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                                                                  The mild flavor and creamy texture of this spinach lasagna will appeal to kids and adults alike. You may want to reduce or increase the pepper amounts according to your family's preferences.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 1/4 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 16 oz frozen chopped spinach
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 26 oz marinara sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 wheat lasagna noodles
                                                                  • Yes No 1 1/2 6 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No parsley
                                                                  • Preheat oven to 375°.
                                                                  • Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.
                                                                  • Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 piece)
                                                                    Steps:
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                                                                  If using fettuccine, cook slightly longer, until al dente.

                                                                  Ingredients
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 8 oz dried fettuccine
                                                                  • Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
                                                                  • Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
                                                                  • Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.
                                                                  Yields: 4
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                                                                  This rich, spicy stew really hits the spot on cold winter nights. Chorizo, the Spanish pork sausage flavored with smoked paprika and chilies, has a spicy, robust flavor that just permeates this soup. Onions, garlic, thyme, and a little wine round out a broth that gets soaked up by the beans as they simmer. It was easy, quick, and incredibly satisfying on a cold night.

                                                                  Ingredients
                                                                  • Yes No 12 oz chorizo
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 tablespons fresh thyme
                                                                  • Yes No 1 chickpeas in can
                                                                  • Yes No 1 great northern beans
                                                                  • Yes No 4 cup chicken broth
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  Cuisine:YesNospanish

                                                                  Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 1 pinch coarse salt
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 3 1/2 oz extra bittersweet chocolate
                                                                  • Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
                                                                  • Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
                                                                  • Line each tart shell with a piece of plastic wrap, and fill with raw rice or dried lentils. Pull plastic together to form a small packet. Bake for 15 minutes. Remove the packets, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
                                                                  • Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
                                                                  • Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 12tartlets
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                                                                  Prep: 15 minutes, Chill: 8 hours, Grill: 40 minutes, Stand: 5 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 3 1/2 lb chicken
                                                                  • Yes No 2 cup spicy barbecue sauce
                                                                  • Yes No 1/4 cup chopped chopped fresh herbs
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 tortilla
                                                                  • Yes No simple salsa fresca
                                                                  • Yes No easy guacamole
                                                                  • Rinse chicken, pat dry, and place in a shallow dish or large zip-top freezer bag. Pour barbecue sauce over chicken; toss to coat evenly. Cover and refrigerate for 8 hours or overnight.
                                                                  • Remove chicken, reserving marinade. Sprinkle chicken with herbs, sea salt, and pepper, and place, skin side down, on grill. Grill, uncovered, on medium-low heat for 5 minutes or until slightly crispy, basting with reserved sauce. Turn chicken over, baste again, and cook 5 more minutes. Cover with grill lid, and cook 12 to 15 more minutes, basting several times. Turn chicken over, baste again, and grill, covered, for 12 to 15 more minutes or until cooked through (juices run clear).
                                                                  • Remove chicken, and let stand, loosely covered, for 5 minutes. Discard marinade. Remove meat from bones, and serve with tortillas, Simple Salsa Fresca, and Easy Guacamole. Or simply serve with additional barbecue sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  This lemon-flavored version of a traditional chess pie with its filling of butter, sugar and eggs has the added convenience of a ready-made shortbread pie crust.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz ready made shortbread piecrust
                                                                  • Yes No 1 egg white
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No garnishes, cream, fresh raspberries
                                                                  • Preheat oven to 350°. Brush piecrust with beaten egg white. Bake 6 minutes. Remove from oven, and cool completely on a wire rack (about 30 minutes).
                                                                  • Beat 4 egg whites at high speed with an electric mixer until stiff peaks form.
                                                                  • Whisk together 4 egg yolks, sugar, and melted butter in a large bowl until blended. Stir in lemon juice. Fold in egg whites. Pour mixture into cooled piecrust, and place pie on a baking sheet.
                                                                  • Bake at 350° for 25 to 30 minutes or until set, shielding edges with aluminum foil after 20 minutes to prevent excessive browning. Remove from oven to wire rack, and cool completely (about 1 hour). Garnish, if desired.
                                                                  Cuisine:YesNomaryland
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 31 minutes
                                                                  • Total Time: 41 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This attractive, summery barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic vegetable broth
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/2 cup dry rosé wine
                                                                  • Yes No 2 tsp dried herbes de provence
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp olive paste
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 14 oz extra firm tofu
                                                                  • Yes No 3 small eggplant
                                                                  • Yes No 3 small zucchini
                                                                  • Yes No 1 vidalia onion
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 4 small tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Preheat grill to medium-high heat.
                                                                  • Place first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook until slightly syrupy and reduced to 1/3 cup (about 10 minutes). Remove from heat; cool. Stir in olive oil and next 4 ingredients (through garlic).
                                                                  • Place tofu and vegetables on grill rack coated with cooking spray. Brush half of juice mixture over tofu and vegetables; grill for 4 minutes. Turn tofu and vegetables over; brush with remaining juice mixture. Cook for 3 minutes or until vegetables are golden brown and tender.
                                                                  • Combine basil, parsley, and thyme. Divide vegetables and tofu equally among 4 plates. Sprinkle each serving with 1 tablespoon herb mixture.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 1 12 oz pumpernickel bread
                                                                  • Preheat oven to 450 degrees. Heat oil in a small skillet over medium-low heat. Add garlic; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in salt.
                                                                  • Brush both sides of bread slices with garlic mixture. Transfer to a baking sheet.
                                                                  • Toast bread in oven until crisp, turning once, 12 to 15 minutes.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 6
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No kosher salt
                                                                  • Yes No 4 5 oz large boneless skinless chicken thigh
                                                                  • Yes No 1/2 lb tomatillo
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3 tbsp cilantro
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No big pinch cayenne pepper, ground
                                                                  • Yes No vegetable oil
                                                                  • Yes No corn tortilla
                                                                  • In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours.
                                                                  • In a food processor, combine the tomatillos, garlic, serranos, onion and cilantro and process to a coarse puree. Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt.
                                                                  • Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne and 1/2 teaspoon of salt.
                                                                  • In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2 minutes per side. Transfer to paper towels to drain.
                                                                  • Cut the chicken into thin strips and serve with the tomatillo salsa and warm corn tortillas.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 1/2 lb oyster mushroom
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No six 8 oz salmon fillet
                                                                  • Yes No lemon
                                                                  • Preheat the oven to 450°. In a large skillet, melt the butter. Add the onion and cook over moderate heat, stirring frequently, until softened, about 6 minutes. Add the bell peppers and cook until just softened, about 5 minutes. Add the mushrooms, garlic and wine and cook, stirring occasionally, until the mushrooms are tender and just beginning to brown, about 8 minutes. Stir in the parsley, season with salt and pepper and keep warm.
                                                                  • Heat a very large ovenproof skillet until hot. Add the olive oil and swirl the skillet to coat. Season the salmon fillets with salt and pepper and add them to the skillet, skin side down. Cook the salmon over high heat until the skin is crisp, 3 minutes. Turn the fillets, transfer to the oven and roast for 10 minutes, until just cooked through.
                                                                  • Spoon the mushrooms and peppers onto plates, top with the salmon, skin side up, and serve with the lemon wedges.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  The potatoes can be cooked and filled up to 2 hours in advance. Transport them on a baking pan so they'll be ready to slide into the oven.

                                                                  Ingredients
                                                                  • Yes No 12 3 lb small yukon gold potato
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup grated gruyère cheese
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat the oven to 425 degrees. Wrap potatoes in aluminum foil, and bake until tender when pierced with the tip of a knife, about 1 hour. Let cool.
                                                                  • When potatoes are cool enough to handle, cut each in half. Scoop out flesh, reserving skins, and pass through a ricer, or mash by hand. Stir in egg yolks, butter, cream, 1 cup Gruyere cheese, salt, and pepper. Scoop filling onto reserved skins. Cover with foil, and refrigerate until shortly before serving.
                                                                  • Preheat the oven to 400 degrees. Place filled potatoes on a baking sheet, and sprinkle with remaining Gruyere. Bake until filling is set and tops are golden brown, about 25 minutes. Serve immediately.
                                                                  Yields: 12
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup apricot jam
                                                                  • In the bowl of a standing electric mixer fitted with the paddle, mix the flour with the sugar and salt. Add the butter and mix at low speed until the butter is broken up into small pieces, about 2 minutes. Increase the speed to medium and mix until the flour and butter form small clumps, about 1 minute. Add the egg yolks and vanilla and mix at low speed until the dough comes together in a few large clumps. Pat the cookie dough into two 1/2-inch-thick disks, wrap them in plastic and refrigerate until chilled but not firm, about 30 minutes.
                                                                  • Preheat the oven to 375°. Line 2 large rimmed baking sheets with parchment paper. On a lightly floured surface, working with 1 disk at a time, roll out the dough 1/8 inch thick. Using 3- to 4-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the scraps and cut out more cookies. (Alternatively, cut the dough into 3- to 4-inch shapes and, using a smaller cutter, stamp out the center of half of the cookies.) Refrigerate the cutout cookies until chilled, about 30 minutes.
                                                                  • Bake the cookies for about 13 minutes, until they are lightly golden around the edges; shift the baking sheets from top to bottom and front to back halfway through for even baking. Let the sugar cookies cool on the baking sheets for about 5 minutes, then, using a metal spatula, carefully transfer them to a rack to cool completely, about 20 minutes.
                                                                  • For sandwich cookies, spread a thin layer of raspberry or apricot jam on the solid cookies and top with the corresponding cutout cookies to expose the jam. Otherwise, decorate as desired with the Royal Icing, sprinkles, sparkles and dragées.
                                                                  Yields: 123- to 4-inch cookies, or 2 dozen sandwich cookies
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                  • Yes No
                                                                    paper
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                                                                  • Yes No
                                                                    Minute

                                                                  OK, French toast really isn’t that hard to make. But when you’re doing it for a crowd or a special occasion, it can get tedious. Enter this casserole: Just layer the bread, dump the custard base over it, and bake. This version is loaded with pecans, raisins, orange zest, cinnamon, and maple syrup, so you don’t even have to garnish it. Game plan: This recipe can be made up to 1 day ahead through step 2. Cover with plastic wrap and refrigerate. Let sit at room temperature for 15 minutes before baking. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.

                                                                  Ingredients
                                                                  • Yes No 7 3/4 inch thick, 3 1/2 inch long slice day old french bread
                                                                  • Yes No 1/4 cup golden raisins, also known as sultanas
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp loosely packed orange zest
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 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. Shingle the bread slices (i.e., overlap them slightly) in the pan and sprinkle the raisins on top.
                                                                  • Whisk together the eggs, cream, sugar, vanilla, zest, and cinnamon in a medium bowl until evenly combined. Pour the mixture over the bread and let soak for 15 minutes.
                                                                  • Meanwhile, mix together the maple syrup and melted butter in a medium bowl until combined. Stir in the pecans and spoon the mixture evenly over the casserole. Place in the oven and bake until the custard is set and puffed and the bread is browned, about 40 minutes. Let cool 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

                                                                  Ingredients
                                                                  • Yes No 8 oz tomatillo
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 3 dried chipotle chiles
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat oven to 500°. Place tomatillos on a foil-lined baking sheet and roast, turning halfway through cooking, until blackened in spots and cooked through, about 20 minutes; let cool.
                                                                  • Meanwhile, heat a 12″ cast-iron skillet over medium-low heat; add garlic and chiles, and toast, turning, until chiles and garlic are blistered and blackened in spots, about 10 minutes. Transfer to a blender along with tomatillos, salt, and 1/2 cup water; blend until smooth. Let cool.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This spice blend has all the flavors of traditional Cajun seasoning, but with less salt than commercial brands. Store in an airtight container. This recipe goes with Gramercy Crawfish Gumbo, Crawfish Jambalaya, "Bayou-Self" Crawfish Boil, The Big Easy Crawfish Omelet, Cajun Crawfish Corn Bread, Crawfish Salad with Creole Honey-Mustard Dressing

                                                                  Ingredients
                                                                  • Yes No 1/4 cup garlic powder
                                                                  • Yes No 1/4 cup onion powder
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 tbsp red chili pepper, ground
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 1/2 tsp celery seed
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp lemon pepper seasoning
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Combine all ingredients.
                                                                  Yields: 1cup (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Green peppercorns are soft and a little bit milder than black peppercorns. We prefer jelly for this recipe because it makes a clear, shiny sauce.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup merlot
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1/4 cup red currant jelly
                                                                  • Yes No 1 tbsp drained brine packed green peppercorns
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine wine and shallots in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 10 minutes). Strain through a sieve over a bowl; discard solids. Return wine to pan, and add jelly and green peppercorns. Cook over medium heat until jelly melts (about 2 minutes), stirring occasionally. Remove from heat. Stir in butter; keep warm.
                                                                  • Sprinkle steaks with salt and black pepper. Place beef on grill rack; cook 4 minutes on each side or until desired degree of doneness. Serve sauce with beef.
                                                                  Yields: 4servings (serving size: 1 filet and 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb sirloin steak
                                                                  • In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, oregano sprigs or dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.
                                                                  • In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the steak for 5 minutes. Turn and cook until done to your taste, about 5 minutes longer for medium rare. Remove the steak and let rest in a warm spot for 5 minutes. Cut the steak diagonally into thin slices and top with the warm tomato sauce and the chopped fresh oregano, if using.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To avoid any leftover Champagne, buy a split (187 milliliter) of Champagne for this recipe.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup sparkling wine
                                                                  • Yes No 2 ruby red grapefruits
                                                                  • Yes No 2 orange
                                                                  • Yes No garnish, maraschino cherries
                                                                  • Cook sugar in a small saucepan over medium heat, tilting pan occasionally, 10 minutes or until caramel colored. Remove from heat, and gradually pour Champagne over sugar (mixture will bubble and seize). Let stand 5 minutes.
                                                                  • Cook mixture over medium-low heat, stirring occasionally, 15 minutes or until sugar is dissolved (mixture will be syrupy). Remove from heat, and let cool 30 minutes.
                                                                  • Combine grapefruit and orange sections in a bowl. Pour Champagne mixture over fruit. Cover and chill 2 to 24 hours. Garnish, if desired.
                                                                  • White Grape Winter Fruit Compote: Substitute white grape juice for Champagne. Proceed with recipe as directed.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 slice french bread
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 20 select oysters
                                                                  • Yes No 4 rosemary
                                                                  • Yes No parsley
                                                                  • Combine breadcrumbs and cheese in a small bowl; set aside.
                                                                  • Spread butter on 1 side of each bread slice. Combine 1/8 teaspoon salt and black pepper; sprinkle over butter. Place bread slices, buttered side up, on a baking sheet. Bake at 350º for 15 minutes or until lightly browned and crisp. Set aside.
                                                                  • Combine cream and shallot in a 10-inch, ovenproof skillet; bring to a boil over medium-high heat, stirring often. Cook 15 minutes or until reduced to 1 cup, stirring often. Stir in remaining 1/8 teaspoon salt, chopped rosemary, and white pepper. Add oysters; cook 1 minute or until edges of oysters begin to curl. Remove from heat. Sprinkle with breadcrumb mixture. Broil 3 inches from heat 2 to 3 minutes or until golden brown.
                                                                  • To serve, spear a rosemary sprig through each toasted bread slice; place a bread slice in each of 4 individual shallow bowls. Spoon oyster mixture around bread. Sprinkle with parsley. Serve immediately.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Look for focaccia in the bakery section of your grocery store.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp low-fat mayonnaise
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tsp sun dried tomato sprinkles
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 8 inch, 8 oz round focaccia bread
                                                                  • Yes No 8 oz smoked deli ham
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 1 cup spinach
                                                                  • Combine the first 4 ingredients in a small bowl. Cut bread in half horizontally. Spread the mayonnaise mixture over the cut sides of bread. Place ham over bottom half of bread. Top with peppers and spinach, and cover with top half of bread. Cut the sandwich crosswise into 4 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover

                                                                  Egg salad sandwich filling never falls out of popularity. It's simple, tasty, inexpensive, and a blank canvas just waiting for spices and seasonings to give it a unique personality. This favorite is special enough for an elegant Sunday brunch, but easy enough for everyday fare. Chopped ham or bacon could be used instead of the pancetta--though the the highly seasoned (but not spicy) pancetta does add a special flavor and texture. To make this an even more authentic Creole/New Orleans dish, use tasso instead of pancetta.

                                                                  Ingredients
                                                                  • Yes No 4 oz pancetta
                                                                  • Yes No 8 egg
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/3 cup minced celery
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1/2 cup basil
                                                                  • Using Leftover Hard-Cooked Eggs, Ideas and How to Hard-Cook Eggs
                                                                  • Egg and Chive Pâté with Cayenne Toasts
                                                                  • Cayenne Toasts for Egg and Chive Pâté
                                                                  • Deviled Eggs with a Cajun Twist
                                                                  • Golden Eggs in Creole Cream Sauce
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook

                                                                  As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and jalapeño, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 lb frozen baby peas
                                                                  • Yes No 3 tbsp yellow miso
                                                                  • In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
                                                                  • Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Named for the abstract expressionist's signature paint-splattered canvases, these apples make great Halloween treats. Green Granny Smiths go well with the sweet white and bittersweet chocolates, but use any apple you like. Look for wooden sticks at craft supply stores, or use forks instead.

                                                                  Ingredients
                                                                  • Yes No 6 granny smith apple
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 2 1/2 oz white baking chocolate
                                                                  • Wash and dry apples; remove stems. Insert a wooden stick into the stem end of each apple.
                                                                  • Place bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 2 teaspoons bittersweet chocolate. Place apple, stick side up, on a baking sheet covered with wax paper. Repeat procedure with remaining apples.
                                                                  • Place white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 1 1/2 teaspoons white chocolate. Place apple, stick side up, on baking sheet covered with wax paper. Repeat procedure with remaining apples. Chill apples until ready to serve.
                                                                  Yields: 6servings (serving size: 1 apple)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No one 2 inch ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1 1/2 tsp garam masala
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No eight 4 oz skinless chicken drumsticks
                                                                  • In a large bowl, whisk the yogurt with the ginger, garlic, lemon juice, mustard seeds, garam masala, kosher salt and chile powder. Using a small, sharp knife, make shallow 1-inch slashes in the chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours.
                                                                  • Light a grill, heat a grill pan or preheat the oven to 450°. Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes. Alternatively, roast the chicken legs on an oiled baking sheet for 20 minutes, turning once halfway through. Transfer the chicken legs to plates, sprinkle with the chaat masala and serve.
                                                                  Cuisine:YesNokashmiri
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  A rich, dark honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that’s often served at Chinese restaurants. You can whip it up quickly to enjoy with snacks such as fried wontons. For spicy tropical flair, use unsweetened pineapple juice instead of water and include 2 teaspoons of minced ginger and a chopped Thai chile with the other seasoning at the beginning. This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp light soy sauce
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tsp corn starch
                                                                  • Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
                                                                  • Remove from the heat, transfer to a serving bowl, and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare this sauce a day in advance.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  While roasting brings out the sweetness in carrots, this easy make-ahead side goes one step further to blend sweet and savory flavors. Large chunks of carrot are roasted with olive oil, cumin, and cinnamon and then tossed with raisins and parsley. Substitute baby carrots if you'd like.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 lb carrot
                                                                  • Yes No 1/4 cup white raisins 1 lemon
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Heat oven to 400º F. Combine the oil, garlic, sugar, cumin, salt, cinnamon, and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender. Remove from oven and add the raisins, lemon juice, and parsley. Toss well. (Can be made up to 1 day ahead. Cover and refrigerate.)
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Time: 25 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 wheat tortillas
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp anise
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 cup greek yogurt
                                                                  • Yes No 8 tsp honey
                                                                  • Yes No 1/4 cup pistachio
                                                                  • Yes No 16 small fig
                                                                  • Preheat oven to 350°. Lay tortilla triangles on a baking sheet. Using a pastry brush, lightly brush triangles with butter. In a small bowl, combine anise, cinnamon, and sugar, then sprinkle over tortillas. Bake until golden and crisp, 12 to 15 minutes.
                                                                  • Spoon about 1/4 cup yogurt into a small bowl. Make a well in the center of the yogurt and spoon in 1 tsp. honey, then sprinkle with some pistachios. Repeat to make 7 more servings. Serve each with 4 tortilla crisps and 2 sliced figs.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Stir up tradition by adding fennel to your cranberry sauce. This recipe was featured as part of our Thanksgiving for Six menu.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen cranberry
                                                                  • Yes No 2 small fennel
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup golden raisins, also known as sultanas
                                                                  • Yes No 1/3 cup walnut
                                                                  • Yes No 1 medium, 1/3 cup orange
                                                                  • Yes No 1 medium, 2 teaspoons orange
                                                                  • Combine all ingredients in a medium saucepan over medium heat and stir until sugar is dissolved, about 2 minutes.
                                                                  • Bring to a boil, stirring occasionally, then reduce heat to low and simmer until thickened, cranberries are beginning to fall apart, and fennel is tender, about 15 minutes. Let cool slightly, and serve at room temperature or cold.
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 red plums, pitted
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 2 tbsp unsalted pistachio
                                                                  • Yes No 3 1 tbsp mint
                                                                  • Toss plums, raspberries, and blueberries with sugar, orange juice, and cinnamon; let stand 15 minutes. Serve sprinkled with pistachios and mint.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This elegant appetizer takes a couple of hours to make, but you can do all the preparation ahead of time. Don't fold triangles too tightly or the mixture will burst through the phyllo. Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup dried porcini mushroom
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 1 8 oz large onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 6 oz less fat cream cheese
                                                                  • Yes No 1/2 cup diced flat leaf parsley
                                                                  • Yes No 24 14 inch frozen phyllo dough
                                                                  • Yes No olive oil cooking spray
                                                                  • Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
                                                                  • Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
                                                                  • Preheat oven to 375°.
                                                                  • Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
                                                                  • Bake at 375° for 20 minutes or until golden. Serve warm.
                                                                  Yields: 48triangles (serving size: 2 triangles)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Not only is this recipe for Birds Nests simple to make, but it's the perfect treat to make to hold jelly beans on your Easter table. Step by Step Photo Instructions

                                                                  Ingredients
                                                                  • Yes No 2 cup butterscotch chips
                                                                  • Yes No 1 cup peanut butter
                                                                  • Yes No 2 cup chow mein noodles
                                                                  • Yes No jelly beans
                                                                  • Yes No doughnut holes
                                                                  • Cover a baking sheet or pan with waxed or parchment paper. Either melt the butterscotch chips and peanut butter in the top of a double boiler or in the microwave (heat 1 minute, stir, continue heating in 10 second increments until melted and smooth.) Stir in chow mein noodles. With buttered fingers shape mixture into one big nest or individual ones. Place on prepared pan. Refrigerate until firm. Fill with jelly beans or other candy. Step by Step Photo Instructions
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Gorditas
                                                                   45 m
                                                                  Ingredients
                                                                  • Yes No 2 cup masa harina
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No shredded chicken, salsa, sour cream
                                                                  • In a large bowl, mix the masa harina with the water and the 1/4 cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.
                                                                  • Heat a large griddle or comal (a round, flat griddle). Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.
                                                                  • In a large skillet, heat 1/4 inch of oil until shimmering. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream and cheese and serve hot.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10gorditas
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Tabbouleh Recipe
                                                                   1 h 30 m

                                                                  This light, healthy dish found across the Mediterranean is the ideal summer salad. While pine nuts and sumac are not traditional, they add extra crunch and a lemony zip. Serve this tabbouleh alongside some lamb meatballs for a tasty dinner. What to buy: You can find ground sumac in Middle Eastern markets or by mail from Kalustyan’s.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup grind bulgur
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup diced flat leaf parsley
                                                                  • Yes No 1/2 cup diced mint
                                                                  • Yes No 5 medium scallion
                                                                  • Yes No 4 1 3/4 cup medium roma tomato
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp sumac
                                                                  • Yes No 1 medium romaine lettuce
                                                                  • Combine the water and measured salt in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Add the bulgur, stir to combine, and remove the pan from heat. Cover and let sit until the bulgur is tender, about 15 minutes. Drain well through a fine-mesh strainer, pressing out the excess liquid, and place the bulgur in a large bowl. Let cool to room temperature.
                                                                  • Meanwhile, place 2 teaspoons of the oil in a small frying pan, add the pine nuts, season with salt and pepper, and stir to coat. Toast the nuts over medium heat, stirring occasionally, until they’re golden brown and fragrant, about 3 to 5 minutes. Remove the pan from heat and set aside until cooled.
                                                                  • Add the parsley, mint, scallions, tomatoes, and cooled pine nuts to the cooled bulgur and stir to combine.
                                                                  • Place the lemon juice, remaining 1/2 cup oil, and sumac in a small, nonreactive bowl and whisk until combined. Add the dressing to the bulgur mixture and stir to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for at least 15 minutes or up to 6 hours.
                                                                  • When ready to serve, prepare the lettuce leaves. Discard any tough or bruised outer leaves and cut off and discard the stem end. Separate the leaves and cut each leaf in half crosswise. Wash and dry thoroughly. Line a large serving plate with the lettuce leaves. Drizzle the tabbouleh with olive oil, if desired, and toss to combine. Spoon onto the lettuce leaves and serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 5servings
                                                                  • Total Time: 1 hour 30 minutes
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    wash
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  A farmhouse breakfast is best done the old-fashioned way, with bacon fried in a heavy skillet and eggs cooked in the glorious drippings.

                                                                  Ingredients
                                                                  • Yes No 8 large egg
                                                                  • Yes No butter
                                                                  • Yes No 4 thick, 1 inch slice crusty bread, each about
                                                                  • Yes No 8 thick slice bacon
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 jam
                                                                  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
                                                                  • Crack all the eggs gently into a large bowl. Butter the bread slices on both sides.
                                                                  • Brush the cooking grates clean. Arrange the bacon in a single layer in a 12-inch cast-iron skillet, with pieces on the bottom and around the sides. Grill over direct medium heat, with the lid closed as much as possible, until crisp, 15 to 20 minutes, turning and rearranging the bacon as it cooks and shrinks. Drain the bacon on paper towels and then wrap in foil and keep warm on the grill’s warming rack or in a low oven.
                                                                  • Use a large serving spoon to scoop out about half of the bacon grease from the skillet, leaving a ⅛-inch layer on the bottom. Gently pour all the eggs into the skillet at once and season with the salt and pepper. Place the bread directly on the grill and cook both the eggs and the bread over direct medium heat, with the lid closed as much as possible, until the eggs begin to cloud over on top (the yolks will be partially runny) and the bread is toasted. The eggs will take 4 to 6 minutes and the toast will take 3 to 4 minutes. Turn the bread once during grilling. Transfer the toast to the warming rack or oven with the bacon.
                                                                  • Using a serving spoon or spatula, cut the eggs apart and scoop them out of the skillet one at a time. If savory toast is desired, rub each side with the cut side of the garlic clove while the toast is still warm. If sweet toast is preferred, spread it with jam. Serve the eggs and toast immediately with the bacon.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Instead of grilling this recipe in a pan, you can cook the skewers under the broiler.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp minced cilantro
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 hot red chile
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 2 orange
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes.
                                                                  • Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 (8-inch) skewers.
                                                                  • Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.
                                                                  Yields: 8servings (serving size: 1 skewer)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  On a chilly day, our grown-up version--rich with bittersweet chocolate and punched up with French brandy--will warm you to your toes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup grated bittersweet chocolate
                                                                  • Yes No 1/2 cup dry milk powder
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 4 tbsp armagnac
                                                                  • Yes No miniature marshmallow
                                                                  • In a medium bowl, mix grated chocolate and dry milk powder.
                                                                  • In a medium saucepan, heat whole milk over medium heat. Once heated, stir in the chocolate mixture and whisk until the chocolate has melted and the mixture is smooth and hot.
                                                                  • Pour 1 Tbsp. Armagnac into each mug (four mugs total), then fill each mug with the smooth, hot chocolate mixture. Serve hot, garnished with whipped cream or marshmallows.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4mugs
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz maraschino cherries
                                                                  • Yes No 1/2 cup brandy
                                                                  • Yes No 1 8 oz semisweet chocolate baking squares
                                                                  • Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use.
                                                                  • Melt two-thirds of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115°. Remove from heat; add remaining chocolate, and stir until candy thermometer reaches 89° and chocolate is smooth.
                                                                  • Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 30
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                                                                    paper

                                                                  To be truly cooked a la Polonaise, a French expression for "in the Polish style," this kalafior po polsku should be garnished with chopped hard-cooked eggs, breadcrumbs, parsley and butter. Here I've omitted the eggs and added chopped almonds and dill. Makes 6 servings

                                                                  Ingredients
                                                                  • Yes No 1 large cauliflower
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 4 tbsp diced almond
                                                                  • Yes No 4 tbsp bread crumb
                                                                  • Yes No parsley and dill
                                                                  • Place cauliflower, right side up, in a microwaveable dish with a lid. Add 1/4 cup water. Cover and microwave on high 8 minutes. Let cauliflower sit, covered, in microwave while you prepare the garnish. Meanwhile, in a small skillet, melt butter and add almonds, cooking slowly to brown. Stir in breadcrumbs and cook about 1 minute or until crisp. Remove cooked cauliflower from cooking dish, drain quickly, and place on serving plate. Spoon buttered breadcrumbs over and spinkle with chopped parsley and dill.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
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                                                                    Minute

                                                                  This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No pie crust
                                                                  • Yes No 2 1/2 heaping cup raisin
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No pinch salt
                                                                  • Yes No vanilla ice cream
                                                                  • On a lightly floured work surface, roll 1 piece of pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
                                                                  • In a medium saucepan, mix together raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter. Bring to a gentle boil over medium-high heat. Let boil until very thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
                                                                  • Preheat oven to 450 degrees. Pour raisin mixture into pie shell. On a lightly floured work surface, roll remaining piece of pie crust into a 12-inch round. Using a 1 1/4-inch heart-shaped cookie cutter, cut out 8 decorative heart shapes in a circular pattern, from center of the top crust. Lay over raisin mixture. Trim top and bottom edges, leaving a 1-inch overhang; press lightly to seal, then fold under and press again. Crimp edges as desired.
                                                                  • In a small bowl, whisk together egg yolk, milk, and salt. Brush egg mixture over crust and place pie on a rimmed baking sheet. Transfer to oven and bake until crust is golden and filling is bubbly, 25 to 30 minutes. Serve with vanilla ice cream.
                                                                  Yields: 19-inch pie
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No lemon
                                                                  • Combine olive oil, salt, ground red pepper, and asparagus on a jelly-roll pan. Bake at 450° for 6 minutes or until crisp-tender. Serve with lemon wedges.
                                                                  Yields: 4
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No one 2 1/2 lb rack of lamb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp finely grated tangerine zest
                                                                  • Yes No 1/2 cup fresh tangerine juice
                                                                  • Yes No 1 small red chili pepper
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Preheat the oven to 400°. In a medium skillet, heat the vegetable oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare meat. Transfer the lamb to a carving board and let rest for 10 minutes.
                                                                  • Discard the fat in the skillet. Add the tangerine zest and juice and the chile to the skillet and boil over moderately high heat until the juice is reduced by half, about 2 minutes. Add the stock and boil until reduced by one-fourth, about 1 minute. Remove the skillet from the heat and swirl in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
                                                                  • Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.
                                                                  Yields: 2 ½
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                    Minute

                                                                  Summer savory is slightly bitter and has an aroma similar to that of thyme. It adds a unique twist to the typical combination of tomato and basil.

                                                                  Ingredients
                                                                  • Yes No 3 tomato
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp dried savory
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Place the tomato wedges in a medium bowl.
                                                                  • Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon.
                                                                  Yields: 4servings (serving size: 1/2 cup)
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                                                                  Traditional kajmak is made by boiling unpasteurized, unhomogenized (raw) cow's or sheep's milk and then pouring it into wide, shallow bowls known as karlice. As the milk cools, the cream rises and forms a thin layer on the surface, which is skimmed off and placed in salted layers in a small wooden tub called a cabrica. The boiling and skimming procedure is repeated many times until the tub is full. This quick kajmak recipe is a satisfactory substitute. It's served with pogacha or corn bread ( proja ). See this recipe for Quick Kajmak Recipe #1. Makes about 4 cups of Quick Kajmak #2

                                                                  Ingredients
                                                                  • Yes No 2 cup organic sour cream
                                                                  • Yes No 1 cup feta cheese
                                                                  • Yes No 2 cup organic cream cheese
                                                                  • Press feta cheese through a sieve. In a large bowl, beat together all the ingredients until smooth. Refrigerate. Let come to room temperature before serving.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  The great thing about this curry is the slightly sweet and sour flavor from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you?ve mastered this version ? bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people ? just halve the recipe if your pan isn?t large enough, or else freeze any leftovers.

                                                                  Ingredients
                                                                  • Yes No medium 1 onion
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No a thumb sized piece of fresh root ginger
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No peppers
                                                                  • Yes No 1 cauliflower
                                                                  • Yes No 3 ripe tomatoes
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No 1 x tin of chickpeas
                                                                  • Yes No vegetable oil
                                                                  • Yes No knob a of butter
                                                                  • Yes No a of patak’s jalfrezi curry paste
                                                                  • Yes No 2 x tins of chopped tomatoes
                                                                  • Yes No 4 tbsp 4 tablespoons balsamic vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lemons
                                                                  • Yes No natural yoghurt
                                                                  • The great thing about this curry is the slightly sweet and sour flavor from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you’ve mastered this version – bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people – just halve the recipe if your pan isn’t large enough, or else freeze any leftovers.To prepare your curry• Peel, halve and roughly chop your onion • Finely slice the chili • Peel and finely slice the ginger and garlic • Pick the coriander leaves and finely chop the stalks • Halve, deseed and roughly chop the peppers • Break the green leaves off the cauliflower and discard • Break the cauliflower into florets and roughly chop the stem • Quarter the tomatoes • Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard • Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces • Drain the chickpeasTo cook your curry• Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter • Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden • Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste • Stir well to coat everything with the paste • Add the cauliflower, the fresh and tinned tomatoes and the vinegar • Fill 1 empty tin with water, pour into the pan and stir again • Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on • Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time • When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juiceTo serve your curryDelicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.• from Jamie's Ministry of FoodVisit the Jamie Oliver Patak's page
                                                                  Yields: 8
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  I adore birthdays. Not only my birthday but my sisters’ birthdays, parents' birthdays, and my friends’ birthdays, too. Heck, I even like strangers’ birthdays! In the past I've been known to celebrate a little thing called Nealeygras, which is basically a week-long celebration of my birth. My boyfriend thinks this is incredibly narcissistic... I think it’s just a good excuse to party.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 3 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup coconut milk
                                                                  • Yes No 1 tsp coconut extract
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tbsp coconut extract
                                                                  • Yes No sweetened flaked coconut
                                                                  • Yes No unsweetened coconut flakes
                                                                  • For the cupcakes, preheat the oven to 350°. Line standard sized muffin tins with cupcake liners.
                                                                  • In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, about 2 - 3 minutes. Add eggs, one at a time, until batter is well combined.
                                                                  • Sift together the already sifted cake flour, baking powder, and salt. Add the flour mixture to the creamed butter alternately with the coconut milk until all the ingredients are thoroughly incorporated. Stir in coconut and vanilla extract.
                                                                  • Pour batter into cupcake liners no more than two-thirds of the way full. Bake for 25 - 28 minutes, until light golden brown and a toothpick comes out clean. Remove cupcakes to a wire rack and allow to cool completely before frosting.
                                                                  • For the frosting, cream together the cream cheese, butter, sugar, and coconut extract. Add more coconut extract, if desired. Slather cupcakes with a dallop of frosting and spread evenly. Generously top each frosted cupcake with shredded, sweetened coconut or unsweetened toasted coconut flakes.
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 fennel bulb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 small shallot
                                                                  • Yes No one 2 1/2 lb striped bass fillet
                                                                  • Preheat the oven to 450°. In a large skillet, heat 2 tablespoons of the olive oil. Add the fennel wedges cut sides down, season with salt and black pepper and sprinkle with the crushed red pepper. Cover and cook over moderate heat until the fennel is browned, about 12 minutes, turning the wedges halfway through. Add 1 cup of the wine and the water, bay leaves and raisins and simmer over low heat, turning the wedges a few times, until most of the wine has evaporated and the fennel is tender, about 15 minutes. Discard the bay leaves and season the fennel with salt and black pepper.
                                                                  • Meanwhile, spread the minced shallot in the shape of the fish fillet on a rimmed baking sheet and drizzle with the remaining 1 tablespoon of wine. Season the skinned side of the fillet with salt and black pepper and set it down on the minced shallot. Rub the top of the fish with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Roast the halibut on the top shelf of the oven for about 12 minutes, until it is barely opaque in the center.
                                                                  • Transfer the halibut, with its cooking juices, to a platter, spoon the braised fennel alongside and serve.
                                                                  Yields: 6
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 large smoked ham hock
                                                                  • Yes No 1/2 lb navy
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, heat the olive oil. Add the garlic, celery, carrot, onion, bay leaf and thyme and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the water, ham hock and drained beans and bring to a boil. Simmer over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.
                                                                  • Remove the ham hock from the stew and chop the meat; discard the bones, skin and gristle. Discard the bay leaf. Add the ham hock meat to the beans, season with salt and pepper and serve with Sautéed Mustard Greens and Garlic Mayonnaise.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 6cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dijon mustard
                                                                  • Yes No 2 tbsp yellow mustard seed
                                                                  • Yes No one 3 lb rabbit legs, 2 front and 1 whole loin all on the bone
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 4 sage
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No soft polenta
                                                                  • In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.
                                                                  • Preheat the oven to 325°. In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible. Transfer the rabbit to a plate.
                                                                  • Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, scraping up the browned bits from the bottom of the pan. Add the stock and bring to a boil. Nestle the rabbit pieces in the vegetables.
                                                                  • Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.
                                                                  • Transfer the rabbit to a plate. Discard the herbs. Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes. Season with salt and pepper and return the rabbit pieces to the sauce to heat through. Serve in shallow bowls over polenta.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  Dried plums and honey sweeten this tagine's sauce. Check the sauce during cooking--add water or broth by quarter cups if the sauce is too thick, or uncover the pot and allow sauce to reduce if it seems too thin. Serve with flatbread.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp ras el hanout
                                                                  • Yes No 1 1/2 lb boneless sirloin steak
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 14 oz less sodium beef broth
                                                                  • Yes No 1 1/2 cup pitted dried plums
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Preheat oven to 425°.
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add Ras el Hanout; cook 30 seconds, stirring constantly. Add beef; cook 3 minutes. Add onions, water, salt, and broth. Cover and bake at 425° for 1 hour. Stir in dried plums and honey; cook 15 minutes. Sprinkle with almonds.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6servings (serving size: 3/4 cup beef mixture and about 2 1/2 teaspoons almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp smoked sweet paprika
                                                                  • Yes No 1 tbsp ground fennel seed
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 1 inch lb baby carrot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tbsp marcona almonds
                                                                  • Yes No 5 oz baby arugula
                                                                  • In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.
                                                                  • Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.
                                                                  • Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
                                                                  • Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Serve a stir-fry loaded with tender pork and crisp veggies. Stir-frying is a great reduced-calorie way to cook, because you use less oil.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1/4 cup dry roasted cashews, salted
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup sliced button mushroom
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup sugar snap peas
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm.
                                                                  • Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.
                                                                  • Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.
                                                                  • Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper to pan; sauté 1 minute. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.
                                                                  Yields: 4servings (serving size: 1 1/2 cups pork mixture and 1/2 cup cashew rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup frozen blood orange juice
                                                                  • Yes No 2 750 milliliter bottles champagne
                                                                  • Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Stand: 5 min., Cook: 36 min. Steel-cut Irish oats give this dish a chewy texture and full flavor.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped dried apricots
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 cup steel irish oats
                                                                  • Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.
                                                                  • Cook milk, next 4 ingredients, and 2 cups water in a heavy nonaluminum saucepan over medium heat, stirring often, 5 to 6 minutes or just until bubbles appear (do not boil). Remove from heat; remove cinnamon stick and cloves with a slotted spoon, and discard.
                                                                  • Stir in oats. Cook over low heat, stirring often, 30 minutes or until done. Top with apricots, and serve immediately.
                                                                  • Note: For testing purposes only, we used McCann's Steel-Cut Irish Oatmeal.
                                                                  • Creamy Wheat Cereal: Substitute 3/4 cup uncooked quick-cooking (2 1/2-minute) creamy wheat cereal for 1 cup Irish oats. Proceed with recipe as directed, reducing cook time in Step 3 to 3 to 5 minutes or until done. Note: For testing purposes only, we used Original (2 1/2-minute) Cream of Wheat. Per serving: Calories 253; Fat 1.5g (sat 0.8g, mono 0.4g, poly 0.1g); Protein 7.9g; Carb 51.6g; Fiber 1.4g; Chol 5mg; Iron 2.1mg; Sodium 191mg; Calc 179mg
                                                                  Cuisine:YesNoirish
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    cream of wheat
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Cream of Wheat

                                                                  This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 3 lb tomato
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
                                                                  • Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.
                                                                  • Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together. If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk.
                                                                  • Gently toss tomato mixture again and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, spreading evenly with a knife, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  Jane Brody loves a variety of cereal. This mixture of barley and oats with nuts and raisins will keep you going all morning. Walnuts provide omega-3 fatty acids, but pecans also work nicely in this high-fiber cereal. Serve with yogurt or milk, and top with fresh fruit.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 1/2 tbsp vanilla extract
                                                                  • Yes No 4 1/2 cup regular oats
                                                                  • Yes No 1 cup uncooked quick cooking barley
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Yes No 1/2 cup wheat germ
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 7 oz dried mixed fruit
                                                                  • Preheat oven to 325°.
                                                                  • Combine first 4 ingredients, stirring with a whisk.
                                                                  • Combine oats, barley, walnuts, wheat germ, cinnamon, and nutmeg in a large bowl. Add syrup mixture; stir well to coat. Spread oat mixture evenly onto a jelly-roll pan coated with cooking spray. Bake at 325° for 30 minutes or until browned, stirring every 10 minutes. Stir in dried fruit. Cool completely.
                                                                  • Note: Store in an airtight container for up to 5 days.
                                                                  Yields: 24servings (serving size: 1/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.

                                                                  Ingredients
                                                                  • Yes No 1 everything bagel
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 thin slice cheese
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No hot sauce
                                                                  • Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).
                                                                  • Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
                                                                  • Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Slightly underripe pears are perfect for roasting because they soften just enough in the heat of the oven. Serve them with any kind of roasted pork, or as part of a composed plate with Calvados Pan-Fried Pork Chops and Roasted Winter Kale.

                                                                  Ingredients
                                                                  • Yes No 2 medium red pears
                                                                  • Yes No 1/4 tsp ground ancho chile
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 sprig rosemary
                                                                  • Yes No coarse sea salt and pepper
                                                                  • Preheat oven to 375°. Put pears in an ovenproof baking dish big enough to hold them in a single layer.
                                                                  • Whisk ancho chile and maple syrup together and drizzle over pears. Tuck in rosemary sprig.
                                                                  • Roast, uncovered, turning once, 20 to 25 minutes.
                                                                  • Remove from oven and sprinkle with salt and pepper.
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle

                                                                  This simple compote of pears, apples, and cranberries smells wonderful while it bakes. The applesauce adds body to the syrup.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup applesauce
                                                                  • Yes No 1 1/2 cup cranberry
                                                                  • Yes No 1/2 cup ruby port
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 slice lemon rind strip
                                                                  • Yes No 4 cup sliced golden delicious apple
                                                                  • Yes No 2 cup firm anjou pears
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup vanilla low fat ice cream
                                                                  • Preheat oven to 400°.
                                                                  • Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
                                                                  • Combine cranberries, wine, cider, sugar, and rind in a small saucepan; bring to a simmer over medium heat, stirring occasionally. Remove from heat; stir in applesauce.
                                                                  • Combine the apple and pears in an 11- x 7-inch baking dish coated with cooking spray. Pour the cranberry mixture over the apple mixture. Cover and bake at 400° for 25 minutes. Uncover and bake an additional 10 minutes or until fruit is tender, basting occasionally with liquid from dish. Remove rind. Serve compote with ice cream.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 1 cup compote and 1/2 cup low-fat ice cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or corn starch, and spiced with cinnamon and cloves. It has a beautiful deep purple (morada) color, and is usually served cold or at room temperature. Every time I taste it, I think what a delicious pie filling it would be. I finally put that idea into practice. I mixed some blueberries into the already prepared mazamorra morada for extra flavor, and baked the mazamorra inside two layers of flaky pie crust - a very North American way to enjoy mazamorra morada indeed!

                                                                  Ingredients
                                                                  • Yes No 2 cup mazamorra morada
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Prepare a double pie crust (recipe here ) and chill. Prepare the mazamorra morada (see recipe here ), and let cool. Toss the blueberries with the brown sugar, lime juice, cornstarch, and salt, then gently stir them into the mazamorra. Preheat oven to 350 degrees. Roll out half of the pie crust and use it to line a 9-inch pie pan. Fill the pie with the mazamorra mixture, then dot with pieces of the butter. Roll out the other half of the pie dough, and cover the pie as desired (with a lattice, or with decorative cutouts). Whisk the egg in a small bowl, and brush it onto the top of the pie. Sprinkle the cinnamon and sugar over the top of the pie. Bake pie for 30-40 minutes, or until crust is golden brown and the filling is bubbly. Remove from oven and let cook for several hours. Serve warm or at room temperature.
                                                                  Cuisine:YesNoperuvian
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Like caramel? Like coconut? Like pecans? You might like these brownies.

                                                                  Ingredients
                                                                  • Yes No 4 1 oz unsweetened chocolate baking squares
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1