loading


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

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

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

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

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

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Ingredients
                                                                  • Yes No one 3 inch baguette
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 leeks, white and light green parts only
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 fennel bulb fronds, bulb
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 tbsp pastis
                                                                  • Yes No 5 cup fish stock
                                                                  • Yes No one 2 lb lobster
                                                                  • Yes No eight slice thick baguette slices
                                                                  • Yes No 3 1 1/2 lb yukon gold potato
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 1 lb monkfish
                                                                  • Yes No 1 lb skinless red snapper fillets
                                                                  • Yes No 1 lb skinless halibut fillet
                                                                  • MAKE THE ROUILLE In a mini food processor, sprinkle the diced bread with the water and let stand until the water is absorbed, about 5 minutes. Add the garlic, cayenne and salt and process until the bread and garlic are coarsely chopped. With the machine on, drizzle in the olive oil and process until the rouille is smooth. Transfer to a bowl and refrigerate.
                                                                  • MAKE THE BOUILLABAISSE In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the leeks, onion, fennel and chopped garlic and cook over moderate heat until translucent, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the bay leaves, saffron and pastis and bring to a boil. Add the fish stock and bring to a simmer. Cook over low heat until the vegetables are very tender, about 20 minutes. Discard the bay leaves.
                                                                  • In a food processor, pulse the vegetables and broth to a coarse puree. Strain through a fine sieve set over the skillet.
                                                                  • Bring a large pot of water to a boil. Add the lobster and cook until it turns bright red, about 4 minutes. Drain and rinse the lobster under cold water until cool enough to handle. Remove the tail, claw and knuckle meat and cut into 1-inch pieces.
                                                                  • Preheat the broiler. Arrange the baguette slices on a baking sheet and broil them 6 inches from the heat for about 1 minute per side, until the slices are golden brown around the edges. Rub each slice with the remaining whole garlic clove and drizzle lightly with olive oil.
                                                                  • Add the potatoes and cayenne pepper to the broth and bring to a simmer. Cook over moderately high heat until the potatoes are just tender, about 10 minutes; season with salt and pepper. Add the clams, cover and cook over moderate heat until they just begin to open, about 3 minutes. Add the monkfish, cover and simmer for 2 minutes. Add the lobster, snapper and halibut, cover and simmer until the clams are open and all the fish is cooked through, about 4 minutes.
                                                                  • Set a baguette toast in each of 8 shallow bowls. Ladle the fish and broth over the toasts and top each serving with 1 tablespoon of the rouille. Sprinkle with fennel fronds and serve immediately.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 8
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Any rye flour works in this recipe, but we recommend a dark rye. If you can find a coarsely ground rye or pumpernickel flour—often available in health-food and specialty baking stores—by all means use it here. You'll end up with extra-savory loaves. Prep and Cook Time: 3 1/2 hours.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp active dry yeast
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 oz unsweetened chocolate
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 3 cup rye flour
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp caraway seed
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp instant espresso powder
                                                                  • Yes No 2 1/2 cup bread flour
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No 1 egg
                                                                  • In a bowl, dissolve yeast in 1/2 cup warm water (90° to 105°). Let sit 5 to 10 minutes.
                                                                  • Meanwhile, in a small saucepan over medium-low heat, combine molasses, butter, vinegar, and chocolate. Cook until butter and chocolate are melted. (Or, put in a glass or porcelain bowl and microwave, covered, in 20-second increments at full power until melted.) Pour mixture into a medium bowl and add 2 cups water. Set aside.
                                                                  • In the bowl of a stand mixer, combine whole-wheat flour, rye flour, cocoa powder, caraway seeds, salt, and espresso powder. Attach dough hook and, with mixer on low, mix in yeast and molasses mixtures. Add 1 1/2 cups bread flour and mix to combine. Add more bread flour, 1/4 cup at a time, until dough pulls away from the inside of bowl. Knead (with mixer on low) until smooth and elastic, adding more flour as necessary to keep dough from sticking too much. When ready, the dough should feel a bit like an earlobe when you pinch it.
                                                                  • Put dough in a large, oiled bowl. Cover loosely with a clean towel or plastic wrap and let rise until doubled in bulk, about 1 hour.
                                                                  • Punch down and divide in two equal pieces. Knead and shape into round loaves about 9 in. in diameter. Sprinkle a large baking sheet with cornmeal and place loaves, smooth side up, on sheet. Cover and let rise until doubled in bulk, about 1 hour.
                                                                  • Preheat oven to 350°. Brush loaves with egg and use a razor or serrated knife to slash 1/4- to 1/2-in.-deep crosses on the tops. Bake 45 minutes to 1 hour (they're done if they sound hollow when tapped on the bottom) and cool completely on wire racks before cutting.
                                                                  • Note: Nutritional analysis is per 2-oz. serving.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 2loaves (about 1 3/4 lbs. each)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Make this batter early in the week, then scoop and cook a muffin every day for a healthy breakfast in a flash.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup bran cereal
                                                                  • Yes No 1/4 cup unprocessed bran
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 3/4 tsp ginger powder
                                                                  • Yes No 1/2 cup cranberry
                                                                  • Yes No olive oil cooking spray
                                                                  • Mix together both brans with 1/4 cup boiling water in a large bowl. Let cool. In a small bowl, combine oil, honey, molasses, milk, and egg, then stir into bran mixture. Add flour, baking soda, salt, spices, and dried fruit and stir until just combined.
                                                                  • Spray a microwave-safe 1/2-cup bowl or ramekin with cooking spray and spoon in 1/4 cup batter. Microwave until muffin springs back when touched but isn't hard, about 45 seconds for a single muffin or 90 seconds for 4 muffins cooked together. Repeat with remaining batter.
                                                                  • Make ahead: For batter, up to 4 days, chilled.
                                                                  • Note: Nutritional analysis is per muffin.
                                                                  Yields: 8
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate

                                                                  This is a timely concoction for a party: Simply prepare the gingered sugar syrup (step 1), and refrigerate it until you're ready to shake and serve the cocktails.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup chopped ginger
                                                                  • Yes No 3 cup pear juice
                                                                  • Yes No 1 cup cognac
                                                                  • Yes No 10 lemon rind twists
                                                                  • Combine 1/4 cup water and sugar in a small saucepan over medium-high heat; cook until sugar dissolves. Remove from heat. Add ginger. Cover and let stand 15 minutes. Strain sugar mixture through a fine sieve. Discard solids. Chill sugar mixture 30 minutes or until ready to use.
                                                                  • Fill a large martini shaker half full with ice. Add sugar mixture, juice, and cognac; shake until chilled. Strain 1/2 cup mixture into each of 10 martini glasses. Garnish each serving with 1 lemon twist.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This recipe uses rice left over from Stuffed Peppers.

                                                                  Ingredients
                                                                  • Yes No 8 10 inch flour tortilla
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 10 oz enchilada sauce
                                                                  • Yes No 2 cup brown rice from stuffed peppers
                                                                  • Yes No 1 1/2 cup grated cheddar cheese
                                                                  • Preheat oven to 350ºF. Wrap tortillas in foil. Bake for 15 minutes.
                                                                  • In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add cumin, chili powder, bell pepper and zucchini; sauté 3 minutes. Stir in beans, corn, if desired, and enchilada sauce. Add rice; sauté until heated through, about 1 minute. Remove from heat; let cool slightly.
                                                                  • One tortilla at a time, spoon filling down center. Top with cheese, if desired. Roll up and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Give sugar cookies a tasty twist by adding a touch of spice. This recipe is great for any time of the year and you can change the shape and the color of the sprinkles depending on the holiday.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 5 oz cream cheese
                                                                  • Yes No 1 tsp orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No simple white frosting
                                                                  • Yes No red and blue sprinkles
                                                                  • Stir together first 6 ingredients in a bowl.
                                                                  • Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add cream cheese, orange zest, and vanilla; beat until well blended. Gradually add flour mixture, beating at low speed until blended.
                                                                  • Divide dough in half, shaping into 2 flattened disks. Cover with plastic wrap, and chill 2 to 24 hours.
                                                                  • Preheat oven to 350°. Place 1 dough disk on a floured surface. Roll to 1/4-inch thickness; cut with a 4-inch star-shaped cutter. Place 1 inch apart on ungreased baking sheets. Repeat procedure with remaining dough disk.
                                                                  • Bake at 350° for 8 to 10 minutes or just until edges are lightly browned. Cool on baking sheets 3 minutes. Transfer to a wire rack, and let cool 30 minutes or until completely cool.
                                                                  • Spread cookies with a thin layer of Simple White Frosting; top with sprinkles.
                                                                  • Note: To make ahead, prepare recipe as directed through Step 5. Freeze cookies in a heavy-duty zip-top plastic freezer bag up to 1 month. Thaw completely at room temperature before icing.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 30
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 6 oz white chocolate
                                                                  • Yes No 2 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No 1 tsp raspberry liqueur
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 pint chocolate ice cream
                                                                  • Yes No 2 cup mixed berries
                                                                  • Put the white chocolate in a microwavable bowl and heat at high power for 30 seconds at a time until half melted. Alternatively, put the white chocolate in the top of a double boiler over barely simmering water and stir until half melted, about 2 minutes.
                                                                  • In a small saucepan, combine 1/4 cup of the heavy cream with the corn syrup and raspberry liqueur and bring just to a simmer. Pour the hot cream mixture over the white chocolate and whisk gently until smooth. Add the butter and whisk vigorously until slightly thickened and fudgelike, about 1 minute.
                                                                  • Pour the remaining 2 cups of heavy cream into a large chilled bowl. Sift the confectioners' sugar and cocoa over the heavy cream. Beat at medium speed until soft peaks form.
                                                                  • Scoop the chocolate ice cream into bowls and top with the hot white chocolate fudge sauce and a generous dollop of the cocoa whipped cream. Garnish with the berries and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Traditional Szechuan dishes are often quite spicy, but we've given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup homemade stock
                                                                  • Yes No 3 tbsp tomato ketchup
                                                                  • Yes No 1 1/2 tbsp soy sauce
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp sherry
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 1/4 cup long grain rice
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 scallions, white part, green tops
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/2 tsp asian sesame oil
                                                                  • In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.
                                                                  • Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.
                                                                  • Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.
                                                                  • Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top. Serve the shrimp with the rice.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large sage
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 4 lb fingerling potatoes, halved lengthwise
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.
                                                                  • In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.
                                                                  Yields: 8
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Pork shoulder, a lower priced cut, becomes tender with a long cooking time. Sliced apples or a simple pan sauce best complements this dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup kosher salt
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 1 tbsp cloves, whole
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 4 cup orange juice
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 1/4 cup chopped ginger
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 8 lb bone in pork shoulder roast (also called
                                                                  • Bring first 9 ingredients to a boil in an 8-quart stock pot with 1 gallon plus 1 quart water. Remove from heat, and cool brine completely. Submerge pork in 10 cups of brine plus solids; cover and chill 12 to 24 hours.
                                                                  • Preheat oven to 350°. Rinse pork, and place on wire rack in a roasting pan. Cover with foil, and bake 2 hours; uncover and bake an additional 3 hours or until meat thermometer inserted into thickest portion registers 190°. Tent with aluminum foil, and let stand 30 minutes at room temperature before slicing and serving.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A hint of nutmeg in the sauce reflects the French influence in Vietnamese cooking. Combining mint with cilantro adds a refreshing element to the mojo, a Caribbean condiment consisting of garlic, citrus juice, and oil. It would also be good with grilled or roasted lamb. Steamed green beans make a colorful side on the plate.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 1/2 tbsp chopped ginger
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 4 oz portobello mushroom cap
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1 lb boneless beef shoulder steak
                                                                  • To prepare sauce, combine first 8 ingredients in a food processor; process until smooth. Place in a small bowl.
                                                                  • To prepare mojo, combine cilantro and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place in a small bowl.
                                                                  • Remove brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Cut each mushroom into 6 slices; set aside.
                                                                  • Steam green beans 3 minutes or until tender; keep warm.
                                                                  • Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add steak; cook 2 minutes on each side or until browned. Remove from pan; cut steak diagonally across grain into thin slices. Toss mushrooms with half of soy mixture; add to pan. Stir-fry 1 minute; remove from pan. Return steak to pan; cook 2 minutes or until desired degree of doneness. Drizzle steak with remaining soy mixture. Arrange steak, mushrooms, and green beans on serving plates. Serve with mojo.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4servings (serving size: 3 ounces steak, 3 mushroom slices, 1 cup green beans, and about 1 tablespoon mojo)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

                                                                  Ingredients
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 10 portobello mushrooms, free of dirt
                                                                  • Yes No 6 sprig chopped fresh herbs
                                                                  • Yes No 1 lemon
                                                                  • In a baking dish large enough to hold the mushrooms in a single layer, whisk together olive oil, lemon juice, salt, and pepper. Lay in mushrooms, top down, and scatter half the fresh herbs on top. Marinate for about 20 minutes.
                                                                  • Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms, and scatter on the rest of the fresh herbs. Serve hot or at room temperature.
                                                                  Yields: 7as a side dish
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Polish peasants' meal or chlopski posilek (HWAWP-skee paw-SEE-wek) can be prepared many ways. This is my version. Some people use smoked sausage instead of fresh, some add mushrooms or leeks. As you can imagine, the dish varies from village to village, from family to family. One thing is for certain, this "peasant" food is a gift from the gods, in my book. Here is a larger photo of Polish peasants' meal. Makes 4-6 servings of Polish Peasants' Meal or Chlopski Posilek

                                                                  Ingredients
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb fresh polish sausage
                                                                  • Yes No 1 medium cabbage
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • In a Dutch oven, saute bacon, onion, garlic and Polish sausage until most of the fat has rendered out of the bacon, the onion is almost tender and the sausage is no longer pink on the outside. The fat may be drained, if desired, but I leave it in. Add the cabbage, pepper, caraway seeds and wine and cover. Let steam-cook for 10 minutes. Using tongs, mix the cabbage-meat mixture, cover and cook an additional 15 to 20 minutes or until cabbage is tender but not mushy. To stretch this meal, serve over cooked barley, noodles or fork-mashed potatoes, if desired.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 6 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1/2 lb asparagus
                                                                  • Yes No 1 qt low-sodium chicken broth
                                                                  • Yes No 1/4 cup tarragon
                                                                  • Yes No 1 tbsp flat leaf parsley
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup frozen baby peas
                                                                  • Yes No salt and white pepper
                                                                  • Yes No lemon zest
                                                                  • MAKE THE SHORTBREAD: In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.
                                                                  • Preheat the oven to 325° and line 2 baking sheets with parchment. Slice the log 1/4 inch thick and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.
                                                                  • MAKE THE SOUP: In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.
                                                                  • Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan coins.
                                                                  Yields: 6
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No two 12 oz bottles guinness stout
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No salt
                                                                  • Yes No four 6 oz skinless halibut fillets
                                                                  • Yes No 4 large carrot
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • In a skillet, bring the stout and honey to a boil. Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes. Pour into a heatproof bowl and stir in the lemon juice, hot sauce and 1/2 teaspoon of salt; let cool to room temperature.
                                                                  • In a shallow baking dish, pour half of the stout glaze over the halibut fillets and turn to coat thoroughly. Cover and refrigerate overnight, turning a few times. Reserve the remaining stout glaze.
                                                                  • Preheat the broiler. Bring a saucepan of water to a boil. Add the carrots and boil until just tender, about 4 minutes; drain. Pour the reserved stout glaze into the saucepan and boil over high heat until thickened and reduced to 1/3 cup, about 2 minutes. Add the carrots and simmer until glazed, about 1 minute.
                                                                  • Remove the halibut from the marinade and arrange the fillets on a rimmed baking sheet. Brush the halibut with olive oil and season with pepper. Broil about 4 inches from the heat until richly browned and just cooked through, about 4 minutes. Transfer the halibut to plates and serve with the Guinness-glazed carrots.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  • Yes No
                                                                    Minute

                                                                  "Rocky road" gets its name from the combination of chocolate, miniature marshmallows and nuts.

                                                                  Ingredients
                                                                  • Yes No 11 oz peanut butter and milk chocolate chips
                                                                  • Yes No 2 tbsp creamy peanut butter
                                                                  • Yes No 1 cup crispy rice cereal
                                                                  • Yes No 1 cup miniature marshmallow
                                                                  • Yes No 3/4 cup unsalted roasted peanuts
                                                                  • Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.
                                                                  • Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 12.
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup rice four
                                                                  • Yes No 1/4 cup unsweetened coconut milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 2 scallion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup asian fish sauce
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp distilled white vinegar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 thai chiles
                                                                  • Yes No 1 red onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 1/4 cup shredded carrot
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 head red lettuce, roasted peanuts, mung bean sprouts, and mint, cilantro and basil leaves
                                                                  • In a medium bowl, whisk the rice flour with the coconut milk, egg, turmeric, half of the scallions and 1/2 teaspoon each of salt and black pepper. Whisk in enough tepid water (about 1 cup) for the batter to resemble thin pancake batter.
                                                                  • In a small bowl, whisk the fish sauce, sugar, vinegar, lime juice, Thai chiles and 2 tablespoons of water. Add one-third of the chopped red onion, and half each of the garlic and ginger. Stir in the carrots.
                                                                  • In a large skillet, heat the 2 tablespoons of vegetable oil. Add the remaining onion, garlic and ginger and cook over moderately high heat until softened, about 5 minutes. Add the pork, season lightly with salt and pepper and cook over high heat, stirring occasionally, until browned and cooked through, about 8 minutes. Stir in the remaining scallions. Transfer the pork to a bowl and keep warm.
                                                                  • Preheat the oven to 250°. Brush a small nonstick skillet or crêpe pan very lightly with oil and heat until very hot. Pour in about 3 tablespoons of the crêpe batter and swirl the pan to coat evenly with the batter. Cook over moderately high heat until the edge is just turning brown and the crêpe is nearly set, about 1 minute. Drizzle a few drops of oil around the edge and flip the crêpe to cook the other side, about 20 seconds. Turn the crêpe out onto a baking sheet and keep warm in the oven; repeat with the remaining batter to make 7 more crêpes.
                                                                  • Transfer the crêpes to a platter along with the lettuce leaves, sprouts and herbs. Serve alongside the pork, with the chopped peanuts and carrot-chile sauce in separate bowls. Wrap the crêpes and fillings in the lettuce leaves to eat.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No one 28 oz italian plum tomatoes in can
                                                                  • Yes No salt
                                                                  • Yes No 2 cup spinach
                                                                  • Yes No 2 lb ricotta cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 cup all purpose flour
                                                                  • In a large, deep skillet, melt the butter. Add the garlic, onion, bay leaf and red pepper and cook over moderate heat until the garlic is fragrant. Add the tomatoes and their juices and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until thickened and reduced to 2 1/2 cups, about 1 1/2 hours. Discard the garlic, onion and bay leaf. Season the sauce with salt and keep warm.
                                                                  • Meanwhile, heat a medium skillet. Add the spinach, a handful at a time, and stir over moderately high heat until wilted; transfer to a colander; let cool slightly. Squeeze the spinach dry and finely chop it.
                                                                  • Bring a large pot of salted water to a boil. In a food processor, combine the spinach with the ricotta, eggs, nutmeg, and the 1/4 cup of Parmesan and process until blended. Add the flour in 3 batches, pulsing between additions, until almost incorporated. Scrape the gnudi dough onto a lightly floured work surface and knead 5 to 10 times, until smooth.
                                                                  • Add one-fourth of the gnudi dough to a large, resealable plastic bag; with scissors, cut a 1/2-inch corner from the bag. Working over the boiling water, squeeze the dough through the corner opening and use a knife to cut it into 1-inch pieces. Cook the gnudi over moderately high heat until firm, about 3 minutes. With a slotted spoon or wire skimmer, transfer the gnudi to a baking sheet. Repeat with the remaining dough.
                                                                  • Carefully transfer the gnudi to the tomato sauce and stir lightly to heat through. Spoon into shallow bowls and serve at once, passing more Parmesan at the table.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Halloween Cupcakes
                                                                   1 h 20 m

                                                                  For Halloween, decorate the tops of the cupcakes with black and orange jelly beans.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2/3 cup reduced fat sour cream
                                                                  • Yes No vanilla frosting
                                                                  • Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.
                                                                  • With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.
                                                                  • With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.
                                                                  • Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.
                                                                  Yields: 12
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Using part instant white rice and part instant brown rice can help make the switch to whole grains easier.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup instant white rice
                                                                  • Yes No 1/2 cup instant brown rice
                                                                  • Yes No 1/2 cup bulgur
                                                                  • Yes No 1 tbsp dried cranberry
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add bay leaf; cook 1 minute. Add water and next 7 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in pecans and parsley.
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1/3 cup kalamata olive
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1 2 1/2 lb piece flat cut brisket
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.
                                                                  • Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you're plucking berries at your campsite or at the farm stand, this is a great way to put a variety of the juicy gems to use.

                                                                  Ingredients
                                                                  • Yes No 2 lb fresh mixed berries
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.
                                                                  • Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.
                                                                  • Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.
                                                                  • Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 medium lb potato starch
                                                                  • Yes No 1 3/4 cup medium red onion
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 egg
                                                                  • Yes No applesauce and sour cream
                                                                  • Heat oven to 450º F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.
                                                                  • Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.
                                                                  • Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden. Transfer to a platter and serve with the applesauce and sour cream.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  These vanilla cupcakes are topped off with a dark chocolate frosting, or use your own favorite icing recipe. Large Picture: Vanilla Cupcakes

                                                                  Ingredients
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 9 tbsp butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 4 oz unsweetened chocolate
                                                                  • Yes No 5 tbsp milk
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Grease and flour cupcake pan(s) or line with paper liners. In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add butter, milk and vanilla; beat for 2 minutes with mixer at medium speed. Add eggs and beat 1 minute longer. Fill prepared or lined cupcake cups about half full. Bake at 350° for 20 to 25 minutes. Cool and frost. Makes 18 cupcakes. Frosting: Melt butter and chocolate over hot water. Combine 2 cups of confectioners' sugar and salt in a bowl; pour hot milk over sugar and salt, stirring until sugar is dissolved. Stir in vanilla. Add melted chocolate mixture and beat on high speed of electric mixer until thick enough to spread. Add more confectioners' sugar or more milk, a few drops at a time, as needed. This frosting will frost 18 cupcakes or tops and sides of two 8-inch cake layers. More Cupcakes and Related Recipes Spice Cupcakes Chocolate Sour Cream Cupcakes Ginger Cupcakes Praline Cupcakes Strawberry Cupcakes Chocolate Cupcakes Peanut Butter Cupcakes Pumpkin Cupcakes Banana Cupcakes Cupcake Recipe Index Cake Recipes Pie Recipes Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Throw smoked turkey, dried lentils, and a handful of other ingredients into the slow cooker in the morning, and you'll come home to a hearty and comforting meal. If you prefer to use dried oregano instead of the fresh, reduce the amount to 1/2 teaspoon. Dried herbs are very potent; a little goes a long way.

                                                                  Ingredients
                                                                  • Yes No 6 cup organic vegetable broth
                                                                  • Yes No 1 8 oz smoked turkey leg
                                                                  • Yes No 1/2 lb lentil
                                                                  • Yes No 1 8 oz refrigerated prechopped celery, onion, and bell pepper mix
                                                                  • Yes No 2 tsp chopped oregano
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No nonfat greek yogurt
                                                                  • Yes No oregano
                                                                  • Place first 6 ingredients in a 3- to 4-quart electric slow cooker. Cover and cook on LOW 8 to 10 hours or until lentils are tender and turkey falls off the bone.
                                                                  • Remove turkey leg from cooker. Remove and discard skin. Shred meat; return to cooker, discarding bone. Ladle soup into bowls; garnish with yogurt and oregano sprigs, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  If you don't have the grill capacity to cook all the lobsters at once, the relatively brief cooking time makes it easy to do them in batches. The lobsters will be bright red with a few blackened spots when done cooking. To check doneness, break a lobster open where the tail and body meet--the meat should be opaque and white. Serve with Butter Sauce.

                                                                  Ingredients
                                                                  • Yes No 8 whole lobster
                                                                  • Yes No 8 lemon
                                                                  • Yes No butter sauce
                                                                  • Preheat grill to medium-high heat.
                                                                  • Plunge a heavy chef's knife through each lobster head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes.
                                                                  • Place lobsters on grill rack; grill 6 minutes on each side or until done. Serve with lemon wedges.
                                                                  • Sustainable Choice: Lobsters & Steamers. Lobsters trapped off waters near the Northeast U.S. and Canada are smart options, as are wild-caught or farmed soft-shell clams.
                                                                  Cuisine:YesNomaine
                                                                  Yields: 8servings (serving size: 1 lobster)
                                                                  • Total Time: 1 hour 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  This recipe for Czech jam-filled cookies or dulkove kolacky is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Dulkove Kolacky are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Here's a larger photo of jam-filled cookies. Makes about 2 1/2 dozen Czech Jam-Filled Cookies

                                                                  Ingredients
                                                                  • Yes No 1 recipe karlsbad rings dough
                                                                  • Yes No fruit filling of choice
                                                                  • Yes No powdered sugar
                                                                  • Heat oven to 350 degrees. Using a cookie scoop, portion out balls of dough with about an inch of space between on a parchment-lined sheet pan. With a flour-dusted wooden spoon handle, make an indentation in the center of the cookies. Bake 15 to 20 minutes or until beginning to brown around the edges. Cool cookies completely on a wire rack. When cool, sprinkle with confectioners' sugar, then fill with jam or fruit filling of choice. Store in a single layer, tightly covered.
                                                                  Cuisine:YesNoczech
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover

                                                                  This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Savarin. Its major ingredients—apples, crème fraîche, Calvados and the Brillat-Savarin cheese—all come from Normandy in France.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 2 tbsp calvados
                                                                  • Yes No soft ripened cheese
                                                                  • Preheat the oven to 375°. In a large skillet, melt the butter. Add the apples and cook over moderately high heat, stirring, for 1 minute. Add 1/4 cup of the sugar and cook, stirring, until the apples soften and lightly caramelize, 5 minutes. Scrape the apples and all of the liquid onto a plate and let cool.
                                                                  • In a bowl, whisk the flour, baking powder and salt. In another bowl, whisk the eggs and remaining 1/4 cup of sugar until pale. Whisk in the flour mixture, milk, crème fraîche and Calvados. Fold in the apples and their liquid. Pour the batter into six buttered and sugared, 5-by-3 1/2-inch shallow, oval baking dishes.
                                                                  • Bake for 35 minutes, until golden and just set. Let cool until warm, then run a knife around the edge of each clafoutis and unmold onto plates. Serve with a wedge of cheese.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Beware--these goofy sausage balls stare back! Prep: 30 min. Cook: 22 min.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose baking mix
                                                                  • Yes No 1 lb hot pork sausage
                                                                  • Yes No 1 10 oz extra sharp cheddar cheese
                                                                  • Yes No 54 small pimiento stuffed green olives
                                                                  • Preheat oven to 400°.
                                                                  • Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.
                                                                  • Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400° for 22 minutes or until lightly browned. Remove baking sheets from the oven using oven mitts.
                                                                  • Make-Ahead Tip: Freeze Monster Eyes in an airtight container up to 1 month. To reheat, place frozen balls on an ungreased baking sheet, and bake at 350° for 10 minutes or until heated through.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 54monster eyes (serving size: 1 monster eye)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    cracker barrel
                                                                  • Yes No
                                                                    monster
                                                                    Brands:
                                                                  • Yes No
                                                                    Cracker Barrel
                                                                  • Yes No
                                                                    Monster
                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 2 lb crawfish tails
                                                                  • Yes No cooked rice
                                                                  • Yes No garnishes, fresh chives, ground red pepper
                                                                  • Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.
                                                                  • *2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain

                                                                  New York City’s Death & Co. serves this gin and elderflower concoction, and we’re big fans. It’s simple to make and addictive enough that you’ll end up throwing back a few rounds. What to buy: Plymouth is an English gin. It can be found at high-end liquor stores and online. St-Germain is an elderflower liqueur that has won over bartenders. It can also be found at high-end liquor stores and online. This recipe was featured as part of our DIY

                                                                  Ingredients
                                                                  • Yes No 1 oz plymouth gin
                                                                  • Yes No 2 1/2 oz st germain elderflower liqueur
                                                                  • Yes No dash orange bitters
                                                                  • Yes No crushed ice
                                                                  • Yes No grapefruit
                                                                  • Combine the gin, St-Germain, and bitters with ice in a cocktail shaker and stir until condensation forms on the shaker. Strain over ice into a chilled cocktail glass and garnish with a grapefruit twist.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Cooling rice in the freezer ensures the grains stay separate once stir-fried.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 1 1/2 cup instant white rice
                                                                  • Yes No 4 cup broccoli floret
                                                                  • Yes No 1 1 1/3 cup large red bell pepper
                                                                  • Yes No 2 tbsp roasted peanut oil
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/4 large lb shrimp
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Place 1 1/2 cups water in a medium saucepan; bring to a boil. Add rice to pan; cover, reduce heat, and simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Spoon rice into a 13 x 9-inch baking dish; place dish in freezer.
                                                                  • Combine broccoli, bell pepper, and the remaining 1/4 cup water in a microwave-safe dish. Microwave at HIGH 5 minutes or until crisp-tender. Set aside.
                                                                  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add ginger and garlic to pan; cook 1 minute, stirring frequently.
                                                                  • Increase heat to medium-high. Add shrimp to pan; cook 4 minutes or until shrimp are done. Remove shrimp mixture from pan. Remove rice from freezer.
                                                                  • Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. Add rice to pan; cook 3 minutes or until thoroughly heated, stirring frequently. Combine broth, soy sauce, and cornstarch in a small bowl, stirring with a whisk. Stir broth mixture into rice. Add shrimp mixture and broccoli mixture to pan; cook 1 1/2 minutes or until sauce thickens. Sprinkle with almonds and onions.
                                                                  Yields: 4servings (serving size: about 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cocadas are sweet coconut cookies - a South American variation on a coconut macaroon. Cocadas are typically molded into a dome shape, and vary from bite size to quite large. The larger ones have a delicious soft center. You can use sweetened or unsweetened dried coconut, depending on your preference. These chocolate dipped cocada cookies have dulce de leche in the mix, giving them an extra rich butterscotch-caramel flavor. Cocadas are easy and fun to make - children will enjoy helping with these.

                                                                  Ingredients
                                                                  • Yes No 4 cup shredded sweetened dried coconut
                                                                  • Yes No 1/2 cup condensed milk
                                                                  • Yes No 1/3 cup dulce de leche, homemade
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup chopped chocolate
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat the oven to 350 degrees. In a large bowl, whisk the condensed milk, cornstarch, vanilla, egg whites, and salt together. Stir in the coconut. Microwave the dulce de leche for a few seconds if it is cold, until it can be stirred easily. Mix the dulce de leche into the coconut mixture. Chill mixture for about 30 minutes. Make golf ball size balls of the coconut mixture with 2 spoons or an ice cream scoop (or with the palms of your hands) and place them onto a baking sheet lined with parchement or wax paper. Dampen your hands or the spoons to help prevent sticking. Bake cocadas for about 15-20 minutes, or until golden brown. Place the chocolate and butter in a heat proof bowl, and place bowl over a pot of gently simmering water. Stir until chocolate is melted. Dip cocadas into the chocolate to coat the bottoms of the cookies, then return them to the baking sheet. Chill until chocolate is set. Store cocodas in an airtight container. Makes about 20-25 cocodas.
                                                                  Cuisine:YesNosouth american
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These pungent, aromatic, and hot seasoning pastes are basic to the cooking of Thailand. Red curry paste, made with dried red chiles, seasons soups and stir-fries. For the hotter green curry paste, fresh green chiles are substituted. Masaman curry paste, brought to Thailand by Muslim immigrants from India, is used in masaman curry soup. Vegetarian yellow curry paste is used to make yellow curry soup. The pastes can be purchased in small cans in Thai and Asian grocery stores.

                                                                  Ingredients
                                                                  • Yes No 6 whole dried red new mexico chiles
                                                                  • Yes No 6 small whole dried hot red chiles
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 1 tbsp thai shrimp paste
                                                                  • Yes No 1 cup sliced pink asian shallots
                                                                  • Yes No 1/2 cup sliced garlic
                                                                  • Yes No 2 tsp lime
                                                                  • Yes No 2 large lemongrass
                                                                  • Yes No 6 tbsp diced ginger
                                                                  • Yes No 1 tbsp cilantro root
                                                                  • Yes No 1 slice turmeric, ground
                                                                    To make Thai red curry paste:
                                                                  • Trim and seed 6 each whole dried red New Mexico chiles and whole dried small hot red chiles. Soak in water to cover until soft and pliable, about 30 minutes.
                                                                  • In a dry skillet, toast 1 tablespoon coriander seed, then grind and reserve. Wrap 1 tablespoon Thai shrimp paste in aluminum foil and heat the packet in the same skillet, flipping frequently, until aromatic, about 5 minutes, then remove from heat and reserve.
                                                                  • Still using the same skillet, dry-roast 1 cup sliced pink Asian shallots and 1/2 cup sliced garlic until softened and lightly browned, about 5 minutes, and reserve.
                                                                  • Mince together 2 teaspoons wild lime or lime peel, the sliced heart of 2 large stalks lemongrass, 6 tablespoons finely chopped ginger, 1 tablespoon chopped cilantro root (optional), and one slice peeled fresh turmeric or 1/4 teaspoon turmeric powder.
                                                                  • Drain the chiles, reserving the liquid. Purée the chiles to a chunky paste in a food processor, then scrape in the shrimp paste from the foil and add the ground coriander, roasted shallots, and garlic, and the lime peel mixture, adding some of the reserved chile soaking liquid as needed, puréeing until smooth. Store in the refrigerator for up to 2 weeks.
                                                                  Cuisine:YesNothai
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  David Myers's simple soup, with its intensely earthy artichoke flavor, makes the most of exemplary Big Heart artichokes. It's also a great way to use leftover Parmesan rind: Myers tosses it into the soup while it simmers, then discards it before pureeing.

                                                                  Ingredients
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 4 1 lb large globe artichoke
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 lb yukon gold potato
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No one 4 oz parmesan rind
                                                                  • Yes No 12 1 tbsp thyme sprigs and 1 tablespoon black peppercorns
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup olive oil
                                                                  • Fill a large bowl with cold water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and add back to the water. Repeat with the remaining 3 artichokes. Cut 3 of the artichoke hearts into 1-inch pieces and return them to the water.
                                                                  • In a large saucepan, heat the extra-virgin olive oil until shimmering. Drain the artichoke pieces and pat dry. Add them to the saucepan along with the potatoes, shallots and garlic; season with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken stock, Parmesan rind and thyme bundle and bring to a boil. Cover partially and cook over moderately low heat until the vegetables are tender, about 30 minutes. Discard the thyme bundle and Parmesan rind.
                                                                  • Working in batches, puree the soup until smooth. Return it to the saucepan. Add the heavy cream and season with salt. Keep the soup warm.
                                                                  • Drain the whole artichoke heart and pat thoroughly dry. Thinly slice the heart on a mandoline. In a medium skillet, heat the pure olive oil until shimmering. Add the sliced artichoke heart and fry over high heat, stirring occasionally, until golden, about 1 1/2 minutes. Using a slotted spoon, transfer the fried artichoke slices to paper towels to drain; sprinkle lightly with salt.
                                                                  • Ladle the soup into bowls. Mound some Parmesan shavings in the center, top with the fried artichokes and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min., Chill: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 2 46 oz canned pineapple juice
                                                                  • Yes No 1 12 oz frozen pink lemonade concentrate
                                                                  • Yes No 1 10 oz frozen strawberry daiquiri mix concentrate
                                                                  • Yes No 2 1 liter ginger ale
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Stir together first 3 ingredients. Cover and chill 1 hour. Stir in ginger ale just before serving. Garnish, if desired.
                                                                  Yields: 1 ½gal.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 cup beef stock
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3/4 lb button mushroom
                                                                  • Yes No 1/2 cup barley
                                                                  • Yes No salt and pepper
                                                                  • Yes No flat leaf parsley
                                                                  • In a large saucepan, combine the beef stock with the carrot, celery, onion, mushrooms and barley and season with salt and pepper. Bring to a boil, cover partially and cook over moderately low heat until the barley and vegetables are tender, 30 minutes. Season the soup with salt and pepper. Ladle the soup into bowls, garnish with parsley and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 8 oz large bell pepper
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 14 oz diced tomato in can
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 cup white rice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Preheat oven to 425°F; line a large, rimmed baking sheet with foil. Bring a large pot of water to a boil over high heat. Cut off stem end of each pepper, about 1/2 inch down, and use a tablespoon to scoop out seeds and membrane. If peppers don't sit upright, slice a sliver from bottom, being careful not to cut into the peppers, so they sit level while they bake.
                                                                  • Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes.
                                                                  • While peppers are cooking, warm 2 Tbsp. oil in a large skillet over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add beef and cook, stirring, until crumbled and no longer pink, about 3 minutes. Add tomatoes, cinnamon, cloves and rice. Stir until almost all liquid is absorbed, about 3 minutes. Season with salt and pepper. You should have about 4 cups filling.
                                                                  • Using tongs, remove peppers from water and drain, inverted, on paper towels. Pack each pepper with about 1 cup filling. Arrange peppers on baking sheet, sprinkle with bread crumbs and drizzle with remaining 2 Tbsp. oil. Bake until browned, about 15 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  A great cocktail can start just outside your door when you grow almost all the ingredients yourself.

                                                                  Ingredients
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 6 medium purple basil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup vodka
                                                                  • Yes No crushed ice
                                                                  • Pulse tomatoes in a food processor until coarsely chopped. Add remaining ingredients except ice and whirl until smooth. Strain if you like. Pour into 2 ice-filled glasses and garnish with more basil leaves.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Shortcake is always delicious with fresh summer fruit, but tropical fruits like mango and pineapple really shine when you take the extra step and cook them briefly in syrup. The syrup is spiked with pisco or rum, and brushed onto the cake to add even more flavor. This is a special dessert, but it's quick and easy to make, and perfect for summer entertaining. If it's too hot to turn on the oven or you're short on time, use store-bought pound cake or angel food cake.

                                                                  Ingredients
                                                                  • Yes No 4 thin slice individual shortcakes
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1 cup frozen mango
                                                                  • Yes No 1 cup pineapple
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 2 tbsp pisco
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Bring water, sugar, and salt to a boil. Stir in pisco and lime juice. Add mango and pineapple and simmer for five minutes. Stir in strawberries and simmer for 1 minute more. Remove from heat. Stir in vanilla, and let cool. Beat whipping cream (adding a teaspoon of sugar and 1/2 tsp vanilla if desired) until soft peaks form. Brush some of the cooked fruit syrup onto the cake slices. On each plate, place a slice of cake and top with some whipped cream. Add another slice of cake, cover cake with cooked fruit, and top with another dollop of whipped cream. Serve warm or at room temperature.
                                                                  • Serves 4.
                                                                  Cuisine:YesNotropical
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 8 slice multigrain bread
                                                                  • Yes No 3/4 cup shredded manchego cheese
                                                                  • Yes No 3/4 cup shredded smoked cheddar cheese
                                                                  • Yes No 3/4 cup shredded gouda cheese
                                                                  • Preheat the oven to 450°. In a bowl, toss the tomatoes with the 2 tablespoons of oil, the vinegar and thyme sprig and season with salt and pepper. Arrange the tomatoes cut side down on a rimmed baking sheet and roast in the upper third of the oven for 10 minutes, until the skins begin to shrivel. Remove the skins. Turn the tomatoes over and roast for 10 minutes longer, until softened and lightly browned. Sprinkle with the garlic and thyme leaves and season lightly with salt and pepper.
                                                                  • Preheat a panini press or grill pan. Arrange the bread slices in pairs and very lightly brush 1 side of each slice with oil. Turn the bread oiled side down and mound half of the cheeses on 4 of the slices. Top with the tomatoes, the remaining cheese and the remaining bread, oiled side up. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Marinate lamb 1 day ahead, and cook a few hours before your guests arrive. Slice and top with Mint Gremolata for an easy make-ahead entrée. Boneless leg of lamb can be butterflied by your local butcher; call ahead so you won't have to wait. Watch for flare-ups when grilling over direct heat.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb boneless leg of lamb
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 3 tbsp chopped oregano
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No safflower oil
                                                                  • Yes No mint gremolata
                                                                  • Yes No garnish, fresh mint leaves
                                                                  • Make about 10 small incisions on fatty side of lamb, and insert a garlic clove half and several mint leaves into each slit. Combine remaining garlic, olive oil, and next 4 ingredients. Rub marinade on both sides of lamb. Cover and chill 8 hours or overnight.
                                                                  • Remove from marinade, and drain slightly. Let stand 30 minutes.
                                                                  • Brush grill lightly with safflower oil. Grill lamb over medium-high heat for 15 minutes per side, basting frequently with marinade. Move lamb over indirect heat, and grill 10 to 15 minutes more or until meat thermometer inserted into the thickest portion of the meat registers 130° to 135° for medium-rare, turning once.
                                                                  • Remove from grill, and let stand on a carving board, lightly covered, at least 20 minutes. Carve into 1/4-inch slices, and serve with Mint Gremolata. Garnish, if desired.
                                                                  Yields: 9servings
                                                                  • Prep Time: 1 hour 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  Serbian Orthodox Easter wouldn't be the same without some type of lamb as the centerpiece of the meal. If it's not spit-roasted or barbecued lamb, roast leg of lamb or lamb shoulder are the cuts of choice. Makes 6 servings

                                                                  Ingredients
                                                                  • Yes No 1 4 lb leg of lamb
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup water
                                                                  • Heat oven to 400 degrees. Wash and dry leg of lamb. With the point of a sharp knife, make slits all over the lamb. Sprinkle garlic with a little salt and black pepper. Insert clove halves into slits in lamb. Combine lemon juice, 1 tablespoon salt, 1 teaspoon black pepper and oregano, and rub all over lamb. Place lamb on a rack in a shallow pan. Spread butter on top of lamb and pour hot water in bottom of baking pan. Bake uncovered 25 minutes. Reduce heat to 350 degrees and bake, turning once and adding water as needed, for 2 hours or until instant-read thermometer registers 145 degrees. Allow it to rest 20 minutes before carving.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  Make a shrimp version of this popular Indonsian grilled dish by marinating shrimp in soy sauce and ginger and serving with a traditional peanut sauce made with peanut butter, coconut milk, lime juice, and cilantro.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 jumbo lb shrimp
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/3 cup light coconut milk
                                                                  • Yes No 3 tbsp peach jam
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 lime
                                                                  • To prepare marinade, combine first 7 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove shrimp and bell pepper from bag; discard marinade.
                                                                  • To prepare the sauce, combine coconut milk, peanut butter, lime juice, and sugar in a blender, and process until smooth. Stir in cilantro; set aside.
                                                                  • Prepare grill.
                                                                  • Thread shrimp and bell pepper onto each of 4 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until done, turning once. Remove from heat; drizzle each serving with 1 tablespoon peanut sauce. Serve with remaining peanut sauce and lime wedges.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is a slightly modernized version of the very old recipe found on the container of Quaker Oats. This recipe has been around at least since 1891, the year Quaker Oats was formed. Serves: 8

                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1/2 cup onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 cup oatmeal
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tbsp prepared yellow mustard
                                                                  • Pre-heat oven to 325 degrees F. In a large bowl, mix all the ingredients, except the ketchup and mustard. Shape into a loaf on baking sheet, about 6-inch wide by 3 high. Bake for 40 minutes at 325 degrees F., and remove from oven. Combine ketchup and mustard and spread evenly over meatloaf. Bake for an additional 15-20 minutes, or until an internal temperature of 160 degrees F. Let rest for at least 20 minutes before slicing and serving.
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 6.2 oz fast cooking long grain and wild rice mix
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 3/4 inch thick boneless pork chops
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1/3 cup balsamic vinegar
                                                                  • Yes No rosemary
                                                                  • Cook rice according to package directions; keep warm.
                                                                  • Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
                                                                  • Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
                                                                  • Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1 8 oz neufchâtel
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 8 croissant
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No powdered sugar
                                                                  • Arrange rack in lower third of oven. Preheat oven to 350°F. Spread pecans on a baking sheet and roast until they are lightly toasted, about 8 minutes. Let cool and coarsely chop; set aside. Cover same baking sheet with parchment paper; set aside.
                                                                  • To make vanilla syrup, combine 6 Tbsp. sugar and 1/4 cup water in a small saucepan over high heat and bring to a boil; remove from heat, stir in 1/4 tsp. vanilla. Let syrup cool; set aside.
                                                                  • With an electric mixer, beat together Neufchâtel and remaining 3 Tbsp. sugar on high speed until mixture is fluffy. Add flour, egg and remaining 1/2 tsp. vanilla, and mix on medium speed until blended well. Set aside.
                                                                  • Position croissant bottoms on baking sheet and brush each with reserved vanilla syrup. Spread 1/2 Tbsp. jam on each bottom. Spread Neufchâtel mixture over jam, sprinkle with chopped pecans and replace croissant tops.
                                                                  • Bake until croissants are slightly darkened and filling is puffed, 15 to 20 minutes. Let cool slightly and dust with confectioners' sugar, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A sophisticated blend of Scotch, bitters, and cider.

                                                                  Ingredients
                                                                  • Yes No 2 oz scotch whisky
                                                                  • Yes No 2 dash bitters
                                                                  • Yes No club soda
                                                                  • Pour the Scotch and bitters into a chilled highball glass over ice. Add soda to fill.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  A culturally confused cocktail, to say the least, this drink combines elements of Sangría and the Caipirinha, then adds a twist. It’s one of the most popular drinks at Cantina in San Francisco. What to buy: Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores. Use a well-balanced, affordable Cabernet Sauvignon that will not overwhelm the other flavors in this cocktail.

                                                                  Ingredients
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 2 medium lime
                                                                  • Yes No 6 oz cachaça
                                                                  • Yes No 2 oz cabernet sauvignon
                                                                  • Yes No 1 1/2 oz lime juice
                                                                  • Yes No 2 oz orange juice
                                                                  • Yes No 4 oz simple syrup
                                                                  • Yes No 2 oz cranberry juice
                                                                  • Yes No crushed ice
                                                                  • Yes No lime and orange wheels
                                                                  • Combine the blackberries and quartered limes in a large pitcher and muddle until well crushed.
                                                                  • Add the cachaça, Cabernet, lime juice, orange juice, simple syrup, cranberry juice, and some ice and stir to chill thoroughly. Garnish with lime and orange wheels and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 5drinks
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 1/2 cup loosely packed flat leaf parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • Yes No 2 plum tomato
                                                                  • In a food processor, puree the garlic and parsley with the salt. With the machine running, add the olive oil in a thin stream. Add the almonds and pulse to chop.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1/2 cup of the pasta water. Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes. If the sauce seems too thick, add more of the reserved pasta water.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 ripe yellow peaches
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 8 slice sourdough bread
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No powdered sugar
                                                                  • In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl. Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream. Tip: If you're using day-old bread to make the French toast, trim the crusts, which may have become tough.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup small curd cottage cheese
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup quark cheese
                                                                  • Yes No 1 1/2 tbsp chives
                                                                  • Bring a large pot of salted water to a boil. In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the flour until a smooth, thick, sticky batter forms.
                                                                  • Spoon the batter into a colander with 1/4-inch holes. Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula. Stir the spaetzle once or twice to separate them. As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
                                                                  • Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes. Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Seafood bounty meets the Northwest's growing artisanal pickle trend and a fresh herb salad in these burgers. You can find ready-made crabcakes at the deli section in most grocery stores and sometimes in the freezer case, or make your own (check out Sunset.com for recipes). Salmon cakes also work well here.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 crabcakes
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 3 tbsp chopped dill pickle
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 oz focaccia from
                                                                  • Yes No 1 cup dill weed
                                                                  • Yes No 1 cup red leaf lettuce
                                                                  • Yes No 4 very thin slice red onion
                                                                  • Heat oil in a nonstick frying pan over medium heat. Add crabcakes to pan and cook, turning once, until golden and warmed, about 5 minutes total. Meanwhile, whisk together mayonnaise, pickles, and pepper in a small bowl to combine.
                                                                  • Cut focaccia into 4 squares big enough to fit 1 crabcake per square and split each horizontally; toast bread.
                                                                  • Toss dill and lettuce in a small bowl to combine. Spread inside of focaccia tops with pickle mayonnaise. Set focaccia bottoms on plates and top with crabcakes, dill-lettuce salad, and onion, then focaccia tops.
                                                                  • *We especially love Portland-based Picklopolis's naturally fermented garlic dill pickles (picklopolis.com).
                                                                  • Note: Nutritional analysis is per burger.
                                                                  Cuisine:YesNonorthwestern
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 star anise
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 3 8 oz quince
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No one 12 oz frozen cranberry
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • In a large saucepan, heat the oil. Add the onion, ginger, garlic, allspice and star anise and cook over moderate heat, stirring, until the onion is softened, about 5 minutes. Add the sugar, vinegar and 1 cup of water and bring to a simmer. Add the quince, apple, cranberries and raisins and cook over low heat, stirring occasionally, until thick and jammy, about 25 minutes. Discard the star anise. Serve the chutney warm or chilled.
                                                                  Yields: 6cups
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 ripe banana
                                                                  • Yes No 1 cup frozen blueberry
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • In a blender, combine banana, blueberries, and yogurt.
                                                                  • Blend on high speed until smooth. Pour into two glasses; serve immediately.
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 3/4 lb wheat spaghetti
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup chopped mint
                                                                  • In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and then the lamb. Cook until the meat is no longer pink, about 3 minutes. Stir in the cumin, tomatoes, and salt. Cover and simmer for 15 minutes.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta and toss it with the sauce, pepper, and mint.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain

                                                                  F&W's Grace Parisi makes brilliant use of Brie here. After removing the rind from the cheese, she combines it with the pasta cooking water to make a rich, silky sauce for the fettuccine.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb fettuccine
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 lb escarole
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb brie cheese
                                                                  • In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.
                                                                  • Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted.
                                                                  • Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Cut the Brie into 1-inch pieces and add to the skillet. Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Horchata
                                                                   6 h

                                                                  This Mexican favorite was originally brought over by the Spaniards. Melon seeds or squash seeds were originally used, but rice became more popular and is the most common type of horchata today.

                                                                  Ingredients
                                                                  • Yes No 1 cup cooked rice
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No 1 tsp lime zest
                                                                  • Yes No 5 cup drinking water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Grind the rice in your blender until it is ground smooth. Toss with cinnamon stick and lime zest. Let rest overnight. After resting, place rice mixture into blender and blend until smooth. Add in 2 cups of water to mixture and soak for 2 hours. Strain the liquid through a fine sieve or cheesecloth a few times to remove any grittiness. Add in the rest of the water (3 cups) and stir in sugar until dissolved. Garnish with a sprig of mint.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 6 hours
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir