cup. Add juice mixture to food processor while motor is running; blend.
                                                                  • Place chicken in 2 large ziplock bags. Divide jerk mixture between bags and tightly seal them. Turn to coat drumsticks. Place in refrigerator and allow to marinate for at least 30 minutes or up to 24 hours.
                                                                  • Preheat a gas grill to medium. Remove drumsticks from bags and pat dry. Pour jerk mixture from ziplock bags into a small pan. Bring to a boil, reduce heat to low and simmer for 2 minutes. Oil grates and grill drumsticks about 6 inches from heat source, turning and brushing often with jerk mixture, until a meat thermometer inserted into thickest part of a drumstick reaches 170°F and chicken is no longer pink at the bone, about 40 minutes. Serve hot.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock

                                                                  For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful presentation.

                                                                  Ingredients
                                                                  • Yes No 3 cup sliced asparagus
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3/4 tsp thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No dash nutmeg, ground
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.
                                                                  • Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
                                                                  • Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).
                                                                  • CALORIES 112 (28% from fat); FAT 3.5g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 6.7g; CARB 13.4g; FIBER 1.1g; CHOL 13mg; IRON 0.6mg; SODIUM 765mg; CALC 152mg
                                                                  • Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.
                                                                  • CALORIES 131 (23% from fat); FAT 3.4g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 7.3g; CARB 18.3g; FIBER 1.3g; CHOL 13mg; IRON 1.5mg; SODIUM 759mg; CALC 178mg
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This easy Russian salad comes from Anya von Bremzen's Please to the Table: The Russian Cookbook (Workman, 1990). Serve it open-faced on thick sourdough rye with dill pickle spears. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp canola oil
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No ½ medium organic yellow onion
                                                                  • Yes No cup diced organic dill weed
                                                                  • Yes No 4 organic egg
                                                                  • Yes No ¾ cup organic mayonnaise
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tbsp organic lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Heat 3 tbsp. oil in a 10″ skillet over medium-high heat, and add mushrooms; cook, stirring often, until browned, 14–16 minutes. Transfer to a large bowl and set aside. Heat remaining oil in skillet and add onion; cook, stirring often, until lightly caramelized, about 10 minutes. Transfer to bowl with mushrooms, along with dill and eggs.
                                                                  • Whisk together mayonnaise, mustard, and lemon juice in a medium bowl. Add to mushroom mixture and toss until evenly combined; season with salt and pepper.
                                                                  Cuisine:YesNorussian
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine

                                                                  You'll love the added crunch that toffee bits give this frozen pie. To quickly soften the ice cream, place it in a microwave-safe bowl, and microwave at HIGH 10 to 15 seconds.

                                                                  Ingredients
                                                                  • Yes No 4 cup chocolate low fat ice cream
                                                                  • Yes No 1 6 oz reduced fat graham cracker crust
                                                                  • Yes No 1/4 cup fat free chocolate syrup
                                                                  • Yes No 1/4 dash cup milk chocolate toffee bits
                                                                  • Yes No 2 cup fat free frozen whipped topping
                                                                  • Spread 2 cups ice cream in bottom of crust; drizzle with 2 tablespoons chocolate syrup, and sprinkle with 2 tablespoons toffee bits. Spread remaining ice cream over toffee bits. Freeze 8 hours or until firm.
                                                                  • Top pie with whipped topping, and drizzle with remaining 2 tablespoons syrup; sprinkle with remaining 2 tablespoons toffee bits.
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    smucker
                                                                    Brands:
                                                                  • Yes No
                                                                    Smucker's

                                                                  Time: 1 1/2 hours. If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.

                                                                  Ingredients
                                                                  • Yes No 3/4 french bread
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 2 lb Italian sausage
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1 1/2 lb green swiss chard
                                                                  • Yes No 1 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No salt
                                                                  • Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.
                                                                  • Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes.
                                                                  • With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.
                                                                  • Preheat oven to 325° or 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.
                                                                  • Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
                                                                  • Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
                                                                  • Note: Nutritional analysis is per 3/4-cup serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 16(makes 12 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addictively spicy dip. In addition to the vegetables listed below, try raw kohlrabi, chayote and endive, and wax beans that are blanched until crisp-tender.

                                                                  Ingredients
                                                                  • Yes No 2 tsp wasabi powder
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1 cup greek yogurt
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 1 medium cauliflower
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 large seedless cucumber
                                                                  • Yes No 1/3 cup radish sprouts
                                                                  • In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Transfer the dip to a serving bowl and refrigerate until chilled.
                                                                  • In a large pot of boiling salted water, cook the broccoflower until al dente, about 3 minutes. Drain and rinse under cold water until cool. Drain well and pat dry.
                                                                  • To serve, arrange the broccoflower, celery, fennel and cucumber on a platter. Top the dip with the radish sprouts and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat

                                                                  Take a shortcut to White Chocolate Mousse deliciousness by using a few store-bought items. Garnish with raspberries and mint and pretend you spent all day in the kitchen.

                                                                  Ingredients
                                                                  • Yes No 1 1 oz white chocolate sugar free, fat free instant pudding mix
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 1 1/2 cup reduced fat whipped topping
                                                                  • Yes No raspberry
                                                                  • Yes No mint
                                                                  • Prepare pudding mix according to package directions, using 1 1/2 cups milk. Fold whipped topping into pudding. Cover and chill at least 2 hours. Garnish with raspberries and mint, if desired (raspberries not included in analysis).
                                                                  • Tip: If you can't find white chocolate sugar-free pudding, you can use chocolate.
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Have fun with all the family with this scrumptious lamb and sweet potato pizza topped with fresh herbs and feta cheese. This basic pizza dough, which is ready in under an hour, makes for a crispy, thin base.

                                                                  Ingredients
                                                                  • Yes No pizza dough
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No topping
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium sweet potato
                                                                  • Yes No 1 red onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1/4 tsp dried chili flakes
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 600 gram ground lamb
                                                                  • Yes No 1/4 cup tomato passata
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp diced coriander seed, ground
                                                                  • Make the dough. Pour 3/4 cup warm water into small bowl; stir in yeast and let stand until yeast dissolves -- for about 5 minutes.
                                                                  • Brush a large bowl lightly with a little olive oil. Set aside. Combine 2 cups flour, sugar, and salt in food processor. Add yeast mixture and 3 tablespoons olive oil and process until dough forms a sticky ball.
                                                                  • Transfer dough to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky for about 1 minute. Transfer to oiled bowl and turn dough in bowl to coat lightly in oil.
                                                                  • Cover bowl with plastic wrap and allow the dough rise in warm and dark, draft-free area until it doubles in volume or for about 1 hour.
                                                                  • While you're waiting for the dough to rise, start preparing the topping. Pre-heat the oven to 390F (200C).
                                                                  • Steam the sweet potato for about 3 minutes or until a little soft. Set aside to cool.
                                                                  • Heat olive oil in a large frying pan over a medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden. Add the cumin, paprika, chili and coriander and cook, stirring, for 1 minute. Next, add the ground lamb. Stir to break it up with a fork, and cook for 5 minutes or until almost all moisture has evaporated. Season with salt and pepper and remove from heat. Set aside to cool.
                                                                  • Punch the dough down then roll out starting in center of dough, working out toward edges but not rolling over them until you form a large circle shape.
                                                                  • Brush the surface of the dough with a little olive oil then spread on tomato passata then top with lamb mixture, slices of sweet potato and feta cheese. Bake for 15 minutes. Remove from oven and scatter with chopped parsley and coriander. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4 ½
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute

                                                                  Cranberry Sauce - no turkey is happy without it.

                                                                  Ingredients
                                                                  • Yes No 1 450g lb frozen cranberry
                                                                  • Yes No 8 oz sugar, granulated
                                                                  • Yes No lemon zest
                                                                  • Yes No 2 50ml fl oz port wine
                                                                  • Yes No small pinch allspice, ground
                                                                  • Place all the ingredients into a stainless steel saucepan. Bring to a boil, turn the heat down and simmer for 10 - 15 mins, stirring occasionally. Don't worry if the sauce looks runny, it will thicken when cooled. Remove from the heat, leave to cool then place in a serving dish, cover and store in the fridge until needed.
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover

                                                                  on top of individual servings. Great for breakfast - we speak from experience! Click through for recipe and another pic.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup raisin
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/2 good 1 day old bread
                                                                  • Yes No 4 apple
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/3 cup dark brown sugar
                                                                  • Yes No 3/4 cup walnut pieces
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup cream
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2/3 cup brown sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 1 tsp salt
                                                                  Cuisine:YesNoamerican

                                                                  I've always felt that the proper treats for August were red, dripping, icy things. Things you get off the ice cream truck, like ice cream sandwiches with chewy cookie covers, tall flag-striped popsicles, and little cups of red ice drenched in a syrup you suck away, leaving clear icy crystals that crunch between your teeth and give you a sweet, piercing headache. Well, here's a red, drippy sorbet to banish the heat, but with a grown-up twist and a creamy, herbed topping.

                                                                  Ingredients
                                                                  • Yes No 6 small black plums, pitted
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup kirschwasser
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup packed fresh lemon verbena leaves
                                                                  • Yes No 1 cup whipping cream
                                                                  • In a small saucepan combine the plums and enough water to just cover them. Cook over medium heat, stirring occasionally, until they are soft — about 15 minutes.
                                                                  • Meanwhile, combine 1/2 5 cup sugar and 3 cardamom pods with 3/4 cup water in a smaller saucepan and lightly simmer for a few minutes. Stir in the Kirsch. Take off the heat and let cool.
                                                                  • Puree the plums, skins on, in a food processor until smooth. Add the sugar syrup and puree again. Strain mixture through a fine sieve and refrigerate until very cold — preferably overnight.
                                                                  • Freeze in an ice cream maker for a short period — just about fifteen minutes. Put in the freezer, sealed and covered with foil or plastic wrap touching the surface of the sorbet. This is better after it has cured for a day or two.
                                                                  • Chop and bruise the lemon verbena. Put sugar in a small saucepan with 1/2 cup water and stir to dissolve as it comes to a simmer over low heat. Let it simmer for just a couple minutes. Stir in the lemon verbena and take off the heat. Let steep for fifteen minutes, then put in the refrigerator to cool completely.
                                                                  • Whip the cream in a food processor, then add a few tablespoons of the lemon verbena syrup. Add as much syrup as you can without deflating the cream.
                                                                  • Serve sorbet and cream layered together in glasses or small bowls.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Try this cookie recipe that contrasts the tartness of the cherries with the cocoa and chocolate chips for an elegant, and delicious, addition to your holiday table.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2/3 cup dried sour cherry
                                                                  • Yes No 3 tbsp semisweet chocolate chip
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.
                                                                  • Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
                                                                  Yields: 30cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.
                                                                  Yields: ½cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 2 tbsp finely shredded curry leaf
                                                                  • Yes No 2 tsp madras curry powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp fenugreek, ground
                                                                  • Yes No 1 1/2 cup fish stock
                                                                  • Yes No one 14 oz coconut milk
                                                                  • Yes No 1 tomato
                                                                  • Yes No salt
                                                                  • Yes No 1 lb mussel
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No basmati rice and naan
                                                                  • In a medium enameled cast-iron casserole, melt the butter. Add the onion, carrot, garlic, jalapeño and ginger and cook over moderately high heat until softened, about 5 minutes. Add the curry leaves, Madras curry powder, turmeric and fenugreek and cook until fragrant, about 1 minute. Add the fish stock, coconut milk and tomato and season lightly with salt. Cook over moderately high heat, stirring occasionally, until slightly reduced, about 15 minutes. Add the mussels and shrimp and cook until the shrimp are opaque and the mussels have opened, about 3 minutes; discard any mussels that don't open. Stir in the cilantro and lemon juice and serve with steamed rice and naan.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Whether this Thanksgiving centerpiece incites horror, amazement, or confusion when it’s served, it’s certain to evoke some kind of outburst. Warning: This dish is not recommended for people who require an inch of space between food groups. Game plan: The mashed potatoes and sweet potatoes can be made ahead. Rewarm them just prior to assembling the cake, so they are easy to spread. If your attention lapses and the marshmallows happen to burn or catch fire while broiling (this actually happened to us), relax and just blow out the flames. Peel away the burnt marshmallows, leaving the sweet potato layer intact, and start over with a fresh topping of marshmallows. Hey, did you know that we have an app for Thanksgiving? You won’t get turkey cake, but you’ll get good T-day eats. This recipe was featured as part of our story on Thanksgiving Turkey Recipes, Traditional to Trippy.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 lb ground turkey breast
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1/2 small cup parmesan cheese, on the holes of a grater
                                                                  • Yes No 1/3 cup tomato ketchup
                                                                  • Yes No 1/3 cup diced yellow onion
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 1/2 tsp minced thyme
                                                                  • Yes No 1 tsp minced sage
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 lb sweet potato
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp packed golden brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No pinch mace, ground
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup recipe sour cream mashed potatoes
                                                                  • Yes No 1/2 cup cranberry sauce
                                                                  • Yes No 2 1/2 cup sausage stuffing
                                                                  • Yes No 1 1/2 mini cup miniature marshmallow
                                                                  • Yes No gravy
                                                                    For the turkey layers:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat 2 (8-inch) cake pans with butter; set aside.
                                                                  • Place all remaining ingredients in a large bowl and mix, using clean hands, until combined (don’t squeeze or overwork). Divide the mixture evenly between the pans, spreading it to the edges and smoothing out the top. Bake until cooked through and the cakes begin to pull away from the edges of the pans, about 25 minutes. Remove from the oven (but leave the oven on), and let cool for about 10 minutes. Using a paper towel, blot away any excess fat from the cake layers’ surface; set aside. (While the turkey cakes are cooking, make the sweet potatoes.)
                                                                    For the sweet potato layer:
                                                                  • Place a steamer basket in a large saucepan with a tightfitting lid. Add enough water to reach just below the basket; bring to a boil over high heat, then reduce the heat to low and gently simmer.
                                                                  • Meanwhile, peel the sweet potatoes and cut them into 1-inch cubes. Once the water is simmering, place the cubes in the steamer basket, cover, and steam until the potatoes just give when pierced with a fork, about 20 to 25 minutes. Transfer the steamer basket with the potatoes to a plate; set aside.
                                                                  • Discard the water in the saucepan. Place the milk and butter in the saucepan and heat over low heat until the butter has melted. Turn off the heat, add the reserved sweet potatoes and the brown sugar, salt, and mace or nutmeg, and mash with a potato masher until smooth. Taste and season with salt and pepper as desired; keep warm.
                                                                    To assemble:
                                                                  • Arrange a rack in the lower third of the oven.
                                                                  • Run a knife around the edge of the turkey cakes. Unmold one of the turkey layers and place it bottom-side up on an overturned 8-inch cake pan or in an ovenproof serving dish. With a long knife or offset spatula, evenly spread 1 1/4 cups of the mashed potatoes over the top of the cake, leaving a 1/2 -inch border (keep the remaining potatoes warm).
                                                                  • Using the back of a clean spoon, spread the cranberry sauce evenly over the mashed potatoes.
                                                                  • Using your hands, gently pack the stuffing in an even layer over the cranberry sauce, using one hand to keep any stuffing from falling off the side. Press gently on the stuffing to make sure it adheres to the mashed potatoes and cranberry sauce.
                                                                  • Evenly spread another 1 1/4 cups of the mashed potatoes over the stuffing (keep the remaining potatoes warm).
                                                                  • Unmold the second turkey layer and place it bottom-side up on top of the mashed potatoes.
                                                                  • Transfer the cake pan or serving dish with the partially assembled cake to a baking sheet and bake until heated through, about 30 to 40 minutes (an instant-read thermometer should register 165°F).
                                                                  • Remove from the oven and set aside. Heat the oven to broil.
                                                                  • With a long knife or offset spatula, evenly coat the outside (but not top) of the entire cake with the remaining mashed potatoes (you may have a little left over).
                                                                  • With a clean long knife or offset spatula, evenly spread all of the sweet potatoes on top of the cake. Arrange the marshmallows across the top and gently press them into the sweet potatoes.
                                                                  • Return the baking sheet with the assembled cake to the oven and broil until the marshmallows are golden, about 1 to 2 minutes (watch closely so the marshmallows don’t burn). Using two flat spatulas, carefully transfer the cake to a serving dish. Serve immediately with gravy, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings
                                                                  • Active Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb calamari tubes
                                                                  • Yes No 30 6 inch bamboo or wooden skewer
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup panko bread crumb
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No roasted red pepper and basil sauce
                                                                  • Slice tubes in half lengthwise. Thread onto skewers. Combine cheese and next 4 ingredients in a shallow dish. Brush egg white lightly over squid. Dredge squid into breadcrumb mixture.
                                                                  • Place skewers on a lightly greased rack in a broiler pan. Broil calamari 5 1/2 inches from heat 2 to 4 minutes or until golden. Serve warm with Roasted Red Bell Pepper and Basil Sauce.
                                                                  • *Panko, or Japanese breadcrumbs, is available in Asian or gourmet grocery stores.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 4 handfuls of podded broad beans
                                                                  • Yes No 2 lemons
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground
                                                                  • Yes No black pepper
                                                                  • Yes No handful a of fresh mint
                                                                  • Yes No small 1 red onion
                                                                  • Yes No 1 tsp 1 teaspoon cumin seeds, bashed
                                                                  • Yes No a pinch a pinch of dried chilli
                                                                  • Yes No a of stale breadcrumbs
                                                                  • Yes No ½ pint sour cream
                                                                  • This is a really great combination of flavours, colours and textures and, of course, is best made with fresh broad beans in season. The smaller beans can be used as they are, but the mid to large ones, with tougher skin, will have to be peeled after cooking. Just pinch the skin between your nails and the bean will pop out – simple. I think my broad bean combo is pretty much perfect, but you can try it with fresh cannellini beans as well if you fancy a change.First of all pod your beans. When I’m doing mine I round up friends and family to get the job done quicker. I also put the larger ones in one bowl and the smaller ones in another – they’ll need different cooking times. Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (don’t add salt, as this will toughen the skins). Drain them and lay them flat on a tray to cool down slightly. This salad always works best when the beans are eaten slightly warm. If you’re making it in advance, though, you could always give them a quick flash in the microwave just before serving. Remove the skins from the larger beans if necessary. Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Add a little more lemon juice if needed – feel free to adjust to your taste. At this stage I like to finely slice half the mint and add it to the beans while they sit and marinate for a little while.In a shallow pan, on a medium heat, fry the chopped onion, cumin seeds and chilli in a little olive oil. Stir and cook until softened. As the onions start to colour, add your breadcrumbs and mix these really well into the onions. Continue to cook until the crumbs are crispy and golden, then season them to taste and put to one side. To serve, divide the yoghurt or sour cream between four plates or bowls. Give the broad beans a final toss, add the rest of the mint leaves, and divide between the plates on top of the yoghurt. Finally, sprinkle over the warm spiced crunchy bits.Sometimes I like to zest a bit of lemon over the top to give a little edge. Fantastic served with grilled chicken or as a tapas or antipasti style thing. Also great with flatbreads like pitta.• from Jamie's Dinners
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill

                                                                  Not only is it Extremely Easy Fudge, but it only has 4 ingredients too.

                                                                  Ingredients
                                                                  • Yes No one 12 oz, 2 cup semi sweet chocolate chips
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Yes No 1 1/4 cup chopped tree nut
                                                                  • Yes No 1 tbsp easpoon vanilla extract
                                                                  • Grease a foil-lined 8 inch square pan. Conventional method: In a double boiler, melt chips and milk. Stir until smooth. Add nuts and vanilla. Microwave method: Melt chips with milk on 50 percent power, 3 to 5 minutes. Stirring once while cooking. Stir in nuts and vanilla. Pour into pan and chill until set. *As much as pecans are my favorite nut, walnuts always seem to do better in fudge.
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The inspiration for this spicy-sweet nut crunch was a delicious Thai snack Marcia Kiesel found in Manhattan's Chinatown.

                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 4 garlic cloves, very
                                                                  • Yes No 2 cup salted roasted cashews
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp grated lime zest
                                                                  • Yes No 2 tbsp raw sugar
                                                                  • Yes No salt
                                                                  • Preheat the oven to 325°. Lightly oil a large baking sheet. In a small bowl, dissolve the granulated sugar in the hot water. Stir in 1 teaspoon of the soy sauce.
                                                                  • In a saucepan of boiling water, blanch the garlic for 10 seconds. Drain and pat dry. Transfer the garlic to a bowl. Add the remaining 1 teaspoon of soy sauce and the cashews, ginger, red pepper and lime zest and toss well. Toss the cashews with the soy syrup. Add the raw sugar; toss again.
                                                                  • Spread the nuts on the prepared baking sheet. Season with salt. Bake for 25 minutes, or until bubbling and golden. Let cool until warm but still pliable. Using a metal spatula, loosen the nuts from the baking sheet; let cool completely.
                                                                  Cuisine:YesNothai
                                                                  Yields: 2cups
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread

                                                                  A version of a California classic, this sandwich is a healthy mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing. This recipe first appeared in our April 2011 special Sandwich Issue with the article Golden State of Sandwiches.

                                                                  Ingredients
                                                                  • Yes No ¼ cup buttermilk (1% fat)
                                                                  • Yes No ¼ cup sour cream
                                                                  • Yes No ¼ cup mayonnaise
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No ½ tsp garlic powder
                                                                  • Yes No ¼ tsp onion powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 slice multigrain sandwich bread
                                                                  • Yes No 2 slice monterey jack cheese
                                                                  • Yes No ½ cup alfalfa sprouts
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 tomato
                                                                  • Whisk together buttermilk, sour cream, mayonnaise, chives, parsley, and garlic and onion powders in a small bowl. Season with salt and pepper, and spread on all bread slices. Place 1 slice cheese each on 2 slices of bread and top with sprouts, avocado, and tomato. Season with salt and pepper, and cover with remaining 2 slices of bread.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover

                                                                  This soup is a cinch to make, but allow time for the mint ice to freeze. The pea soup may appear slightly thick but will thin as the mint ice melts. If you are preparing this soup during the colder months, simply omit the mint ice and thin with extra vegetable stock.

                                                                  Ingredients
                                                                  • Yes No 1 large bunch mint
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 white onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 cup homemade vegetable stock
                                                                  • Yes No 4 ten oz lb frozen peas
                                                                  • Bring 3 cups water to a boil. Remove from heat, add mint, reserving a few sprigs for garnish, and let steep for about 2 hours, until the liquid is very flavorful and slightly green. Strain liquid, discarding mint, and transfer to two ice trays, or an 8-by-8-inch baking pan. Place in the freezer, and freeze until solid.
                                                                  • Meanwhile, melt butter in a medium saucepan set over medium-low heat. Add chopped onion, salt, and pepper; cook, stirring often, until onions are soft and translucent, 8 to 10 minutes.
                                                                  • Add stock, and bring to a boil. Reduce heat, and let simmer 1 hour. The liquid will be reduced by about half. Add peas, and cook about 4 minutes, until peas are just tender. Remove from heat, and transfer to a bowl set in ice water. Stir until cold.
                                                                  • Transfer soup to the jar of a blender; process until smooth. Adjust consistency with more stock. Chill until ready to serve.
                                                                  • Remove frozen mint ice cubes from the freezer, and place them in the jar of a blender (if using an 8-by-8-inch baking pan, cut ice into chunks). Process the mint ice cubes until they are crushed.
                                                                  • Place soup in bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs, and serve immediately.
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Cooked in the same pan with the roast, the chunky apple-brandy sauce picks up the herb rub's savory flavors.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb rolled pork loin roast
                                                                  • Yes No 1 tbsp sage leaves, dried
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp margarine
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup apple juice concentrate
                                                                  • Yes No 1/2 cup applejack
                                                                  • Yes No 1 10 1/2 oz low-sodium chicken broth
                                                                  • Yes No 2 2/3 cup chopped granny smith apple
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tsp corn starch
                                                                  • Unroll roast; trim fat. Combine sage, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub inside surface of roast with one-third of sage mixture. Reroll roast, securing at 1-inch intervals with heavy string. Rub outside surface of roast with remaining sage mixture.
                                                                  • Preheat oven to 425°.
                                                                  • Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; brown on all sides. Remove roast from pan; set aside. Melt margarine in pan. Add onion and celery, and sauté 5 minutes. Return roast to pan. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, apple juice, applejack, and broth; pour over roast.
                                                                  • Insert a meat thermometer into thickest portion of roast. Cover and bake at 425° for 20 minutes; reduce oven temperature to 325° (do not remove roast from oven), and bake 30 minutes. Add apple; cover and bake an additional 30 minutes or until meat thermometer registers 160° (slightly pink). Remove roast from pan, reserving cooking liquid. Place roast on a platter; cover with foil. Let stand 10 minutes.
                                                                  • Combine water and cornstarch, and stir into reserved cooking liquid. Bring mixture to a boil, and cook 1 minute or until sauce is slightly thick. Serve sauce with pork.
                                                                  • Note: Use 1 cup apple juice concentrate and omit apple brandy, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 3 ounces of pork and 1/3 cup of sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These cookies have a slightly fudgy texture. They are baked, then cooled for 1 1/2 hours in the oven (don't forget to turn it off).

                                                                  Ingredients
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup semisweet chocolate minichips
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat oven to 300º.
                                                                  • Cover 2 large baking sheets with parchment paper; secure with masking tape. Sift together 1/2 cup powdered sugar and cocoa.
                                                                  • Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat until combined. Fold in chocolate chips.
                                                                  • Drop dough by rounded tablespoons onto prepared baking sheets to form 36 mounds. Bake at 300º for 30 minutes, rotating racks after 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Sprinkle evenly with 1 tablespoon powdered sugar. Carefully remove cookies from paper.
                                                                  • Note: Store cooled cookies in an airtight container for up to two weeks.
                                                                  Yields: 36cookies (serving size: 3 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  A generous amount of black pepper brings some welcome heat to this pasta dish.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 1/3 large lb shrimp
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 oz linguine
                                                                  • Combine 1/4 teaspoon kosher salt, 1 1/2 teaspoons freshly ground black pepper, and shrimp, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 4 minutes or until shrimp are done. Grate lemon rind to measure 1/2 teaspoon; juice lemon to measure 2 tablespoons. Combine rind and juice in a small saucepan over medium heat; add 1 1/2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon kosher salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and 1/4 teaspoon kosher salt to pasta, tossing to coat. Sprinkle with remaining 1/2 teaspoon thyme.
                                                                  Yields: 4servings (serving size: about 1 1/3 cups)
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle

                                                                  In south India, this dish is also prepared with chicken, duck, goat, and lamb; vegetarian versions are made with black-eyed peas. Serve this with Spiced Basmati Pilaf with Garden Peas.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive or avocado oil
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 1/2 tbsp coriander seed, ground
                                                                  • Yes No 1 1/2 tbsp grated ginger
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cover pan, and cook 2 minutes or until seeds stop popping. Uncover pan. Stir in the onion and the next 5 ingredients (onion through garlic), and cook for 5 minutes or until the onion is golden, stirring frequently.
                                                                  • Reduce heat, and stir in broth, tomato paste, juice, and salt. Cook until thick (about 1 minute), stirring constantly. Add shrimp; cook 4 minutes or until shrimp are done. Sprinkle with cilantro.
                                                                  Cuisine:YesNomadras
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Perfect for a movie with the kids.

                                                                  Ingredients
                                                                  • Yes No 1 qt corn puff cereal
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1/2 cup salted spanish peanuts
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes