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                                                                  This recipe uses the same pre-bake method as the barbecued pork belly, but it?s cooked for less time to keep it nice and pink.

                                                                  Ingredients
                                                                  • Yes No lemon grass
                                                                  • Yes No 5cm piece of fresh root ginger
                                                                  • Yes No 5 garlic cloves
                                                                  • Yes No 6 lime leaves
                                                                  • Yes No a pinch a good pinch of ground cumin
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No sea salt
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No 1 leg of lamb
                                                                  • Yes No a sprigs of fresh mint
                                                                  • Yes No natural yoghurt
                                                                  • Yes No 1 lemon
                                                                  • Yes No arugula
                                                                  • This recipe uses the same pre-bake method as the barbecued pork belly, but it’s cooked for less time to keep it nice and pink.Slice the lemon grass sticks in half lengthways and bash them in a large pestle and mortar with the ginger, garlic and lime leaves. Add the cumin and the lemon zest and juice and smear it all over the lamb with a few good pinches of salt and pepper.Place the lamb in a snug-fitting roasting tray and cover tightly with a double layer of kitchen foil. Bake in the preheated oven for 40 minutes if you like your meat pink, or longer if you prefer it more well done.Take the lamb out of the roasting tray and drop it on the preheated barbie. It will sizzle and there might even be a few flames, but move it around the grill to stop it burning. After 10 or 15 minutes you’ll have a lovely smoky, crispy surface on the meat.Let the lamb rest for 15 minutes before slicing. Meanwhile, add your chopped mint to the yoghurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb orecchiette pasta
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup chopped basil
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
                                                                  • Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
                                                                  • Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 4 cup chopped mango
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp brown sugar
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp chopped macadamia nut
                                                                  • Preheat oven to 400°.
                                                                  • Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
                                                                  • To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/2 cup finely grated parmesan cheese
                                                                  • Yes No 3 cup coarsely chopped baby spinach
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lemon
                                                                  • Heat 1/4 cup oil and the garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute.
                                                                  • Add 6 cups water; bring to a boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes. Add cheese and 1/4 cup oil; cook, stirring, until oil is incorporated, about 1 minute. Stir in spinach and salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.
                                                                  • Divide soup among four bowls; drizzle each serving with 1 teaspoon oil. Season soup with pepper, and serve with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 oz baby spinach
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 4 lb mussel
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No one 8 oz clam juice
                                                                  • Yes No 2 tsp tomato paste
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No salt and white pepper
                                                                  • In a saucepan of boiling water, cook the spinach until just wilted, 30 seconds. Drain and spread on a baking sheet to cool, then gently squeeze out the excess water.
                                                                  • In a large pot, bring the wine and water to a boil with the bay leaves. Add the mussels, cover and cook over high heat, shaking the pot a few times, until the mussels open, about 5 minutes. Transfer the mussels to a large, rimmed baking sheet to cool. Carefully pour the mussel cooking liquid into a glass measuring cup, stopping before you reach the grit at the bottom; discard the bay leaves. Remove the mussels from their shells.
                                                                  • In a large saucepan, melt the butter. Add the shallots and cook over moderate heat until softened, about 5 minutes. Stir in the flour. Gradually whisk in the reserved mussel cooking liquid and the clam juice. Bring to a boil, whisking. Whisk in the tomato paste and the saffron and simmer over low heat, whisking occasionally, until no floury taste remains, about 10 minutes. Stir in the milk and cream and simmer for 5 minutes. Stir in the spinach and mussels and season with salt and pepper. Ladle into bowls and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 1 2/3 cup diced tomato in can
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 1/2 inch cup bread cubes from good quality white bread
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Yes No 3/4 1 by 1/2 inch lb boneless, skinless cod fillet, approximately strips
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • In a large pot, melt the butter over moderately low heat. Add the onion, celery, garlic, and 3/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the wine, tarragon, clam juice, tomatoes, and water. Bring to a boil. Reduce the heat and simmer for 10 minutes.
                                                                  • Meanwhile, put a medium frying pan over moderately low heat. Toss the bread cubes with the oil and the remaining 1/4 teaspoon salt; add them to the pan. Cook, stirring frequently, until crisp and golden brown, about 5 minutes. Remove from the heat and toss the croutons with 1/8 teaspoon pepper and 2 tablespoons of the parsley.
                                                                  • Stir the cod and shrimp into the soup. Cook, stirring occasionally, until the seafood is just done, 3 to 5 minutes. Stir in 1/4 teaspoon pepper and the remaining parsley and serve the soup topped with the croutons.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This is extra yummy! Its called for fish, but for all you haters out there can use chicken breast.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 cup instant potato flakes
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 4 chicken breast (bone-in, skin-on
                                                                  • Yes No vegetable oil
                                                                  • In a shallow dish combine the following:
                                                                  • cup flour
                                                                  • Salt and Pepper
                                                                  • In second shallow dish mix together two eggs
                                                                  • In third shallow dish combine the following:
                                                                  • cup instant potato flakes
                                                                  • The zest of one lime
                                                                  • /2 teaspoon cayenne pepper
                                                                  • teaspoons salt
                                                                  • /2 teaspoon pepper
                                                                  • Dredge either 4 tilapia fillets or 4 chicken breast in the flour, shake off the excess and dip in the eggs.
                                                                  • Then dredge and coat with the potato mixture.
                                                                  • Pan fry in about a 1/2 inch of vegetable oil.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pan fry

                                                                  Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup basmati rice
                                                                  • Yes No 5 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp sweetened flaked coconut
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No 2 tbsp raisin
                                                                  • Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8servings (serving size: about 1/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle

                                                                  Shredded, grilled chicken thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup thinly sliced red onion
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 1.5 oz pull apart dinner rolls
                                                                  • Preheat grill to medium-high heat.
                                                                  • Combine sliced onion, 1 tablespoon vinegar, and 1 1/2 teaspoons honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 minutes.
                                                                  • Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, 2 tablespoons water, mustard, and 1/4 teaspoon pepper in a small saucepan over medium-low heat. Bring to a simmer (do not boil). Simmer 5 minutes; stir in butter. Remove from heat; keep warm.
                                                                  • Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.
                                                                  • Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 minute or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 teaspoon drained onion slices and top half of roll. Serve immediately.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 4servings (serving size: 2 sliders)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    sara lee
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Sara Lee
                                                                  • Yes No
                                                                    Minute

                                                                  Juicy watermelon gets a heavenly charred note from the heat of the grill. Salty feta and fresh basil bring it back down to earth.

                                                                  Ingredients
                                                                  • Yes No 16 1 inch seedless watermelon
                                                                  • Yes No 8 large basil
                                                                  • Yes No 8 3/4 inch, 6 oz feta cheese
                                                                  • Yes No coarse salt
                                                                  • Yes No extra virgin olive oil
                                                                  • Soak 8 wooden skewers in water for 30 minutes.
                                                                  • Heat grill to high. Carefully thread 2 watermelon cubes onto each skewer. Grill, flipping, until grill marks appear, about 1 minute per side.
                                                                  • Carefully thread 1 basil leaf and 1 feta cube onto each skewer. Season with salt and pepper, and drizzle with oil.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Leeks store well through the winter and are a very popular German vegetable. Used instead of onions in many recipes, they are a bit milder than onions, although they can still bite when raw. Try them in this salad with apples and cream. Makes 4 servings

                                                                  Ingredients
                                                                  • Yes No 2 apple
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp neutral salad oil
                                                                  • Yes No 2 tbsp cream
                                                                  • Yes No black pepper
                                                                  • Mix apples and leeks in a bowl and sprinkle with lemon juice to keep the apples from browning.
                                                                  • Whisk together sugar, salt, oil, cream and pepper until sugar dissolves and salad dressing is thick. Pour over salad and toss. Taste salad and season, if necessary (more sugar or salt).
                                                                  • Let salad sit for 10 minutes before serving.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Chipotle powder gives the rub a smoky hit.

                                                                  Ingredients
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp chipotle chile powder
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 1 1/2 lb beef flank steak
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat grill to high heat.
                                                                  • To prepare salsa, combine first 7 ingredients in a bowl.
                                                                  • To prepare steak, combine garlic powder and the next 6 ingredients (through cinnamon). Brush both sides of steak with olive oil, and sprinkle with spice mixture. Place the steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let stand for 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with salsa.
                                                                  Yields: 6servings (serving size: about 3 ounces steak and 1/3 cup salsa)
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  During a trip to New York, the CHOW

                                                                  Ingredients
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 3 tbsp cumin seed
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 2 1/2 lb idaho potato
                                                                  • Yes No olive oil
                                                                  • Yes No peanut oil
                                                                  • Yes No 1 chives
                                                                  • Heat the oven to 400°F. Using a spice grinder or a mortar and pestle, coarsely grind together quinoa, cumin, and salt; set aside.
                                                                  • Using a food processor with the grating attachment, grate the potatoes. (Alternatively, you can use a box grater.) Remove the grated potatoes from the processor and place them in a mixing bowl.
                                                                  • Let the potatoes rest for 5 minutes. Squeeze the liquid from the potatoes, one handful at a time, and place the potatoes in a separate, clean mixing bowl.
                                                                  • Add the ground quinoa mixture to the squeezed potatoes and mix with your hands until well incorporated. Oil a 13-by-9-inch baking dish with olive oil and place a piece of parchment paper on the bottom, cut to fit exactly.
                                                                  • Pour the potato mixture into the oiled pan and pack it down (make sure to keep it a consistent thickness). Brush the top of the mixture with some more olive oil and cover with another piece of parchment paper placed directly on the potatoes.
                                                                  • Place in the preheated oven and bake for 25 minutes. Remove from the oven and allow to cool to room temperature. Place in the refrigerator to cool completely, about 3 hours.
                                                                  • After 3 hours, remove from the refrigerator and slide a thin, sharp knife around the perimeter of the potatoes to loosen them from the pan. Flip the potatoes onto a cutting board. Trim off any crisp edges and cut into 12 equal pieces.
                                                                  • Fill a frying pan with 1/2 inch of neutral oil (such as vegetable, canola, or peanut) and heat over medium heat. When the oil is hot (about 350°F), fry the hash browns until crisp and golden brown, about 3 to 5 minutes per side. Drain the finished hash browns on paper towels, season with salt, garnish with chopped chives, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Baked tortilla chips make a crunchy companion for this simple summer supper. Try the salsa another night on grilled fish or shrimp.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp chipotle chile powder
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 1/4 cup coarsely chopped cucumber
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1/2 cup prechopped red onion
                                                                  • Yes No 1/2 cup chopped avocado
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
                                                                  • Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 3/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  The delicate, subtle flavors of roasted pistachios and lavender honey transform this baked grouper into an easy, yet refined meal that family and friends will remember. Serve with sautéed spinach. Prep: 12 minutes; Cook: 12 minutes

                                                                  Ingredients
                                                                  • Yes No 5 tbsp dry bread crumb
                                                                  • Yes No 5 tbsp diced unsalted dry roasted pistachios
                                                                  • Yes No 4 6 oz grouper fillets
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg white
                                                                  • Yes No lavender honey sauce
                                                                  • Yes No lemon
                                                                  • Yes No lavender sprigs
                                                                  • Preheat oven to 450°.
                                                                  • Combine breadcrumbs and pistachios in a shallow dish. Sprinkle fillets evenly with salt and pepper. Dip fillets in egg whites; dredge in breadcrumb mixture.
                                                                  • Place fish on a jelly-roll pan lined with parchment paper; bake at 450° for 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Drizzle fillets evenly with Lavender Honey Sauce. Garnish with lemon wedges and lavender sprigs, if desired.
                                                                  Yields: 4servings (serving size: 1 fillet and about 1 tablespoon sauce)
                                                                  • Prep Time: 14 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  There are about 15 species of this saltwater fish found in United States waters, with the most popular being red snapper. Pacific red snapper is not a true snapper but actually a type of rockfish that also works well with this recipe.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 4 1 to 2 lb yellowtail snapper
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/3 cup apricot preserves
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1/2 tsp lemon pepper seasoning
                                                                  • Yes No 3 lemon
                                                                  • Yes No 8 bay leaf
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Lightly oil a baking pan or sturdy baking sheet. Rinse fish, pat dry, and lay in pan. (Depending on the size of your pan and fish, you may need to use two pans to accommodate all 4 fish.)
                                                                  • Combine lemon juice and next 4 ingredients in a small bowl. Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside.
                                                                  • Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves. Lay 1 or 2 lemon slices on top of each fish, and tie to secure.
                                                                  • Bake, uncovered, at 425° for 15 to 25 minutes or until fish flakes easily.
                                                                  • Meanwhile, whisk together cornstarch and reserved glaze in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly. Serve sauce with fish.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is one of the very first barbecue dinner party dishes I ever cooked. The green Thai flavours build up layer of fragrant flavour. Most people seem to have got the hang of fast cooking on the BBQ but it's great for slow-cooked melting dishes too. When it comes to cooking big pieces of meat like a shoulder of lamb or a whole chicken or a big brisket of beef on the BBQ, unless you have a cool BBQ which you can control and keep an eye on it's often safest to start off the cooking in the oven and finish it on the BBQ to get that lovely charred crust.

                                                                  Ingredients
                                                                  • Yes No 10 kaffir lime leaves
                                                                  • Yes No 2 thumb sized pieces of fresh ginger
                                                                  • Yes No lemon grass
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No a fresh coriander
                                                                  • Yes No chillies
                                                                  • Yes No 4 tbsp 4 tablespoons olive oil
                                                                  • Yes No 2 limes
                                                                  • Yes No 1 x 2 to 2.5kg leg of lamb
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 x tin coconut milk
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 lime
                                                                  • This is one of the very first barbecue dinner party dishes I ever cooked. The green Thai flavours build up layer of fragrant flavour. Most people seem to have got the hang of fast cooking on the BBQ but it's great for slow-cooked melting dishes too. When it comes to cooking big pieces of meat like a shoulder of lamb or a whole chicken or a big brisket of beef on the BBQ, unless you have a cool BBQ which you can control and keep an eye on it's often safest to start off the cooking in the oven and finish it on the BBQ to get that lovely charred crust.Preheat your oven to 170°C/325°F/gas 3. Place the kaffir lime leaves, ginger, lemon grass, garlic, most of the coriander and chillies into a large pestle and mortar or a food processor and bash or pulse until you have a thick, fragrant, green paste. Stir in the olive oil and the lime juice.Rub the marinade all over the lamb, making sure you get into all the nooks and crannies. Most of it will fall off during cooking, but it will still give the meat the most fantastic flavour. Season the lamb well and place it in a roasting tray. Cover with tinfoil and pop it in the preheated oven for about an hour. After half an hour or so, light your BBQ so the flames have a chance to die down nicely. Make sure you have coals piled up high on one side so it's super hot and low on the other side for a more gentle heat to give you some control. Take the lamb out of the oven and cut or break it into a few big chunks, this way it'll be much easier to handle.Place the lamb on the hot side of the barbie with the tray with all its juices on the cooler side. Squeeze a bit more lime juice into the tray if you like – you want the acidity to be like a mint sauce. Turn the meat regularly, basting it in the juices from the tray as you go. This will give you a nice, dark crust. Give the meat about 10 minutes like this, to build up the colour. Once your meat is done, remove it to a board, cover loosely with foil and leave to rest. Pour the coconut milk into the tray and allow it to bubble for a couple of minutes until thickened. Carve your lamb into chunky slices. Serve the sliced lamb with the Thai sauce, sprinkled with chopped chilli and the remaining coriander. An absolute showstopper.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Sugar, spice, and everything nice, that's what these classic cookies are made of! If you're not already sold, these cookies are low in calories and easy to make.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp corn syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
                                                                  • Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
                                                                  • Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
                                                                  • With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
                                                                  Yields: 42cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  If black licorice were to turn into liqueur, it’d be akin to the flavor of this delicate yet stiff digestif. What to buy: We chose Everclear 151 grain alcohol to use in our digestifs; it picks up the flavoring elements much faster than vodka. This recipe was featured as part of our Make Your Own Digestifs project.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup fennel fronds
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 2 cup grain alcohol
                                                                  • Yes No 1 1/2 cup simple syrup
                                                                  • Combine fronds and seeds in a 1-quart glass jar with a tightfitting lid, add alcohol, cover, and let steep, undisturbed, at room temperature, for 6 days.
                                                                  • After 6 days, remove fronds and seeds, and add rich simple syrup. Stir to combine. Store in the freezer.
                                                                  Yields: 1/3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir

                                                                  This recipe for oxtail stew in red wine is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). Eastern Europeans love oxtails and this delicious stew served with thickened pan juices and roasted potatoes fills the bill. In Polish this is known as gulasz ogonowa, and in Hungarian it is tejfölös ököruszály. Compare this to oxtail-barley soup. Oxtails actually come from the tail of beef cattle. Here's a larger photo of Oxtail Stew in Red Wine. Makes 6 servings of Oxtail Stew in Red Wine

                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb oxtail
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1/2 cup chopped leeks, white and light green parts
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 cup diced plum tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 3 cup beef broth
                                                                  • Yes No 4 parsley
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Generously season oxtails with salt and pepper. In a large Dutch oven or casserole, heat oil on high heat until it shimmers. Add oxtails in a single layer to hot oil, working in batches if necessary, and sear the oxtails until browned on all sides, about 10 minutes. Remove oxtails with tongs to a plate (leaving the oil behind). Cover oxtails loosely and set aside. Return Dutch oven to high heat until oil shimmers. Add onion, leeks and garlic and saute, stirring occasionally, until golden brown, about 15 minutes. Add tomatoes and cook until it deepens in color and smells sweet, abouty 2 minutes. Add sherry vinegar and honey. Stir until honey is dissolved. Return oxtails and any juices to the Dutch oven, stirring gently with a wooden spoon. Add red wine and enough broth to cover. Bring to a boil, reduce heat and add a bouquet garni made by tying the parsley, thyme and bay leaf together in cheesecloth with butcher's twine. Cover and let simmer over very low heat until meat is nearly falling off the bone, about 2 to 3 hours. Transfer oxtails to a heated serving bowl and keep warm. Remove and discard the bouquet garni. Return Dutch oven to heat. Skim off fat and oil from surface of pan juices and bring to a simmer over medium-high heat, until juices have thickened slightly, about 5 minutes. Season to taste with sherry vinegar, salt and pepper. Pour sauce over oxtail pieces and serve immediately with roasted potatoes. SOURCE: Adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009)
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Edamame can be cooked in the microwave in minutes, and everything else can be purchased already cooked to save time. Triple the recipe if you want to use the whole can of beans. Have an apple with your lunch, and you'll get close to 45 grams of carbohydrates--and a nice dose of fiber.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup frozen edamame
                                                                  • Yes No 1/2 small cup chopped shrimp
                                                                  • Yes No 1/2 cup canned cannellini bean
                                                                  • Yes No 1/2 cup cherry tomato
                                                                  • Yes No 1 tbsp chopped red onion
                                                                  • Yes No 1 tsp minced jalapeño chili pepper
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Cook edamame according to package directions. Drain and rinse with cold water; drain.
                                                                  • Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion, and jalapeño pepper. Combine cilantro and the remaining ingredients, stirring with a whisk. Drizzle over edamame mixture, and toss gently to combine. Cover and chill.
                                                                  Yields: 1serving (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This Jewish mandelbrot recipe isn't suitable for Passover because flour is used, but it's delicious any other time of the year. Mandelbrot is Yiddish for almond bread and is actually a twice-baked cookie loved by Askenazi (Eastern European) Jews. Mandelbrot originated either from Italian biscotti or the Sephardic biscochadas dulces. Mandelbrot keeps and freezes well. The essential ingredient -- almonds -- has a symbolic significance since it is mentioned 73 times in the Bible. Makes about 30 Jewish Mandelbrots

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 2 cup coarsely chopped almond
                                                                  • Heat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large bowl, combine flour, baking powder and salt, and set aside. In another large bowl or stand mixer fitted with the whisk attachment, beat the eggs until well blended. Increase the speed to high and beat in the sugar 2 tablespoons at a time until mixture is thick and foamy, about 4 to 5 minutes. Add oil and extract(s) to the eggs and beat briefly to blend. Replace whisk with the paddle attachment and, on lowest speed, beat in flour mixture and almonds just until mixture holds together. It will be soft, but shouldn't be too sticky. If necessary, add a few more tablespoons of flour. Divide dough in half. Dampen hands lightly and form each half into a 3-inch-by-12-inch log on the prepared baking sheet, spacing 4 inches apart. Bake about 45 minutes or until golden brown and firm to the touch. Remove from oven and let cool at least 10 minutes. Carefully place logs on a cutting board and cut diagonally with serrated knife or ham slicer into 1/2- to 3/4-inch slices. Place pieces cut-side down on ungreased baking sheets. Bake 5 minutes. Turn pieces over and bake 5 minutes longer or until completely dry. Cool completely on wire racks. Store in an airtight container for up to 3 months or freeze.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 lb brussels sprout
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp pecorino romano cheese
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add thyme, garlic, and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Add black pepper and salt. Sprinkle with pecorino Romano cheese.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe for Ham Hock and Greens Soup is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). The smokiness from a ham hock or ham bone is ideal for this soup. I like to substitute Swiss chard or kale, for the collard greens in the original recipe. Here's a larger photo of ham hock and greens soup recipe. Makes 8 servings of Ham Hock and Greens Soup

                                                                  Ingredients
                                                                  • Yes No 1 meaty ham bone
                                                                  • Yes No 3 qt chicken broth
                                                                  • Yes No 1 4 lb 4 pounds greens of choice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/4 cup minced salt pork
                                                                  • Yes No 1 1/4 cup diced onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 4 tsp malt vinegar
                                                                  • Yes No hot sauce
                                                                  • Place ham hock or ham bone and broth in a Dutch oven or saucepan large to accommodate them. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat to a simmer and cook 1 1/2 hours. Remove ham hock from broth and let ham and broth cool slightly. Remove any fat from surface of broth. Meanwhile, bring a large saucepan of water to a boil. Cut tough ribs and stems away from greens. Plunge greens into boiling water and cook 10 minutes. Drain and cool slightly. Chop greens coarsely and set aside. Heat oil in a large soup pot over medium heat. Add salt pork and cook until crisp, 3 to 5 minutes. Add onion and celery and cook, stirring occasionally, until tender, about 5 minutes. Add flour and cook, stirring frequently, for 5 minutes. Gradually add the reserved broth, whisking until smooth. Bring to a simmer and add greens, ham hock and sachet. Cook for 1 hour. Remove and discard the sachet. Remove ham hock and cool slightly. Trim away the skin and fat and dice the meat, and add it back to the soup. Temper the cream and add it back to the soup. Season to taste with vinegar and hot sauce, if desired. Source: Adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009).
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop

                                                                  This chicken drummette recipe is from celebrity chef Sandra Lee's new cookbook, Semi-Homemade Grilling 2. This would make a wonderful addition to any picnic, or summer cookout. Makes 16 Portions of Drunken Drummettes

                                                                  Ingredients
                                                                  • Yes No 1/3 cup light rum
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp hot chili sauce
                                                                  • Yes No 1 .75 oz stir fry seasoning
                                                                  • Yes No 2 tsp crushed garlic
                                                                  • Yes No 4 lb chicken wing drumettes
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/4 cup chopped peanut
                                                                  • In a large bowl, combine rum, honey, soy sauce, chili sauce, stir-fry seasoning and garlic. Add drumettes, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight. Set up grill for direct cooking over medium-high heat. Oil grates when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop

                                                                  When San Francisco-based chef Kim Alter is home and hungry, she turns to this simple dish of sautéed green beans laced with preserved lemons, garlic, salt, and red pepper flakes. You can watch her make her Go-To Dish in this CHOW

                                                                  Ingredients
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 12 oz green bean
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No water
                                                                  • Yes No 1 tbsp diced preserved lemon
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No fleur de sel
                                                                  • Yes No black pepper
                                                                  • Finely zest half of the lemon; set the zest aside. Cut the lemon in half; set it aside.
                                                                  • Heat the oil in large frying pan over medium-high heat until shimmering. Add the green beans, season with salt, and cook, stirring occasionally, until the beans are warmed through, about 3 minutes. Add the garlic and cook until it just starts to brown, about 2 minutes.
                                                                  • Squeeze the juice from one lemon half into the pan, season with salt, and stir to combine. Continue cooking until the beans are cooked through and browned, about 8 to 10 minutes more, adding water a tablespoon at a time to deglaze the pan as the bottom starts to brown.
                                                                  • When the beans are tender and can be easily cut with a knife, add the preserved lemon and a pinch of red pepper flakes and stir to combine. Remove from heat, add the reserved lemon zest, and stir to combine. Taste and season with additional salt as needed. Transfer to a serving plate and sprinkle with fleur de sel and pepper. Serve immediately.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 2 ½servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Alexandra Angle's great-great-great-grandmother was a founding member of one of Boston's oldest women's clubs, where cookies like these lacy brandy snaps were a teatime staple.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp diced candied ginger
                                                                  • Yes No 1 tbsp brandy
                                                                  • Preheat the oven to 350°. Lightly butter 3 large baking sheets.
                                                                  • In a medium saucepan, melt the butter with the brown sugar over moderate heat. Remove from the heat. Add the flour, candied ginger and the brandy and stir until a smooth batter forms. Drop level teaspoons of the batter 3 inches apart on the baking sheets. Bake the brandy snaps for about 8 minutes, or until they are lacy and browned. Let the cookies cool on the baking sheets just until firm, about 2 minutes, then carefully transfer them to a rack to cool completely.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 30cookies
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 mint
                                                                  • Yes No 3 slice lemon
                                                                  • Yes No 4 brandied cherries
                                                                  • Yes No 1 cup crushed ice
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No 1 oz brewed black tea
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • In a cocktail shaker, muddle the mint leaves with 2 lemon slices, 3 cherries and the Simple Syrup. Add the ice, bourbon, Cherry Heering, tea and lemon juice. Shake well and pour into a rocks glass. Garnish with the mint sprig and remaining lemon slice and cherry
                                                                  Cuisine:YesNokentucky
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

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

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp light soy sauce
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tsp corn starch
                                                                  • Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
                                                                  • Remove from the heat, transfer to a serving bowl, and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare this sauce a day in advance.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp cornmeal
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 3 oz cup skim mozzarella and provolone cheese blend
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
                                                                  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
                                                                  • Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Place tomato slices on paper towels; let stand 5 minutes.
                                                                  • Preheat oven to 400°.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
                                                                  • Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                  • Prep Time: 18 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Time: About 1 hour. Cut the vegetables at home, make the dressing, then toss everything together when you're ready to eat. Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.

                                                                  Ingredients
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 1 1/4 lb small jicama
                                                                  • Yes No 1 large red bell pepper, and very
                                                                  • Yes No 1/4 head red cabbage, and very
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 6 tbsp rice vinegar
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp minced cilantro
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.
                                                                  • At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.
                                                                  • At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  The contrast between the emerald asparagus and the black poppy seeds is striking atop the ravioli. If you can't find round gyoza skins, cut square wonton wrappers into circles with a 3-inch round cutter. Ricotta salata is a firm aged cheese with a sharp, slightly sweet flavor; substitute Parmesan if your supermarket doesn't carry it.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cup homemade ricotta cheese
                                                                  • Yes No 1/4 1 oz cup grated pecorino romano cheese
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 48 3 inch round gyoza skins
                                                                  • Yes No 6 qt water
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 cup sliced asparagus
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp poppy seed
                                                                  • Yes No 1/3 cup crumbled ricotta salata cheese
                                                                  • To prepare ravioli, combine Homemade Ricotta Cheese, pecorino Romano, parsley, 1/8 teaspoon salt, and egg whites; mix with a fork until blended. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 2 teaspoons ricotta mixture into center of skin. Moisten edges of skin with water; place 1 skin over filling, stretching slightly to meet edges of bottom skin. Press edges together with a fork to seal; place on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with remaining skins and ricotta mixture to form 24 ravioli.
                                                                  • Bring 6 quarts water to a boil over medium-high heat. Add 4 ravioli; cook 5 minutes, turning ravioli carefully after 2 1/2 minutes. Remove ravioli from water with a slotted spoon; place on a platter. Repeat procedure with remaining ravioli; cover and keep warm. Reserve 1/2 cup cooking water.
                                                                  • To prepare topping, melt butter in a large nonstick skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Add 1/4 cup reserved cooking water, asparagus, and 1/4 teaspoon salt; cook 3 minutes or until asparagus is crisp-tender and water evaporates. Stir in poppy seeds; cook 30 seconds. Add 1/4 cup reserved cooking water; cook over medium-high heat 1 minute or until liquid is reduced by about half. Add ravioli to skillet; toss gently to combine. Sprinkle with ricotta salata; serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 4 ravioli, about 1/3 cup asparagus mixture, and about 1 tablespoon ricotta salata)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 2 oz cup rice krispies
                                                                  • Yes No 1/4 cup salted roasted cashews
                                                                  • Yes No 1/4 cup salted roasted peanut
                                                                  • Yes No 1/4 cup wide coconut flakes
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 4 large bay leaf, fresh
                                                                  • Yes No 3 tbsp light corn syrup
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Preheat the oven to 325° and line a baking sheet with parchment paper. In a large bowl, toss the puffed rice with the cashews, peanuts, coconut flakes and raisins.
                                                                  • In a small saucepan, heat the oil until shimmering. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 1 minute. Add the fennel and cumin seeds, crushed red pepper and bay leaves and toast, stirring, until fragrant, about 1 minute. Add the corn syrup, lemon juice and salt and bring to a boil. Drizzle the hot syrup over the cereal and nuts and toss with a spoon until evenly coated.
                                                                  • Spread the mixture on the baking sheet and bake for 20 minutes, stirring once or twice, until the nuts are golden, about 20 minutes. Let cool; discard the bay leaves. Transfer to a bowl and serve.
                                                                  Yields: 4cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies
                                                                  • Yes No
                                                                    Minute

                                                                  Avocado mashed with lime juice and pickled chiles gives this classic sandwich a regional flavor.

                                                                  Ingredients
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 4 turkey cutlets
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp chopped pickled jalapeno chiles
                                                                  • Yes No 12 slice wheat sandwich bread
                                                                  • Yes No 1 tomato
                                                                  • Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
                                                                  • Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain.
                                                                  • In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.
                                                                  • Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil, and a flat tenderloin in Nicaragua. For this dish, the steak is cut in the Nicaraguan style, seasoned with Salvadoran spices, and accented with a Chilean sauce called pebre. (Recipes by Steven Raichlen, award-winning author of Healthy Latin Cooking.)

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup sliced onion
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1 1/2 lb center cut beef tenderloin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No pebre
                                                                  • Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.
                                                                  • Prepare broiler.
                                                                  • Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks. Place steaks on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness. Top each steak with onion mixture; drizzle each with 1 tablespoon Pebre.
                                                                  Cuisine:YesNochilean
                                                                  Yields: 6servings (serving size: 3 ounces steak, 1/2 cup onion mixture, and 1 tablespoon pebre)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil

                                                                  Fresh citrus and sweet, sour, and spicy Asian flavors put a new twist on mushroom salad. If mushrooms are very large, quarter them. Marinating overnight intensifies the taste.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 3/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1/2 tsp grated lime rind
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Combine first 7 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Remove from heat; stir in orange rind, oils, and lime rind. Combine vinegar mixture and mushrooms in a large bowl; toss well to combine. Cover; refrigerate overnight. Add parsley; toss to combine.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Schnitzel is a beloved main dish brought to Israel by Austrian immigrants, and the addition of za'atar (a popular Middle Eastern spice blend of sesame seeds mixed with powdered sumac and dried thyme) lends it Mediterranean flair. Buy za'atar at ethnic markets or specialty spice stores, or make your own using our recipe for Za'atar (at CookingLight.com). Sautéing the chicken in olive oil is a nod to the custom of eating foods cooked in oil to commemorate the Hanukkah miracle in 165 B.C., when a day's worth of olive oil lit the menorah for eight days after the Maccabees reclaimed the Temple of Jerusalem.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup panko bread crumb
                                                                  • Yes No 1/4 cup za'atar
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 8 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lemon
                                                                  • Preheat oven to 400°.
                                                                  • Combine panko, za'atar, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.
                                                                  • Bake at 400° for 10 minutes or until done. Serve with lemon wedges, if desired.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 8servings (serving size: 1 chicken breast half and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Adding elderflower liqueur to the classic Sidecar cocktail gives it a nice floral note. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online.

                                                                  Ingredients
                                                                  • Yes No 1 part Cointreau
                                                                  • Yes No 1 part lemon juice
                                                                  • Yes No 2 part brandy
                                                                  • Yes No 3 part st germain elderflower liqueur
                                                                  • Yes No crushed ice
                                                                  • Combine all ingredients in a cocktail shaker. Shake vigorously and strain over fresh ice into a chilled cocktail glass. Serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Make the Yogurt Cheese at least 24 hours before making the torta; layer the cheese with pesto at least 1 hour or up to 1 day before serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup yogurt cheese
                                                                  • Yes No cilantro pesto
                                                                  • Yes No tomato tapenade
                                                                  • Yes No cilantro
                                                                  • Yes No slice thin baguette slices
                                                                  • Line a wide-mouth, 2- to 3-cup noncorrosive container with two smooth layers of cheesecloth or a clean, dry muslin or linen towel.
                                                                  • Press a fourth of the Yogurt Cheese evenly over bottom of container. Spread a third of the pesto evenly over cheese to edges of container. Repeat steps to layer remaining cheese and pesto, ending with cheese. Fold edges of cloth over cheese and press gently to compact. Cover airtight and chill until firm, at least 1 hour or up to 1 day; occasionally uncover and tilt container to pour off any accumulated liquid.
                                                                  • Fold back cloth; invert a plate over torta and then, holding plate and container together, invert torta onto plate. Peel off cloth. If desired, garnish with cilantro sprigs. Serve with baguette slices.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  The fact is, I know using truffles at home is a little pretentious and very decadent, but even my local supermarket now stocks truffle oil. Admittedly it's more than likely not the real McCoy, but it does have a flavour you can't put your finger on ? a kind of fragrant, garlicky, encapsulating smell which when used with subtlety is great. Truffle oil can be used for so many things ? with a simple risotto or tagliatelle it's amazing. Then, when you've got the bug, treat yourself to the real thing, be it black or the exceptional white truffle.

                                                                  Ingredients
                                                                  • Yes No 1 white onion
                                                                  • Yes No 1 good of butter
                                                                  • Yes No 4 tbsp 4 tablespoons extra virgin olive oil
                                                                  • Yes No 1 of fresh thyme
                                                                  • Yes No 500 gram celeriac
                                                                  • Yes No floury potatoes
                                                                  • Yes No 1.1 liter 1.1 litres chicken stock
                                                                  • Yes No double cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp 3–4 tablespoons truffle oil
                                                                  • The fact is, I know using truffles at home is a little pretentious and very decadent, but even my local supermarket now stocks truffle oil. Admittedly it's more than likely not the real McCoy, but it does have a flavour you can't put your finger on – a kind of fragrant, garlicky, encapsulating smell which when used with subtlety is great. Truffle oil can be used for so many things – with a simple risotto or tagliatelle it's amazing. Then, when you've got the bug, treat yourself to the real thing, be it black or the exceptional white truffle.In an appropriately sized pot, slowly fry the onion in the butter and olive oil for about 5 minutes until translucent and soft but not coloured at all. Get your bunch of thyme, tie it up with a little string and add to the pot with the celeriac, potatoes and stock. Bring to the boil and simmer for 40 minutes until the vegetables are tender. Add the cream, bring back to the boil, then remove the thyme and purée the mixture in a liquidizer or food processor. Season carefully to taste, adding the truffle oil tablespoon by tablespoon – the oil can vary in strength depending on the brand. Divide between your serving bowls. Feel free to improvise by adding croûtons, a little extra cream or, if you're really lucky, some real black or white truffles shaved over the top.Try this: If you want to give an edge to this comforting soup, try dressing some chopped parsley and celery leaves with a little olive oil and lemon juice. Sprinkle over the soup at the last minute before serving.• from Jamie's Kitchen
                                                                  Cuisine:YesNoeuropean
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  • Yes No
                                                                    Minute

                                                                  This past weekend in San Francisco, the weather forecast was a bold one. Each news station insisted snow was on its way. People dug out their winter coats. Kids prepared for snow-man marathons. And I made a very fine casserole&mdash one with healthy whole-wheat pasta, Swiss chard, and goat cheese.

                                                                  Ingredients
                                                                  • Yes No 1 large swiss chard
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 cup chopped plum tomato in can
                                                                  • Yes No 1/2 lb wheat shells
                                                                  • Yes No 3/4 cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1/2 cup kidney beans in can
                                                                  • Yes No 3 tbsp olive tapenade
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No black pepper
                                                                  • Rinse the Swiss chard, drain very well, and chop it into chunky pieces. It's going to get cooked down, so no need to be too precise here.
                                                                  • Heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add the onion and sauté until just slightly tender. Stir in the garlic, add the tomatoes, and then add the Swiss chard. Cook for about 8 minutes or until the chard has just wilted. Be careful not to overcook the Swiss chard; it will have the opportunity to bake in the oven as well.
                                                                  • Preheat the oven to 375°F. Bring a medium pot of water to a boil. Cook the pasta until al dente. Drain and set aside.
                                                                  • Remove the chard and tomatoes from the heat and stir in the goat cheese, kidney beans, olive tapenade, capers and half the amount of parmesan. Fold in the pasta and season with salt and pepper.
                                                                  • Pour the pasta mixture into a 1 or 2 quart casserole dish and sprinkle remaining Parmesan on top. Bake until heated all the way through, about 15 to 18 minutes.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle

                                                                  Huevos rotos or "broken eggs" is an incredibly simple recipe that can be served any time of day. Spaniards are more likely to eat this tasty dish of fried potatoes, chorizo sausage and eggs as a dinner dish. However, it makes a hearty breakfast or hot lunch, too. Fry potatoes and onions and top with lightly sautéed Spanish chorizo or chistorra sausage and lightly scrambled eggs and you're done!

                                                                  Ingredients
                                                                  • Yes No 1/2 large onion
                                                                  • Yes No 5 medium potato
                                                                  • Yes No 16 500 milliliter oz virgin olive oil
                                                                  • Yes No 1 oz chistorra sausage
                                                                  • Yes No 5 large egg
                                                                  • Yes No salt
                                                                  • This huevos rotos recipe makes 4 servings.
                                                                  • Peel and chop 1/2 of a large yellow or white onion and sauté in a few tablespoons of olive oil. When onions are soft and transparent, remove from pan and reserve on a plate.
                                                                  • Peel and cut potatoes lengthwise, then into "fries." Heat the olive oil in a large, heavy bottom frying pan on medium. Salt the potatoes and fry in the pan. When potatoes are done, remove the potatoes from the pan with a slotted spatula. Divide between 4 bowls and keep warm.
                                                                  • While the potatoes are frying, slice the chorizo or chistorra sausage. Pour 1 Tbsp of olive oil into a small frying pan and sauté the sausage. Then, remove the sausage and set aside.
                                                                  • If using Serrano ham, don't cook it. Cut ham slices into small, bite size pieces and divide between bowls.
                                                                  • Sprinkle sausage or ham and sautéed onions evenly over fried potatoes in bowls.
                                                                  • Scramble the eggs in a small bowl. Lightly cook them in the same frying pan and oil as the sausage was cooked. Divide eggs between the bowls and serve hot. Accompany the huevos rotos with warm slices of a fresh baguette or rustic-style bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  These Brownie Cookies make some very special chocolate cookies.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz lb semisweet chocolate
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 egg
                                                                  • Melt 8 ounces of semi-sweet chocolate with the butter. Set aside. In a large bowl, combine sugar, flour and baking powder. Stir in chocolate mixture. Mix in vanilla and eggs. Beat until well combined. Place bowl in refrigerator for a least 30 minutes. If remaining chocolate is in big pieces, chop into smaller pieces. Stir remaining chocolate into cookie dough. Drop dough by tablespoons onto greased cookie sheet. Bake for 10 to 12 minutes. Place remaining dough back in the fridge until first batch is baked. Cool cookies on baking sheet for 2 minutes. Remove to rack for complete cooling. Makes 3 dozen Brownie Cookies. Notes in the Margin: We loved the taste of these cookies. Be careful, they did have a tendency to break apart. Also, make sure the dough is cool/cold when it goes into the oven. Otherwise, the dough will spread too much while baking.
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread

                                                                  This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. Serve with white rice.

                                                                  Ingredients
                                                                  • Yes No 4 boneless, skinless chicken breasts, filleted
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No slice orange
                                                                  • Serves 4.
                                                                  • Season the chicken breasts with salt and pepper. Heat the olive oil in a large, deep frying pan with a heavy bottom. Fry chicken breasts, turning so that they brown on both sides. Remove from pan and set aside.
                                                                  • Dice the carrots and onions or place in a food processor to dice. Put vegetables in the same frying pan and saute until onions are brown. Add the orange and lemon juices, as well as the white wine. Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce.
                                                                  • Pour the sauce into a food processor or blender and puree. Return the sauce to the frying pan. Salt and pepper to taste.
                                                                  • Note: If you prefer a "chunky" sauce, you do not have to puree. The photo above shows this homestyle sauce.
                                                                  • Return the chicken to the frying pan of sauce. Cover and simmer for 10-15 minutes.
                                                                  • Place chicken on plates, spooning sauce over each piece. Garnish with orange slices. Serve with rice and bread.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Serve this chunky French favorite as an hors d'oeuvre accompanied with baguette slices, enjoy it with pan-seared tuna or salmon, or on a sandwich of crusty bread and goat cheese. The recipe is easily doubled or tripled if you have multiple gifts to give. Prep: 10 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 1/2 cup chopped pimiento stuffed green olives
                                                                  • Yes No 1/2 cup drained roasted red pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1 1/4 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 oil packed anchovy fillets
                                                                  • Yes No 1 garlic clove
                                                                  • Combine all ingredients in a bowl, and toss gently until blended. Store in an airtight container in the refrigerator up to 1 week. Serve at room temperature.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1 ¾cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  The sauce really makes this dish - it's blends sweet and savory flavors like orange juice, brown sugar and shallots to make a sophisticated sauce for herb -scented roast pork tenderloin.

                                                                  Ingredients
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 1/2 cup swanson chicken stock
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tbsp packed brown sugar
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 2 medium orange
                                                                  • Heat the oven to 425°F. Brush the pork with 1 teaspoon oil. Season with the rosemary and black pepper. Place the pork in a 13 x 9 x 2-inch roasting pan.
                                                                  • Roast for 20 minutes or until the pork is cooked through. Remove the pork from the pan and let it stand for 10 minutes.
                                                                  • Stir the cornstarch, stock, orange juice, molasses and brown sugar in a small bowl until smooth. Set aside.
                                                                  • Heat the remaining oil in a 2-quart saucepan over medium heat. Add the shallots and cook until they're tender. Stir the cornstarch mixture and add it to the skillet. Cook until the mixture boils and thickens, stirring constantly. Stir in the oranges and heat through. Serve with the pork. Season to taste, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 6 prebaked puff pastry shells
                                                                  • Yes No 1 1/2 tbsp chopped sage
                                                                  • Yes No 1/3 cup grated fontina cheese
                                                                  • Yes No bacon
                                                                  • Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section). Top with fresh sage and grated Fontina cheese. Bake at 400° F until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired.
                                                                  Yields: 6quiches
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  Pecan Sandies
                                                                   50 m

                                                                  These cookies are unbelievably light, delicate and crisp. The secret is to let the cookie dough chill overnight before slicing and baking.

                                                                  Ingredients
                                                                  • Yes No 2 stick organic unsalted butter
                                                                  • Yes No 1/3 cup organic sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1 cup pecan
                                                                  • In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and beat just until they are incorporated and lightly broken up. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight.
                                                                  • Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar. Repeat with the second log of dough.
                                                                  • Bake for 25 to 30 minutes, until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely.
                                                                  Yields: 12cookies
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If the Dude wanted a shake, he’d totally abide by this one. This recipe was featured as part of our story on Boozy Cocktail Milk Shakes.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz vanilla ice cream
                                                                  • Yes No 1 oz coffee-flavored liqueur
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 1/2 tsp instant espresso powder
                                                                  • Place all of the ingredients in a blender. Pulse 8 to 10 times or until mostly smooth. Pour into a chilled glass and serve on a rug that really ties the room together while listening to some Creedence.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 1shake
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  A small square of these rich bars is enough to satisfy a dessert craving. The flour and oats mixture is somewhat dry after combining, but it serves as both a solid base for the soft butterscotch chip layer and a crumbly, streusel-like topping.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 2 1/2 cup quick cooking oat
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup fat free sweetened condensed milk
                                                                  • Yes No 1 1/4 cup butterscotch morsels
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup diced walnut
                                                                  • Preheat oven to 350°.
                                                                  • Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray; press into bottom of pan. Set aside.
                                                                  • Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.
                                                                  Yields: 36servings (serving size: 1 bar)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    butterscotch morsels
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Butterscotch Morsels
                                                                  • Yes No
                                                                    Minute

                                                                  Carrie Nahabedian, chef and co-owner of Chicago's Naha, says this recipe marries her family's Armenian-Greek heritage with her French culinary training. Ask your butcher to remove the haitch and thigh bones from the leg of lamb.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 lb double smoked slab bacon
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 1 lb flageolet beans
                                                                  • Yes No 1 flat leaf parsley stems
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 thyme
                                                                  • Yes No 4 cup low-sodium chicken stock
                                                                  • Yes No 4 cup water
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No one 6 1/2 lb leg of lamb, haitch bone and thigh
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 1/2 loosely packed mint leaves
                                                                  • Yes No 1/2 lb pitted kalamata olive
                                                                  • Heat 1 tablespoon of the olive oil in a large, enameled cast-iron casserole. Add the bacon and cook over moderately high heat until golden and crisp, about 5 minutes. Add the onion and the 4 whole garlic cloves and cook until softened and just golden, about 5 minutes longer. Add the flageolets, parsley stems, bay leaf and thyme sprigs and toss to coat. Add the chicken stock, 3 cups of the water and 3 tablespoons of the olive oil.
                                                                  • Preheat the oven to 350°. Top the beans with crumpled, moistened parchment paper, then cover and bake for about 2 1/2 hours, stirring gently 2 or 3 times; the beans should be tender, but not mushy. Season the beans with salt and pepper. Drain the beans; reserve their cooking liquid and discard the parsley bundle, thyme, garlic cloves and bay leaf.
                                                                  • Using a sharp paring knife, make 1-inch incisions about 1 inch apart all over the lamb. Insert the garlic slices into the slits. Increase the oven temperature to 375°.
                                                                  • Set the lamb in a large roasting pan and drizzle with the lemon juice. Rub the lamb with the remaining 2 tablespoons of olive oil, the minced garlic and half of the mint. Season the lamb with salt and pepper. Roast for about 1 hour and 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium rare: Add water to the roasting pan occasionally if necessary to prevent the pan juices from burning. Transfer the lamb to a cutting board and cover loosely with aluminum foil. Leave the oven on.
                                                                  • Set the roasting pan over 2 burners, add the remaining 1 cup of water and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan. Stir in the olives and the remaining half of the mint and pour the pan sauce into a bowl.
                                                                  • Rewarm the beans over moderate heat; add some of the reserved bean cooking liquid if they seem dry. Season with salt and pepper. Heat the Oven-Dried Tomatoes in the oven until warmed through. Spoon the beans onto a large platter and arrange the dried tomatoes around them. Thickly slice the lamb and arrange it over the beans. Pour the pan sauce over the lamb slices and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Beef Bourguignonne
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb chuck meat
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 dry red wine
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 14.5 oz, 3 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 small yellow onion
                                                                  • Yes No 1 whole carrot
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 lb frozen pearl onions
                                                                  • Yes No 1 lb button mushroom
                                                                  • Heat oven to 300° F. Season the meat on all sides with 1 tablespoon of the salt and the pepper. Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Cook the meat in batches, turning to brown all sides. Transfer to a plate. Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to scrape the bottom of the pot. Add the meat, tomatoes, and 2 cups of the broth and bring to a simmer. Add the yellow onion, whole carrot, and garlic. Cover tightly and transfer to oven for 1 hour. Add the baby-cut carrots or carrot strips, cover, and return to oven until the meat is fork-tender but not falling apart, about 30 minutes more. Skim any fat from the surface. Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer until the liquid almost completely evaporates and the onions are tender, about 15 minutes, shaking the pan occasionally to coat the onions with the liquid. Transfer to a plate. Clean the skillet, then melt the remaining butter over medium heat. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Remove from heat and add the remaining salt. Meanwhile, place the pot of beef stew on the stovetop over medium-high heat. Using a slotted spoon, remove and discard the onion half and the whole carrot. Simmer the stew, uncovered, until it thickens to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 more minutes. Spoon onto plates. In Advance: Beef Bourguignonne's flavor improves with time. Make it 1 or 2 days ahead of time, then cover and refrigerate it, keeping the onions and mushrooms separate from the stew. The next day, skim any fat from the surface. Reheat the stew over a medium-low flame for 45 minutes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings
                                                                  • Prep Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    flame
                                                                  Ingredients
                                                                  • Yes No 3 cup butternut squash
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1 cup celery leaves
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 6 oz trout filets
                                                                  • Yes No 1 cup sliced yellow onion
                                                                  • Yes No 1/2 pecan halves
                                                                  • Preheat oven to 375°.
                                                                  • Combine squash and thyme in a medium bowl. Crush 1 garlic clove; add to squash mixture. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange squash mixture in a single layer on a baking sheet; bake at 375° for 40 minutes or until squash is tender; stirring occasionally.
                                                                  • Prepare grill.
                                                                  • Place 1 garlic clove in a mini food processor; process until finely chopped. Add 2 tablespoons oil, celery leaves, parsley, juice, and 1/8 teaspoon salt; process until finely chopped.
                                                                  • Sprinkle 1/4 teaspoon salt and remaining 1/4 teaspoon pepper evenly over trout fillets. Brush fillets with 1 teaspoon oil. Place fillets, skin side down, on a grill rack; grill 5 minutes or until fish flakes easily when tested with a fork. Keep warm.
                                                                  • Slice remaining clove of garlic. Heat a large skillet over high heat; add remaining 2 teaspoons oil. Add sliced garlic, onion, and remaining 1/8 teaspoon salt; cook 2 minutes or until onions begin to brown. Add squash mixture; cook 2 minutes or until hot. Stir in pecans; cook 1 minute. Divide squash mixture evenly among 4 plates; top each with a trout fillet. Spoon 2 tablespoons pesto over each trout fillet.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fillet
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb tomato
                                                                  • Yes No 1 3/4 lb cucumber
                                                                  • Yes No 1 cup tomato juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 5 tbsp chopped basil
                                                                  • Yes No 5 tbsp chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 12 sugar snap peas
                                                                  • Yes No 8 cherry tomato
                                                                  • Yes No 3 radish
                                                                  • Yes No 1/2 hass avocado
                                                                  • In a large bowl, toss the chopped tomatoes with the cucumbers, tomato juice, olive oil, lemon juice, onion and 3 tablespoons each of the basil and cilantro. Working in batches, puree the vegetables in a blender. Pour the soup into another large bowl, season with salt and pepper and refrigerate until chilled.
                                                                  • Meanwhile, in a small bowl, blend the goat cheese with the remaining 2 tablespoons each of basil and cilantro and season with salt and pepper.
                                                                  • In a small saucepan of boiling salted water, cook the sugar snaps until just tender, about 1 minute. Drain and refresh under cold water, then pat dry and halve.
                                                                  • Ladle the soup into shallow bowls and spoon a dollop of herbed goat cheese into the center of each. Garnish with the sugar snaps, cherry tomatoes, radishes and avocado and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A wave of Portuguese came to Hawaii in the late 1800s to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese. Greg Boyer picked up this recipe from a Hawaiian-Portuguese acquaintance some 30 years ago. Prep and Cook Time: 4 to 5 hours, plus 2 days to marinate. Notes: Boyer starts with a frozen turkey and marinates it for 3 days; our version starts with a thawed or fresh bird. If your arms aren't strong, it's helpful to have a friend or relative help you ease the turkey on and off the grill. This recipe goes with Hawaiian-Portuguese Turkey Gravy, Portuguese Sausage Dressing

                                                                  Ingredients
                                                                  • Yes No 1 18 to 20 lb turkey
                                                                  • Yes No 1 tbsp coarsely chopped ginger
                                                                  • Yes No 1 tbsp coarsely chopped garlic
                                                                  • Yes No 4 tbsp minced garlic
                                                                  • Yes No 4 tbsp minced ginger
                                                                  • Yes No 4 cup soy sauce
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Yes No 6 cup hickory chips
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 2 large onion
                                                                  • On day 1 (2 days before Thanksgiving), remove giblets from turkey and rinse turkey inside and out. Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan (discard neck). Into cavity of turkey, sprinkle coarsely chopped ginger and garlic. In a bowl, whisk together minced garlic, minced ginger, soy sauce, vinegar, and brown sugar; pour over turkey. Cover turkey with plastic wrap and marinate 2 days, basting 3 to 5 times a day.
                                                                  • On day 3 (Thanksgiving Day), remove giblets and 1 cup marinade from pan and set aside for Portuguese Sausage Dressing. About 4 hours before serving, remove turkey from refrigerator. Let stand for 30 minutes in pan; meanwhile, soak hickory chips in water 30 minutes.
                                                                  • Remove turkey from pan and pour marinade into a bowl; add chicken broth and set aside. Return turkey to pan, breast side up, and add onions (put 2 or 3 quarters inside turkey). Truss turkey, tying drumsticks together tightly with kitchen twine; truss wingtips together the same way. Cover wingtips and drumsticks with heavy-duty foil "caps," molding them snugly to prevent scorching. Cover entire pan loosely with a double layer of foil, extending foil beyond turkey like an umbrella.
                                                                  • Prepare a charcoal or gas grill, large enough to hold turkey, for indirect cooking: On charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash (about 20 minutes), mound equally on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup drained soaked wood chips now and every 30 minutes during smoking. If using gas grill (with at least 11 in. between indirect-heat burners), put 1/2 cup drained soaked wood chips in a drip pan directly on heat in a front corner and add 1/2 cup chips through grate every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.
                                                                  • Carefully slide pan with turkey from baking sheet onto center of grill. Pour in marinade and broth. Close grill lid. (If your grill has a lip on it, rest pan at an angle on grill, then carefully slide pan onto grill.) Smoke turkey, basting every 1/2 hour, until an instant-read thermometer inserted straight down through thickest part of breast to bone registers 150°, about 2 1/2 hours (begin checking after 2 hours). Ladle marinade from pan into a heatproof bowl and reserve for Hawaiian-Portuguese Turkey Gravy and Portuguese Sausage Dressing.
                                                                  • Slide baking sheet under turkey pan, ease baking pan onto sheet, and lift pan with turkey off grill. Let turkey rest, covered with foil, at least 20 minutes (internal temperature will rise to 160°) before carving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 1turkey (18 to 20 lbs.)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    smoke
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  Ruby red grapefruit juice casts a pretty hue over this margarita. Buy bottled juice so you can sip the frosty refresher year-round. Make and freeze it ahead to get slushy results and save time right before your party. Make Ahead

                                                                  Ingredients
                                                                  • Yes No 1 6 oz frozen limeade concentrate
                                                                  • Yes No 2/3 cup ruby red grapefruit juice
                                                                  • Yes No 2/3 cup white tequila
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Combine all ingredients in an electric blender, adding ice to 3 1/2 cup level. Process just until ice is finely crushed. Pour into a pitcher and serve immediately, or cover and freeze.
                                                                  • Note: For the freshest flavor, squeeze your own grapefruit juice. Try freezing juice in ice cube trays; add frozen cubes to blender.
                                                                  • Make Ahead: If you want slushy margaritas for a crowd, make several batches in advance and freeze until ready to serve. There's no need to thaw them; just stir and serve.
                                                                  Yields: 3 ½cups
                                                                    Steps: