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                                                                  Ingredients
                                                                  • Yes No 1/2 cup loosely packed cilantro
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 10 large mint
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1 tsp groun black pepper
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No kosher salt
                                                                  • Yes No 8 1/2 to 3/4 inch thick, 2 1/4 lb lamb chop
                                                                  • Yes No 1 tbsp tahini paste
                                                                  • Yes No 2 tbsp water
                                                                  • In a food processor, combine the 1/2 cup of cilantro leaves with the garlic and mint and pulse until coarsely chopped. Add 1/3 cup of the lemon juice, 1 tablespoon of olive oil, the paprika, black pepper, cumin, turmeric, fennel seeds, cayenne, cinnamon and 1 teaspoon of kosher salt. Process until a paste forms. Put the chops in a baking dish, pour the marinade over them and turn to coat.
                                                                  • Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 8 minutes, turning once, until an instant-read thermometer inserted in the thickest part of a chop registers 125° to 130° for medium rare. Transfer the chops to a platter and let rest for 5 minutes.
                                                                  • Meanwhile, in a small bowl, whisk the tahini and water with the remaining 2 tablespoons of lemon juice and 1 1/2 tablespoons of olive oil. Garnish the chops with the chopped cilantro and serve with the tahini sauce.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  Grapes make an ideal salad topping, but what about on pizza...? This surprising addition is a sweet contrast to the tangy Romano cheese, herby pesto, and juicy chicken. Grapes are said to slow the aging process, so here is a case where eating another slice of pizza definitely has its benefits.

                                                                  Ingredients
                                                                  • Yes No 1 11 oz refrigerated thin crust pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup refrigerated pesto
                                                                  • Yes No 1 1/2 cup seedless red grape
                                                                  • Yes No 8 oz skinless, boneless rotisserie chicken breast
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 oz fresh mozzarella cheese
                                                                  • Yes No 3 tbsp grated pecorino romano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Preheat oven to 425°.
                                                                  • On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 2 wedges)
                                                                  • Total Time: 32 minutes
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 2 medium fingerling potatoes
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 lb all butter puff pastry
                                                                  • Yes No 1/4 lb reblochon cheese, and cheese
                                                                  • In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
                                                                  • Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds.
                                                                  • Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper.
                                                                  • Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
                                                                  • Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
                                                                  • Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
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                                                                  You just can't get a much better flavor pairing than rosemary and potatoes. The pine-y rosemary perfumes the earthy potatoes just so. It's a classic combination that we never get tired of tasting.These roasted potatoes are a standby in our kitchen, and the recipe for making them is so basic that it's really more of a cooking method than a recipe.

                                                                  Ingredients
                                                                  • Yes No serves 6 as a side dish
                                                                  • Yes No 8 small new potato
                                                                  • Yes No 1 tbsp rosemary leaves, dried
                                                                  • Yes No 2 tsp kosher salt

                                                                  This hot drink pairs nicely with Chocolate-Hazelnut Meringues. For a grown-up twist, spike it with brandy, bourbon, gold rum, or cinnamon schnapps. Make the steamer mixture up to a day ahead, refrigerate, then reheat when ready to serve.

                                                                  Ingredients
                                                                  • Yes No 8 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No cinnamon, ground
                                                                  • Yes No cinnamon stick
                                                                  • Combine the milk and sugar in a medium saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Add cinnamon sticks to milk mixture; cook 5 minutes, stirring occasionally (do not boil). Remove from heat; let stand 20 minutes. Stir in extracts. Place pan over medium-high heat; cook 3 minutes or until thoroughly heated. Remove and discard cinnamon sticks. Garnish with ground cinnamon and cinnamon sticks, if desired.
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
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                                                                  Serve these delicious poached peaches with vanilla ice cream and the simple raspberry sauce or use your favorite dessert sauce.

                                                                  Ingredients
                                                                  • Yes No 4 white peaches
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No several strands of orange zest
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1/2 cup peach
                                                                  • Yes No vanilla ice cream
                                                                  • Yes No 1/2 cup seedless raspberry preserves
                                                                  • Scoop pits out of peaches and cut out any hard fibers. Toss in a bowl with the lemon juice; set aside. Combine sugar, water, vanilla bean, orange zest, cinnamon stick pieces, and Schnapps in a large saucepan. Bring to a boil; reduce heat to medium and boil for 5 minutes. Add peaches; cover and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove cover and simmer for 2 minutes longer. Arrange a few peach quarters in a bowl with a small amount of the juice. Top with a scoop or two of vanilla ice cream and then drizzle with the warm raspberry preserves. Serves 4 to 6. Peach Dessert Recipes Coconut Peach Cake Peach Bread Pudding Peach Crisp Peach Dumplings Delicious Peach Cobbler Fresh Peach Cobblers Peach Cobbler Recipe Suzi's Peach Cobbler Peach Cobbler Peach Cobbler II Easy Peach Cobbler Recipe Peach Pie with Lattice Top Peach Pie with Sour Cream Butterscotch Peach Pie Peach Sundae Pie Glazed Fresh Peach Pie Caramel Peach Pie Recipe Peach Cake Recipe Index Apricot Recipes Apple Cake Recipes Cake Mix Recipes Peach Recipes Pie Recipes Dessert Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
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                                                                  This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.

                                                                  Ingredients
                                                                  • Yes No yogurt
                                                                  • Yes No 4 tbsp 4 tablespoons blueberry jam
                                                                  • Yes No 8 tbsp 8 tablespoons elderflower cordial
                                                                  • Yes No 4 sprigs of fresh mint
                                                                  • This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.Divide your yoghurt between 4 dessert bowls or small glasses. Spoon over your blueberry jam, cover with your elderflower cordial, and top with a sprig of mint.• from Happy Days with the Naked Chef
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 14 whole graham cracker
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No two 14 oz sweetened condensed milk
                                                                  • Yes No 1 1/4 cup lemon juice
                                                                  • Yes No 8 large egg yolk
                                                                  • Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
                                                                  • In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
                                                                  • Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
                                                                  • Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.
                                                                  Yields: 19-inch pie
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  This unusual cake from Susan Feniger, chef-owner of Street, pleasantly surprises with crispy meringue, rich hazelnuts, and lemon segments that pop in your mouth. It’s a baked Alaska minus the ice cream: a thin nut cake topped with meringue. Don’t panic if the meringue cracks—it’s supposed to, and we think it adds character. What to buy: A 10-inch round cake pan and parchment paper are both available at most cooking supply stores. Game plan: This is a fairly straightforward cake. If you haven’t segmented an orange or a lemon before, check out this video for quick instructions.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1 1/2 cup sliced almonds
                                                                  • Yes No 1 1/4 cup hazelnuts
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 lemon
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No powdered sugar
                                                                    For the tart:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Coat a 10-inch round cake pan with butter and line the bottom with parchment paper. Butter the top of the parchment paper, and coat the inside of the entire pan with flour, shaking out any excess.
                                                                  • Place the almonds in a food processor and process until finely ground. Transfer to a medium bowl. Place the hazelnuts in the food processor and process until finely ground. Transfer to the bowl with the almonds and stir to combine. In a small bowl, combine 1 cup of the ground nut mixture with the measured flour and set aside. Reserve the remaining ground nuts for later use in the meringue.
                                                                  • Place the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment and mix on medium-high speed until pale yellow, about 2 minutes. Add the lemon zest and vanilla and mix until light and fluffy, about 3 minutes. Transfer to a large bowl and set aside.
                                                                  • Clean the mixer bowl and return it to the stand mixer. Beat the egg whites until foamy, about 1 minute. Sprinkle in the salt and continue beating until soft peaks form, about 2 minutes. Fold the nut-flour mixture and beaten whites into the beaten yolk-sugar mixture, alternating one-third nut-flour mixture and one-third whites, until both the nut mixture and the whites are folded in. Pour into the prepared cake pan.
                                                                  • Bake until lightly browned, about 25 to 30 minutes. Set on a wire rack to cool in the pan for 10 minutes. Run a knife along the inside edge of the pan to loosen the tart, invert onto a parchment-lined baking sheet, and remove the piece of parchment attached to the tart. While the tart is finishing cooling, prepare the meringue and lemon garnish.
                                                                    For the meringue and lemon garnish:
                                                                  • Heat the oven to 300°F and arrange a rack in the middle.
                                                                  • Slice the ends off the lemons and stand the lemons upright on a cutting board. Cut away the skin and white pith, exposing the fruit. Working over a bowl to catch the juices, separate the sections by slicing between the membranes using a paring knife. Remove and discard the seeds. Arrange the sections evenly over the cooled tart. Drizzle the accumulated lemon juice through a fine-mesh strainer over the top of the tart.
                                                                  • In a stand mixer fitted with a whisk attachment, beat the egg whites on high until foamy, about 1 minute (make sure the bowl of the mixer is very clean). Very gradually add the granulated sugar, whisking continuously until stiff peaks form and the mixture is shiny and thick, about 5 minutes. Gently fold in the reserved ground nuts with a plastic spatula.
                                                                  • Spread the meringue evenly over the cooled tart set on the parchment-lined baking sheet and bake in the oven for 30 to 40 minutes, until the top meringue layer has set. (As the meringue dries, it may start to crack.) Set the baking sheet on a rack to cool the tart completely. Dust with powdered sugar before serving.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 11servings
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                                                                    Minute

                                                                  You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat's too high.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/2 cup sweet sherry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 2 lb, 1 inch thick salmon steak
                                                                  • Heat the broiler or light the grill. If broiling, line a broiler pan or baking sheet with aluminum foil and lightly oil the foil.
                                                                  • In a medium stainless-steel saucepan, bring the soy sauce, mirin, and sugar to a boil, stirring. Reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup, about 10 minutes.
                                                                  • If broiling, put the salmon in the prepared pan. Brush the salmon with the soy-sauce mixture. Broil or grill until well browned, about 2 minutes. Turn and brush with more of the soy-sauce mixture. Continue cooking until the fish is browned and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Brush with the remaining soy-sauce mixture and serve.
                                                                  Yields: 4
                                                                    Steps:
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                                                                  This garlic chicken, bean and feta salad is delicious and quick to prepare. Serve it as a side or enjoy as a main meal. Tender chicken thighs are marinated in garlic, lemon juice and olive oil and then grilled to perfection and served with green beans, cannellini beans, cherry tomatoes, creamy feta and basil.

                                                                  Ingredients
                                                                  • Yes No marinade:
                                                                  • Yes No 500 17 1/2 oz gram boneless skinless chicken thigh
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No dressing:
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/8 cup lemon juice
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tbsp diced basil
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No a pinch black pepper
                                                                  • Yes No salad or ...
                                                                  • Yes No 500 17 1/2 oz gram thin green beans
                                                                  • Yes No 1 canned cannellini bean
                                                                  • Yes No 10 cherry tomato
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Combine chicken thighs and marinade ingredients in a large, non-reactive bowl. Mix well to coat the chicken. Cover and refrigerate for at least 20 minutes.
                                                                  • Preheat a barbecue or grill on high heat and spray with cooking oil. Remove chicken from marinade. Cook for 1 minutes each side or until golden. Reduce heat to medium-low. Cook chicken for a further 6 to 8 minutes or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
                                                                  • Meanwhile, bring water to boil in a saucepan and blanch the beans in boiling water for 1-2 minutes until just tender. Drain and refresh under cold water. Set aside.
                                                                  • Make the salad dressing by combining ingredients in a small bowl and whisking. Set aside.
                                                                  • Slice the chicken and combine with green beans, cannellini beans, tomato, feta and chicken in a large bowl. Add dressing and toss gently. Spoon onto plates and serve immediately.
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
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                                                                  • Yes No
                                                                    barbecue
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                                                                    amp
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                                                                    AMP

                                                                  Great on their own, Chinese jiaozi get a fantastic flavor boost when dipped in a zippy sauce like this one. The tart-salty-spicy combination adds a complex edge to the dumplings. There’s no such thing as a definitive dipping sauce, since cooks and diners mix up their own according to personal taste. At the least, your sauce should be tangy and savory. But add some nutty, hot chile oil, and your eating experience will enter a different orbit. Chinese dumplings are wonderful with an extra kick of ginger or garlic in the sauce, too. I prepare the sauce in advance, but you can set out the ingredients and invite guests to do it themselves. This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup light soy sauce
                                                                  • Yes No 2 1/2 tbsp balsamic vinegar
                                                                  • Yes No 1/8 tsp sugar, granulated
                                                                  • Yes No 1 tsp chili oil
                                                                  • Yes No 1 tbsp finely shredded ginger
                                                                  • Combine the soy sauce, vinegar, and sugar in a bowl. Stir to dissolve the sugar. Taste and adjust the flavors to your liking for a tart-savory balance. Add as much chile oil as you like for some heat. The sauce can be prepared several hours in advance up to this point. Right before serving, add the ginger or garlic for a fresh layer of punch.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 2/3cup
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 tsp cardamom, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup unsweetened applesauce
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No one 12 oz semisweet chocolate chips
                                                                  • Yes No powdered sugar
                                                                  • Yes No crème fraiche
                                                                  • Preheat the oven to 350°. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.
                                                                  • Scrape the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
                                                                  • Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes. Sift confectioners' sugar over the cake, slice and serve with crème fraîche.
                                                                  Yields: 12
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb perciatelli
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 3/4 cup diced flat leaf parsley
                                                                  • Yes No 4 whole canned tomatoes
                                                                  • Yes No 2 tbsp bread crumb
                                                                  • Yes No 2 tbsp diced walnut
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/4 cup grated pecorino romano cheese
                                                                  • Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
                                                                  • Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
                                                                  • Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.
                                                                  Yields: 4
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                                                                  This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.

                                                                  Ingredients
                                                                  • Yes No 3 3/4 cup organic all purpose flour
                                                                  • Yes No 1 1/2 tsp organic sugar, granulated
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 3 stick organic unsalted butter
                                                                  • Yes No 1/2 cup ice water
                                                                  • In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
                                                                  • With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
                                                                  • Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1double-crust 10-inch pie or 12 hand pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate

                                                                  Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 8 oz refrigerated prechopped green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 lb boneless shoulder pot roast
                                                                  • Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.
                                                                  • Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.
                                                                  Yields: 6servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 7 hours 7 minutes
                                                                  • Total Time: 7 hours 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  All you need are 5 ingredients and 10 minutes of prep time to make this citrusy chicken for dinner.

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 4 lb whole chicken
                                                                  • Yes No 3 sprig rosemary
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Halve lemon and place inside chicken cavity along with rosemary and garlic. Fold wings under and tie legs together. Rub chicken all over with 2 Tbsp. butter and sprinkle inside and out with salt and pepper.
                                                                  • Place chicken, breast side up, on a small rack inside slow cooker. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 4 to 4 1/2 hours.
                                                                  • Preheat broiler to high. Melt remaining 1 Tbsp. butter. Transfer chicken, breast side up, to a foil-lined baking sheet. Brush chicken with melted butter and broil to brown skin, 2 to 3 minutes. Let chicken rest for 10 minutes on a cutting board before carving and serving.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 hours 30 minutes
                                                                  • Total Time: 4 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Mascarpone's silky thickness lends a custardlike texture without the trouble of cooking custard. Except for dissolving sugar in mango nectar, this is a no-cook recipe. Press the puree through a fine sieve for a smooth texture.

                                                                  Ingredients
                                                                  • Yes No 1 cup mango nectar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 5 cup cubed mango
                                                                  • Yes No 2/3 5 oz cup mascarpone cheese
                                                                  • Yes No 1/3 cup non-fat sour cream
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No dash salt
                                                                  • Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.
                                                                  • Place mango cubes in a blender, and process until smooth. Press pureed mango through a fine sieve over a bowl; discard solids. Combine mango puree, cheese, and sour cream in a blender; process until smooth. Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely.
                                                                  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a chilled, freezer-safe container; cover and freeze 2 hours or until almost firm.
                                                                  Yields: 10servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Twice- baked potatoes get a major face-lift with this fun and easy twist on an old-school favorite. Ground bacon crumbs and grated Parmesan season and flavor creamy sweet potatoes while providing a scrumptious, crunchy texture. This dish makes for a tasty alternative to candied sweet potatoes to complement turkey at Thanksgiving, and works with other holiday classics like ham, roast beef, lamb, pork, and duck. It may be prepared in advance and baked for the second time right before service.

                                                                  Ingredients
                                                                  • Yes No 4 medium sweet potato
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup parmesan cheese
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp bacon fat
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Gather these tools: cutting board, chef's knife, wet measuring cup, measuring spoons, sheet pan, large and small mixing bowls, whisk, rubber spatula, spoon
                                                                  • Preheat the oven to 375F.
                                                                  • Place the sweet potatoes on sheet pan and bake for 1 hour, or until soft. Remove from the oven and let stand for 15 minutes, or until cool enough to handle.
                                                                  • Meanwhile, cook the bacon until well done and crisp. Reserve 1 tablespoon fat, and drain the bacon slices on paper towels. Break into large pieces and place in a food processor. Grind to a fine crumb; place the bacon crumbs in a small bowl with 1/4 cup Parmesan. Mix well, and set aside.
                                                                  • Slice the cooked sweet potatoes in half lengthwise; scoop the flesh leaving a 1/4-inch border and place in a large bowl. Set the scooped skins aside. Add the reserved bacon fat, heavy cream, 1/4 cup Parmesan, butter, sage, salt, and pepper to the sweet potato flesh and whisk until creamy, fluffy, and smooth. Set aside.
                                                                  • Evenly divide the filling among the 8 potato skins, using a regular spoon to fill. Top each potato skin with the bacon-Parmesan crumbs. Bake uncovered for 15 minutes or until the crust is crisped and browned.
                                                                  • Serve immediately.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 2 5.3 oz shortbread cookies
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Preheat oven to 350°. Spread almonds in 13-by-9-inch metal baking pan and bake for 10 minutes, until fragrant and golden. Transfer nuts to a board and let cool.
                                                                  • Place almonds in the bowl of a food processor and pulse in 10 one-second pulses to coarsely grind. Break shortbread cookies into small pieces, add to almonds, then pulse again until mixture is finely ground and beginning to clump. Transfer crumbs to same baking pan, spreading evenly, then press crumbs firmly into bottom of pan. Bake at 350° until golden and set, about 10 minutes.
                                                                  • In a bowl, whisk together sugar and flour. Whisk in lemon juice, then eggs and vanilla extract. Pour lemon mixture over warm crust, reduce oven temperature to 300° and bake until set, about 30 minutes. Transfer pan to a rack and let cool completely. Cut into 20 bars and dust with confectioners' sugar before serving.
                                                                  Yields: 20bars
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp grated lemon zest
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup raspberry jam
                                                                  • Using an electric mixer on medium-high speed, beat butter until light, 2 minutes. Beat in 2/3 cup sugar and zest, then egg and salt. Beat in flour 1 cup at a time. Divide dough in half and form into 2 disks. Wrap in plastic wrap and chill for at least 1 hour or overnight.
                                                                  • Preheat oven to 375ºF; line 2 large baking sheets with parchment. On a lightly floured surface, roll out a disk to 1/4-inch thickness. Cut out cookies with a 2 1/2-inch cutter. Place 1/2 inch apart on sheets. Gather dough scraps, reroll and cut more cookies. Sprinkle cookies with 1 1/2 tsp. sugar. Repeat with remaining dough disk.
                                                                  • Bake cookies until golden around edges, 10 to 12 minutes. Place baking sheets on wire racks for 5 minutes, then transfer cookies to racks to cool.
                                                                  • Spread 1 tsp. jam on bottom of a cookie; sandwich with another. Repeat with remaining cookies and jam.
                                                                  Yields: 18cookies (serving size: 1 cookie)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp tequila
                                                                  • Yes No 1/2 lb monterey jack cheese
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No corn tortilla
                                                                  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
                                                                  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  If you do not have a sandwich press or cast-iron skillet, place a regular skillet on top of the sandwich and weigh it down with cans. Serve with pickle spears.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup fig jam
                                                                  • Yes No 1 8 oz ciabatta
                                                                  • Yes No 1/4 cup crumbled blue cheese
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 8 oz cooked chicken breast
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Spread jam over cut side of top half of bread. Combine cheese and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.
                                                                  • Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
                                                                  • Place arugula in a bowl. Drizzle juice over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half. Cut sandwich into 4 equal portions.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 4servings (serving size: 1/4 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No a of garlic, and bashed to a pulp
                                                                  • Yes No 1 good of fresh basil, bashed to a pulp
                                                                  • Yes No 1 of toasted pine nuts, bashed to bits
                                                                  • Yes No 6 tbsp 6 tablespoons olive oil
                                                                  • Yes No 3 tbsp 3 tablespoons balsamic vinegar
                                                                  • Yes No salt and pepper
                                                                  • Mix everything together in a bowl and season to taste.• from Happy Days with the Naked Chef
                                                                  Cuisine:YesNojapanese
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  These beef sandwiches are wrapped in parchment, tied with baker's twine, and transported in a baking dish that doubles as a serving tray. The watercress is packed separately so that it stays crisp.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 2 lb center cut beef tenderloin
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 1 tbsp diced marjoram
                                                                  • Yes No 1 baguette
                                                                  • Yes No 2 cup watercress
                                                                  • Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.
                                                                  • Roast until beef registers 130 for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices.
                                                                  • Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)
                                                                  • Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No icing
                                                                  • Yes No green and orange liquid food colorings
                                                                  • Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs and milk, beating until blended.
                                                                  • Combine flour and next 3 ingredients. Add to butter mixture, beating at low speed just until blended; stir in lemon rind and juice. Divide dough into 4 equal portions; wrap each in plastic wrap, and chill at least 2 hours or up to 6 hours.
                                                                  • Roll 1 dough portion to a 1/4-inch thickness on a lightly floured surface. Cut with a 3-inch heart-shaped cookie cutter, and place on lightly greased baking sheets. Repeat procedure with remaining dough portions.
                                                                  • Bake at 350° for 8 to 9 minutes or until lightly browned on bottoms. Let cool on baking sheets 2 minutes; remove to wire racks, and cool 20 minutes or until completely cool.
                                                                  • Remove and reserve about 1/4 cup Icing. Tint remaining Icing with green food coloring. Spread green-tinted icing on tops of cookies. Tint reserved 1/4 cup Icing with orange food coloring, and spoon into a zip-top plastic bag. Snip 1 corner to make a small hole; pipe dots on cookies.
                                                                  • Note: To make ahead, bake and cool cookies as directed. Do not frost. Place in airtight containers, and freeze up to 1 month. Thaw and frost as directed.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 54
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze

                                                                  We flipped for this ice cream in our Test Kitchen--the recipe got our highest rating--because it captures the taste of summer. Prep: 10 minutes; Cook: 20 minutes; Chill: 8 hours; Stand: 30 minutes; Freeze: about 2 hours.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 3/4 cup half and half
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 4 3 cup large peach
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tbsp peach preserves
                                                                  • Combine 3/4 cup sugar, egg yolks, and whole egg in a medium bowl. Scrape seeds from vanilla bean, and add seeds, pod, and half-and-half to saucepan. Warm over medium-high heat 8 minutes or until mixture begins to steam. Do not boil. Slowly whisk into egg mixture. Return to saucepan, and cook over medium heat, stirring constantly, 10 minutes or until mixture coats back of a spoon. Whisk in butter and cream. Let cool, and chill 8 hours.
                                                                  • Toss peaches with remaining 1/2 cup sugar and salt; let stand at least 30 minutes in a glass or stainless bowl.
                                                                  • Puree peaches and peach preserves in a blender until well combined but not completely smooth. Combine peach and custard mixtures, and freeze in an ice-cream maker according to manufacturer's instructions.
                                                                  Yields: 1quart
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Bring a pot of salted water to a boil. Add beans and cook until crisp-tender, 4 minutes. Drain; pat dry.
                                                                  • In a bowl, toss beans with vinegar, onion, salt and pepper; chill for 45 minutes. Toss with herbs and olive oil. Cover; chill for 4 hours, stirring often.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover

                                                                  To some, chocolate frosting is the ultimate comfort food. To indulge, slather on graham crackers for a quick snack or frost our chocolate malt cake with it for a triple-malt indulgence. Game plan: Melting chocolate is easy in the microwave. Simply place chopped chocolate in a heatproof bowl and microwave on high for 1 minute, stirring halfway through. The frosting will last up to 1 week stored in an airtight container in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/3 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 3 oz unsweetened chocolate
                                                                  • Beat butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
                                                                  • Stop the mixer and add powdered sugar. Turn the mixer to low, then gradually increase the speed until the powdered sugar is completely incorporated.
                                                                  • Turn the mixer off and add vanilla and chocolate. Beat on medium-high speed until the frosting is airy and thoroughly mixed, about 3 minutes. Use to top cookies, cupcakes, or cakes.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mix

                                                                  Red grape juice, like red wine, may offer protection from heart disease because of a compound in the skins of red grapes.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup red grape juice
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No mint
                                                                  • Combine 1/2 cup grape juice and gelatin in a medium saucepan; cook over low heat, stirring until gelatin dissolves. Remove from heat; stir in 2 cups grape juice. Pour mixture into an 8-inch square baking pan. Freeze until almost firm.
                                                                  • Break frozen mixture into pieces, and place in a food processor; process several seconds or until fluffy but not thawed. Return to freezer, and freeze until firm.
                                                                  • Scoop sorbet into individual dessert dishes using an ice cream scoop. Garnish with mint sprigs, if desired.
                                                                  • carbo rating: 16
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze

                                                                  You can get a head start by roasting the peppers a couple of days ahead of time.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 2 orange bell pepper
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 cup chopped plum tomato
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 cup bow tie pasta (farfalle)
                                                                  • Yes No 6 1 1/2 oz tbsp grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.
                                                                  • Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add garlic to pan, and cook 30 seconds, stirring constantly. Add the bell peppers, bacon, tomato, olives, salt, and black pepper; cook 3 minutes or until thoroughly heated, stirring occasionally. Combine bell pepper mixture and pasta in a large bowl; sprinkle with cheese and basil.
                                                                  Yields: 6servings (serving size: 1 1/3 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These golden cakes have a higher ratio of crabmeat to filling than other recipes, yet they still hold up nicely in the skillet.

                                                                  Ingredients
                                                                  • Yes No 2 lump lb crabmeat
                                                                  • Yes No 1/2 cup minced scallion
                                                                  • Yes No 1/2 cup minced red bell pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup italian style bread crumb
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No dash worcestershire sauce
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No lemon
                                                                  • Yes No creamy caper dill sauce
                                                                  • Yes No garnish, fresh dill sprigs
                                                                  • Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.
                                                                  • Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
                                                                  • Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2-inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours.
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add crab cakes, and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. Garnish, if desired.
                                                                  • *Regular crabmeat may be substituted for lump.
                                                                  Cuisine:YesNomaryland
                                                                  Yields: 14cakes
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  Hands-on Time: 5 min.; Total Time: 5 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup no sugar added ruby red grapefruit juice
                                                                  • Yes No 2/3 cup sauza blanco tequila
                                                                  • Yes No 1/4 cup sweetened lime juice
                                                                  • Yes No 2 cup ginger ale
                                                                  • Yes No 2 cup crushed crushed ice
                                                                  • Yes No garnish, grapefruit
                                                                  • STIR together first 3 ingredients in a large pitcher. Stir in ginger ale and crushed ice. Serve immediately. Garnish, if desired.
                                                                  • *Not-from-concentrate grapefruit juice may be substituted.
                                                                  Yields: 4servings (about 7 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  "Keep seafood healthful and crunchy without frying" by Jim Romanoff, AP Lighter take on the traditionally deep-fried po'boy sandwich featuring broiled fillets and a low-fat remoulade sauce. Substitution: coleslaw for the lettuce. Healthy Cooking Winston-Salem Journal

                                                                  Ingredients
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp coarse grain dijon mustard
                                                                  • Yes No 3 tsp hot sauce
                                                                  • Yes No 3 tsp cajun seasoning mix
                                                                  • Yes No 4 1 1/4 lb catfish fillet
                                                                  • Yes No 1/2 cup unseasoned cornmeal fish fry mix
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup reduced fat mayonnaise
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 4 5 inch long crusty french bread
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No 1 large tomato
                                                                  • In a shallow dish or bowl, whisk together the buttermilk, 2 tablespoons mustard, 2 teaspoons hot sauce and 1 teaspoon Cajun seasoning. Add the catfish fillets, turning to coat them with the mixture. Cover the dish with plastic wrap, and refrigerate for at least 20 minutes or up to 2 hours. 2. Meanwhile, in another shallow dish or bowl, whisk together the cornmeal fish-fry mix, 1 teaspoon Cajun seasoning, and the salt and pepper. Set aside. 3. To make the remoulade, in a small bowl, whisk together the mayonnaise, Worcestershire, remaining 1 tablespoon Dijon mustard and remaining 1 teaspoon each of hot sauce and Cajun seasoning. Set aside or cover and refrigerate if using later. 4. When ready to cook the fish, heat the broiler. Use the cooking spray to lightly coat a wire rack large enough to hold the fish in a single layer. Place the rack on a baking sheet. 5. Remove the fish from the refrigerator and turn each fillet in the buttermilk mixture to recoat. Transfer to the cornmeal mixture, turning the fillets to coat completely. Lightly mist the fillets on both sides with the cooking spray and place on the prepared rack so they do not touch one another. 6. Broil 4 inches from the heat source for 3 minutes, then carefully flip the fillets and broil for another 3 minutes, or until the fish is opaque at the center. 7. Assemble the po'boy sandwiches by spreading the cut side of each piece of bread with the reserved sauce. On the bottom half of each bread section, layer with a catfish fillet, shredded lettuce, sliced tomato and the top piece of bread. Serve immediately.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  When Tim Goodell cooks this chicken for himself, he uses the chicken fat from the roasting pan in place of the olive oil in the tomato vinaigrette, which makes it delightfully rich.

                                                                  Ingredients
                                                                  • Yes No three 3 lb chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 lemon halves
                                                                  • Yes No 6 shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 1/2 1 1/2 oz tarragon
                                                                  • Yes No 6 large thyme
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp herbes de provence
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 3 1/2 tbsp sherry vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Preheat the oven to 375°. Season the chicken cavities generously with salt and pepper. Tuck a lemon half, 2 shallots, 2 garlic cloves, 1/2 bunch of tarragon and 2 thyme sprigs into each chicken cavity. Tie the legs together with kitchen string. Set the chickens in a large roasting pan or on a rimmed baking sheet. Rub the chickens all over with the 1 tablespoon of olive oil and season with the herbes de Provence, salt and pepper.
                                                                  • Roast the chickens in the middle of the oven for 30 minutes. Add 1/2 cup of the water to the roasting pan and roast the chickens for about 50 minutes longer, basting them occasionally with the pan juices; rotate the roasting pan as necessary to cook the birds evenly. The chickens are done when the juices run clear when a thigh is pierced with a knife or when an instant-read thermometer inserted in one of the thighs registers 165°.
                                                                  • Preheat the broiler. Broil the chickens for about 5 minutes, rotating the roasting pan, until their skin is golden and crisp. Transfer the chickens to a large cutting board.
                                                                  • Pour any pan juices into a small saucepan and skim off the fat. Set the roasting pan over 2 burners, add the remaining 1/2 cup of water and simmer over moderate heat, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Add the liquid to the pan juices in the saucepan and boil until reduced to 1/2 cup, about 5 minutes. Keep the pan juices warm.
                                                                  • Peel 12 of the oven-dried tomato halves and coarsely chop them. In a medium bowl, mix the tomatoes with the Dijon and whole grain mustards, vinegar, honey, warm pan juices and the remaining 1 tablespoon of chopped tarragon. Whisk in the remaining 1/4 cup of olive oil and season the vinaigrette with Tabasco, salt and pepper.
                                                                  • Spoon half of the oven-dried tomato vinaigrette onto a large platter. Quarter each of the chickens and arrange the pieces on the platter. Arrange the 12 remaining oven-dried tomato halves around the chicken and serve right away, passing the remaining tomato vinaigrette at the table.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that?s fine, and different tinned or jarred beans will all work well too. I?ve given you a weight of turkey here, but you can use whatever you?ve got left over. It?s all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It?s brilliant with steamed rice, or rolled up in warmed tortillas.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No onions
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 leek
                                                                  • Yes No pepper
                                                                  • Yes No pepper
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 fresh green chilli
                                                                  • Yes No a of fresh coriander, stalks
                                                                  • Yes No 1 tsp 1 teaspoon ground cumin
                                                                  • Yes No 1 heaped tsp 1 teaspoon smoked paprika
                                                                  • Yes No 1 tsp 1 teaspoon runny honey
                                                                  • Yes No 3 tbsp 3 tablespoons white wine vinegar
                                                                  • Yes No leftover turkey
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 x tins chopped tomatoes
                                                                  • Yes No chickpeas in can
                                                                  • Yes No 2 limes
                                                                  • Yes No sour cream
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 2 tomatoes
                                                                  • Yes No a red onion
                                                                  • Yes No a garlic
                                                                  • Yes No 1 fresh green chilli
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No 1 lime
                                                                  • Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that’s fine, and different tinned or jarred beans will all work well too. I’ve given you a weight of turkey here, but you can use whatever you’ve got left over. It’s all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It’s brilliant with steamed rice, or rolled up in warmed tortillas. Preheat the oven to 180ºC/350ºF/gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes. Add the coriander stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. While that’s cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chilli and coriander. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy then get everyone to tuck in.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    just right
                                                                    Brands:
                                                                  • Yes No
                                                                    Just right

                                                                  These tiny potato pancakes marry perfectly with sour cream and caviar.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large potato
                                                                  • Yes No 9 tbsp all purpose flour
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No sour cream
                                                                  • Yes No caviar
                                                                  • Beat egg whites at medium speed with an electric mixer until stiff peaks form.
                                                                  • Whisk egg yolks until thickened. Stir in potato and next 4 ingredients. Fold in egg whites.
                                                                  • Pour oil to depth of 1/2 inch in a large heavy skillet; heat to 350°. Drop potato mixture by teaspoonfuls into hot oil; fry, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels. Serve immediately with sour cream and caviar.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 6appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Stirring a little lime zest and lime juice into angel food cake batter gets the party started. But it's the sweet, boozy glaze of tequila, triple sec, lime juice, and sugar that rocks this angel food cake into the stratosphere. Tart lime is an ideal match for the sweet cake. Triple Sec, tequila, and lime juice give the glaze the flavor of a margarita. Use wooden skewers to poke holes in the cake large enough to let the glaze soak into it.

                                                                  Ingredients
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 12 large egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp grated lime rind
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp tequila
                                                                  • Yes No 3 tbsp triple sec
                                                                  • Yes No 3 tbsp water
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in rind, vanilla, and 1 1/2 teaspoons juice.
                                                                  • Sift 1/4 cup flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
                                                                  • Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert onto plate.
                                                                  • To prepare glaze, combine 3 tablespoons sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Pierce entire surface of cake liberally with a skewer; drizzle glaze over cake. Let stand 10 minutes.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Endlessly versatile, flavored syrups can be churned with ingredients like pureed fruit, fruit juice or fresh herbs in an ice cream machine to make sorbet. Jean-Georges Vongerichten first developed this breezy lemon-thyme ice for F&W, then started serving it as a special at his Mercer Kitchen in Manhattan's Mercer hotel. "Lemon-thyme, that's my guy," Vongerichten says. "I would use rosemary too."

                                                                  Ingredients
                                                                  • Yes No 6 oz strawberry
                                                                  • Yes No 6 oz raspberry
                                                                  • Yes No 6 oz blueberry
                                                                  • Yes No 6 oz sweet cherries
                                                                  • Yes No thyme
                                                                  • Pour the Lemon-Thyme Syrup into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the lemon-thyme sorbet to a plastic container, cover and freeze.
                                                                  • Shortly before serving, in a bowl, toss the berries with the cherries. Scoop the sorbet into bowls. Spoon the berries on top, garnish with the thyme sprigs and serve.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 lb beef from the flatiron part of the shoulder
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tbsp diced garlic
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1 red wine
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 sprig thyme
                                                                  • Yes No 15 pearl onion
                                                                  • Yes No 15 crimini mushroom (baby portobello)
                                                                  • Yes No 15 baby carrot
                                                                  • Yes No 5 oz pancetta
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No dash sugar, granulated
                                                                  • Yes No parsley
                                                                  • Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.
                                                                  • Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
                                                                  • Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
                                                                  • Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
                                                                  • For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
                                                                  • Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
                                                                  • To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  Twixt Recipe
                                                                   4 h 50 m

                                                                  The combination of caramel and chocolate is a candy store classic, but add in a cookie crust and you get a candy-lover’s dream. With a shortbread crust, gooey caramel, and premium chocolate, our Halloween version of a Twix™ is irresistible. See our other Halloween candy bars: Peanut Butta Cups, Almond Jay, and Snickles. Download the Twixt wrapper Special equipment: We’re assuming that you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need: Kitchen scale Tape measure Deep-frying/candy thermometer Pastry brush Chocolate thermometer, such as... read more The combination of caramel and chocolate is a candy store classic, but add in a cookie crust and you get a candy-lover’s dream. With a shortbread crust, gooey caramel, and premium chocolate, our Halloween version of a Twix™ is irresistible. See our other Halloween candy bars: Peanut Butta Cups, Almond Jay, and Snickles. Download the Twixt wrapper Special equipment: We’re assuming that you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need: Kitchen scale Tape measure Deep-frying/candy thermometer Pastry brush Chocolate thermometer, such as CDN ’s What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 38% Cacao Milk Chocolate Wafers; they can be found at specialty grocery stores and online.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/2 lb milk chocolate
                                                                    For the cookie base:
                                                                  • In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.
                                                                  • Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.
                                                                  • Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.
                                                                  • Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.
                                                                  • Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.
                                                                    For the caramel:
                                                                  • Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.
                                                                  • Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.
                                                                  • Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.
                                                                  • Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.
                                                                  • Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It’s best to work in a cool area for this step.) Meanwhile, temper chocolate.
                                                                    For the chocolate coating:
                                                                  • To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
                                                                  • Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
                                                                  • Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.
                                                                  • Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.
                                                                  • To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)
                                                                  • Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.
                                                                  • Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.
                                                                  • Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.
                                                                  Yields: 24twixt
                                                                  • Active Time: 1 hour 50 minutes
                                                                  • Total Time: 4 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pam
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Pam

                                                                  This recipe for Serbian sauerkraut and beans or kupus i grah is a thick porridge that can be served as a main course or side dish. It is flavored with bacon or other smoked meat. Compare this with Lenten sauerkraut and beans recipe. Makes 6 to 8 servings of Serbian Sauerkraut and Beans or Kupus i Grah

                                                                  Ingredients
                                                                  • Yes No 1 lb white great northern beans
                                                                  • Yes No 1 lb sauerkraut
                                                                  • Yes No 1 lb bacon
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp sweet paprika
                                                                  • Wash beans and soak them overnight in about 2 gallons water. When ready to cook, drain and rinse beans, and transfer them to a large pot or Dutch oven with 1 gallon water. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat and simmer, uncovered, for about 2 hours or until almost tender, adding more water, if necessary. Add sauerkraut and continue cooking while you prepare this zafrig (roux). Saute bacon and onion in large skillet until fat has rendered from the bacon. Using a slotted spoon, remove bacon and onion, and stir it into the sauerkraut and beans along with the garlic. Into the bacon grease, add flour, salt, pepper and paprika, stirring constantly to prevent burning, until zafrig is golden brown. Remove from heat and slowly add 2 cups cold water, whisking constantly until smooth. Add this to the sauerkraut and beans, mixing well. Cook 20 minutes. If too thick, add more water. If too thin, cook longer.
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No three 7 by 8 inch nori seaweed
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 large baking potato
                                                                  • Preheat the oven to 325°. On a rimmed baking sheet, toast the nori in the oven until brittle, about 10 minutes. In a mini food processor, grind the nori to a powder. Mix the nori powder with the salt.
                                                                  • In a large pot, heat 2 inches of vegetable oil to 350° over moderately high heat. Slice the potatoes 1/16 inch thick on a mandoline. In a colander, rinse the potato slices under cold water until the water runs clear. Pat the potato slices thoroughly dry. Working in small batches, fry the potato slices, stirring occasionally, until golden, about 3 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Generously sprinkle the chips with the nori salt and serve.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Gingerbread Cookies
                                                                   3 h 30 m

                                                                  This recipe makes three dozen medium cookies. We used star cookie cutters for the shapes. You can use other shapes; baking times will vary according to cookie size.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup unsulfured molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No sprinkles
                                                                  • In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth.
                                                                  • Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
                                                                  • Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm,
                                                                  • about 20 minutes.
                                                                  • Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
                                                                  • Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely
                                                                  • on baking sheets.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 36
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Look for orange blossom water in the extract or cosmetics section of specialty grocery stores. Be sure bottles from the cosmetics section are labeled safe for food use. Or purchase at kingarthurflour.com.

                                                                  Ingredients
                                                                  • Yes No 6 navel orange
                                                                  • Yes No 2 tbsp orange blossom water
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No cinnamon, ground
                                                                  • Place orange slices in 6 bowls or serving plates. Sprinkle evenly with orange blossom water, and drizzle with honey. Sprinkle each with a pinch of cinnamon.
                                                                  Yields: 6servings
                                                                  • Prep Time: 7 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  My Easter meal this past weekend was a fusion menu between my own cultural heritage of Eastern European food (fried rolls, rich sweet bread) and Indian cuisine (tandoori-spiced leg of lamb, sunny yellow pressed rice). This cucumber salad bridges the cultural divide between Eastern Europe and India: both cultures have creamy, cooling salads with dairy and cucumbers. Here's my easy fusion version.

                                                                  Ingredients
                                                                  • Yes No fine table salt
                                                                  • Yes No 2 tsp black mustard seed
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 2/3 cup sour cream
                                                                  • Yes No 1 small handful dill weed
                                                                  • Yes No black pepper
                                                                  • Yes No a medium, small dash heat a skillet over high heat, add the mustard seeds and cook, shaking the pan, until the mustard seeds pop just a bit, this should take no more than a minute
                                                                  • Yes No
                                                                  • Chop the cucumbers in half longwise, then into thin half-moons. Layer in a medium-sized bowl, sprinkling each layer lightly with salt. Put two small plates on top then cover the bowl with plastic wrap. Refrigerate for at least an hour, or overnight.
                                                                  • Put the cucumbers into a large colander and drain any excess water. Pat lightly with a kitchen towel to remove as much moisture as you can.
                                                                  • Toss the cucumber slices with the shallots, sour cream, and chopped dill. Mix in the cooled mustard seeds. Taste and season with black pepper. You can serve this immediately, or refrigerate it for up to a day before serving.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 3/4 cup mixed dried fruit
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup chopped pitted green olive
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
                                                                  • Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté

                                                                  Mini mint puddings sprout to life, thanks to a mint "seedling" and some ground-cookie "dirt."

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No salt
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 6 oz semisweet chocolate
                                                                  • Yes No 1/2 tsp pure mint extract
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 10 chocolate wafer cookies
                                                                  • Yes No garnish, mint sprigs
                                                                  • Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
                                                                  • Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.
                                                                  • Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders ( candle4less.com ), leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.
                                                                  • Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 10 mint
                                                                  • Yes No 1 kiwi
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 inch a vanilla bean
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz silver tequila
                                                                  • Yes No 1 oz club soda
                                                                  • In a cocktail shaker, muddle the mint, kiwi, sugar and vanilla. Add ice and the tequila; shake well. Pour into a highball glass, top with the soda and stir gently.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  If you often wish you had more gravy left after a holiday meal, this recipe is for you. A long-simmering broth and pan drippings contribute rich flavor to this abundant gravy that's not overly thick.

                                                                  Ingredients
                                                                  • Yes No neck and giblets from turkey
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside.
                                                                  • Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated.
                                                                  Yields: 6 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook

                                                                  These savory treats are delicious alongside roast beef, chicken, or ham. They are great for sandwiches, too.

                                                                  Ingredients
                                                                  • Yes No 8 oz yukon gold potato
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 450°.
                                                                  • Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potato to pan. Add buttermilk, sour cream, and butter to pan; mash with a potato masher until smooth.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl. Add potato mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 15 biscuits. Place biscuits 2 inches apart on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until lightly browned. Serve warm.
                                                                  Yields: 15biscuits (serving size: 1 biscuit)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Wonton Soup
                                                                   40 m

                                                                  Sometimes called "skins," wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu. Those found in Asian markets (either in the refrigerated section or in the freezer) may be more fragile than the others.

                                                                  Ingredients
                                                                  • Yes No 24 3 inch wonton wrappers
                                                                  • Yes No 1 recipe wonton filling
                                                                  • Yes No 2 14.5 oz reduced sodium chicken broth
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 tsp rice vinegar
                                                                  • Yes No 1/2 tsp sesame oil
                                                                  • Make wontons.
                                                                  • Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Kokkinisto, which means “reddened” in Greek, is also the name of this dish: meat braised in tomatoes or a tomato sauce. Lamb cooked in this classic style creates a rich, hearty sauce for serving with Greek pasta coated in olive oil and myzithra cheese. What to buy: Greek macaroni has little in common with the popular elbow macaroni. Greek macaroni is long tubes of pasta similar to Italian bucatini, only larger. It can be found at Greek grocers or online. If you can’t find it, you can substitute fettuccine, bucatini, or orzo. Aged myzithra is a goat’s or sheep’s milk cheese with a hard, crumbly texture and intense salty flavor. It should not be confused with fresh myzithra, which has a soft texture like farmer’s cheese. It can be found at some supermarkets (like Whole Foods), most cheese shops, and Greek grocers. This recipe was featured as part of our Greek Easter Celebration menu.

                                                                  Ingredients
                                                                  • Yes No a lb combination of the two
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp greek olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 2 cup tomato sauce
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No salt
                                                                  • Yes No 1 lb 5 greek macaroni
                                                                  • Yes No 2 tbsp greek olive oil
                                                                  • Yes No 2 oz aged myzithra cheese
                                                                    For the lamb:
                                                                  • Generously season the lamb all over with salt and pepper; set aside.
                                                                  • In a Dutch oven or a heavy-bottomed 6-quart pot with a tightfitting lid, heat the oil over medium-high heat until shimmering. Cook the lamb in three batches (so as not to crowd the pot) until browned on all sides, about 5 minutes per batch. Transfer to a large bowl; set aside.
                                                                  • Reduce the heat to medium, add the onion, garlic, oregano, cinnamon, and measured salt to the pot, and sauté, stirring occasionally, until the onion is softened and fragrant, about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the tomato paste is no longer raw-tasting, about 2 minutes. Stir in the wine and cook until reduced by half, about 4 minutes. Stir in the tomato sauce, 2 cups of the water, and the bay leaves. Return the lamb pieces to the pot along with any accumulated juices. Bring to a simmer over high heat, lower the heat, cover, and simmer for 1 hour. Using tongs, rotate the lamb pieces from the bottom of the pot to the top, cover, and simmer until the meat is falling off the bone, about 1 hour more.
                                                                  • Transfer the lamb to a serving dish and cover with foil. Keep warm at room temperature or in a 200°F oven.
                                                                  • Strain the braising liquid through a fine-mesh strainer into a medium bowl or large measuring cup. Skim the fat from the surface (alternatively, you can use a fat separator) and discard; you should have about 4 cups of liquid remaining. Place the liquid back in the pot and bring to a simmer over medium heat. In a small bowl, stir together the remaining 6 tablespoons water and the cornstarch and add it to the braising liquid. Simmer until the sauce has thickened, about 1 minute. Pour over the lamb or serve on the side with the pasta.
                                                                    For the pasta:
                                                                  • Bring a large pot of salted water to a boil over high heat. Add the pasta, stir, and cook until al dente, about 5 minutes; drain and set aside. Using a paper towel, dry the inside of the pot.
                                                                  • Return the pot to high heat, add the oil, and heat until shimmering, about 2 minutes.
                                                                  • Remove the pot from heat, add the cooked pasta, and sprinkle with half of the cheese. Toss the pasta with tongs. Sprinkle the remaining cheese on the pasta, toss to coat, and serve with the lamb and sauce.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 1 cup coarsely chopped salted roasted peanut
                                                                  • Yes No 10 oz semisweet chocolate
                                                                  • Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and
                                                                  • sugar on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add peanut butter, and beat until combined.
                                                                  • Add the flour mixture all at once, and beat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap, and chill in refrigerator at least 2 hours.
                                                                  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pinch off about 2 tablespoons of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4-inch
                                                                  • ball with your hands.
                                                                  • Place the ball of dough on the baking sheet; repeat with the remaining dough and chocolate, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.
                                                                  • Bake until cookies are golden, 16 to 18 minutes, rotating the pans halfway through. Remove from the oven; transfer cookies to a wire rack to cool slightly.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe (for ours, see sunset.com/cornbread) or a boxed mix; store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 lb mexican style firm, fresh chorizo sausage
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 8 oz red onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 2 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 12 3/4 inch cup cornbread
                                                                  • Yes No salt and pepper
                                                                  • In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes. Transfer to paper towels to drain.
                                                                  • Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.
                                                                  • In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.
                                                                  • Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The sourdough starter in this Polish rye bread recipe gives it a delightful tang, but it takes two days to ripen, so plan accordingly. Many people are familiar with white sourdough breads but don't realize some deli ryes are made with a sourdough, too. Rye breads and wheat breads must be lightened with white flour, otherwise they would be too dense. Brushing with egg white before baking gives this bread a nice shine. SHORTCUT: Instead of making a starter, substitute 1 1/2 cups buttermilk and reduce the water in the recipe from 2 1/2 cups to 3/4 cup. View this larger image. Makes 2 loaves Polish Sourdough Rye Bread

                                                                  Ingredients
                                                                  • Yes No 4 medium tbsp rye flour
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 4 medium cup rye flour
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 2 1/4 teaspoons instant yeast
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • To make the starter, in a small bowl, mix together the 4 tablespoons rye flour and milk. Cover with plastic and set in a warm place to ripen for two days or until it smells pleasantly sour. In a large bowl, combine the rye and white flours, salt, yeast, butter, water and starter. Knead 7 minutes by machine or 10 minutes by hand. Place in a clean, greased bowl, cover with plastic and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead 1 minute and divide in half. Shape each half into a round on 2 parchment-lined baking sheets. Cover with oiled plastic and let rise 30 minutes or until almost doubled. Heat oven to 400 degrees. Brush risen rounds with egg white and sprinkle with caraway seeds. Bake 35-40 minutes or until instant-read thermometer registers 190-195 degrees and bread sounds hollow when tapped. Cool on a wire rack.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute