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                                                                  In eastern North Carolina, spiced vinegar sauce offsets the richness of pork. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 1 cup distilled white vinegar
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp crushed crushed red chili pepper
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No ½ tsp paprika
                                                                  • Combine vinegars, sugar, chile flakes, hot sauce, salt, pepper, and paprika in a storage container.
                                                                  Cuisine:YesNoeastern
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanford D'Amato recommends the Stella brand.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 1/2 tsp diced garlic
                                                                  • Yes No 2 imported bay leaves
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 cup grated asiago cheese
                                                                  • Yes No 1 cup plain dry bread crumb
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/2 tbsp finely shredded sage
                                                                  • Yes No 2 1/2 medium lb idaho potato
                                                                  • Preheat the oven to 400°. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
                                                                  • In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
                                                                  • In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
                                                                  • Remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage. Put the sliced potatoes in a large bowl, add the onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart nonreactive baking dish and sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining bread crumbs.
                                                                  • Bake in the middle of the oven for about 1 hour, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.

                                                                  Ingredients
                                                                  • Yes No 2 lb green zebra tomatoes
                                                                  • Yes No 1 seedless cucumber
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1 hass avocado, pitted
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp mint
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeño, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl.
                                                                  • Add the remaining coarsely chopped green tomatoes, cucumber and onion to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Perfect prime rib is an easy undertaking if you follow a few key steps. The most important is using an accurate digital thermometer. This is the only way to ensure the desired doneness, which hopefully is a perfectly pink medium-rare, when the flavor and texture are at their best. This prime rib recipe will work no matter what size roast you're using. A great rule of thumb is each rib will feed 2 guests. So, a 4 rib roast will serve 8 guests.

                                                                  Ingredients
                                                                  • Yes No 1 9 to 18 lb standing beef rib roast
                                                                  • Yes No coarse black pepper
                                                                  • Yes No 1/2 tsp kosher salt, 1/2 teaspoon per bone
                                                                  • Yes No 1/2 tbsp butter, 1/2 tbsp per rib of beef
                                                                  • Yes No large metal roasting pan
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 qt beef broth
                                                                  • Remove the prime rib from the refrigerator and place in the pan. No rack is needed as the rib bones form a natural rack, and will keep the prime rib off the pan. Rub the entire surface of the cold roast with butter, and coat evenly with the kosher salt and black pepper. Leave the prime rib out at room temperature for 2 hours. Preheat the oven to 450 degrees F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes turn the oven down to 325 degrees F. and roast until the desired internal temperature is reached (see guide below). For medium-rare this will take approximately 15 minutes per pound. Transfer to a large platter, and let the prime rib rest, loosely covered with foil for 30 minutes before serving. Cutting into the meat too early will cause a significant loss of juice. To Make the "Au Jus" Sauce While the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan and place on the stovetop over medium heat. Add the flour and cook, stirring, for 5 minutes to form a roux. Pour in the beef broth and whisk into the roux, scraping all the caramelized beef drippings from the bottom of the pan. Turn heat to high and cook the sauce for 10 minutes until it reduces and thickens slightly (this is not a gravy, so don't expect a thick, heavy sauce). Adjust seasoning, strain and serve along side the prime rib. Internal Temperature Guide Below are the internal temperatures to go by, depending on how done you like your prime rib. Remember, these are the temperatures to remove the beef, and not the final temperature. The roast will continue to cook after it's removed. Rare: remove at 110 degrees F. (final temp about 120) Medium-Rare: remove at 120 degrees F. (final temp about 130) Medium: remove at 130 degrees F. (final temp about 140)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Eight days before Christmas, some New Mexicans light a luminaria, a candle nestled in a paper sack, then add an additional glowing luminaria every evening until Christmas, when nine burning lights illumine the holiday darkness. If this process of kindling flames sounds familiar, it is no coincidence. These New Mexicans are crypto-Jews: descendants of converso colonists who practiced Judaism in secret, fearing the relentless persecution of the Inquisition, whose long reach extended into the New World. Even many of those who became Catholics have kept alive their Jewish traditions to this day, lighting candles on Friday nights, abstaining from pork, observing a feast or fast of Esther, covering mirrors during the mourning period, and maintaining many other Jewish practices. The fascinating story of these crypto-Jews is still being written. Many are rediscovering and exploring their Jewish roots, some even confirming their Jewishness through DNA

                                                                  Ingredients
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 3 cup chives
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp grated lime zest
                                                                  • Yes No 2 lb sweet potato
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3 cup flour
                                                                  • Yes No 2 tsp ground ancho chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No canola oil
                                                                  • Yes No garnish, fresh cilantro
                                                                  • Prepare the lime-sour cream sauce: stir together the sour cream, chives, and lime juice and zest in a small bowl. Let the flavors develop while you make the latkes.
                                                                  • Make the latkes: shred the sweet potatoes using the medium/fine shredding disk of a food processor. (While many recipes call for coarse grating, I find that sweet potatoes won’t release as much moisture when grated that thickly and so don’t bind as well with the other ingredients.) Transfer the shredded potatoes to a colander, sprinkle with about 1/2 teaspoon salt, and use your hands to squeeze out as much moisture as possible.
                                                                  • Put the sweet potatoes in a large bowl, and add the onion, eggs, flour, salt to taste (figure 1 to 1 1/2 teaspoons), chili powder, cumin, baking powder, and cinnamon. Mix until thoroughly combined.
                                                                  • In a 10- to 12-inch heavy skillet (cast-iron is ideal), heat about 1/4 inch of oil over high heat until it is hot, but not smoking. Fill a 1/4-cup measure with latke batter, drop the batter into your hand so that you can squeeze out the excess liquid, then slip it into the hot oil. Flatten the latke with a spatula. Continue making latkes in the same way, but cook no more than 4 or 5 at a time.
                                                                  • Regulate the heat carefully as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Fry until crisp and golden on the other side.
                                                                  • Avoid turning the latkes more than once or they will absorb too much oil. Before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.
                                                                  • Transfer the cooked latkes to paper towels or untreated brown paper bags to drain. Continue frying latkes until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.
                                                                  • Serve the latkes right away with the lime-sour cream sauce, garnished, if you’d like, with cilantro. They are at their best eaten as soon as possible, but, if necessary, you can keep them warm, arranged in a single layer on a rack set on a baking sheet in a slow oven (200ºF) until they are all ready to be brought to the table.
                                                                  Cuisine:YesNonew mexican
                                                                  Yields: 5servings (about 15 latkes)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Marcus Samuelsson's curry-laced chutney reflects India's influence on East African cooking. Honey makes the chutney slightly sweet, and sesame seeds, sprinkled over the top just before serving, add crunch.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 red thai chiles
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp coarsely chopped basil
                                                                  • Yes No 2 tsp sesame seed
                                                                  • In a large skillet, heat the vegetable oil. Add the garlic, chiles and onion and cook, stirring occasionally, over moderate heat until softened, about 5 minutes. Add the tomatoes and curry powder and simmer until the tomato liquid starts to thicken, about 10 minutes. Add the honey and simmer for 5 minutes. Add the cucumber and simmer until crisp-tender, about 3 minutes. Remove the skillet from the heat and season the chutney with salt and pepper. Let cool slightly. Stir in the basil, sprinkle with the sesame seeds and serve.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 3cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 1/2 lb sourdough baguette
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 3/4 lb shiitake mushroom cap
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 tbsp wine vinegar
                                                                  • Yes No 2 1/2 tsp anchovy paste
                                                                  • Yes No 2 1 lb, 5 qt small romaine lettuce
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Sauté the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl.
                                                                  • In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons.
                                                                  • Put the eggs, vinegar, anchovy paste, and the remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons olive oil in a blender or food processor and whir until smooth. Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try this side: Toss together 1 (5-oz.) package arugula; 1 pt. grape tomatoes, halved; 2 Tbsp. fresh lemon juice; 2 Tbsp. olive oil; and 1/2 tsp. salt. Serve immediately.

                                                                  Ingredients
                                                                  • Yes No 1 lump, 16 oz fresh crabmeat
                                                                  • Yes No 4 large lemon
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Pick crabmeat, removing any bits of shell.
                                                                  • Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.
                                                                  • Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.
                                                                  • Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.
                                                                  • Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 2 lb granny smith apple
                                                                  • Yes No 2 lb braeburn apples
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup firmly packed golden brown sugar
                                                                  • Yes No 1 14.1 oz refrigerated piecrusts
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No butter pecan ice cream
                                                                  • Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
                                                                  • Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
                                                                  • Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A sausage casserole with rice and cheese.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz wild rice
                                                                  • Yes No 1 6 oz long grain and wild rice mix
                                                                  • Yes No 1/2 lb sausage
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped combination of red and green
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 1 10 1/2 oz cream of mushroom soup
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Directions for sausage casserole Cook wild rice in water, following package directions, but for 45 minutes. Cook the long-grain and wild rice mix for 15 minutes, with just water. Save the seasoning pack to add later. Drain rices and rinse with hot water. Meanwhile, in a large skillet, brown sausage; remove sausage with a slotted spoon. If sausage was very fatty, drain fat into a small cup and return 2 to 3 teaspoons of the drippings to the skillet. Add chopped onion, bell pepper, and chopped celery. Sauté until onion is just tender then add the sliced mushrooms. Continue to cook until mushrooms are golden brown and vegetables are tender. In a large bowl, combine sausage, cooked vegetables, cooked and drained rices, seasoning packet, the shredded cheese, and condensed soup. Transfer sausage mixture to a shallow 2-quart casserole (9-inch square baking dish or 11x7-inch). Cover with foil and bake sausage casserole at 325° for 55 to 60 minutes, or until hot and bubbly. Sausage casserole serves 8. More Sausage Recipes Hearty Sausage Stew Sausage Casserole with Noodles Egg and Sausage Casserole Lima Beans and Sausage Casserole Sausage Casserole with Macaroni Sausage Casserole with Onions Sausage Potato Bake Sausage Sweet Potato Casserole Sausage Appetizer Squares Scotch Eggs Noodle Dishes Sausage Recipes Casseroles Pasta Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Originally made with sweeter Old Tom Gin, the Hi Ho was an elegant twist on the Martini. Hollywood in the mid-1930s was celebrating the demise of one of the most unbearable plagues to descend upon Earth—Prohibition. Prior to Prohibition, cocktails had taken a turn toward ostentation. Perhaps it was the straightforwardness of gin or rye with ginger ale, or the modest cocktails served up at the classier speakeasies, but drinks entered a new age of simplicity and, subsequently, refinement following Prohibition. In this respect, the speakeasy was something of a rough stone waiting to be cut into the fine gem of the nightclub. The Hi Ho, from the Hi Ho Club in Hollywood, was a shining example of everything a cocktail should be. It was cold, crisp, and a pleasure to behold. The use of Old Tom Gin has just about sent this cocktail to the “endangered species list,” but since London dry gin is being substituted these days, the Hi Ho may yet endure. This drink requires white port. While red port is much more common, white is readily available, and you should not compromise.

                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1 oz white port
                                                                  • Yes No 2 dash bitters
                                                                  • Yes No lemon peel
                                                                  • Shake the gin, white port, and bitters with ice; then strain into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 lb fresh red jalapeño chiles
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 2 1/2 tbsp rice vinegar
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • In a medium skillet, combine the red jalapeño chiles with the water and salt. Bring to a boil, cover and cook over moderately low heat until the chiles are tender, about 25 minutes. Stir in the rice vinegar and sugar, stirring until the sugar is dissolved. Let the mixture cool, then transfer to a blender. Puree the chiles with their liquid. Pour the red chile sauce into jars, cover and refrigerate.
                                                                  Yields: 3cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 slice white sandwich bread
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 1/2 tsp diced sage
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No pinch black pepper
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 3/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup plain dry bread crumb
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 lb ground veal
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 1/4 cup dry red wine
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1 tsp unsulfured molasses
                                                                  • Yes No pinch allspice, ground
                                                                  • Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
                                                                  • In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined.
                                                                  • Brush a medium oval baking dish with oil. Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.
                                                                  • Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.
                                                                  • Brush half of the glaze over the meat loaf. Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°; brush once more with the remaining glaze during baking. Let the meat loaf rest for 15 minutes, then thickly slice and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Like American split pea soup, Polish split pea soup or zupa grochowka makes use of a leftover ham bone. This version differs slightly in that it's left chunky and potatoes, bacon and carrots are added. Since ham is omnipresent on Polish tables, especially for major holidays, this soup is very common. If you can't make the soup right away, freeze the bone for when the spirit moves you. Serve with Polish rye bread and butter. Makes 6 servings

                                                                  Ingredients
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 1 lb yellow peas
                                                                  • Yes No 1 meaty ham bone
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup chopped ham
                                                                  • Yes No 2 large potato
                                                                  • Yes No salt and pepper
                                                                  • In a large stock pot, fry bacon until fully cooked. Remove, crumble when cool and set aside. Add garic, onion, celery and carrots to bacon grease in pot and saute over medium heat until limp. Add water, peas, ham bone and bay leaf. Bring to a boil, skimming any foam that rises to the top. Add the chopped ham, potatoes, crumbled bacon, salt and pepper to taste, and return to a boil. Reduce to a simmer, cover and cook on low for 1 hour or until peas have completely broken down, stirring frequently to avoid scorching. Serve with rye bread and butter. The soup freezes well.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 24 inch baguette, each piece
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 4 scallions, white and light green parts only
                                                                  • Preheat broiler to high. Place baguette halves, cut sides up, on a large, rimmed baking sheet. Whisk together eggs, half-and-half and salt in a large bowl.
                                                                  • Cook bacon in a large nonstick skillet over medium-high heat until crisp. Let bacon cool; crumble. Drain off all but 1 Tbsp. fat. Add egg mixture to skillet and cook, pushing and turning eggs with a big, flexible spatula so they form large curds, until moist but solid, 2 to 3 minutes.
                                                                  • Spoon eggs onto baguette. Top with reserved bacon, cheese and scallions. Broil until cheese has melted, 1 to 2 minutes. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Although this pleasantly wilted salad is best made shortly before serving, you can prepare and chill the vinaigrette up to a day in advance; microwave at HIGH for 30 seconds and stir well before tossing with the salad ingredients.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/3 cup red onion
                                                                  • Yes No 2 3 cup large ripe bartlett pears
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • To prepare vinaigrette, cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add vinegars, honey, mustard, salt, and pepper to drippings in pan, stirring with a whisk; bring to a boil. Remove from heat.
                                                                  • To prepare salad, combine onion, pears, spinach, and bacon in a large bowl. Drizzle with vinaigrette, and toss gently to coat.
                                                                  Yields: 16servings (serving size: about 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  Chinese flowering chives add a delicate flavor to this recipe for scrambled eggs with sour cream. Serves 2. You can use regular chives if flowering chives are unavailable. This is a fun fusion recipe. If you're looking for something a little more authentic, try Scrambled Eggs With Chinese Chives, made with lots of Chinese chives and minus the sour cream.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chinese flowering chives
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp light soy sauce
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No ground black
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Wash, drain, and finely chop the flowering chives (the yellow buds are edible). Lightly beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and the pepper. Heat a heavy skillet on medium-high heat. Add the remaining 1 1/2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry for a few seconds, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs with a spatula. When they are beginning to become firm but are still moist, add the sour cream. Remove the scrambled eggs from the heat when they are done. Serve hot.
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This holiday classic is all about technique—roast at a low temperature to ensure gently cooked meat with a medium-rare center. We kept the seasonings simple to allow the meat to star. Although called "prime" rib, there are few prime-grade beef rib roasts sold to consumers; most go to restaurants. The two grades just below prime, choice and select, are leaner than prime and still quite tasty. Ask your butcher to French the roast (that is, trim the meat to expose the bones).

                                                                  Ingredients
                                                                  • Yes No 1 6 1/2 lb rib eye roast, french
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Preheat the oven to 325°.
                                                                  • Rub roast on all sides with salt and pepper. Place roast, bone side down, in a roasting pan. Loop and tie twine between each of the bones (to help the roast hold its shape as it cooks). Bake at 325° for 2 hours or until a thermometer inserted into thickest portion of roast registers 130° or until desired degree of doneness. Remove from oven. Place roast on a cutting board. Let stand 10 minutes before serving.
                                                                  • Wine note: Cabernet sauvignon is the go-to partner for red meat. However, there's another red grape that offers similar power at a great value: malbec. Zette Malbec 2003 ($12) from France has potent blackberry and black cherry fruit along with enough dry tannins to balance the juiciness and fat of the beef. —Jeffery Lindenmuth
                                                                  Cuisine:YesNofrench
                                                                  Yields: 17servings (serving size: about 3 ounces meat)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  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

                                                                  This is a very simple and delicious recipe. Start with the freshest fruit you can find and you?ll wonder why you don?t make this everyday!

                                                                  Ingredients
                                                                  • Yes No 1 cup plain yogurt
                                                                  • Yes No 2 tbsp 2 tablespoons honey
                                                                  • Yes No
                                                                  • Yes No 2 bananas
                                                                  • Yes No 1 apple
                                                                  • Yes No 1 tsp 1 teaspoon poppy seeds
                                                                  • Yes No 4 tbsp tree nut
                                                                  • Yes No equipment list
                                                                  • Yes No small bowl
                                                                  • Yes No whisk
                                                                  • Yes No knife
                                                                  • Yes No cutting board
                                                                  • Yes No bowl
                                                                  • Yes No measuring spoons
                                                                  • Yes No measuring cups
                                                                  • This is a very simple and delicious recipe. Start with the freshest fruit you can find and you’ll wonder why you don’t make this everyday! 1. Stir the yogurt and honey together in a small bowl. 2. Top and tail the oranges. Stand them up on a cutting board and cut off the peel and the white pith right down to the orange. Work over a bowl to catch the juices and cut the orange segments free, letting them drop right into the bowl. Squeeze the juice from what’s left of the oranges into the bowl.3. Wash the apple, cut it into quarters and cut out the core and seeds. Cut the apples into chunks and add them to the bowl. Peel and slice the bananas and toss them with the other fruit. 4. Spoon the fruit into four bowls and spoon some of the yogurt over each. Sprinkle the poppy seeds and almonds over the yogurt. Serving suggestions:Sprinkle over a small handful of your favorite seeds or lightly toasted nuts.Tips from the dietitian:• It’s easy to be lazy when it comes to cutting up fruit but once it’s done, it’s delicious, healthy and is a much better snack than a packaged cookie or cake. • You need to eat lots of fruit and vegetables to stay healthy – this fruit salad makes eating fruit a pleasure, not a chore. Try to think of interesting ways to build more fruit into your diet.Food safety:It’s always a good idea to wash your fruit before you eat it.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Have your eggs whichever way you like them best: with red sauce, green sauce, or both (Christmas style). You can use white, yellow, or blue corn tortillas.

                                                                  Ingredients
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup canned chopped green chiles
                                                                  • Yes No 2 tsp new mexico chile powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup new mexican red chile sauce
                                                                  • Yes No 1/4 cup green chile sauce
                                                                  • Yes No 1/4 1 oz cup shredded monterey jack cheese
                                                                  • Yes No 2 tsp chopped cilantro
                                                                  • Preheat oven to 350°.
                                                                  • Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 12 minutes or until crisp.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.
                                                                  • Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Spoon 1 tablespoon New Mexican Red Chile Sauce or Green Chile Sauce over each serving; sprinkle each serving with 1 tablespoon cheese and 1/2 teaspoon cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This classy little hors d'oeuvre is perfect for the big night. Puff pastry looks fancy, but is easy to work with, and the sweet caramelized onions are jazzed up with tangy tomato, briny olives, and - surprise - a hint of anchovy.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 large onion
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup pitted black olive
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1 tbsp anchovy paste
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 17.3 oz package puff pastry sheets
                                                                  • Yes No all purpose flour
                                                                  • Special equipment: parchment paper; a rolling pin; a pastry brush
                                                                  • Melt butter with olive oil in a 5- to 6-quart wide heavy pot over medium heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium low and cook, stirring occasionally, until onions are softened and deep golden brown, 50 minutes to 1 hour. Cool to warm then stir in olives and 1/2 teaspoon pepper.
                                                                  • While onions are cooking (or cooling), mince and mash garlic with a pinch of salt to a paste with a large heavy knife. Transfer to a small bowl and stir in tomato and anchovy pastes and 1/4 teaspoon pepper.
                                                                  • Preheat oven to 425 F with rack in the middle.
                                                                  • Line a large baking sheet with parchment paper. Whisk together egg with 2 teaspoons warm water in a small bowl and set aside. Working with 1 sheet at a time, unfold pastry and dust work surface and top of pastry lightly with flour and roll into a 15- by 12-inch rectangle. Transfer to a baking sheet. Spoon half of tomato mixture over center and spread in a thin layer over pastry, leaving a 1-inch border around the edge. Spread half of the onions over tomato mixture, then fold in edges over onions, pressing down firmly on sides and corners.
                                                                  • Brush top of border lightly with some egg wash and bake until pastry is puffed and golden brown, about 25 minutes. Assemble another tart with remaining pastry, tomato mixture, and onions.
                                                                  • Cool tarts on a rack 10 minutes before cutting each into 12 squares. Serve warm or at room temperature.
                                                                  • Make ahead: Onion mixture can be made up to 2 days in advance and kept covered and chilled. Tart can be assembled 1 day ahead and kept chilled, loosely covered. Brush with egg wash before baking. Baking time may be slightly longer.
                                                                  Yields: 12
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 6 cup small country style white bread
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 cucumber
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 tsp sliced almond
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 cup seedless green grape
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 lb shrimp
                                                                  • In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
                                                                  • In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
                                                                  • Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
                                                                  • Reduce the heat to moderate and add the remaining 3 cups of bread cubes. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook

                                                                  The bourbon and sugar round out the sharp coffee flavor to make a rich sauce for the beef. Roast refrigerated potato wedges for a quick side.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp bourbon
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp beef flavored bouillon granules
                                                                  • Yes No 1/2 tsp instant coffee
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Combine first 5 ingredients in a small bowl; set aside.
                                                                  • Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.
                                                                  • Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley.
                                                                  Yields: 4servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons parsley)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Fry: 10 min. per batch.

                                                                  Ingredients
                                                                  • Yes No 6 6 oz catfish fillet
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup firmly packed stacy's pesto and sun dried tomato pita chips
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp freshly ground mccormick gourmet collection italian herb grinder
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil
                                                                  • Yes No sun dried tomato aïoli
                                                                  • Yes No slice garnishes, fresh basil leaves, lemon slices
                                                                  • Sprinkle catfish with salt and pepper.
                                                                  • Pulse pita chips in a food processor 6 to 8 times or until coarsely chopped. Place in a shallow dish or pie plate.
                                                                  • Stir together flour and Italian herb blend in another shallow dish or pie plate. Stir together eggs and 1/3 cup water in a third shallow dish or pie plate.
                                                                  • Dredge catfish in flour mixture, shaking off excess. Dip in egg mixture, shaking off excess. Dredge in pita chips, pressing mixture into catfish to coat thoroughly.
                                                                  • Pour oil to depth of 1 inch into a large deep skillet; heat to 350°. Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown. Drain on paper towels. Serve with Sun-dried Tomato Aïoli. Garnish, if desired.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

                                                                  We cut the carrots and radishes into fine strips on a mandoline; you can also shred them on the large holes of a box grater.

                                                                  Ingredients
                                                                  • Yes No 2 1 cup carrot
                                                                  • Yes No 4 1 cup red radishes
                                                                  • Yes No 1/2 cup snow pea shoots
                                                                  • Yes No 1 cup packed mint
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 small bibb lettuce, leaves
                                                                  • In a medium bowl, combine carrots, radishes, pea shoots, and mint. Add vinegar; season with salt and pepper. Toss gently to coat.
                                                                  • Place a small handful of vegetable filling on a lettuce leaf. Fold sides over filling, and roll up to make a bundle. Repeat with remaining ingredients. Serve chilled or at room temperature.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 lb elbow macaroni
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 6 cup low-fat milk
                                                                  • Yes No 1 1/2 cup grated cheddar cheese
                                                                  • Yes No 2 8 oz cup grated gruyère cheese
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Heat oven to 350° F. Cook the macaroni according to the package directions. Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce has thickened, about 7 minutes. Add the Cheddar, Gruyère, salt, and cayenne (if using) and heat until the cheeses melt. Drain and rinse the macaroni. Add it to the sauce and toss. Transfer to a buttered casserole. Bake for 25 to 30 minutes. In Advance: Assemble the macaroni and cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15 to 20 minutes to the cooking time.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Kajmak is a Serbian / Croatian fresh, unripened or "new" cheese made from unpasteurized, unhomogenized milk. It's usually served with bread as an appetizer ( lepinja sa kajmakom ), but also as a condiment melted on the Balkan version of a hamburger patty ( pljeskavica sa kajmakom ), as well as simmered with beef shank meat ( ribic u kajmaku ), or tucked in pita bread with cevapcici sausages. If left to ferment, aged kajmak has a stronger taste and is yellow in color, and is required for a pastry ( pita ) called gibanica. Makes about 2 cups

                                                                  Ingredients
                                                                  • Yes No 2 qt sheep milk
                                                                  • Yes No 1 tsp salt
                                                                  • In a medium saucepan, bring the milk to a rolling boil. Turn off heat and let cool completely without stirring (4 to 5 hours). Skim off cream that has accumulated on top and refrigerate. Repeat the boiling and cooling process several times, skimming off cream and adding it to container in refrigerator. Add salt and mix well. Store in an airtight container refrigerated for up to 2 weeks. Note: Traditional kajmak was made by boiling raw cow or sheep milk and placing it into wide, shallow bowls known as karlice. As the milk cooled, the cream rose to the top and formed a thin layer on the surface, which was skimmed off and placed in salted layers in a small wooden tub called a cabrica. The boiling and skimming procedure was repeated many times until the tub was full.
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix

                                                                  Like the Long Island Iced Tea, this alcoholic cocktail is designed to taste like a soft drink.

                                                                  Ingredients
                                                                  • Yes No 1 oz galliano
                                                                  • Yes No 1 oz kahlúa
                                                                  • Yes No cola
                                                                  • Shake the Galliano and Kahlúa well with ice; then strain into a chilled collins glass filled with ice. Add cola to fill.
                                                                  Cuisine:YesNolong island
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    galliano
                                                                    Brands:
                                                                  • Yes No
                                                                    Galliano

                                                                  A large two-crusted savory pie from Galicia, the Spanish empanada is typically filled with fish or meat, red or green peppers, and lots of onion. Substitute pizza dough if you're pressed for time, though the pastry crust is easy to make. Empanadas are best at room temperature; serve with a mixed salad for dinner.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup thinly sliced sweet onion
                                                                  • Yes No 2 cup red bell pepper
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 cup chopped prosciutto
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No dash saffron
                                                                  • Yes No 1 large egg
                                                                  • To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the pork to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
                                                                  • To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, the oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide dough in half. Cover with plastic; let rest about 30 minutes.
                                                                  • To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the pork mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until pork loses its pink color. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in tomato, ham, wine, and saffron; cook 5 minutes.
                                                                  • Preheat oven to 350°.
                                                                  • Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll each portion into a 13-inch circle on a floured surface. Place 1 portion of dough on a large baking sheet coated with cooking spray. Spoon filling onto dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350° for 30 minutes or until golden brown; cool. Cut into wedges.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush

                                                                  In our family, svestkove knedliky was served as a full dinner -- even though it seems more like a breakfast, lunch or side. We'd do it with plums, peaches, apricots, or cherries, and covered in lots of butter and sugar (a simultaneous eek! and yay! ). It was THE dinner treat when staying with grandparents or on special occasions. I'm on a current mission to make this part of my dinner rotation at home...

                                                                  Ingredients
                                                                  • Yes No 2 cup organic flour
                                                                  • Yes No 1 organic egg
                                                                  • Yes No 2 tbsp organic butter
                                                                  • Yes No 1/4 cup organic milk
                                                                  • Yes No 1 tsp salt
                                                                  Cuisine:YesNoczech

                                                                  Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

                                                                  Ingredients
                                                                  • Yes No 3 cup unsweetened cranberry juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup farina
                                                                  • Yes No milk
                                                                  • Bring juice and sugar to a boil in a 2-qt. saucepan over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    cream of wheat
                                                                    Brands:
                                                                  • Yes No
                                                                    Cream of Wheat
                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 9 oz fresh baby spinach
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Yes No 1/8 tsp salt
                                                                  • Heat canola oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Add spinach; sauté 2 minutes or until spinach wilts. Stir in pine nuts and salt.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  See Ryan Hardy, executive chef at the Little Nell hotel in Aspen, Colorado, prepare this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 1/2 4 to 5 oz ciabatta
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb heirloom tomato
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 10 basil
                                                                  • Yes No 6 sorrel leaves
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No coarse salt
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No all purpose flour
                                                                  • Yes No 4 4 to 5 oz trout fillets
                                                                  • Yes No 1 coarse cup yellow cornmeal
                                                                  • Make the panzanella: Heat a heavy skillet (preferably cast-iron) over medium. Add 1 cup oil, and heat until shimmering. Fry bread until light brown and crisp, 6 to 8 minutes. Transfer bread cubes to a paper-towel-lined tray; season with salt and pepper.
                                                                  • Combine tomatoes, vinegar, basil, sorrel, bread, and remaining 2 tablespoons oil. Let stand while preparing fish.
                                                                  • Make the fish: Whisk together buttermilk, chives, parsley, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Heat oil in heavy skillet over medium until shimmering. Season fish with salt and pepper; dredge each fillet in flour, and dip into buttermilk mixture, then cornmeal. Working in batches, fry until crisp, about 2 minutes per side. Transfer to a paper-towel-lined tray; season with salt and pepper. Serve warm with panzanella.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 lb breakfast sausage
                                                                  • Yes No 1/4 cup chopped kimchi
                                                                  • Yes No 1 scallion
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 1 7 1/2 oz refrigerated buttermilk biscuit dough
                                                                  • Yes No soy sauce
                                                                  • In a medium bowl, combine the sausage meat, kimchi, scallion and sugar. On a work surface, flatten each biscuit to a 3-inch round. Place 1 tablespoon of the filling in the center of each biscuit, moisten the edges and pinch the seam to seal.
                                                                  • Line a bamboo or metal steamer with a sheet of lightly oiled wax paper. Place the buns on the wax paper, seam side up. Cover and steam for 10 minutes. Serve the steamed buns at once, passing soy sauce on the side.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 10buns
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.

                                                                  Ingredients
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1/2 cup grated sharp cheddar cheese
                                                                  • Yes No 6 large jalapeño chili pepper
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake

                                                                  New Orleans chef John Besh says the combination of a bitter green with a sweet fruit and a strong cheese is a personal favorite of his. The version here features fresh quince, a winter fruit that's like a cross between an apple and a pear. If fresh quince is unavailable in the produce section, Besh suggests trying preserved quince from a jar.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No salt
                                                                  • Yes No 2 quince
                                                                  • Yes No 1 1/2 6 oz cup pecan halves
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup walnut oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 lb chicory
                                                                  • Yes No 1 4 oz cup crumbled blue cheese
                                                                  • Preheat the oven to 350°. In a large saucepan, combine the water with the cider vinegar, brown sugar, jalapeño, ginger, coriander, cinnamon stick and a pinch of salt and bring to a boil. Add the sliced quince, cover and simmer over low heat until they are tender, about 15 minutes. With a slotted spoon, transfer the poached quince to a small bowl. Discard the quince poaching liquid.
                                                                  • Meanwhile, spread the pecan halves on a rimmed baking sheet and sprinkle with salt. Bake for about 7 minutes, until the pecans are toasted.
                                                                  • In a small bowl, stir the sherry and red wine vinegar with the vegetable oil, walnut oil and sugar. Season the vinaigrette with salt and pepper.
                                                                  • In a large salad bowl, toss the chicory with the quince, pecans and blue cheese. Pour the dressing over the salad and toss well. Serve right away.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 12
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Grilling broccoli gives it a wonderful sweet-smoky flavor. Hugo Matheson elevates this simple dish by drizzling the broccoli with an easy, earthy dressing of anchovies, lemon juice and rosemary.

                                                                  Ingredients
                                                                  • Yes No 3 lb broccoli
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 12 oil packed anchovy fillets
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Light a grill. Bring a medium pot of water fitted with a steamer insert to a boil. Cut the heads of broccoli lengthwise into quarters, leaving the florets attached to the long stem. Peel the stems. Steam the broccoli until bright green, about 5 minutes. Transfer the broccoli to a large bowl and toss with 2 tablespoons of the olive oil. Season with salt and pepper.
                                                                  • In a blender or a mini processor, combine the anchovies, lemon juice and rosemary and puree until smooth. With the blender on, slowly pour in the remaining 1/2 cup of olive oil. Season the anchovy sauce with salt and pepper.
                                                                  • Grill the broccoli over high heat, turning, until lightly charred all over, about 5 minutes. Transfer the broccoli to a platter and drizzle with some of the dressing. Serve the remaining dressing on the side.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 thick cup watercress
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 lb skinless red snapper fillet, 1/8 inch thick
                                                                  • Yes No maldon salt
                                                                  • Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 3 minutes, until golden brown. Let cool completely. In a food processor, combine the 2 cups of watercress with the toasted pine nuts, garlic and 1 teaspoon of the lemon juice and process to a coarse puree. With the machine on, gradually stream in 1/4 cup of the olive oil and process until smooth. Season the pesto with kosher salt.
                                                                  • Spread 1 tablespoon of the watercress pesto in the center of each plate. Arrange the red snapper slices over the pesto, overlapping them slightly. In a small bowl, toss the small watercress sprigs with the remaining 1 teaspoon each of lemon juice and olive oil and season with kosher salt. Mound the watercress salad on the plates next to the snapper. Lightly drizzle the snapper with olive oil and sprinkle with Maldon salt. Serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 1 cup sliced orange
                                                                  • Yes No 1 cup seedless red grape
                                                                  • To prepare vinaigrette, combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill.
                                                                  • To prepare salad, steam green beans, covered, 3 minutes or until tender, and chill. Combine green beans, onion slices, orange slices, and grape halves in a large bowl. Drizzle vinaigrette over salad, tossing gently to coat.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    coat

                                                                  ? Many of you swooned over our recipe for Big Pancake (Dutch baby). Now, if you cross one of those with a tarte Tatin, you get another splendid dish: apple pancake. This recipe comes from my friend Jennie, whose Swedish-American family speaks of this longstanding breakfast tradition in hushed and respectful tones. It is the apple pancake.

                                                                  Ingredients
                                                                  • Yes No 3 medium apple
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  Cuisine:YesNodutch

                                                                  I absolutely love to cook runner beans this way. They take on fantastic flavour and go so well, when eaten hot, with roasted fish or white meat. They?re also really good served cold as an antipasto. Please give them a try. To finish off this dish I?m going to use a great flavour enhancer called gremolata. The classic combination is garlic, lemon zest and flat-leaf parsley, all chopped together really finely. It can be sprinkled over stews, broths, soups or pasta dishes at the last minute. It really brings a dish to life. You get the fragrance and sharpness of the lemon and the hum of the garlic.

                                                                  Ingredients
                                                                  • Yes No runner beans
                                                                  • Yes No olive oil 1 x of good anchovy fillets, in oil
                                                                  • Yes No 5 cloves of garlic
                                                                  • Yes No 1 dried red chilli
                                                                  • Yes No 2 canned crushed tomatoes
                                                                  • Yes No 2 sprigs of fresh rosemary
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 x pieces of monkfish, and properly – ask your fishmonger
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No small purple basil
                                                                  • I absolutely love to cook runner beans this way. They take on fantastic flavour and go so well, when eaten hot, with roasted fish or white meat. They’re also really good served cold as an antipasto. Please give them a try. To finish off this dish I’m going to use a great flavour enhancer called gremolata. The classic combination is garlic, lemon zest and flat-leaf parsley, all chopped together really finely. It can be sprinkled over stews, broths, soups or pasta dishes at the last minute. It really brings a dish to life. You get the fragrance and sharpness of the lemon and the hum of the garlic.Feed the runner beans through a bean cutter. If you don’t have one, just run your speed peeler down each side of the bean to get rid of the stringy bits and then cut them into 1cm pieces at an angle. Your runner bean stew can be cooked in advance or started just before you cook the fish. Heat a large saucepan, big enough to hold all the ingredients, and add 2 tablespoons of olive oil plus the oil from the jar of anchovies. Chop 4 of the garlic cloves and fry them gently with the anchovies and dried chilli until it all goes soft and the anchovies break down into a mush. Pour in the crushed tomatoes or passata and add the beans and the rosemary sprigs. Season and bring to the boil. Place a lid on the pan and simmer gently for 12 to 15 minutes or until the beans are nicely cooked. If the sauce gets a little dry, add a splash of water and give the beans a stir. Lay the monkfish pieces on a chopping board and slice them horizontally almost in half, so they open out like a book. Try to get them so you have an even thickness on both sides. Score the fish lightly and put to one side. To make the gremolata, finely chop the remaining clove of garlic with a pinch of salt. Next, finely chop the parsley and finely grate the lemon zest. Mix these with the garlic, give it all one last chop and put aside to sprinkle over at the end. Heat a very large griddle pan or frying pan (or use two smaller ones). Season the fish well with salt and pepper and rub lightly with olive oil. Cook the fish for 2 minutes each side or until just cooked through (don’t be tempted to overcook it). Take the beans off the heat, taste and season them once again if necessary. Remove the rosemary sprigs and squeeze in the juice from the lemon. Place a pile of beans on each plate and top with a piece of fish. Sprinkle over the basil leaves and gremolata. Or you could serve the whole lot on a big platter in the middle of the table – family service style! • from Jamie at Home
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a quick fix pud that you can knock together in just 45 seconds. It?s a nice little recipe to have up your sleeve if you need to rustle something up with no notice. It?s also a fantastic way of bringing back to life any leftover puds you?ve got sitting in the fridge.

                                                                  Ingredients
                                                                  • Yes No pie
                                                                  • Yes No 1 scoop 1 scoop of good quality vanilla ice cream
                                                                  • Yes No 1 shot 1 shot of good quality espresso
                                                                  • Yes No 2 amaretti biscuits
                                                                  • This is a quick fix pud that you can knock together in just 45 seconds. It’s a nice little recipe to have up your sleeve if you need to rustle something up with no notice. It’s also a fantastic way of bringing back to life any leftover puds you’ve got sitting in the fridge.You can use cups, glasses or little bowls to make this pud. Spoon or crumble your leftover pudding into the bottom of each, then top with the scoop of ice cream and pour over the shot of espresso. If you’re doing this for kids, you could use decaffeinated coffee. Bash and crunch up your amaretti biscuits, then scatter one or two over the top of each pud and tuck in!
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 3/4 lb red anjou pears
                                                                  • Yes No 1/4 cup honey
                                                                  • Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 8 oz maraschino cherries
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No green maraschino cherry and pecan halves
                                                                  • Thoroughly blend cream cheese, butter, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Sift together 2 cups flour and baking powder. Gradually add sifted flour mixture to batter. Dredge cherries and 1/2 cup pecans with remaining 1/4 cup flour; fold into batter. Grease 4 (3"x5 1/2") loaf pans; sprinkle with remaining 1/2 cup pecans. Pour batter into pans. Bake at 325 degrees for 45 minutes, or until toothpick tests clean. Cool 5 minutes; remove from pans. To prepare glaze, combine powdered sugar and milk. Add more milk, if needed, for drizzling consistency. Drizzle glaze over top and sides of cake. Garnish with cherry and pecan halves, as desired.
                                                                  Yields: 4small loaves
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Bangers and Mash is the familiar term for Sausage and Mash, a favorite British food. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. A great favorite with children. Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy through to fruity. Ask your local butcher for his recommendations. Any thick rich gravy is perfect for Bangers and Mash but my favorite is an onion gravy

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 sausage
                                                                  • Yes No 2 900g lb potato
                                                                  • Yes No 6 tbsp milk
                                                                  • Yes No 1 110g stick butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 medium onions, and thinky
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 700ml, ¼ pint ã‚â/ beef stock
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No 4 tsp water
                                                                  • Yes No salt and pepper
                                                                  • Serves 4 Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready. Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. Add the stock and boil gently uncovered for 5 minutes. In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper. To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish

                                                                  This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped cucumber
                                                                  • Yes No 1 cup chopped vidalia onion
                                                                  • Yes No 1 cup coarsely chopped yellow bell pepper
                                                                  • Yes No 6 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 lb yellow tomato
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 1 oz slice french bread
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1 cup quartered grape
                                                                  • Yes No 1/2 cup diced cucumber
                                                                  • To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.
                                                                  • Preheat oven to 375°.
                                                                  • To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 cup coarsely chopped romaine lettuce
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 4 slice bacon, crisp cooked
                                                                  • Yes No 1 4 oz blue cheese crumbles
                                                                  • Yes No 8 slice deli turkey breast
                                                                  • Yes No 1/2 cup wish bone ranch dressing
                                                                  • Arrange lettuce on large platter. Top with rows of eggs, tomatoes, bacon, cheese and turkey. Just before serving, drizzle with Wish-Bone® Ranch Dressing. Photo Copyright© 2009 Publications International, Ltd. Used with permission. Nutrition information per serving: Calories 440, Calories From Fat 310, Saturated Fat 11g, Trans Fat 0g, Total Fat 34g, Cholesterol 170mg, Sodium 1350mg, Total Carbohydrate 10g, Sugars 4g, Dietary Fiber 3g, Protein 23g, Vitamin A 140%, Vitamin C 50%, Calcium 20%, Iron 10%
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  The nutty, cheesy filling spices up chicken breasts and is a snap to make. Toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. Serve with couscous and haricots verts.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup light garlic and herbs spreadable cheese
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.
                                                                  • Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.
                                                                  • Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    boursin
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin

                                                                  Add a touch of India to your chicken salad by stirring in curry powder, fresh ginger, and dried apricots and serving it on rounds of naan bread. Total time: 35 minutes.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp reduced fat mayonnaise
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1 1/2 tsp orange juice
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp grated ginger
                                                                  • Yes No 2 1/2 cup diced roasted skinless, boneless chicken breasts
                                                                  • Yes No 3/4 cup seedless green grape
                                                                  • Yes No 1/4 cup diced dried apricots
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 2 tbsp chopped unsalted cashews
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 4 6 inch naan breads
                                                                  • Yes No 3 cup watercress
                                                                  • Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients (through parsley) to mayonnaise mixture, tossing to coat.
                                                                  • Heat naan according to the package directions, if desired.
                                                                  • Spoon about 3/4 cup chicken mixture onto each naan. Top with 3/4 cup watercress; fold over.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  If you like your Belgium Waffles light and crispy, this is the recipe for you.

                                                                  Ingredients
                                                                  • Yes No 2 eggs yolks
                                                                  • Yes No 1/3 cup oil
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 egg white
                                                                  • Preheat waffle maker. Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve Light and Crispy Belgium Waffles while hot with your favorite topping or homemade syrup.
                                                                  Cuisine:YesNobelgian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Bake: 15 min.

                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400°. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Whisk together remaining ingredients; drizzle mixture over asparagus, tossing to coat.
                                                                  • Bake at 400° for 15 minutes or to desired degree of tenderness, turning once after 8 minutes.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat

                                                                  This recipe for Polish hamburgers -- mielone kotlety (literally "ground cutlets") -- was a favorite in my family when I was growing up. While they can be made with any combination of pork, veal or beef, we just used pork and beef. They can be served as a salisbury steak with mashed potatoes and gravy or as we did -- on rye bread with sliced dill pickles or sweet pickle relish, sliced tomatoes with lots of black pepper, and onions. Here's a larger picture of Polish hamburgers. These hamburgers taste great the next day as a sandwich for lunch. Makes 4 to 6 large Polish Hamburgers - Mielone Kotlety

                                                                  Ingredients
                                                                  • Yes No 1 slice stale white bread
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 3/4 lb ground beef
                                                                  • Yes No 1/4 lb lean ground pork
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large egg
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons breadcrumbs. Divide meat mixture into 4 to 6 portions and shape into a round or oval hamburger shape. Lightly coat a skillet with cooking spray and very slowly fry the patties thoroughly (because of the pork) until done. Alternatively, brown the patties on both sides and transfer to a pan with 2 tablespoons water or stock and bake at 325 degrees, uncovered, 30 minutes. Serve as you would a hamburger or like salisbury steak with mashed potatoes and mushroom sauce.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash

                                                                  While this is a fairly standard bread-style dressing, the addition of the sautéed apples really makes it something special. Not only does it add another layer of flavor, but also makes for a more nutritious dish. Apples and fresh sage are a natural pairing that go well with almost any roasted meat or poultry. Serve 10 Portions of Apple Cider and Sage Dressing

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 8 cup cubed plain croutons
                                                                  • Yes No 1/4 cup sage
                                                                  • Yes No 2 apple
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 350 degrees F. In a large saucepan, on medium-heat, sauté the onions and celery in 2 tablespoons of butter until they are translucent. Add the garlic and dried rosemary and cook for about 2 minutes. Do not brown the garlic. Add the apple cider and chicken broth, bring to a simmer and turn off heat. In a large mixing bowl, add the stuffing mix, the sage, and pour over the hot cider mixture. Mix with a spatula to combine. Wipe out the saucepan with a paper towel, and melt 2 tablespoons of butter over high-heat until the butter foams and begins to turn tan, add the apples and sauté until the edges slightly caramelize, about 3 minutes. Add apples to the mixing bowl and stir in until combined. Grease a glass or ceramic baking dish with 1 tablespoon of butter and spoon in the dressing. Spread evenly and bake at 375 degrees F for 35 minutes, or until the top is golden brown.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 4 lb chicken
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp asian fish sauce
                                                                  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and grated ginger and season with salt and pepper.
                                                                  • Pat the chicken dry. Rub half of the butter under the skin and the rest over the chicken; season with salt and pepper.
                                                                  • Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, ginger slices, chiles and lime and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
                                                                  • Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
                                                                  • Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Stir in the Asian fish sauce. Carve the chicken and pass the chunky jus at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup thinly sliced cucumber
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1/4 cup matchstick carrot
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp fish sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Preheat broiler.
                                                                  • Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
                                                                  • Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.
                                                                  • Spiced wonton chips: Thaw 8 wonton wrappers, if frozen. Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl. Sprinkle wrappers evenly with five-spice powder mixture. Bake at 450° for 3 minutes or just until crisp.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 3 ounces steak and 1/2 cup salad)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No 2 cup sliced rhubarb
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 3 cup sliced strawberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 400 °.
                                                                  • Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
                                                                  • Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart.
                                                                  • Place tart on a baking sheet. Bake at 400° for 30 minutes or until filling is set. Cool on a wire rack.
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  In my family, this bread is enjoyed on Christmas morning with a cup of coffee amidst a flurry of wrapping paper. The tart cranberries and bright orange flavor cut the sweetness. This also makes a great dessert. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup cranberry
                                                                  • Yes No 1/2 cup pecan
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
                                                                  • Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
                                                                  • Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.
                                                                  Yields: 1(9-inch) loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick