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                                                                  Deep and sweet, this cocktail is an ideal vehicle for summer's juicy red plums.

                                                                  Ingredients
                                                                  • Yes No 1 ripe plum, pitted, half and half
                                                                  • Yes No 5 large basil
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No club soda
                                                                  • Yes No wedge lime
                                                                  Barbecue Chicken
                                                                   1 h 2 m
                                                                  Ingredients
                                                                  • Yes No 6 bone in, skin on chicken thighs
                                                                  • Yes No 6 bone in, skin on chicken drumsticks
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 2 cup tomato ketchup
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1/3 cup bourbon
                                                                  • Yes No 1/3 cup dijon mustard
                                                                  • Yes No 2 tbsp hot sauce
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp onion powder
                                                                  • Yes No 1 tsp garlic salt
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 tsp liquid smoke
                                                                  • Place chicken on a rimmed baking sheet. Make spice rub: Combine all ingredients in a small bowl. Sprinkle spice mix over chicken and rub in. Cover with plastic wrap and chill for at least 6 hours.
                                                                  • Make sauce: Combine all ingredients in a large pan. Bring to a boil, stirring continuously. Simmer, uncovered, for 15 minutes, stirring occasionally, until thickened. Remove from heat.
                                                                  • Preheat grill to medium low; oil when hot. Cook chicken for 10 minutes, turn over and cook for 8 minutes longer. Brush sauce on one side of chicken, turn over and cook for 3 minutes. Brush remaining side with sauce, turn over and cook for 3 minutes, or until cooked through.
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 42 minutes
                                                                  • Total Time: 1 hour 2 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush

                                                                  In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad. Jicama (pronounced HEE-kah-mah), also known as a Mexican potato or turnip, tastes like a cross between an apple and a potato and adds crunch to the salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Yes No 1/2 cup jicama
                                                                  • Yes No 1/3 cup sliced kumquat
                                                                  • Yes No 2 medium mango
                                                                  • Yes No 2 tangerine
                                                                  • Yes No 2 blood orange
                                                                  • Yes No 1 pear
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/8 coarse tsp sea salt
                                                                  • Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup reduced fat mayonnaise
                                                                  • Yes No 3/4 cup low-fat sour cream
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 4 canned anchovy fillets
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup dried quinoa
                                                                  • Yes No 4 12 oz low fat chicken sausages
                                                                  • Yes No 8 oz salad greens
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 1 6 oz small red onion
                                                                  • Combine all dressing ingredients in a blender. Blend well, scraping down sides of blender several times to incorporate all ingredients; reserve.
                                                                  • Combine quinoa with 2 cups water in a medium saucepan; bring to a simmer. Cook, covered, over low heat, until water has been absorbed and quinoa is tender (about 12 minutes); reserve.
                                                                  • Cook the sausages in a skillet with 1/4-inch water, over medium heat, turning occasionally. Continue cooking until the water evaporates and sausages brown slightly (about 10 minutes); transfer to a cutting board, and slice into 1-inch pieces.
                                                                  • Scatter the quinoa over a large platter. Arrange salad greens, tomatoes, onion, and sausages over quinoa; drizzle with the reserved dressing. Sprinkle salad with tarragon, chives, and a final dash of coarse black pepper.
                                                                  Yields: 4servings (serving size: 1 cup quinoa, 1 sausage, and about 1 1/2 cups salad)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.

                                                                  Ingredients
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 10 oz, 1 2/3 cup couscous
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 1/2 cup coarsely chopped pistachio
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Bring 1 1/2 cups orange juice, water, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl.
                                                                  • Combine 1/2 cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Drain and discard cooking liquid.
                                                                  • Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  Georgia Peach Pie
                                                                   2 h 30 m

                                                                  When you slice into this delicious pie, don't be surprised by the gap between the filling and the top crust. This happens when a pie is baked at high heat because the crust sets before the fruit in the filling has cooked down.

                                                                  Ingredients
                                                                  • Yes No 2 2/3 cup all purpose flour
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 8 3 1/2 lb large peach
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No egg
                                                                  • PREPARE THE CRUST In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
                                                                  • On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.
                                                                  • MAKE THE FILLING Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
                                                                  • Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
                                                                  • Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Basmati rice makes an excellent complement to this dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 13 1/2 oz coconut milk
                                                                  • Yes No 20 1 lb large shrimp, and, tails intact
                                                                  • Yes No 1/2 small green chili pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No 12 cilantro
                                                                  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent.
                                                                  • Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  , and now here is a recipe that will show off that bright, fresh color -- even in the dead of winter.

                                                                  Ingredients
                                                                  • Yes No 2 lb brussels sprout
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 2 lemon
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1/2 cup parsley
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No thick make the dressing, whisk the olive oil and lemon juice together vigorously until and pale yellow
                                                                  • Yes No
                                                                  • Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, removing any loose leaves as you do so. Pierce their cores with a small paring knife or a vegetable peeler.
                                                                  • Fill a large bowl with cold water and set it aside or in the sink. Bring an inch of salted water to boil in a large pot. Add the sprouts and cover. Cook for 2-3 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
                                                                  • Cut the sprouts in half and put in a large bowl. Season to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince

                                                                  This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries. 95 calories; 0 g protein; 0 g fat; 6 g carb; 0 g fiber.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dry cranberries
                                                                  • Yes No 1/2 cup organic pear nectar
                                                                  • Yes No 32 oz moscato d'asti wine
                                                                  • Yes No 8 tiny sprig rosemary
                                                                  • Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
                                                                  • Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  This super moist and flavorful banana bread is inspired by the breads and cakes popular in the Caribbean and the South American countries Suriname and Guyana. A combination of sweet potato cake (think sweet potato pone ) and tropical-style banana bread, this batter can be baked in muffins tins, a bread pan, or cake pans. Candied pecans sprinkled on top add delicious crunch.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup mashed sweet potato
                                                                  • Yes No 2 ripe banana
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 tsp ginger
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup shredded coconut meat
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1/3 cup pecan
                                                                  • Line a loaf pan with parchment paper (or line cupcake tins with papers). Preheat the oven to 400 degrees. Make the candied pecans: Melt 1/4 cup sugar with 2 tablespoons water in a nonstick skillet over medium heat. When sugar is dissolved and starting to melt, add the coarsly chopped pecans and stir. Cook until liquid is absorbed and nuts appear to have a white crystal sugar coating. Remove from heat and set aside to cool. Mash the bananas with the sweet potatoes in a large bowl. In a separate bowl, stir together the sugar, flour, baking powder, baking soda, cinnamon, ginger, and salt. In a third bowl, whisk together the eggs, buttermilk, oil, and vanilla. Stir the dry ingredients into the bananas and the sweet potatoes. Add the liquid ingredients and stir until just mixed. Stir in the finely chopped nuts and the coconut. Pour the batter into the prepared loaf pan. (If making muffins, fill muffin papers full). Chop the sugared pecans a little more finely, and sprinkle over the top of the batter. Place pan in the oven and lower the temperature to 350 degrees. Bake until cake is domed and springs back to the touch at the highest point (about 40 minutes for the loaf pan and about 12-20 minutes for the muffins, depending on their size). Remove and let cool before slicing.
                                                                  • Makes one bread loaf, about 10 jumbo muffins, or about 20 regular sized muffins.
                                                                  Cuisine:YesNocaribbean
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    crystal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Crystal
                                                                  Ingredients
                                                                  • Yes No 1 whole seedless watermelon
                                                                  • Yes No 10 cup assorted prepared seasonal fruits
                                                                  • Cut a small piece off one side of watermelon. Remove just enough to allow watermelon to sit flat, lengthwise; be careful not to break through rind. Score a line lightly around top third of watermelon (the line may be straight or serrated, as shown in photo, left). Carefully cut through line. Scoop out flesh from base (use it for the Watermelon and Feta Salad recipe on p. 114), taking care to leave rind intact. Fill bowl with prepared fruit and serve.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  as a trendy treat. If the occasion calls for something a bit more impressive, we have the perfect fancy pants solution - bake your pudding in a water bath and call it pots de crème.

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 3 tbsp whiskey
                                                                  • Heat oven to 300 and place a rack in the middle. Bring about 4 cups water to a simmer. In a large baking dish, arrange six ramekins and set aside.
                                                                  • Chop chocolate into small pieces.
                                                                  • In a small saucepan, bring cream to a simmer over medium heat. Remove from heat and stir in chocolate until completely melted.
                                                                  • In a separate bowl, combine honey, egg yolks and whiskey. Whisk for about 2 minutes until thickened. Add the chocolate mixture very slowly to bring up the temperature, whisking constantly.
                                                                  • Divide the mixture among the ramekins and pour simmering water into the baking dish until the ramekins are half immersed. Bake for 30 to 40 minutes or until the outer edges are set. The middle will still be jiggly, but the cream will continue to set as they cool.
                                                                  • Cool to room temperature for about 1 hour. Serve, or refrigerate for up to 4 days.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  The alcohol used in a classic Bramble may be missing, but the flavor is not. Juniper and Bay Leaf Syrup and fresh tarragon mimic the London dry gin, and then, just like the real thing, the drink is loaded up with blackberries and rounded out with lemon juice. You’ll never notice what’s missing.

                                                                  Ingredients
                                                                  • Yes No 2 part juniper and bay syrup
                                                                  • Yes No 1 part lemon juice
                                                                  • Yes No 1/2 sprig tarragon
                                                                  • Yes No 6 blackberry
                                                                  • Yes No crushed ice
                                                                  • Yes No soda water
                                                                  • Stir together Juniper and Bay Leaf Syrup and lemon juice in a highball glass until well combined. Add tarragon and blackberries, and muddle until slightly crushed and berries are broken up.
                                                                  • Add ice, top off with soda, and serve.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Chestnuts, in season through February, are perennially associated with the holidays. Bottled chestnuts are a time-saver.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup thinly sliced onion
                                                                  • Yes No 3/4 cup red bell pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 3 lb brussels sprout
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 8.5 oz chestnuts
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 8 ingredients in a large bowl, tossing to coat. Spread onto a large roasting pan coated with cooking spray. Bake at 400° for 25 minutes, stirring occasionally. Add chestnuts; stir well. Bake 8 minutes or until vegetables are tender. Serve immediately.
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Fritters are a fitting ending to an all-fried-food menu, or to any meal for that matter. Making the most of winter’s citrus selection, this recipe combines orange juice, blood oranges, and honey, giving these yeasty, light bites a sweet, acidic nip. Special equipment: You’ll need a deep-frying/candy thermometer, a pair of tongs, and a bamboo skimmer. Game plan: If you want supercrisp fritters, keep the honey and blood orange pieces in separate bowls for your guests to dip and garnish as they please. This recipe is pareve. This dish was featured as part of our Hanukkah Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tsp active dry yeast
                                                                  • Yes No 5 tsp honey
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp orange flower water
                                                                  • Yes No olive and canola oil
                                                                  • Yes No powdered sugar
                                                                  • Yes No 2 blood orange
                                                                  • Combine yeast and 1 teaspoon of the honey with warm water in a small bowl. Let sit until mixture starts to bubble, about 5 minutes. Meanwhile, in a large bowl, stir together flour, orange zest, and salt until combined.
                                                                  • In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high until they are glossy and stiff, about 3 minutes; set aside.
                                                                  • Make a well in the center of the flour mixture and add yeast mixture, olive oil, and orange flower water. Gently stir ingredients together until just incorporated.
                                                                  • Carefully fold in whipped egg whites until just incorporated (be careful not to overmix—the batter will be slightly lumpy). Cover the bowl with a cloth and leave in a warm spot until contents look very frothy and have doubled in volume, about an hour.
                                                                  • Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 360°F over medium heat. Line a baking sheet with paper towels and set aside. Working in batches, drop rounded tablespoons of dough into hot oil. (Don’t worry about making perfect spheres—crunchy little tails trailing off the fritters are part of the fun.)
                                                                  • Fry until honey-gold, turning as needed with tongs, about 3 to 4 minutes. Remove to the paper towel-lined baking sheet. Periodically skim any stray bits of dough out of oil. Repeat until all dough has been fried.
                                                                  • Dust fritters generously with powdered sugar and assemble on a serving plate. Drizzle with remaining honey, scatter blood orange segments on top, and serve.
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup frozen blood orange juice
                                                                  • Yes No 2 750 milliliter bottles champagne
                                                                  • Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb broccoli floret
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Preheat oven to 425°F. Melt butter in a small saucepan over low heat. Add garlic and cover; set aside off heat.
                                                                  • Place broccoli in a large bowl and toss with olive oil, salt and pepper. Spread broccoli out in a single layer on 2 large rimmed baking sheets. Roast, stirring often, until softened and lightly browned on edges, 20 to 25 minutes.
                                                                  • Meanwhile, place pine nuts in a large skillet. Toast over medium heat, stirring and tossing often, until golden brown, 3 to 5 minutes. Transfer to a small bowl to cool.
                                                                  • Transfer broccoli to a large bowl and pour on butter and garlic mixture. Season with salt and pepper. Toss with pine nuts just before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp almond liqueur
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No amaretto glaze
                                                                  • Preheat oven to 325°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
                                                                  • Add eggs, 1 at a time, beating at low speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
                                                                  • Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
                                                                  • During last 10 minutes of baking, prepare Amaretto Glaze. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 12servings
                                                                  • Total Time: 3 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    soak
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 3/4 2 oz cup grated sharp cheddar cheese
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 1 oz cup country ham
                                                                  • Yes No 4 scallions, white and light green parts only
                                                                  • Yes No 2 small cup broccoli floret
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • MAKE THE BISCUITS Preheat the oven to 450°. In a bowl, whisk the flour, baking powder and salt. With a pastry blender, cut in the shortening until the mixture resembles coarse meal. Add the cheese; toss to coat. Stir in the buttermilk until the dough comes together.
                                                                  • Turn the dough out onto a lightly floured work surface and pat it into a 1/2 -inch thickness. Dip a 3-inch round biscuit cutter in flour and cut out 8 biscuits. Transfer the biscuits to a baking sheet and bake for 10 to 12 minutes, or until golden brown.
                                                                  • MAKE THE CHICKEN In a large, deep skillet, melt the butter. Add the chicken, season with salt and pepper and cook over moderately high heat until golden brown, about 8 minutes; transfer to a plate. Add the ham to the skillet and cook, stirring, for 1 minute. Add the scallions, broccoli and carrot, cover and cook over low heat until the broccoli is bright green, 3 minutes.
                                                                  • Return the chicken to the skillet and add the thyme leaves, cayenne and a pinch of salt and pepper. Cook over moderate heat, stirring, for 1 minute. Add the sherry and simmer until almost evaporated, about 2 minutes. Add the cream and simmer until thickened slightly, about 5 minutes; season with salt and pepper.
                                                                  • Split the biscuits and set 2 bottoms on each plate. Spoon the chicken and sauce over the biscuit bottoms, add the tops and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup vanilla fat free yogurt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3 tbsp 1% low-fat milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup strawberry jam
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Preheat oven to 375º.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.
                                                                  • Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.
                                                                  Yields: 12(serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  Add a dash of cumin or paprika to the onions, if you'd like. You can also use purchased rotisserie chicken to cut down on the prep time.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 2 cup chopped roasted skinless, boneless chicken breast
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 4.5 oz green chilies in can
                                                                  • Yes No 1 petite, 14.5 oz diced tomato in can
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 8 inch fat free flour tortillas
                                                                  • Yes No 2 8 oz cup shredded swiss cheese
                                                                  • Preheat oven to 350°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
                                                                  • Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
                                                                  • Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
                                                                  • Preheat broiler.
                                                                  • Broil casserole for 3 minutes or until cheese begins to brown.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 6servings (serving size: 1 enchilada and about 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil
                                                                  Ingredients
                                                                  • Yes No 4 large head garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No four 9 oz boneless bison rib eyes
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 cup water
                                                                  • Preheat the oven to 350°. Season the garlic with salt and pepper. In an ovenproof skillet, melt 2 tablespoons of the butter. Add the garlic cut side down. Add the stock and bring to a simmer. Cover and roast until tender, about 30 minutes.
                                                                  • Set the skillet over moderate heat. Simmer to evaporate the stock. Add 1 tablespoon of the butter; cook until the garlic is browned. Transfer the garlic to a plate.
                                                                  • In each of 2 large skillets, heat 1 tablespoon of oil. Season the steaks, add them to the skillets and sear over high heat for 2 minutes. Cook over moderately high heat, turning once, until the steaks are medium-rare, about 6 minutes; transfer to plates.
                                                                  • Pour half of the wine into each skillet and boil. Scrape the juices from 1 skillet into the other; boil until reduced by half. Add the water and boil until reduced by half, 5 minutes. Off the heat, swirl in the remaining butter. Season with salt and pour over the steaks. Garnish with the garlic and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Package these crunchy cookies in a gift box with a pound of your favorite coffee beans. Look for almond paste on your supermarket's baking aisle, and for best results, don't substitute marzipan, which is sweeter and more finely textured, in place of the paste.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 7 oz almond paste
                                                                  • Yes No 1 tsp amaretto
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 cup turbinado sugar
                                                                  • Preheat oven to 350°.
                                                                  • Place granulated sugar and almond paste in a large bowl; beat with a mixer at medium speed until almond paste is broken into small pieces. Add amaretto and egg whites; beat on high speed 4 minutes or until smooth. Chill batter for 20 minutes.
                                                                  • Drop batter by teaspoonfuls 1 inch apart on parchment paper-lined baking sheets. Sprinkle evenly with turbinado sugar. Bake at 350° for 10 minutes or until edges of cookies are golden brown. Cool completely on pans; carefully remove cookies from parchment. Cool on wire racks.
                                                                  Yields: 40cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Spelt (called farro in Italy) is an ancient, unhybridized form of wheat that adds fiber to this soup.

                                                                  Ingredients
                                                                  • Yes No 1 cup uncooked spelt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup coarsely chopped onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1/3 cup diced celery
                                                                  • Yes No 3 oz pancetta
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 5 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 1/2 cup chestnuts
                                                                  • Yes No 1 cup diced butternut squash
                                                                  • Yes No 1 cup quartered brussels sprout
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1 oz pecorino romano cheese
                                                                  • Place spelt in a large saucepan. Cover with water to 2 inches above spelt; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain; set aside.
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, pancetta, and garlic; sauté 8 minutes or until mixture is very fragrant and beginning to brown. Stir in broth and wine, scraping pan to loosen browned bits. Add chestnuts, squash, Brussels sprouts, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in spelt and tomatoes; cover and cook 10 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle evenly with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  Enjoy this recipe for Sweet Potato Pie. It's a Thanksgiving favorite.

                                                                  Ingredients
                                                                  • Yes No 1 lb sweet potato
                                                                  • Yes No 9 inch pie crust
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup evaporated milk
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/2 cup dark corn syrup
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp salt
                                                                  • Wash sweet potatoes. Prick with a fork. Place in microwave on paper towel. Microwave on high for 3 minutes. Turn potatoes over. Microwave for 3 more minutes. Carefully, remove from microwave and allow to cool. Once sweet potatoes are cool enough to handle. Remove the skin. Preheat oven to 425 degrees F. Prick pie crust with fork. Pre-bake for 15 minutes. Remove from oven. Lower oven temperature to 350 degrees F. Mix sweet potatoes, eggs, evaporated milk, brown sugar, corn syrup, butter, vanilla and spices. Combine completely. Pour into crust. Bake for 20 - 25 minutes. If center is set, remove from oven. Cool completely on wire rack. Serve with whipped cream.
                                                                  Cuisine:YesNosouthern
                                                                  • Prep Time: 28 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No mixed red and yellow cherry tomatoes
                                                                  • Yes No good black olives
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No a of fresh lemon basil
                                                                  • Yes No a of fresh marjoram
                                                                  • Yes No 10 tbsp 10 tablespoons extra virgin olive oil
                                                                  • Yes No linguine
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • A really simple, quick and amazingly tasty pasta dish which always hits the spot and will impress your mates. Try baking some fish filets over the herby tomatoes... it's fantastic.In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes. Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 1 tsp white wine vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 1/2 small lb red potato
                                                                  • Yes No salt
                                                                  • Yes No 4 12 oz pork sausage links
                                                                  • Preheat a gas grill on medium-high, covered, for 10 minutes. Whisk together mustard, parsley, vinegar, olive oil and shallot in a small bowl and set aside.
                                                                  • Place potatoes and 1 tsp. salt in a large saucepan and cover with water. Bring to a boil, lower heat and simmer until potatoes are tender, 10 to 15 minutes. Drain and let cool slightly in a colander.
                                                                  • Turn grill down to medium. Prick sausages in a few places with a fork and grill, turning occasionally, until an instant-read thermometer inserted into middle of one registers 160°F, about 10 minutes. While sausages are cooking, cut each potato in half and transfer to a large, shallow bowl. Toss potatoes with dressing and serve immediately with sausages.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Resistant starch: 2 grams

                                                                  Ingredients
                                                                  • Yes No 1 lb ground lean turkey meat
                                                                  • Yes No 3/4 cup finely grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 cup fresh whole wheat breadcrumbs
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 26 oz low sodium crushed tomatoes
                                                                  • Yes No 1 cup canned pinto beans
                                                                  • Yes No 1/2 lb wheat spaghetti, and kept
                                                                  • Combine turkey, 1/2 cup cheese, parsley, breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, and form into 15 meatballs. Place meatballs on a plate and reserve.
                                                                  • Heat oil in a large saucepan over medium-high heat. Add onion and cook until soft, 5 minutes. Add garlic, and cook an additional 2 minutes.
                                                                  • Add tomatoes, beans, and remaining salt and pepper; bring to a boil.
                                                                  • Add meatballs; return to a boil. Reduce heat and simmer on low heat until meatballs are cooked through and sauce has thickened, 15 minutes.
                                                                  • Divide spaghetti among 5 bowls, then divide meatballs and sauce among bowls. Garnish with additional parsley and remaining 1/4 cup cheese.
                                                                  Yields: 5servings (serving size: 1 cup pasta, 3 meatballs and 1 cup sauce)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1 oz triple sec
                                                                  • Yes No 1 1/2 oz silver tequila
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add the lime juice, triple sec and tequila. Shake and strain into an ice-filled glass. Garnish with the citrus wheels and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup graham flour
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 1/2 tsp molasses
                                                                  • Yes No 3/4 lb strawberry
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/4 10 oz cup ricotta cheese
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • In a bowl, whisk both flours with the cinnamon, salt and cloves. In a standing mixer fitted with the paddle, beat the butter, light brown sugar and 2 tablespoons of the granulated sugar at medium speed until fluffy, about 1 minute. Beat in the honey and molasses, about 30 seconds. Scrape down the side of the bowl and beat in the flour mixture at low speed, just until incorporated. Pat the dough into a disk, cover with plastic and refrigerate until firm, about 1 hour.
                                                                  • Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch oval cookie cutter, stamp out 16 ovals; reroll the dough scraps if necessary. Transfer the ovals to the baking sheets and bake for about 12 minutes, rotating the pans halfway through, until lightly golden around the edges. Let cool on the pans for 5 minutes, then transfer the ovals to racks to cool completely.
                                                                  • In a bowl, toss the strawberries with the remaining 1/3 cup of sugar and the lemon juice. Let stand until syrupy, 20 minutes.
                                                                  • In a medium bowl, mix the ricotta, confectioners' sugar and lemon zest. Spread about 1 tablespoon of the ricotta mixture on each oval. Arrange the strawberries over the ricotta, drizzle with the syrup and serve.
                                                                  Yields: 16tartlets
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Mrs. Riley says that this recipe may be halved and baked in a 13" x 9" baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

                                                                  Ingredients
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 cup uncooked stone ground white grits
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No a tsp combination of the three
                                                                  • Yes No a cup shredded combination of the three
                                                                  • Yes No 6 slice bacon
                                                                  • Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
                                                                  • Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15" x 10" baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.
                                                                  Yields: 16servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Karen Christie has experimented with this not-too-sweet version of baked sweet potatoes over the years until it has become one of her family's favorite holiday side dishes. If you like, you can prepare the dish through step 3 up to 2 days ahead; cover airtight and chill. Unwrap and bake as directed in step 4.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup bourbon
                                                                  • Yes No 1/2 cup chopped dried apricots
                                                                  • Yes No 5 lb jewel sweet potatoes
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a small bowl, pour bourbon over dried apricots.
                                                                  • Scrub sweet potatoes and pierce each in several places with a fork. Place potatoes on oven rack or in a single layer on a baking sheet. Bake in a 350° oven until potatoes are soft when pierced, about 1 1/2 hours. Let stand until cool enough to handle, about 20 minutes.
                                                                  • Peel the sweet potatoes and place in a large bowl. Add brown sugar, butter, and vanilla to the bowl and mash with a potato masher or a fork until mixture is only slightly chunky. Stir in apricots and bourbon. Spoon into a shallow 2 1/2-quart baking dish and spread level.
                                                                  • Bake, uncovered, until hot in the center, about 30 minutes. Serve warm.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup buckwheat flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • Yes No 1 1/2 tbsp chives
                                                                  • Yes No 2 oz sharp cheddar cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.
                                                                  • In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.
                                                                  • Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.
                                                                  • Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 12blini
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 fresh cilantro
                                                                  • Yes No 2 lb firm white fish fillets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 2 canned chipotle chiles in adobo sauce
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 2 tsp adobo sauce from chipotle chiles in adobo
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No 6 cup shredded iceberg lettuce
                                                                  • Yes No 2 avocados
                                                                  • Yes No garnishes, fresh cilantro, lime
                                                                  • Bring first 7 ingredients to a boil in a 6-quart Dutch oven. Add fish, reduce heat, and simmer 3 minutes. Drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro. Flake fish, and set aside.
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add pressed garlic cloves, and sauté 30 seconds. Add tomatoes, 1 or 2 chopped chipotle chiles, cloves, black pepper, and 1 tablespoon lime juice. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid almost evaporates. Process tomato mixture in a blender until smooth; return to skillet. Add fish to tomato mixture, and cook 1 minute or until thoroughly heated. Remove from heat, cover, and keep warm.
                                                                  • Stir remaining chipotle chile into mayonnaise. Stir in 2 teaspoons adobo sauce until blended.
                                                                  • Heat vegetable oil in a 9-inch skillet over medium-high heat. Fry tortillas, one at a time, in hot oil 1 minute or until richly browned and crisp, turning once or twice. Drain on paper towels.
                                                                  • Spread chipotle mayonnaise evenly on tortillas. Top each tortilla with 1/3 cup fish mixture, 1/2 cup lettuce, and avocado slices. Garnish, if desired.
                                                                  • Note: Try this recipe with rotisserie chicken in place of the fish for a quick weeknight dinner.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rotisserie
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 3/4 cup fine semolina
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 tsp active dry yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • In a bowl, combine 1/4 cup of the warm water with the baking powder. In a food processor, combine the semolina with the flour, yeast, sugar and the remaining 2 3/4 cups of warm water; process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer. Pour the batter into a large bowl, cover with a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour.
                                                                  • Heat a 10-inch nonstick skillet and coat it with a thin layer of vegetable oil. In a small bowl, blend the honey with the melted butter. Whisk the batter until creamy. Ladle 1/3 cup of the batter into the skillet, tilting the skillet to distribute it evenly. Cook the pancake over moderate heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes. Shake the skillet to loosen the pancake, then slide the pancake onto a plate. Drizzle with the honey butter and serve right away. Repeat with more oil and the remaining batter and honey butter.
                                                                  Yields: 12pancakes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Germans don’t cook very many turkeys, for festive occasions it’s goose or duck. We don’t see the Christmas goose very often anymore, which is a shame because it is so simple to make. Like other fowl, onions, thyme and fruit are great seasoning choices. This recipe makes 4 servings and gravy. Larger photo

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb goose
                                                                  • Yes No 1 apple
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 14 oz homemade stock
                                                                  • Pre-heat oven to 350°F.
                                                                  • Wash and dry the goose, like you would a chicken or turkey. Salt and pepper and sprinkle thyme inside the cavity, and fill with apple quarters and onions. If they don’t all fit, you can cook them alongside the goose in a small, buttered dish.
                                                                  • Mix 1 tablespoon salt with 1 cup of water and pour that into the bottom of the roasting pan. Place the roasting rack on top. Pierce the goose skin in several places to let the fat drip out as it cooks. Put the goose, breast-side down, on the roasting rack and place in oven for 50 minutes. Use the salt water mixture to baste the goose several times during this period. Add more water to drip pan if necessary. Turn the goose over onto its back and cook, basting as needed, for 50 minutes.
                                                                  • Let the goose rest for 5 minutes as you make the gravy.
                                                                  • To make the gravy: Mix 2 tablespoons of the fat drippings with 2 tablespoons flour in a saucepan and cook for 1 minute. Gradually add the chicken broth, stirring well after each addition. Salt, pepper and add thyme to taste. Keep warm.
                                                                  • Serve with canned peach halves decorated with current jelly, buttered Brussel sprouts, potato croquettes (or mashed potatoes) and the cooked apples and onions.
                                                                  • Tip: If you can’t find current jelly, cranberry sauce is a fine substitute.
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned over silken citrus-yogurt mousse in a cornmeal crust. Each bite will remind you that spring is here.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 3/4 coarse cup yellow cornmeal
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 1 1/2 cup plain yogurt
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 7 whole black peppercorn
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No 1 1/2 lb rhubarb
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Make the cornmeal crust: Process flour, cornmeal, granulated sugar, lemon zest, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse crumbs, about 20 seconds. Beat yolks and water in a small bowl. With machine running, pour yolk mixture into flour mixture; process until just combined, about 20 seconds. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour or up to 2 days.
                                                                  • Preheat oven to 375 degrees. Roll dough on lightly floured parchment to 1/4-inch thickness. Fit into a 10-inch springform pan. Refrigerate until dough is cold and firm, about 20 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, about 25 minutes. Carefully remove weights and parchment. Reduce oven temperature to 350 degrees, and bake until golden brown, 20 to 25 minutes. Let cornmeal crust cool in pan on a wire rack.
                                                                  • Make the lemon-yogurt mousse: Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes. Combine 1 tablespoon cream and the brown sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture is warm. Stir in gelatin mixture, and remove from heat. Combine yogurt, lemon zest, and salt in a medium bowl. Add brown-sugar mixture, and whisk until smooth. Whisk remaining 3/4 cup cream in a medium bowl until peaks form. Gently fold cream into yogurt mixture.
                                                                  • Pour lemon-yogurt mousse into cornmeal crust. Cover, and refrigerate until firm, at least 4 hours or overnight.
                                                                  • Make the rhubarb topping: Bring granulated sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Cook, undisturbed, until light amber, about 7 minutes. Remove from heat; add 3/4 cup brandy, the cinnamon stick, peppercorns, vanilla, and salt. Return mixture to a boil for 1 minute, then stir in rhubarb. Remove pan from heat, cover, and let stand for 5 minutes. Stir in lemon juice and remaining 1/4 cup brandy, re-cover, and let stand for 20 minutes more. Refrigerate until cold, about 4 hours. Strain, reserving liquid, and discard cinnamon and peppercorns. Boil reserved liquid in a medium pot until reduced to 1 1/2 cups, about 4 minutes. Let cool.
                                                                  • Spoon the strained rhubarb over the mousse, and serve immediately with the rhubarb reduction on the side.
                                                                  Yields: 110-inch tart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 20 min., Cook: 25 min., Cool: 15 min.

                                                                  Ingredients
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/3 cup crumbled farmer's cheese
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Bring potatoes and salted water to cover to a boil in a Dutch oven over medium-high heat. Cook 15 minutes or just until tender; drain well. Cool 15 minutes; cut into quarters.
                                                                  • Snap off and discard tough ends of asparagus. Cut asparagus into 1/2-inch pieces.
                                                                  • Sauté shallots in hot oil in a large nonstick skillet 1 minute. Add asparagus, thyme, salt, pepper, and lemon juice; sauté 2 to 3 minutes or until asparagus is crisp-tender. Add potatoes, and sauté 3 minutes or until mixture is thoroughly heated. Remove from heat, and sprinkle with cheese. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Chapel Hill Creamery farmer's cheese.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A longtime maker of traditional Indian pilafs, Lynn Lloyd wanted to create a special one a couple of years ago. Notes: You can prepare this dressing through step 4 up to 1 day ahead; cover and chill. To reheat, let dressing stand at room temperature for 1 hour, then bake, covered, in a 350° oven until hot, about 1 hour. Prep and Cook Time: about 1 1/2 hours.

                                                                  Ingredients
                                                                  • Yes No 2 cup brown basmati rice
                                                                  • Yes No 2 cup dried apricots
                                                                  • Yes No 1 cup sweetened dried cranberry
                                                                  • Yes No 1 cup dried unsweetened flaked coconut
                                                                  • Yes No 2 cup slivered almond
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp cardamom, ground
                                                                  • Yes No 1 tsp grated orange peel
                                                                  • Yes No 1 tsp grated lime
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Preheat oven to 350°. In a 2- to 2 1/2-quart pan over high heat, bring 3 1/2 cups water and the rice to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender to bite, about 45 minutes.
                                                                  • Meanwhile, in a bowl, combine dried apricots and cranberries. Cover with boiling water and let stand until fruit is plump, about 15 minutes. Drain.
                                                                  • Place coconut and almonds in two separate 10- by 15-inch baking pans. Bake, stirring occasionally, until golden, 4 to 5 minutes for coconut, 8 to 10 minutes for almonds.
                                                                  • In a 6- to 8-quart pan over medium-high heat, melt butter. Add onion and red and green bell peppers; stir until onion is limp, about 5 minutes. Reduce heat to medium and add ginger, garlic, curry powder, cumin, salt, pepper, cardamom, orange peel, lime peel, and cinnamon; stir just until spices are aromatic, about 30 seconds. Remove from heat. Stir in cooked rice, dried fruit, almonds, and coconut. Spoon into a shallow 3-quart baking dish and cover with foil.
                                                                  • Bake until hot in the center, about 30 minutes.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 large onion
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup pitted black olive
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1 tbsp anchovy paste
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 17.3 oz package puff pastry sheets
                                                                  • Yes No all purpose flour
                                                                  • Special equipment: parchment paper; a rolling pin; a pastry brush
                                                                  • Melt butter with olive oil in a 5- to 6-quart wide heavy pot over medium heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium low and cook, stirring occasionally, until onions are softened and deep golden brown, 50 minutes to 1 hour. Cool to warm then stir in olives and 1/2 teaspoon pepper.
                                                                  • While onions are cooking (or cooling), mince and mash garlic with a pinch of salt to a paste with a large heavy knife. Transfer to a small bowl and stir in tomato and anchovy pastes and 1/4 teaspoon pepper.
                                                                  • Preheat oven to 425 F with rack in the middle.
                                                                  • Line a large baking sheet with parchment paper. Whisk together egg with 2 teaspoons warm water in a small bowl and set aside. Working with 1 sheet at a time, unfold pastry and dust work surface and top of pastry lightly with flour and roll into a 15- by 12-inch rectangle. Transfer to a baking sheet. Spoon half of tomato mixture over center and spread in a thin layer over pastry, leaving a 1-inch border around the edge. Spread half of the onions over tomato mixture, then fold in edges over onions, pressing down firmly on sides and corners.
                                                                  • Brush top of border lightly with some egg wash and bake until pastry is puffed and golden brown, about 25 minutes. Assemble another tart with remaining pastry, tomato mixture, and onions.
                                                                  • Cool tarts on a rack 10 minutes before cutting each into 12 squares. Serve warm or at room temperature.
                                                                  • Make ahead: Onion mixture can be made up to 2 days in advance and kept covered and chilled. Tart can be assembled 1 day ahead and kept chilled, loosely covered. Brush with egg wash before baking. Baking time may be slightly longer.
                                                                  Yields: 12
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Over the past decade, young chefs throughout France, like Christophe Emé, have been inspired by the cooking of Provence. Although you won't see Emé's vegetable sandwich, made with baguette toasted on the grill, at cafés in Aix-en-Provence or Nice, the ingredients—olives, herbs, garlic and anchovies—are unmistakably southern. For a more substantial sandwich, add tuna or chicken.

                                                                  Ingredients
                                                                  • Yes No 5 large red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 3 oz anchovy fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No two baguette
                                                                  • Yes No 1/3 cup black olive tapenade from a jar
                                                                  • Yes No 20 basil
                                                                  • Roast the red peppers over a gas flame until charred all over. Transfer the peppers to a bowl and let cool. Discard the skin and seeds and quarter the peppers. In a bowl, toss the peppers with the garlic, thyme, rosemary and about one-fourth of the anchovies and season with salt and pepper. Refrigerate the red peppers overnight.
                                                                  • Light a grill. Toast the baguettes over a hot fire, cut sides down. Spread the bottom halves of the baguettes with the tapenade. Top with the marinated peppers and their juices, basil leaves and the remaining anchovies. Close the sandwiches and cut into 12 pieces. Wrap in napkins; serve.
                                                                  Cuisine:YesNoprovence
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve

                                                                  Short-grain Arborio rice makes this rice pudding extra-creamy. When paired with slightly sour broiled plums, it’s a comforting treat. What to buy: We recommend using short-grain rice, specifically Arborio (which is best known for its use in risottos), because it releases its starch while it cooks, making for a very creamy pudding. Game plan: Tying the orange zest and cinnamon stick together allows for easier removal later on. If you don’t have butcher’s twine, just put the cinnamon and orange straight into the pot and remove them with tongs or a fork before serving. This recipe was featured as part of our Cooking with Summer Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 6 medium plum
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Heat the broiler on high and arrange a rack in the upper third. Combine plums, 2 tablespoons of the sugar, and the vanilla in a medium bowl and toss to coat the plums. Set aside.
                                                                  • Using a vegetable peeler, remove the orange zest in strips, being sure to leave the white pith behind. Tie the zest and the cinnamon stick together with butcher’s twine.
                                                                  • Place the orange zest package, milk, rice, remaining 6 tablespoons sugar, and salt in a large saucepan and stir to combine. Bring to a boil, uncovered and stirring occasionally, over medium heat.
                                                                  • Reduce heat to low so the mixture is barely simmering and cover. Cook, stirring frequently, until rice is tender and mixture is thick, about 10 to 15 minutes. Remove from heat and keep covered while you broil the plums.
                                                                  • Spread plums on a baking sheet in a single layer and place under the broiler until browned and softened, rotating the pan halfway through the cooking time, about 10 minutes total.
                                                                  • Discard orange zest and cinnamon stick, spoon pudding into individual bowls, top with plums, and serve.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Making your own minced pork like I?ve done here really turns your stuffing into something special. It will give you amazing flavour and texture, and it?s wicked to be able to see everything you?ve got in there. Usually I?d sweat the onions off first, but this year I decided to keep it rough and ready, quick and easy. It?s basically bish, bash, bosh but with a bit of love, care and intelligence.

                                                                  Ingredients
                                                                  • Yes No 2 onions
                                                                  • Yes No stale bread
                                                                  • Yes No vac chestnuts
                                                                  • Yes No 1kg shoulder of pork, the best quality you afford
                                                                  • Yes No a of fresh sage
                                                                  • Yes No 3 rashers of smoked streaky bacon, the best quality you afford
                                                                  • Yes No freshly ground white pepper
                                                                  • Yes No sea salt
                                                                  • Yes No 1 fresh nutmeg
                                                                  • Yes No 1 lemon
                                                                  • Yes No clementine
                                                                  • Making your own minced pork like I’ve done here really turns your stuffing into something special. It will give you amazing flavour and texture, and it’s wicked to be able to see everything you’ve got in there. Usually I’d sweat the onions off first, but this year I decided to keep it rough and ready, quick and easy. It’s basically bish, bash, bosh but with a bit of love, care and intelligence.Preheat your oven to 190ºC/375ºF/gas 5. Blitz the onions in the food processor until finely chopped, then tip into a large bowl. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble your chestnuts in there too. Tip your diced pork into the food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or Clementine zest. Pulse until you’ve got some chunks and some mush, it won’t even take a minute, then tip into the mixing bowl. Because the pork is raw, you’re committed to seasoning it well so add another pinch of salt and white pepper, then get your clean hands in there and scrunch it all up until well combined. Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware-type dish that you can serve from. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to get it on about the same time as your spuds. When done, you can pour away any excess fat before serving if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Delicious.
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Delicious and stress-free dinners are what the slow-cooker is all about...and these succulent pork chops in a sweet and savory sauce are all the proof you'll need.

                                                                  Ingredients
                                                                  • Yes No 2 10 3/4 oz campbell's condensed golden mushroom soup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp packed brown sugar
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 8 2 lb boneless pork chop, 3/4 inch thick
                                                                  • Yes No 4 large granny smith apple
                                                                  • Yes No 2 large onion
                                                                  • Stir the soup, water, brown sugar, Worcestershire and thyme in a 4-quart slow cooker. Add the pork, apples and onions.
                                                                  • Cover and cook on LOW for 8 to 9 hours or until the pork is cooked through.
                                                                  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
                                                                  • Serving Suggestion: Serve with a field greens salad tossed with toasted walnuts, blue cheese crumbles and red wine vinaigrette with Texas toast or garlic bread. For dessert serve a fruit and yogurt parfait: layer strawberry yogurt with chunks of pineapple and green seedless grapes, then sprinkle with granola.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 8 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell

                                                                  Ubiquitous at state fairs and farmers’ markets, kettle corn is an easy snack to whip up at home. This basic recipe uses nothing more than salt and sugar for flavoring, but you could add in some spice (nutmeg, cinnamon, or five-spice) if you like. This recipe was featured as part of both our Cold-Weather Comfort Food Menu and our Bar Snacks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 3/4 cup popcorn kernels
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Heat oil over medium heat in a large pot with a tightfitting lid. When it shimmers, add kernels, cover, and shake to evenly distribute. Once kernels start popping, gently shake the pot until the popping dies down, about 2 to 3 minutes.
                                                                  • Remove from heat, immediately toss popcorn with sugar and salt, and serve.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 2 cup canned chopped tomatoes
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup homemade pesto
                                                                  • Yes No 3/4 medium lb pasta shells (conchigglie)
                                                                  • Yes No 6 oz mozzarella cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Heat the oven to 400°. Oil a large baking dish (about 9 by 13 inches).
                                                                  • In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat.
                                                                  • Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil

                                                                  This soup uses two spring vegetables: favas and asparagus. Acini di pepe is a small round pasta often used in soups; you can substitute orzo, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb unshelled fava beans
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1/3 cup diced carrot
                                                                  • Yes No 1/2 cup uncooked acini di pepe
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/3 cup sliced asparagus
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
                                                                  • Heat oil in a medium saucepan over medium-high heat. Add shallots and carrot; sauté for 2 minutes (do not brown). Stir in pasta; sauté 2 minutes. Add sherry; cook 10 seconds or until liquid evaporates. Add broth and water; bring to a boil. Reduce heat, and simmer 6 minutes. Add beans and asparagus; cook 4 minutes or until asparagus is crisp-tender. Remove from heat; stir in juice and salt. Top with cheese and chives.
                                                                  Yields: 6servings (serving size: about 1 1/3 cups soup, 1 tablespoon cheese, and 1 teaspoon chives)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 2 1/2 oz unsweetened chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No salt
                                                                  • Place the chopped chocolates in a medium bowl. In a small saucepan, combine the heavy cream with the sugar and cook over moderate heat, stirring, until the sugar dissolves. Pour the warm cream over the chocolate and let stand until melted, about 5 minutes; whisk until smooth. Whisk in the butter, vanilla and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, about 15 minutes.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    glaze
                                                                  Ingredients
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 3 lb beef flank steak
                                                                  • In a mini food processor, combine the basil, cilantro, garlic, sambal oelek and fish sauce and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth.
                                                                  • Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
                                                                  • Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 3/4 cup pineapple juice
                                                                  • Yes No 1/2 cup gin
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp crème de cassis
                                                                  • Yes No 2 pineapple
                                                                  • In a pitcher, mix together pineapple juice, gin, and lemon juice. Divide between 2 tall (Collins) glasses. Pour 1 teaspoon creme de cassis in the center of each glass; do not stir. Carefully fill glasses with ice cubes, and garnish each with a pineapple wedge.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  Take your average turkey sandwich to the next level with a citrusy spread and a few minutes on the panini press.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola mayonnaise
                                                                  • Yes No 1/4 tsp grated lime rind
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 8 1 oz slice white bread
                                                                  • Yes No 1/2 lb deli smoked turkey
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 4 1/2 oz slice provolone cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Heat a grill pan over medium-high heat.
                                                                  • Combine first 6 ingredients; spread evenly over 4 bread slices. Top evenly with turkey, watercress, cheese, and remaining 4 bread slices.
                                                                  • Coat grill pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 2 minutes on each side (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 7 1/2 oz party rolls
                                                                  • Yes No 5 3/4 oz slice process american cheese
                                                                  • Yes No slice condiments, mustard, ketchup, mayonnaise, onion, dill pickle slices, tomato slices, lettuce leaves
                                                                  • Combine first 4 ingredients. Shape mixture by tablespoonfuls into patties, and place on a rack in a broiler pan.
                                                                  • Bake at 350° for 15 to 17 minutes or until done.
                                                                  • Split rolls horizontally, and place a piece of cheese and a meat patty in each. Serve with desired condiments.
                                                                  • Note: Place in heavy-duty zip-top plastic bags; seal and freeze. Remove desired number of burgers from freezer; pack frozen in lunchbox. Sandwiches will thaw in approximately 2 1/2 to 3 hours.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 20burgers
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze

                                                                  This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It?s really nice served at the table in the pan it has cooked in, as it looks so different to any other conventional way of cooking cauliflower, but if you prefer you can serve it in a dish like I did in the picture. Even though I made this recipe up, it feels quite Mediterranean in style to me.

                                                                  Ingredients
                                                                  • Yes No onion
                                                                  • Yes No 5 cloves of garlic
                                                                  • Yes No 1 head of cauliflower, outer, stalk
                                                                  • Yes No olive oil
                                                                  • Yes No a of black olives, pitted
                                                                  • Yes No 4 good quality salted anchovy filets in oil
                                                                  • Yes No a handful and a of fresh flat leaf
                                                                  • Yes No parsley, leaves, stalks
                                                                  • Yes No 2 x cans good quality plum tomatoes
                                                                  • Yes No red wine vinegar
                                                                  • This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It’s really nice served at the table in the pan it has cooked in, as it looks so different to any other conventional way of cooking cauliflower, but if you prefer you can serve it in a dish like I did in the picture. Even though I made this recipe up, it feels quite Mediterranean in style to me.First of all, find yourself a pan in which your whole head of cauliflower will fit, leaving an inch around the outside of it – this is important, otherwise it won’t cook in the way it’s supposed to. I use my regular porridge-for-four-people pan and it works a treat! Add the onion, garlic, chopped cauliflower stalk and a glug of oil to the pan and slowly fry for 10 minutes until softened and with a little color. Add the olives, anchovies and parsley stalks and fry for another couple of minutes. Add your tomatoes, then half-fill one of the cans with water and add that to the pan, with a good swig of red wine vinegar. Stir everything together, breaking the tomatoes down with a spoon to make sure there are no big lumps, and bring to the boil.Take your cauliflower and gently push it down into the sauce. If you’ve got the size of your pan right, half of the cauliflower will be in the sauce, half above it. Drizzle with olive oil, put the lid on and let it tick over on a low heat for 50 minutes. Serve sprinkled with the parsley leaves. Again, this is a pretty well-behaved dish when it comes to cooking it in advance and then reheating it just before you want to serve it. Lovely with roast lamb, and it’s also a delicious main course for a vegetarian if you leave out the anchovies.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast

                                                                  Mini hot dogs or Li'l Smokies are wrapped in savory homemade cheese dough and served with mustard and chili sauce or barbecue sauce. These little pigs in a blanket are always popular at holiday parties and game day gatherings. Large Photo of Pigs in a Blanket

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 cup finely shredded sharp cheddar cheese
                                                                  • Yes No 2 dozen hot dog
                                                                  • Combine the flour, salt, and baking powder and cayenne. Cut in butter with a pastry blender until well blended. Stir in the sour cream and cheese until well blended. divide the dough into two parts, shape into balls, wrap in plastic wrap, and chill for 30 to 60 minutes. Heat oven to 400°. Line a baking sheet with parchment paper or silicone mat or spray with nonstick cooking spray. Roll out one portion on a floured surface to a 1/8-inch thickness; cut into 2 1/2-inch squares with a cutter or by hand. Repeat with the remaining dough. Lay a mini hot dog across a square of dough diagonally and bring two corners over and seal well by pinching, forming a little blanket over the hot dog. Place on a the baking sheet and repeat with remaining dough and hot dogs. Bake for about 12 to 14 minutes, until browned. Makes 36 to 42 pigs in a blanket appetizers. Related Recipes: Pigs in Blankets With Crescent Roll Dough and Cheese Pigs in a Blanket With Basic Dough Tangy Cocktail Franks Crockpot Little Smokies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 4 medium radishes, very
                                                                  • Yes No 1/2 lb thin green beans
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 1 large english cucumber
                                                                  • Yes No 3 1/2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 6 oz greek feta cheese
                                                                  • In a small saucepan, bring the red wine vinegar to a simmer with the sugar. Remove from the heat and add the radish slices. Let stand until cool, about 1 hour.
                                                                  • Meanwhile, in a large saucepan of salted boiling water, blanch the green beans until they are crisp-tender, about 3 minutes. Drain and rinse the beans under cold water until cool. Pat the beans dry and cut them into 1 1/2-inch lengths.
                                                                  • In a medium saucepan, bring 1 3/4 cups of water to a boil. Add the quinoa, cover and simmer over low heat until all of the water has been absorbed, about 12 minutes. Uncover and let stand until cool, about 10 minutes.
                                                                  • In a medium bowl, toss the cucumber with 1/2 tablespoon of the olive oil and season with salt and pepper. In a large bowl, toss the quinoa with the parsley, lemon juice and the remaining 3 tablespoons of olive oil; season with salt and pepper. Drain the radishes and add them to the quinoa, along with the beans, cucumber and feta. Toss well and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Chock-full of vegetables, this one-pot ragout—a thick, well-seasoned stew—warms up a chilly winter evening. If you've never had kale, this dish makes the most of its sweet, earthy flavor.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 4 oz link chicken sausage
                                                                  • Yes No 1 1/2 inch, 2 cup zucchini
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 6 cup chopped kale
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 16 oz canned cannellini bean
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  We threw a few sliced fresh vegetables on the grill with this chicken, added thick corn tortillas, and enjoyed a tasty summer dinner. Prep and Cook Time: 30 minutes, plus 30 minutes of marinating time.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 3 tbsp organic sugar, granulated
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 organic chicken breast half (bone-in, skin-on)
                                                                  • Combine lime juice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.
                                                                  • On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.
                                                                  • Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb pork shoulder
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup greek style whole milk yogurt
                                                                  • Yes No 1/2 european cucumber
                                                                  • Yes