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                                                                  S'mores Bark
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 1 lb milk chocolate
                                                                  • Yes No 1 cup coarsely chopped graham cracker
                                                                  • Yes No 1 mini cup miniature marshmallow
                                                                  • Yes No bark bars
                                                                  • Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate

                                                                  Toasted pecans and maple syrup adorn this delicious pumpkin bread pudding. For more dessert recipes like this, see our complete bread pudding recipe collection.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp pumpkin pie spice
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 4 1/2 cup cubed challah
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If you can't find lemon verbena tea, use Lemon Zinger herbal tea.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 lemon verbena tea bags
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, pour 1/2 cup boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool tea to room temperature.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add granulated sugar and brown sugar; beat well. Add brewed tea, applesauce, and canola oil; beat until well blended. Gradually add flour mixture; beat just until moist. Fold in walnuts. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  • To prepare glaze, combine powdered sugar and rind in a small bowl. Add juice, stirring with a whisk until smooth. Drizzle glaze over cake; let stand until set.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This is a version of heringsalat (herring salad), which is traditionally prepared with herring, apples, and raw onions. You can substitute smoked trout for herring. Serve with a well-chilled lager and Brown Beer Rye Bread. Garnish with dill sprigs.

                                                                  Ingredients
                                                                  • Yes No 2 cup minced granny smith apple
                                                                  • Yes No 1/2 cup chopped rio
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 tsp chopped dill weed
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 12 oz kippered herring in wine sauce
                                                                  • Yes No 1 cup thinly sliced english cucumber
                                                                  • Combine first 8 ingredients in a bowl. Cover and chill 4 hours. Serve salad over cucumber slices.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1 1/2 lb medium eggplants, each
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 lb ground lamb
                                                                  • Yes No 1 28 oz whole plum tomato
                                                                  • Yes No 2 tsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 tbsp dry bread crumb
                                                                  • Preheat oven to 375 degrees. Salt eggplant well, arrange in colanders, and place weighted bowls on top. Let drain for 30 minutes. Rinse and dry.
                                                                  • Heat oil in a large skillet over medium heat. Add onion, 1 teaspoon salt, and 3/4 teaspoon black pepper; cook until tender, 7 to 10 minutes. Add oregano, cinnamon, cumin, and cayenne; cook 2 minutes more. Add lamb, and cook until it browns, about 5 minutes. Drain fat from pan. Break up tomatoes, and add to pan. Cook over medium heat, stirring often, until sauce starts to thicken, about 8 minutes.
                                                                  • Place 4 eggplant slices in an 8-inch square baking pan, and top with a third of the sauce. Repeat twice, making four three-layer stacks. Combine 1 teaspoon parsley and breadcrumbs; sprinkle over the top.
                                                                  • Cover with foil, and bake for 1 hour. Remove foil, and bake for 10 to 15 minutes more. Sprinkle with remaining parsley; serve hot.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This is a true chocolate-lover's dessert: rich, thick puddings topped with chocolate wafer "dirt" and cookie "gravestones." Best of all, you can make the puddings with very little fuss using a microwave and a blender.

                                                                  Ingredients
                                                                  • Yes No 14 oz bittersweet chocolate
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 1/2 cup whipping cream
                                                                  • Yes No 1/3 cup orange liqueur
                                                                  • Yes No 1/2 cup chocolate wafer crumbs
                                                                  • Yes No tombstone cookies
                                                                  • In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.
                                                                  • In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.
                                                                  • With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.
                                                                  • Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.
                                                                  • Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.
                                                                  • Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.
                                                                  • Note: Nutritional analysis is per serving with 1 Tombstone Cookie.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This soup features canned yellow soybeans, which give each serving 6.1 grams of soy protein. Using a Tuscan technique, the soup is seasoned with a battuto, a paste of turkey bacon and aromatics.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup coarsely chopped red onion
                                                                  • Yes No 1/2 cup coarsely chopped carrot
                                                                  • Yes No 1/3 cup coarsely chopped celery
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 2 slice turkey bacon
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup coarsely chopped plum tomato
                                                                  • Yes No 1 1/2 cup cubed yukon gold potato
                                                                  • Yes No 1 15 oz yellow soybeans
                                                                  • Yes No 1 3 inch rosemary
                                                                  • Yes No 1 cup green bean
                                                                  • Yes No 1 cup sliced zucchini
                                                                  • Yes No 1 cup cauliflower
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 oz spaghetti
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • To prepare battuto, combine first 6 ingredients in a food processor; pulse until mixture is almost a paste.
                                                                  • To prepare soup, heat oil in a Dutch oven over medium-high heat. Add battuto; sauté 3 minutes. Add broth and next 4 ingredients (broth through rosemary); bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add green beans and next 5 ingredients (green beans through spaghetti). Simmer, uncovered, 20 minutes or until vegetables are tender. Discard rosemary. Top with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 1/3 cups soup and 2 teaspoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  This creamy gratin bakes for 20 minutes, then finishes under the broiler to make the top beautifully browned and crunchy. You can also try it with broccoli.

                                                                  Ingredients
                                                                  • Yes No 4 cup cauliflower
                                                                  • Yes No 4 cup brussels sprout
                                                                  • Yes No 1 1/10 oz all purpose flour
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 4 slice center cut bacon
                                                                  • Yes No 2 cup chopped vidalia onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Preheat oven to 375°.
                                                                  • Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk.
                                                                  • Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray. Bake at 375° for 20 minutes or until bubbly. Remove from oven.
                                                                  • Preheat broiler to high.
                                                                  • Remove foil from dish. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                  • Total Time: 1 hour 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Here, the traditional Irish meal of corned beef and cabbage is supplemented with turnips, carrots, and boiled potatoes. Serve it with a loaf of freshly baked Irish soda bread.

                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 cup coarse salt
                                                                  • Yes No 1 tbsp pink curing salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 8 whole cloves, whole
                                                                  • Yes No 5 lb flat cut beef brisket
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 lb baby turnips
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 1 medium cabbage
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No dijon mustard
                                                                  • Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
                                                                  • Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
                                                                  • Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
                                                                  • Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
                                                                  • Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
                                                                  • Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 lb milk ricotta cheese
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No powdered sugar
                                                                  • In a large saucepan, heat 2 inches of vegetable oil to 375°. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan.
                                                                  • Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.
                                                                  • Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners' sugar.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Pad See Yew
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No 3 tbsp asian fish sauce
                                                                  • Yes No 1 tbsp fermented yellow beans
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 lb bok choy
                                                                  • Yes No 2/3 lb dried rice noodles
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No salt
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 serrano chili pepper
                                                                  • Yes No 2 tbsp chopped salted roasted peanut
                                                                  • Yes No lime
                                                                  • In a bowl, mix the fish sauce, miso, oyster sauce, sugar and soy.
                                                                  • In a large pot of boiling lightly salted water, cook the bok choy until crisp-tender, 2 minutes; transfer to a plate. Add the noodles to the boiling water and cook until firm but pliable, 5 minutes. Drain and rinse under cold water; shake out any excess water. Transfer the noodles to a bowl; toss with 1 tablespoon of the oil.
                                                                  • Heat 1 tablespoon of the oil in a large nonstick skillet. Add the shrimp, season with salt and cook over high heat until pink throughout, 2 minutes. Add the shrimp to the bok choy. Add the remaining 1/4 cup plus 1 tablespoon of oil to the skillet and heat until shimmering. Add the garlic and cook, stirring, for 30 seconds. Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled. Add the noodles and toss lightly. Add the fish sauce mixture and toss. Cook, without stirring, just until the liquid is nearly evaporated, about 5 minutes. Stir the noodles once, then cook until browned on the bottom, 2 to 3 minutes longer. Add the shrimp and bok choy; cook just until heated through. Transfer the noodles to a large platter, sprinkle with the chiles and peanuts and serve with lime wedges.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The best way to make salsa verde is to chop all the ingredients very finely by hand. It?s great served with grilled or roasted meat and fish.

                                                                  Ingredients
                                                                  • Yes No 1½–2 cloves of garlic
                                                                  • Yes No handful, small 1 of capers
                                                                  • Yes No handful, small 1 of gherkins pickled in sweet vinegar
                                                                  • Yes No 6 anchovy fillets
                                                                  • Yes No handful, large 2 handfuls of flat leaf parsley
                                                                  • Yes No 1 of fresh basil
                                                                  • Yes No handful 1 of fresh mint
                                                                  • Yes No 1 tbsp 1 tablespoon dijon mustard
                                                                  • Yes No 3 tbsp 3 tablespoons red wine vinegar
                                                                  • Yes No 8 tbsp 8 tablespoons really good extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with grilled or roasted meat and fish.Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more vinegar.• from Jamie's Kitchen
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  Blueberry Slab Pie
                                                                   15236 d 5 h 2 m

                                                                  To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.

                                                                  Ingredients
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 cup unsalted butter
                                                                  • Yes No 1 cup ice water
                                                                  • Yes No 2 1/4 lb frozen blueberry
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
                                                                  • Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent.
                                                                  • Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 5 hours 2 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Try this fresh and flavorful Avocado Salsa as a side dish, a tasty topping to your tacos, or simply scoop it up with some tortilla chips for a delicious snack. This recipe goes with Black Bean Tacos

                                                                  Ingredients
                                                                  • Yes No 1 cup diced tomato
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped avocado
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Combine all ingredients in a bowl; lightly mash with a fork.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2cups (serving size: about 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash

                                                                  Semifreddo is Italian for "half cold." For the proper texture, the egg yolks must be beaten over enough heat so they emulsify -- but not so much that they overcook and start to scramble. For the whites, pasteurized eggs are the safest choice; just add an extra egg white and beat a little longer to achieve the desired stiff peaks. Per serving: 304 calories; 8 g protein; 4 g fat; 54 g carb; 2 g fiber.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup coffee
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 1 tbsp amaretto
                                                                  • Yes No 1/2 tbsp grated lemon zest
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 large eggs, yolks and whites
                                                                  • Yes No 6 crisp amaretti cookies
                                                                  • Yes No 1/4 cup kirsch
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup dried cherry
                                                                  • While the espresso is still hot, add all but 2 tablespoons of sugar and stir until dissolved. Cool.
                                                                  • Set a fine-mesh strainer over a large bowl and with a wooden spoon or a spatula, push ricotta through. Add half of the espresso mixture, amaretto, lemon zest, and salt, and whisk until well combined.
                                                                  • Combine egg yolks and remaining espresso in a stainless-steel bowl and whisk until eggs are foamy. Set the bowl over, not in, a pan of simmering water, being careful not to let the bottom of the bowl touch the water. Continue whisking until the mixture is foamy, light colored, and tripled in bulk. This could take up to 10 minutes. If cooking too quickly, turn heat off and work over the hot water. Cool to room temperature.
                                                                  • Meanwhile, with an electric mixer, whip egg whites until foamy. Add remaining 2 tablespoons sugar and whip to stiff peaks.
                                                                  • Stir 1/4 cup of cooled yolk mixture into the ricotta mixture to lighten. Fold in the remaining yolk mixture and 1/3 of the whites. Gently fold in remaining egg whites. Spoon mixture into prepared loaf pan and gently smooth top. Crumble the amaretti cookies and spread over the top. Cover with plastic wrap and freeze at least 24 hours.
                                                                  • For the fruit: Combine kirsch and sugar in a medium stainless-steel saucepan. Place over low heat and stir until sugar dissolves, about 1 minute. Add remaining ingredients and mix well. Remove from heat and let sit for at least 2 hours or overnight at room temperature.
                                                                  • To serve: Remove semifreddo from the freezer 20 minutes before serving. Uncover top; invert semifreddo onto a serving platter and remove plastic wrap. Cut into 1-inch slices, spoon on cherries, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 1 day 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This risotto is something very special. You will need a mixture of seafood ? try red mullet, monkfish, bream, John Dory, cod, mussels, clams, shrimp, and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fish store for the fish heads to use in the stock ? these usually go into the trash, so you shouldn?t be charged for them.) I?m going to make it in a slightly different way from the normal method, where I would fillet the fish before adding the bones and fish heads to the stock, so bear with me!

                                                                  Ingredients
                                                                  • Yes No 3 pint 3 pints water
                                                                  • Yes No 2 carrots
                                                                  • Yes No 3 tomatoes, squashed
                                                                  • Yes No 1 bay
                                                                  • Yes No a of fresh parsley, one
                                                                  • Yes No remaining
                                                                  • Yes No 3 1/2 lb 3 1/2 lbs• mixed seafood
                                                                  • Yes No mussel
                                                                  • Yes No 1 risotto bianco
                                                                  • Yes No 1/2 a bulb of fennel, herby
                                                                  • Yes No tops
                                                                  • Yes No 1 tsp 1 teaspoon fennel seeds
                                                                  • Yes No a pinch a pinch of dried chili
                                                                  • Yes No a pinch a pinch of saffron strands
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish, bream, John Dory, cod, mussels, clams, shrimp, and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fish store for the fish heads to use in the stock – these usually go into the trash, so you shouldn’t be charged for them.) I’m going to make it in a slightly different way from the normal method, where I would fillet the fish before adding the bones and fish heads to the stock, so bear with me!Put the exact amount of water into a large pan with the carrots, tomatoes, bay leaf, and whole parsley sprig and bring to a boil, adding your whole fish but not your shellfish. Simmer for 10 minutes, then remove each fish from the pan and flake the flesh away from the bones. (If you have a cod head, try to remove the cheeks as they’re the best bit!) Put the flaked fish on a plate to one side; return any bones to the stock to simmer for another 15 minutes max, skimming any froth off the surface every so often. Meanwhile, start your basic risotto bianco, adding the fennel, fennel seeds, chili, and saffron to the pan at Stage 1. Pass the stock through a colander into another pan and throw away the vegetables and bones. Add most of the fish stock to your risotto, keeping a little to finish the dish. When the rice is nearly cooked toward the end of Stage 3, add your flaked fish and shellfish. After 3 or 4 minutes the shellfish will have opened (discard any that remain closed); then remove from the heat.As you’re not supposed to mix cheese and fish in pasta or risotto dishes we’re not going to finish it with Parmesan. Instead, at Stage 4, when you add the butter, check the seasoning, drizzle with a glug of extra virgin olive oil, and squeeze over the lemon juice. To serve, divide the risotto between your plates and spoon over the remaining stock. Drizzle with some more extra virgin olive oil and sprinkle with the remaining parsley and the reserved fennel tops.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 qt vanilla bean ice cream
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No cranberry compote
                                                                  • Yes No mint
                                                                  • Bring first 4 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to low.
                                                                  • Stir in flour and pumpkin pie spice, beating with a wooden spoon 1 1/2 to 2 minutes or until mixture leaves sides of pan. Remove from heat, and cool slightly.
                                                                  • Add eggs, 1 at a time, beating until smooth after each addition.
                                                                  • Line 2 large baking sheets with parchment paper.
                                                                  • Spoon batter into a decorating bag fitted with a #4 star tip; pipe 24 (1 1/2-inch) mounds, 2 inches apart, onto baking sheets.
                                                                  • Bake at 375° for 30 minutes or until puffed and golden. Transfer to wire racks to cool.
                                                                  • Cut tops from puffs, and fill with a scoop of ice cream. Replace tops; dust with powdered sugar. Spoon Warm Cranberry Compote onto individual serving dishes; top with puffs, and garnish, if desired.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    mounds

                                                                  Here is a healthy recipe for traditional macaroni and cheese that uses four types of cheese to keep the cheesy goodness without all the fat and calories.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 2/3 cup 1% low-fat milk
                                                                  • Yes No 3/4 3 oz cup shredded fontina cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 2 oz cup shredded extra sharp cheddar cheese
                                                                  • Yes No 3 oz light processed cheese
                                                                  • Yes No 6 cup elbow macaroni
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup crushed onion melba
                                                                  • Yes No 1 tbsp reduced calorie margarine
                                                                  • Preheat oven to 375°.
                                                                  • Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
                                                                  • Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.
                                                                  • Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup pumpkin purée
                                                                  • Yes No 1/4 cup pumpkin seed
                                                                  • Preheat oven to 350ºF. Grease 24 mini muffin cups or insert paper liners.
                                                                  • Sift together flour, baking powder, salt and spices. In a large bowl, using an electric mixer, cream butter and brown sugar until fluffy. Beat in egg, oil, milk and pumpkin puree until well mixed. Stir in dry ingredients just until combined; do not overmix. Divide batter among cups, sprinkle each with a few pumpkin seeds and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let cool in pan on a rack for 5 minutes, then turn out and let cool completely.
                                                                  Yields: 24muffins (serving size: 1 muffin)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 17 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Prep: 20 minutes; Cook: 16 minutes; Total time: 36 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground turkey breast
                                                                  • Yes No 3/4 cup fresh bread crumbs
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 tbsp chopped pine nut
                                                                  • Yes No 4 tbsp finely grated parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 small bunch kale
                                                                  • Yes No 1 24 oz marinara sauce
                                                                  • In a large bowl, combine first 6 ingredients (through pine nuts), 2 tablespoons Parmesan, and pepper. Form into 24 (1 1/2-inch) meatballs.
                                                                  • Heat 1 tablespoon oil in medium skillet over medium-high heat; brown meatballs in 2 batches (adding the remaining oil for second batch), turning after 3 minutes; transfer to a plate.
                                                                  • Add kale and sauce to pan; bring to simmer. Place meatballs in skillet; simmer, uncovered, until cooked through and sauce is reduced (about 10 minutes), stirring occasionally. Sprinkle with remaining Parmesan; serve with a slice of crusty bread, if desired.
                                                                  Yields: 6servings (serving size: about 4-5 meatballs plus sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  King Cake Recipe
                                                                   3 h 20 m

                                                                  This king cake recipe is based on the original variation of the sweet, yeast-risen cake filled with cream cheese custard typically served at Mardi Gras celebrations. The colorful cake is always sprinkled with yellow (or gold, symbolizing power), green (faith), and purple (justice) sugar or frosting. Whoever gets the baby or bean in their piece of cake gets to be king or queen for a day. As with many fun rituals, there is a slight downside: the newly crowned monarch must furnish a king cake for everyone either the next workday or the next week, depending on the traditions of that particular group.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk, to 100f
                                                                  • Yes No 2 1/2 tsp rapid rise yeast
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 whole egg
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup instant dry milk powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp lemon zest
                                                                  • Yes No 1 dried bean
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No yellow, green, and purple dusting sugar
                                                                  • To make the dough, sprinkle the yeast over 3 tablespoons of the warm milk and allow it to dissolve for 5 minutes. Add the remaining milk, along with the butter, whole eggs, egg yolk, and vanilla extract to the yeast mixture. Gently beat the wet ingredients until they are smooth; add the flour, sugar, dry milk, salt, lemon zest, and nutmeg and stir until the dough becomes stiff. Knead the dough for 3 minutes, place it in an oiled bowl, and allow it to rise, covered in a warm, draft-free place for 1 hour.
                                                                  • Make the filling by beating the cream cheese, granulated sugar, egg, and lemon zest on medium-high speed for 1 minute. Set the filling aside.
                                                                  • Shape the dough into a large rectangle, about 2 feet long, by 6 inches wide. Spoon the filling down the center of the dough, place a bean or plastic baby in the filling, if desired, and working methodically from one end to the other, pinch the dough shut to form a log. Pinch the ends together to form a large circle. Gently place the circle on a parchment-lined baking sheet and allow it to rise, covered, in a warm, draft-free place for 45 minutes to 1 hour, until it is noticeably puffed up.
                                                                  • Preheat the oven to 350F. Make an egg wash by mixing the reserved egg white with 1 tablespoon of water. Gently brush the king cake with the egg wash and bake it for 30 minutes. Lightly cover the cake with foil to prevent overbrowning and continue baking it for an additional 20 minutes. Allow the cake to cool on a wire rack for 1 hour.
                                                                  • Prepare the frosting by mixing together the confectioners’ sugar, vanilla extract, and milk until the frosting is completely smooth and silky. Drizzle it evenly over the cooled cake. While the frosting is still moist on top, sprinkle the colored sugars in an alternating pattern directly onto the frosting so it sticks.
                                                                  • This king cake recipe makes 12 servings.
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies. The espresso powder is optional, but it intensifies the chocolate flavor.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp instant espresso powder
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2/3 cup diced hazelnut
                                                                  • Yes No 1/3 cup hazelnut chocolate spread
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
                                                                  • Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
                                                                  Yields: 28cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve a veggie-packed frittata for a meatless main dish that's ready in about 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/3 cup couscous
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 3 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup red bell pepper
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup shredded monterey jack cheese
                                                                  • Preheat oven to 350°.
                                                                  • Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
                                                                  • Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.
                                                                  • Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Ik heb door de jaren heen al heel wat verschillende soorten tomatensoep gemaakt en dit is waarschijnlijk een van de eenvoudigste en lekkerste. Dit is de truc als je aan het eind van de dag naar de markt bij jou in de buurt gaat, heb je grote kans dat de tomaten in de uitverkoop zijn. Hoogstwaarschijnlijk denkt de verkoper dat ze overrijp zijn, maar waarschijnlijk zijn ze juist perfect om soep van te maken. Als je hier de kans niet voor hebt, kun je je tomaten het best twee of drie dagen van tevoren kopen. Maar bewaar ze niet in de koelkast, want als je dat wel doet, rijpen ze niet. Leg ze gewoon in de vensterbank. Als je keuze hebt uit verschillende soorten, moet je proeven ? je zult ervan staan te kijken hoe verschillend ze kunnen smaken, kies dus de lekkerste. De tweede truc is dat je ze heel langzaam kookt, waardoor ze lekker zoet worden. Je serveert de soep het best aan tafel in warme kommen of mokken met een stuk lekker, kersvers brood.

                                                                  Ingredients
                                                                  • Yes No voor 4 personen
                                                                  • Yes No 1 ui, gepeld en fijngehakt
                                                                  • Yes No 1 teen knoflook, gepeld en fijngehakt
                                                                  • Yes No 1 wortel, geschild en grof geraspt
                                                                  • Yes No handvol vers basilicum, de blaadjes apart, de steeltjes fijngehakt
                                                                  • Yes No olijfolie
                                                                  • Yes No 6 eetlepels slagroom
                                                                  • Yes No 1 theelepel rodewijnazijn
                                                                  • Yes No 2 eidooiers
                                                                  • Yes No 1 kg 1 kg superrijpe tomaten
                                                                  • Yes No 1 liter 1 liter kippen of groentebouillon
                                                                  • Yes No zeezout en zwarte peper uit de molen
                                                                  • Ik heb door de jaren heen al heel wat verschillende soorten tomatensoep gemaakt en dit is waarschijnlijk een van de eenvoudigste en lekkerste. Dit is de truc als je aan het eind van de dag naar de markt bij jou in de buurt gaat, heb je grote kans dat de tomaten in de uitverkoop zijn. Hoogstwaarschijnlijk denkt de verkoper dat ze overrijp zijn, maar waarschijnlijk zijn ze juist perfect om soep van te maken. Als je hier de kans niet voor hebt, kun je je tomaten het best twee of drie dagen van tevoren kopen. Maar bewaar ze niet in de koelkast, want als je dat wel doet, rijpen ze niet. Leg ze gewoon in de vensterbank. Als je keuze hebt uit verschillende soorten, moet je proeven – je zult ervan staan te kijken hoe verschillend ze kunnen smaken, kies dus de lekkerste. De tweede truc is dat je ze heel langzaam kookt, waardoor ze lekker zoet worden. Je serveert de soep het best aan tafel in warme kommen of mokken met een stuk lekker, kersvers brood.Doe ui, knoflook, wortel en basilicumsteeltjes in een grote pan met een paar flinke scheuten olijfolie. Leg het deksel op de pan en laat alles 20 minuten zachtjes pruttelen zonder het bruin te laten worden, terwijl je er om de paar minuten even in roert. Klop de room, azijn en eidooiers in een klein kommetje door elkaar. Dompel de tomaten, terwijl de groenten opstaan, 30 seconden in kokend water, trek het vel eraf en hak het vruchtvlees in grove stukken. Doe de stukjes bij de groente, giet de bouillon erbij en laat alles nog 20 minuten met het deksel op de pan pruttelen. Het is lekker om de soep nu te pureren met behulp van een keukenmachine, een blender of een staafmixer, maar doe het wel voorzichtig, want de soep is heet. Giet de gepureerde soep terug in de pan, laat hem weer aan de kook komen en breng hem heel voorzichtig op smaak met zout en zwarte peper uit de molen.Vlak voor het serveren verrijk je de soep en geef je hem een glanzende, zijdeachtige structuur door het roommengsel erdoor te kloppen (laat de soep niet meer aan de kook komen nadat je de eidooiers erbij gedaan hebt, anders gaan die stollen). Bestrooi de soep met in stukjes gescheurde basilicumblaadjes en serveer hem direct.
                                                                  Yields: 4

                                                                  Brazil is famous for its pão de queijo - cheese rolls with soft chewy centers. Pão de queijo is made with cassava flour (tapioca flour), the ground root of the manioc plant. They smell wonderful when they are baking, and plump up into perfect round balls. Many recipes call for parmesan, but if you can find the Brazilian cheese queijo minas in your local Brazilian market, your pão de queijo will be even more authentic. Regular farmer's cheese or any other firm, fresh cows milk cheese work well in this recipe.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 4 1/4 cup tapioca flour
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 cup grated firm, fresh cows milk cheese
                                                                  • Yes No 1/4 cup grated cheddar cheese
                                                                  • Yes No salt
                                                                  • Preheat the oven to 350 degrees. Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat. Stir tapioca flour into the milk and butter mixture. Stir in the eggs and the cheese, and mix well. Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so). With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet. Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes. Serve warm.
                                                                  • Makes about 15 rolls
                                                                  Cuisine:YesNobrazilian
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

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

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

                                                                  Put this on the table with soft breadsticks and a dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 1 cup matchstick carrots
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  Consider using this chutney as a barbecue sauce, basting it onto meat on the grill. Or spread it onto a tortilla, top with sliced grilled chicken and goat cheese, and roll up.

                                                                  Ingredients
                                                                  • Yes No 4 cup blueberry
                                                                  • Yes No 1 cup diced granny smith apple
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 3 tbsp grated orange rind
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 2 tbsp chopped canned chipotle chiles in adobo sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool; pour into airtight containers.
                                                                  • Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to two months.
                                                                  Yields: 4cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 lb linguine
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
                                                                  • In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.

                                                                  Ingredients
                                                                  • Yes No all purpose light piecrust dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup pumpkins in can
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2/3 cup evaporated low fat milk
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 oz bittersweet chocolate
                                                                  • Preheat oven to 400°.
                                                                  • Remove 2 sheets of plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 25 minutes or until browned. Remove weights and foil. Cool completely on a wire rack.
                                                                  • Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
                                                                  • Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
                                                                  • Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Spread evenly over pie; top with chocolate. Cut into wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Soaking the carrot strips in ice water makes them curly and especially crunchy.

                                                                  Ingredients
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 1 small romaine lettuce
                                                                  • Yes No 3/4 cup feta cheese
                                                                  • Yes No 1/2 cup dill weed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Peel carrots, and cut them into 3-inch lengths. Using a mandoline or sturdy vegetable peeler, slice carrots into thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes. Transfer carrots to a paper towel; blot dry.
                                                                  • Discard any bruised romaine leaves, and slice head into 1/4-inch-wide pieces.
                                                                  • Combine carrot strips, romaine, half of the cheese, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine.
                                                                  • Divide among four serving plates. Top with remaining feta cheese.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 8 oz whole wheat bread
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 cup milk
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Preheat the oven to 350°. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta.
                                                                  • In another bowl, whisk 2 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight.
                                                                  • Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 cup corn kernel
                                                                  • Yes No 4 cup snap peas
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/3 cup loosely packed mint
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
                                                                  • Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse

                                                                  This recipe for Lithuanian rye bread was adapted from "Popular Lithuanian Recipes" by Josephine J. Dauzvardis (Lithuanian Catholic Press, 2000). It requires no starter but, instead, is "seeded" with cubes of fresh rye bread. The sponge must stand overnight, so plan accordingly. Here's a larger photo of Lithuanian no-starter rye bread. Makes 2 (9x5-inch) loaves Lithuanian No-Starter Rye Bread - Elenukes Rugine Duona

                                                                  Ingredients
                                                                  • Yes No 3 cup cubed dark rye bread, crust left on
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 cup water
                                                                  • Yes No 10 1/2 cup all purpose flour
                                                                  • Yes No 3 active dry yeast
                                                                  • Yes No 2 tbsp caraway seed
                                                                  • Yes No 1 large egg white
                                                                  • Place bread cubes in a heatproof bowl. Add sugar and salt, and pour on 1 cup boiling water. Let stand, covered, for 15 minutes. Beat with an electric mixer. Add 2 cups warm water and 3 cups of the flour. Mix with a dough whisk or spoon. Mix in the dissolved yeast, cover and let stand overnight. Beat fermented dough with a dough whisk or wooden spoon. Add 2 1/2 cups flour and mix well. Transfer to a stand mixer fitted with the dough hook. Add caraway seeds and remaining 5 cups flour. Knead thoroughly until smooth. Transfer to an oiled bowl, turn once to coat both sides, cover and let rise until doubled. Coat 2 (9x5-inch) loaf pans with cooking spray. Heat oven to 375 degrees. Punch down dough and shape into 2 loaves. Place in prepared pans. Cover with greased plastic wrap and let rise until about 1 inch above the rim of the pan. slash the bread with a lame or razor blade. Brush with egg white. Bake 45-55 minutes or until instant-read thermometer registers 190 degrees. Remove from oven and immediately turn out of pans onto a wire rack. Cool completely before slicing. Source: Adapted from "Popular Lithuanian Recipes" by Josephine J. Dauzvardis (Lithuanian Catholic Press, 2000).
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 12 small beet
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 small red onion, very
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No salt
                                                                  • Yes No 3 tangerine
                                                                  • Yes No 1 large red grapefruit
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 lb curly spinach
                                                                  • Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them.
                                                                  • Meanwhile, in a small bowl, cover the onion slices with the vinegar. Add a large pinch of salt and mix well. Let stand for about 1 hour.
                                                                  • Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
                                                                  • In a small bowl, whisk the mustard with 3 tablespoons of the vinegar from the onion slices. Whisk in the 1/4 cup of olive oil and season with salt and pepper.
                                                                  • Put the spinach in a large bowl. Drain the onion slices and add to the spinach along with the tangerine, grapefruit and beets. Drizzle the mustard dressing over the salad and toss well. Serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Mushrooms get a wallop of garlic and dill as they're softened into woodsy deliciousness.

                                                                  Ingredients
                                                                  • Yes No 1 lb assorted mushrooms
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp dill weed
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Place mushrooms, garlic, and dill on a sheet of parchment-lined foil, drizzle with oil, and season with salt and pepper. Fold and crimp edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until mushrooms are soft, about 20 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 1/2 large lb shrimp
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 3 stalk fresh lemongrass, tender inner bulb only
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No kosher salt
                                                                  • MARINATE THE SHRIMP: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.
                                                                  • MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.
                                                                  • Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.
                                                                  Yields: 10
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  This simple side is a classic crowd-pleaser. Toss cooked green beans with sauteed shallots, lemon juice, salt, and pepper, and top with crumbled bacon.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb green bean
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
                                                                  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle

                                                                  Bulgarian Bird of Paradise Bread - Khliab Raiska Ptitsa - is a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. If you like a thick slice of cheese as I do, the bread will have a sunken middle, which is OK. But the rising dough will be better able to support thin slices of cheese and ham so the entire top is puffed up. Here's a larger picture of Bird of Paradise Bread. Makes 10-12 servings of Bird of Paradise Bread

                                                                  Ingredients
                                                                  • Yes No 1 tbsp instant active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 6 tbsp yogurt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup brinza cheese
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 thin slice cheddar cheese
                                                                  • Yes No 4 1/2 inch, 1 1/2 inch rectangles of ham
                                                                  • Yes No 4 pitted cured black olives
                                                                  • Yes No 1 star shaped piece of red bell pepper
                                                                  • In a large bowl or the bowl of a stand mixer, combine yeast, water and flour. Add yogurt, 4 eggs, salt and feta or brinza cheese. Switch to the dough hook and knead unil a soft, sticky, slightly lumpy (because of the cheese) dough forms, about 7 minutes. Transfer dough to a greased bowl, cover with greased plastic, set in a warm place and let rise until doubled. Try this Quick Tip for fasting rising. Punch down dough and place in a greased 8-inch springform pan that is 3 inches high. Brush liberally with remaining beaten egg mixed with milk. To decorate, arrange kashkaval or Cheddar cheese triangles on top to form a square. Place ham and olives in between cheese and place the star of red pepper in the center. Let rise another 45 minutes. Heat oven to 400 degrees. Bake bread 15 minutes then reduce temperature to 350 degrees and bake for an additional 30-40 minutes or until golden brown and an instant-read thermometer registers 190 degrees. Cool a few minutes in pan, then turn out of pan and cool completely on a wire rack. Source: Adapted from "The Balkan Cookbook" by Trish Davies (Anness Publishing, 2000)
                                                                  Cuisine:YesNobulgarian
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 8 4 lb large yellow heirloom tomatoes
                                                                  • Yes No 1 orange bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 small leek
                                                                  • Yes No 1 tsp diced red jalapeño chile
                                                                  • Yes No 1/2 cup sherry vinegar
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 cup chopped cilantro
                                                                  • Yes No 2 1 1/4 lb lobster
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Process first 9 ingredients, in batches, in a blender until smooth. Stir in 1/2 cup chopped cilantro. Chill at least 1 hour or up to 1 day.
                                                                  • Slice lobster tails into medallions, and split each claw into 2 pieces by cutting across the flat side.
                                                                  • Combine crema, lime juice, and lemon juice in a small bowl.
                                                                  • Divide gazpacho among 6 bowls. Top evenly with lobster, crema mixture, and remaining 1/4 cup cilantro.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  We cooked the rotisserie chicken in step 1 to warm the meat and crisp the skin. If roasting your own chicken, continue cooking it until skin is very dark, 10 to 15 minutes more.

                                                                  Ingredients
                                                                  • Yes No 1 cooked chicken
                                                                  • Yes No 8 crêpe
                                                                  • Yes No 2/3 cup hoisin sauce
                                                                  • Yes No 6 scallion
                                                                  • Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; cook until skin is very dark and crispy, 20 to 25 minutes. Transfer to a cutting board. When cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin.
                                                                  • Stack crepes on a microwave-safe plate, and cover with a paper towel; microwave just until warm and pliable, 15 to 25 seconds.
                                                                  • Trim roots and ends from scallions and discard. Wash well, and dry with paper towel. Cut crosswise into 3-inch pieces. Slice pieces lengthwise as thinly as possible.
                                                                  • Pour hoisin sauce into a small serving dish; arrange sauce, crepes, chicken, and scallions on a platter. Let guests assemble wraps.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For an adults-only party, consider spiking this drink with mint liqueur, such as peppermint schnapps or crème de menthe.

                                                                  Ingredients
                                                                  • Yes No 8 cup 2% reduced fat milk
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 3 oz semisweet chocolate
                                                                  • Yes No 12 candy cane
                                                                  • Yes No 3/4 cup miniature marshmallow
                                                                  • Yes No whole nutmeg
                                                                  • Combine milk, brown sugar, cocoa, vanilla, nutmeg, and semisweet chocolate in a large saucepan over medium-low heat. Cook 25 minutes or until chocolate melts and mixture is smooth, stirring occasionally. Serve with candy canes and marshmallows. Garnish with whole grated nutmeg, if desired.
                                                                  Yields: 12servings (serving size: 3/4 cup hot chocolate, 1 candy cane, 1 tablespoon marshmallows)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  Cuban Fufu
                                                                   35 m

                                                                  Cuban Fufu is similar to Mofongo Stuffing (a green plantain stuffing), but the recipe calls for ripe plantains. If you don’t like green plantains, you can make this sweet plantain stuffing mashed with bacon and onion. This recipe makes a sweet yet savory turkey dressing or side dish.

                                                                  Ingredients
                                                                  • Yes No 4 sweet plantains
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 clove garlic
                                                                  • In a saucepan, cover plantains with lightly salted, cold water and bring to a boil. 2. Cook until plantains are soft (about 10 minutes). 3. Drain and mash the plantains. Set aside. 4. In a frying pan, sauté the bacon until brown. Add the diced onion and chopped garlic. Continue sautéing for about 5 minutes. 5. Remove the frying pan from the heat and drain excess bacon drippings. Leave about 2 tablespoons of grease in the pan. 6. Gently fold in mashed plantains until thoroughly mixed. Transfer to a dish, cover and keep warm until ready to serve. Serves: 8 people.
                                                                  Cuisine:YesNocuban
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  "This is my take on the Little Italy classic," says Mario Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival. Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta.

                                                                  Ingredients
                                                                  • Yes No 2 lb sweet italian sausage, pricked all over
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 4 serrano chili pepper
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No salt
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 3 oz cup grated pecorino romano cheese
                                                                  • Yes No crusty bread
                                                                  • Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
                                                                  • Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 6 oz light tuna
                                                                  • Yes No 1 small avocado
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 2 medium tomato
                                                                  • In a bowl, toss tuna with avocado, pepper, dill and lemon juice. Cut the tops off tomatoes and scoop out seeds and cores. Divide tuna mixture and spoon into tomatoes. Serve immediately.
                                                                  Yields: 2
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  The classic Italian basil sauce freshens a down-home favorite. Beaten egg whites give the grits a light, airy texture; the casserole will rise as it bakes but then fall shortly after coming out of the oven. Use caution as the grits cook on the stovetop; they tend to spatter, so stir them with a long-handled wooden spoon.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup loosely packed basil
                                                                  • Yes No 1/4 cup loosely packed parsley
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 2 tbsp fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 cup 1% low-fat milk
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 cup uncooked quick cooking grits
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 large egg white
                                                                  • Yes No dash cream of tartar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare pesto butter, place first 5 ingredients in a food processor; process until finely chopped. Scrape down sides; add butter. Process until well combined. Cover and chill.
                                                                  • Preheat oven to 375°.
                                                                  • To prepare casserole, combine milk, 1 cup broth, and salt in a large saucepan; bring to a boil. Gradually add grits, stirring constantly. Reduce heat to medium-low; simmer 5 minutes or until thick, stirring occasionally with a wooden spoon. Remove from heat; add 1/2 cup cheese and pepper, stirring until cheese melts. Cool slightly.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until stiff peaks form. Gently stir one-fourth of egg white mixture into grits mixture; gently fold in remaining egg white mixture. Spoon into a 2-quart soufflé dish coated with cooking spray. Bake at 375° for 40 minutes or until casserole has risen and begins to brown. Serve warm with pesto butter.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 3/4 cup casserole and about 2 teaspoons pesto butter)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup canned blueberries
                                                                  • Yes No salad oil
                                                                  • In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.
                                                                  • Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
                                                                  • Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 20pancakes; 5 to 6 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This quatre quarts cake recipe makes a tender loaf, and features small, moist crumbs that hold together nicely for easy slicing and serving. This is the classic version of French pound cake, using only a touch of vanilla for subtle flavor. Feel free to sprinkle chopped nuts and dried fruit into the batter for your own delicious, signature cake recipe.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No ¾ cup sugar, granulated
                                                                  • Yes No ¾ cup salted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 ¼ cup all purpose flour
                                                                  • Preheat oven to 350 degrees. Butter a 10-inch bundt cake pan and set aside. Beat the egg whites until stiff, glossy peaks form. In a separate bowl, cream together the egg yolks, sugar, butter, and vanilla. Stir in the vanilla and flour, and then carefully fold the egg whites into the batter. Spoon the batter into the prepared pan and bake for 45 – 50 minutes, until it tests done. Cool the pound cake in the pan for 10 minutes, shake it gently to loosen it, and then transfer the cake to a wire rack for complete cooling.
                                                                  • This classic quatre quarts cake recipe makes 10 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 9 1/4 lb fully cooked bone-in ham
                                                                  • Yes No 40 whole cloves, whole
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No 1/3 cup creole mustard
                                                                  • Yes No 1/3 cup molasses
                                                                  • Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern; insert cloves in centers of diamonds. Place ham in an aluminum foil-lined 13- x 9-inch pan.
                                                                  • Stir together brown sugar and next 4 ingredients; spoon over ham.
                                                                  • Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove ham from oven, and let stand 30 minutes.
                                                                  • TRY THIS TWIST!
                                                                  • Honey-Bourbon Boneless Glazed Ham: Substitute 1 (4-lb.) smoked, fully cooked boneless ham for bone-in. Reduce cloves to 3 (do not insert into ham). Stir together brown sugar mixture as directed in Step 2; stir in cloves. Place ham in a foil-lined 13- x 9-inch pan. Pour sauce over ham. Bake as directed, reducing bake time to 1 hour and basting every 30 minutes. Makes 10 servings. Hands-on time: 10 min.; Total time: 1 hr., 10 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 15servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb chicken liver
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No canola oil
                                                                  • Yes No 2 large red onion
                                                                  • Yes No 3 large baguette
                                                                  • Yes No 10 oz baby arugula
                                                                  • Yes No 1 lemon
                                                                  • In a large bowl, combine the buttermilk and 2 tablespoons of mayonnaise; season with salt and black pepper. Add the livers. In a large, resealable plastic bag, mix the flour, onion powder and cayenne with 1 teaspoon each of salt and pepper. Drain the livers and add them to the seasoned flour; toss to coat.
                                                                  • In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Add the chicken livers to the pans and fry over moderately high heat for 6 to 8 minutes, turning once, until browned and crisp. (Be careful—the livers splatter while they fry.) Drain the chicken livers on paper towels; sprinkle with salt.
                                                                  • Pour off all but 2 tablespoons of the oil in one of the skillets. Add the onions; cook over moderate heat until softened, 8 minutes.
                                                                  • Spread mayonnaise on the cut sides of the baguettes and fill with the chicken livers, sautéed onions and arugula. Squeeze the lemon over the chicken livers, close the baguettes and cut them into quarters. Serve.
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz small camembert cheese
                                                                  • Yes No 1/2 cup pecan pieces
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No cracker
                                                                  • Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
                                                                  • While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
                                                                  • In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
                                                                  Cuisine:YesNonew jersey
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 6 small navel orange
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 cup jicama sticks
                                                                  • Yes No 1/2 cup coarsely chopped cilantro
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Working over a bowl, cut in between the membranes to release the orange sections into the bowl; pour off and reserve the orange juice for another use. Toss the orange slices with the onion slices and the jicama, sprinkle with the cilantro and season with salt and cayenne. Cover and refrigerate the salad until chilled, about 2 hours. Serve cold or slightly chilled.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Salting the cabbage and letting it sit helps draw out some of the moisture that plagues most coleslaw. And the dressing here is light and creamy with a vinegary punch. For some flair, add chopped fresh herbs like parsley, chives, or dill. To see this recipe with illustrated steps, check out The Basics: How to Make Coleslaw.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb small red cabbage
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 medium red onion
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large medium carrots, and on the holes of a grater
                                                                  • Slice cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
                                                                  • Place cabbage in a large colander set over a large bowl or plate, sprinkle with measured salt, and toss to coat. Place a heavy bowl on top of the cabbage, then place a heavy can or two in the bowl to weigh it down. Let sit until cabbage has released about 1/4 cup of moisture, at least 1 hour.
                                                                  • Meanwhile, place onion and vinegar in a small bowl and stir to combine. Let sit until cabbage is ready.
                                                                  • Place mayonnaise, sour cream, mustard, sugar, caraway or celery seeds, and measured pepper in a large bowl and stir to combine.
                                                                  • When cabbage is ready, squeeze large handfuls to release any excess liquid and place in the large bowl with the dressing. Add grated carrots and reserved onion-vinegar mixture and toss to combine. Season with additional salt and pepper as needed. Serve immediately or keep refrigerated in a tightly sealed container for up to 1 day.
                                                                  Yields: 2quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 10 oz button mushroom
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 cup lentil
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 1/2 lb turkey
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup parsley
                                                                  • In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.
                                                                  • Add the lentils, salt, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
                                                                  • Stir the turkey, pepper, and 1/4 cup of the parsley into the soup. Top each serving with some of the remaining 1 1/2 tablespoons parsley.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Spoon bread, a classic southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served-and eaten-with a spoon.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 2/3 cup yellow cornmeal
                                                                  • Yes No coarse salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 cup sharp white cheddar cheese
                                                                  • Yes No 4 large egg
                                                                  • Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
                                                                  • In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
                                                                  • Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  For super-tender meat, marinate baby back ribs in beer and bake in the oven for three hours before grilling. These ribs grill for just 10-15 minutes, since they will have been almost cooked through in the oven.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 1/2 lb baby back ribs
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup your favorite sauce
                                                                  • Preheat oven to 350°. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone side down, on top. Pour beer over ribs, sprinkle with sea salt and pepper, and cover tightly with foil. Bake 3 hours or until tender.
                                                                  • Brush both sides of ribs with Chipotle Maple Barbecue Sauce. Grill over medium heat, meat side down, 10 to 15 minutes or until slightly charred and crispy, basting several times with sauce. Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm.
                                                                  • Note: You can bake the ribs (step 1) up to a day ahead, but you'll need to leave them on the grill a few minutes longer to make sure they're heated through.
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Swiss cheese has a slightly sweet flavor that babies often like, but mild cheddar, cottage cheese, or mozzarella make good substitutes. Be sure to choose Swiss cheese labeled "baby Swiss" instead of "aged Swiss," which can have a very strong flavor.

                                                                  Ingredients
                                                                  • Yes No 1 large baking potato
                                                                  • Yes No 2/3 cup broccoli floret
                                                                  • Yes No 1/3 1 1/2 oz cup shredded swiss cheese
                                                                  • Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes. Add broccoli; cook an additional 7 minutes or until potato and broccoli are tender.
                                                                  • Drain potato and broccoli; place in a small bowl. Add cheese, and let stand until cheese melts.
                                                                  • For a chunkier texture, mash potato mixture with a potato masher to desired consistency. For a smoother texture, place potato mixture in a food processor, and process until desired consistency.
                                                                  Yields: 1 ¾cups or about 3 (1/2-cup) servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil