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                                                                  Mission Chinese Food in San Francisco employs an interesting technique for its popular fried chicken wings: The wings are poached in oil, salted for flavor, frozen, deep-fried, then tossed in a spice mixture. Chef Danny Bowien says that the freezing helps stretch the skin slightly so that the second fry makes the wings extra-crispy. Special equipment: You’ll need a spice or coffee grinder to make the spice blend. We used this Krups coffee grinder with good results. Serving tip: Bowien says that you don’t have to eat the chiles—they’re there to add a spicy aroma when thrown on top of the hot chicken wings. And they look badass.

                                                                  Ingredients
                                                                  • Yes No 2 qt canola oil
                                                                  • Yes No 3 lb chicken wings
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 star anise
                                                                  • Yes No 2 tbsp crushed red chili pepper
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp szechuan peppercorn
                                                                  • Yes No 1 cup dried arbol chiles
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Pour 2 inches of the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil reaches 300°F on a deep-frying/candy thermometer.
                                                                  • Working in batches of 6 to 7 pieces, fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 300°F, until the skin is opaque but not browned, about 3 to 5 minutes (the wings will not be cooked through). Using a slotted spoon, transfer the wings to a large bowl and toss with a generous amount of salt. Place in a single layer on a baking sheet.
                                                                  • When all the wings are fried, let them cool completely. Cover the baking sheet and place in the freezer for at least 3 hours or overnight. Set the oil aside for use later.
                                                                  • Meanwhile, heat the oven to 400°F and arrange a rack in the middle. Place the star anise, red pepper flakes, cumin, and peppercorns in a single layer on a baking sheet and toast until fragrant, about 3 to 5 minutes. Let cool completely. Using a spice grinder or clean coffee grinder, grind into a fine powder; set aside.
                                                                  • Place the chiles in a single layer on a baking sheet and toast until slightly darkened and fragrant, about 3 to 5 minutes; set aside to cool.
                                                                  • When ready to serve, set the reserved frying oil over medium-high heat and bring to 350°F on a deep-frying/candy thermometer. Working in batches of 6 to 7 frozen wing pieces, fry, turning the wings occasionally and adjusting the heat as needed to maintain a temperature of 350°F, until the wings are cooked through, golden brown, and crispy, about 6 minutes.
                                                                  • Immediately transfer each batch to a large bowl, season with salt and 1 teaspoon of the spice blend, and toss to coat. Place on a serving dish and repeat with the remaining wings.
                                                                  • When all the wings are cooked, place the reserved chiles, ginger, 1 teaspoon of the spice blend, and 1 tablespoon of the cooking oil in the large bowl and toss to combine. Scatter the mixture over the chicken wings and sprinkle with cilantro. Serve immediately.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Watermelon Gazpacho
                                                                   1 h 40 m

                                                                  This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm on the island.

                                                                  Ingredients
                                                                  • Yes No 6 1/2 lb tomato
                                                                  • Yes No 2 lb seedless watermelon, 2 cups, 2 cups
                                                                  • Yes No 2 lb cucumbers, and 2 cups, 2 cups
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/2 cup minced chives
                                                                  • Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
                                                                  • Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
                                                                  • In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
                                                                  • In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 12
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle

                                                                  Chicken and rice dishes are common family meals. This one gives new life to leftover grilled chicken. Slightly browning the broccoli deepens the taste of the dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp canola oil
                                                                  • Yes No 8 cup broccoli floret
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 hoisin and lime marinated chicken breast halves
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Heat canola oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
                                                                  • Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
                                                                  • Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute. Stir in salt.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No four medium, 6 oz heads of boston lettuce, 2 lettuce leaves
                                                                  • Yes No 2 oz lean slab bacon
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No one white onion
                                                                  • Yes No 1 1/4 cup chicken stock
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No black pepper
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Bring a large saucepan of water to a boil. Add 2 tablespoons of salt and the heads of lettuce and blanch, stirring gently with a wire skimmer, for 3 minutes. Drain the lettuce and rinse under cold water. Lightly squeeze out excess water. Transfer the lettuce, still wet, to a blender and puree until smooth. Scrape into a bowl.
                                                                  • In a small skillet, cook the bacon over moderate heat until lightly browned, about 4 minutes.
                                                                  • In a large skillet, combine 2 tablespoons of the butter with the onion. Cover and cook over low heat, stirring often, until softened, about 15 minutes.
                                                                  • Transfer the onion to a blender. Add 1/4 cup of the chicken stock and puree. In a medium bowl, whisk the egg, then whisk in the milk and onion puree. Season with 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg. Butter four 8-ounce coffee mugs or large ramekins. Pour the onion mixture into the mugs and cover with plastic wrap.
                                                                  • Set a round rack in a large, wide pot. Add enough water to reach just under the rack without touching it and bring to a boil. Set the mugs on the rack. Cover and steam over low heat until the onion custards are barely set, about 22 minutes.
                                                                  • Meanwhile, in a medium saucepan, bring the remaining 1 cup of stock to a boil. Whisk in the lettuce puree and simmer over moderate heat for 3 minutes. Whisk in the crème fraîche and simmer for 3 minutes. Remove from the heat and gradually whisk in the remaining 3 tablespoons of butter. Season with salt and pepper.
                                                                  • Finely shred the reserved 2 lettuce leaves. When the custards are done, discard the plastic wrap. Scatter the bacon and shredded lettuce over the top. Serve the custards and pour in the lettuce soup at the table.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup mint
                                                                  • Yes No 8 cup water
                                                                  • Yes No 8 irish breakfast tea bags
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 lemon
                                                                  • Yes No ice cube
                                                                  • Prepare the Basic Simple Syrup as directed, adding 8 mint sprigs before bringing it to a boil. Remove from the heat and let cool slightly, about 10 minutes. Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
                                                                  • In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
                                                                  • Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 2quarts
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Involving nothing more than rice, water, and salt, steamed rice can still go wrong in countless ways. Here’s a stress-free method that yields fluffy, tender rice.

                                                                  Ingredients
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
                                                                  • Place rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Add salt (if using), stir to incorporate, cover, and reduce heat to low. Simmer undisturbed until rice is tender, about 15 minutes. Remove from heat and let sit covered to steam, about 5 minutes. Fluff with a fork and serve.
                                                                  Yields: 6cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 6.5 oz link andouille
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 8 oz large zucchini
                                                                  • Yes No 2 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 15.5 oz white hominy
                                                                  • Yes No 2 tsp pureed chipotle chiles in adobo sauce
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Heat oil in a large saucepan over medium- high heat; add andouille, and cook 1 minute. Add bell pepper and zucchini; cook 1 minute, stirring occasionally.
                                                                  • Add broth, hominy, and chiles. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until vegetables are tender. Sprinkle with cilantro before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: about 1 1/3 cups)
                                                                  • Prep Time: 14 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a favorite dessert [from Ann Grundfest Gerache, Vicksburg, Mississippi] served at community Passover seders sponsored by Vicksburg’s Congregation Anshe Chesed. Game plan: As soon as the macaroons have cooled, store them in an airtight container to keep them crisp. Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking. This recipe was featured as part of our Southern Seder story.

                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • Yes No 35 pecan halves
                                                                  • MATZOH BALL GUMBO
                                                                  • CULINARY
                                                                  • TALES OF THE JEWISH SOUTH
                                                                  Cuisine:YesNomississippi
                                                                  Yields: 36macaroons
                                                                  Yes No
                                                                  By:

                                                                  Use good balsamic vinegar to make this syrup. The sweet/tart result offers a welcome contrast to the Greek-style yogurt's characteristic tang. Prep: 20 minutes; Chill: 1 hour; Ice-Cream Machine: 30 minutes; Freeze: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 cup plain greek style whole milk yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No 1 tbsp pink peppercorn
                                                                  • Reduce balsamic vinegar and 1/2 cup sugar by half over medium-low heat in a nonreactive saucepan. Set aside.
                                                                  • Mix yogurt, remaining 1 cup sugar, and lemon juice until sugar dissolves. Pour into a nonreactive bowl, and chill until cold. Pour into ice-cream maker, and follow manufacturer's instructions to make frozen yogurt. Freeze 30 minutes in ice-cream bowl.
                                                                  • Scoop frozen yogurt into a bowl, top with berries, and drizzle with balsamic syrup. Finish with a pinch of crushed peppercorn.
                                                                  • *For testing purposes, we used a peppercorn mélange (mix).
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    finish

                                                                  An omelet should be a pale yellow, fluffy, delicate bundle—not the dry and chewy, massively stuffed piles you’ll find at the diner. Omelets are not difficult to make: All you need is the right pan, enough butter, and some wrist dexterity. Fill this basic omelet with just about anything, and serve it for a satisfying breakfast or lunch with a salad. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp milk
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp diced chopped fresh herbs
                                                                  • Whisk the eggs, milk, salt, and pepper in a medium bowl until pale yellow and the egg yolks and whites are evenly combined. Set a serving plate aside.
                                                                  • Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
                                                                  • Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Sprinkle all over with the measured herbs.
                                                                  • Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down.
                                                                  • Garnish with additional herbs and serve immediately.
                                                                  Yields: 1omelet
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll

                                                                  White gazpacho, a classic Spanish soup made with cucumbers, almonds, garlic, olive oil, sherry vinegar and day-old bread soaked in water, is common all over Andalucía, especially in summer. Jonathan Benno prepares it with delectable marcona almonds, which are sold roasted and already peeled. Instead of the traditional green grapes, he tops this intensely nutty gazpacho with pickled shrimp, adding another level of sweet-tart flavor.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup sherry vinegar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 3 mint
                                                                  • Yes No 3 cilantro
                                                                  • Yes No 1/2 large lb shrimp in their shells
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 1/2 1 inch cup crustless cubes of peasant bread
                                                                  • Yes No 1 cup greek whole milk yogurt
                                                                  • Yes No 3/4 4 oz cup marcona almonds
                                                                  • Yes No 1/2 lb seedless green grape
                                                                  • Yes No 1/2 large seedless cucumber
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp smoked sweet paprika
                                                                  • Yes No salt and white pepper
                                                                  • In a medium saucepan, combine 2 cups of the sherry vinegar with the sugar, jalapeño, peppercorns, coriander seeds, cumin seeds and 1 cup of water and bring to a rapid boil, stirring to dissolve the sugar. Add the mint and cilantro sprigs. Remove from the heat and add the shrimp. Cover the shrimp with a lid or a heatproof plate to keep them submerged and let the shrimp stand for 1 hour.
                                                                  • Meanwhile, in a small saucepan, simmer the garlic in the vegetable oil over moderate heat until very soft but not browned, about 10 minutes. Using a slotted spoon, transfer the garlic to a blender. Reserve the garlic oil for another use.
                                                                  • In a small bowl, soak the bread in cold water until softened. Squeeze out the excess water and transfer the bread to the blender. Add the yogurt, almonds, grapes, cucumber, 3 tablespoons of the sherry vinegar and 2 tablespoons of water and puree until smooth. With the machine on, add 1/4 cup of the olive oil in a thin stream. Set a fine strainer over a bowl and strain the soup, pressing hard on the solids. Season the soup with the paprika, salt and white pepper and refrigerate until cold.
                                                                  • Drain the shrimp and discard the liquid. Shell and devein the shrimp. In a small bowl, toss the shrimp with the remaining 1 tablespoon each of sherry vinegar and olive oil. Add the chopped mint and cilantro and season with salt and white pepper. Ladle the soup into shallow bowls and mound the shrimp in the center. Drizzle the soup with olive oil and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  The combination of chocolate, orange, and almonds in this recipe is a classic. Prep and Cook Time: 1 hour, 45 minutes, plus cooling time.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup almond
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 tbsp grated orange zest
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No 14 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat oven to 350°. Coat a 10-in. springform pan with cooking spray.
                                                                  • In a food processor, pulse almonds and bittersweet chocolate until finely ground. Add cocoa and pulse to combine.
                                                                  • In a medium bowl, whisk together egg yolks, sugar, orange juice, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.
                                                                  • In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.
                                                                  • Gently fold whites into chocolate mixture, then pour into the prepared pan.
                                                                  • Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust

                                                                  Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 2 tbsp minced lemongrass
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 small shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 5 oz pork shoulder
                                                                  • Puree oil, oyster sauce, lemongrass, sesame, fish sauce, sugar, shallots, and garlic in a food processor until smooth. Toss paste and pork in a bowl; chill 4 hours.
                                                                  • Build a hot charcoal fire in a grill. Thread 1 piece of pork each on 15 skewers; grill, turning, until lightly charred, about 5 minutes.
                                                                  Cuisine:YesNoindonesian
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Chutney is a spicy fruit condiment that's widely used in Indian-style recipes. Here, the tomato chutney is served over chicken spiced with coriander, curry powder, and cumin. A serving of this dish provides about one-tenth of your daily potassium needs. Serve with broccoli and whole wheat pitas.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1 tsp minced serrano chili pepper
                                                                  • Yes No 1/4 tsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup coarsely chopped tomato
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.
                                                                  • Prepare grill.
                                                                  • To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.
                                                                  • Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 2 1/2 tablespoons chutney)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You may substitute dried shiitake mushrooms for the morels. Leftover meat and gravy make great hot roast beef sandwiches the next day.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb boneless chuck roast
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1 .35 oz dried morel mushrooms
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 3 tbsp sun dried tomato paste
                                                                  • Yes No 2 3/4 lb medium onion
                                                                  • Yes No 1 16 oz carrot
                                                                  • Yes No 16 2 lb small red potato
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 3 tbsp water
                                                                  • Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
                                                                  • Bring broth to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a cheesecloth-lines colander over a bowl, reserving broth mixture.
                                                                  • Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato paste; stir well, and set aside.
                                                                  • Place mushrooms, onion, carrot and potato in a 6-quart electric slow cooker; toss gently.
                                                                  • Heat oil in a large skillet over medium-high heat. Add roast, browing well on all sides. Place roast over vegetables in slow cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 8 hours or until roast is tender. Place roast and vegetables on a serving platter; keep warm. Reserve liquid in slow cooker; increase to high-heat setting.
                                                                  • Place flour in a small bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to liquid in slow cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
                                                                  Yields: 8servings (serving size: 3 ounces roast, 1 onion wedge, about 3 carrot pieces, 4 potato halves, and about 1/4 cup gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 12 oz semisweet chocolate morsels
                                                                  • Yes No 1/2 12 oz butterscotch morsels
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 2 cup granny smith apple
                                                                  • Yes No 1 1/2 cup coarsely chopped pecan
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Preheat oven to 350º. Stir together graham cracker crumbs and butter; press onto bottom of a lightly greased 13- x 9-inch pan. Layer semisweet chocolate and next 4 ingredients (in order of ingredient list) in prepared pan; drizzle with sweetened condensed milk.
                                                                  • Bake at 350º for 40 to 45 minutes or until deep golden brown. Cool completely on a wire rack (about 1 hour). Cut into bars.
                                                                  • Note: We tested with Keebler Graham Cracker Crumbs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    butterscotch morsels
                                                                  • Yes No
                                                                    keebler
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Nestlé Toll House Butterscotch Morsels
                                                                  • Yes No
                                                                    Keebler

                                                                  Prep: 30 min.; Stand: 1 hr., 5 min.; Cook: 5 min.; Rise: 2 hr.; Bake: 12 min.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 3 tsp salt
                                                                  • Yes No 6 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup honey
                                                                  • Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.
                                                                  • Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.
                                                                  • Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.
                                                                  • Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
                                                                  • Punch down dough. Turn dough out on a well-floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
                                                                  • Stir together 1/2 cup softened butter and 1/4 cup honey.
                                                                  • Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.
                                                                  • Note: To freeze, place baked rolls in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 28rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze

                                                                  Albóndigas soup is a traditional Mexican soup featuring spicy meatballs offset by the fresh flavors of vegetables and herbs.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup short-grain rice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 1/2 cup minced cilantro
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 lb lean ground pork
                                                                  • Yes No 1/2 lb ground sirloin (beef)
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 cup chopped zucchini
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Pour water over rice, and let stand 20 minutes. Drain.
                                                                  • Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
                                                                  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: about 1 cup soup and 1 1/2 teaspoons cilantro)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Moist and flavorful chicken served on a bed of tender rice and veggies...this one skillet dish uses picante sauce and frozen vegetables to ensure that it's easy and delicious.

                                                                  Ingredients
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/9 tsp garlic powder
                                                                  • Yes No 1 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 cup uncooked regular long grain white rice
                                                                  • Yes No 1 10 1/2 oz campbell's condensed chicken broth
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 cup pace picante sauce
                                                                  • Yes No 2 cup frozen mixed vegetables
                                                                  • Stir the cumin and garlic powder in a small bowl. Season the chicken with the cumin mixture.
                                                                  • Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the chicken and cook until well browned on both sides, stirring often. Remove the chicken from the skillet.
                                                                  • Heat the remaining oil in the skillet. Add the rice and cook and stir until browned. Stir in the broth, water and picante sauce and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
                                                                  • Stir the vegetables in the skillet. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Pace

                                                                  Category Winner: Desserts, Cooking Light Ultimate Reader Recipe Contest. "The cake has a delicate chocolate flavor, so it's not overpowering. I enjoy the special glaze the most. Although I wrote the recipe to say "cool completely," the cake tastes delicious served slightly warm about a half-hour after you have inverted it from the pan." —Barb Combs, Fort Collins, CO

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup chocolate flavored liqueur
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tsp canola oil
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 2/3 cup semisweet chocolate minichips
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.
                                                                  • Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.
                                                                  • Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan. Swirl batter using a knife.
                                                                  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on a wire rack 30 minutes. Invert cake onto a serving plate; cool completely. Sprinkle with 2 tablespoons powdered sugar.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup vegetable stock
                                                                  • Yes No 9 medium oz bulgur
                                                                  • Yes No 1 medium asparagus, stalks
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 oz marinated artichoke hearts
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 oz marcona almonds
                                                                  • In a saucepan, bring the stock to a boil. Add the bulgur and bring to a boil. Cover and remove from the heat. Let stand until the liquid is completely absorbed, 10 minutes. Fluff with a fork.
                                                                  • Meanwhile, steam the asparagus until crisp-tender, about 5 minutes. Pat dry and cut the asparagus into 1/2-inch pieces.
                                                                  • In a medium bowl, whisk the lemon juice with the olive oil. Add the bulgur, asparagus, artichokes, parsley and lemon zest and season with salt and pepper. Add two-thirds of the almonds and toss. Sprinkle the remaining almonds on top and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  All right, we confess, this recipe isn't really from Sicily—we just invented it ourselves. But there's no denying the southern Italian heritage of the ingredients, and, like much of the region's cooking, our "Sicilian" salad is bold in flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cooked rice
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/3 cup drained sun dried tomatoes in oil
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1/3 cup chopped red onion
                                                                  • Yes No 1 6 oz tuna, canned
                                                                  • Yes No 1 2 oz tin anchovy fillets
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup basil
                                                                  • Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless-steel bowl.
                                                                  • Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for 5 to 10 minutes.
                                                                  • Stir the toasted pine nuts, the sun-dried tomatoes, capers, onion, tuna, and anchovies into the rice. Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper, and basil.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 14 oz french bread
                                                                  • Yes No 3 6 oz cans solid white tuna in water
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No 1/4 cup kalamata olive
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz mozzarella cheese
                                                                  • Set oven rack 4 inches from broiler and preheat. Line a rimmed baking sheet with foil. Slice bread loaf into thirds, then slice each third in half lengthwise so you have 6 equal pieces.
                                                                  • Flake tuna in a medium bowl. Stir in oil, lemon juice, parsley and olives. Season with salt and pepper. Spread tuna mixture evenly over each piece of bread and sprinkle with cheese.
                                                                  • Place on baking sheet and broil until cheese is bubbling, 1 to 2 minutes. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup reduced fat mayonnaise
                                                                  • Yes No 1/2 cup loosely packed basil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 24 slice white sandwich bread
                                                                  • Yes No 1 lb roast turkey breast
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 16 strip bacon
                                                                  • Yes No 8 large romaine lettuce leaves, widthwise
                                                                  • Stir together mayonnaise, basil, parsley and thyme. Season with salt and pepper. Cover and refrigerate.
                                                                  • Making one sandwich at a time, spread some herb mayonnaise on 1 side of 3 slices of bread. Layer 2 slices of turkey and 2 slices of tomato on 1 piece of toast, and top with a second, mayonnaise side up. Add 2 slices of bacon and 1 lettuce leaf. Top with third piece of toast, mayo side down.
                                                                  • Lightly press sandwich down and cut in half diagonally. Secure with toothpicks. Repeat to make remaining sandwiches.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 3 oz brewed coffee
                                                                  • Yes No 1 1/2 oz bourbon
                                                                  • Yes No pinch nutmeg
                                                                  • Put the honey in a warmed mug. Add the hot coffee and the bourbon and stir. Top with Alps Whipped Cream and garnish with the grated nutmeg.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate

                                                                  The two-step simplicity of this glorious salad highlights the appetizing colors and textures of delicate lump crabmeat, creamy avocado, and freshly squeezed lemon juice. Serve with chilled slices of watermelon for a light meal. Prep: 12 minutes

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/2 cup diced scallion
                                                                  • Yes No 1 avocado
                                                                  • Yes No 8 red leaf lettuce
                                                                  • Combine first 4 ingredients, stirring well with a whisk.
                                                                  • Place crabmeat, onions, and avocado in a medium bowl. Add lemon juice mixture; toss gently to coat. Serve over lettuce leaves.
                                                                  Yields: 4servings (serving size: about 1 cup salad and 2 lettuce leaves)
                                                                  • Prep Time: 12 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz white rum
                                                                  • Yes No 1/2 oz gin
                                                                  • Yes No 1/2 oz brandy
                                                                  • Yes No 2 oz orange juice
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1/2 oz amontillado
                                                                  • Yes No 1 mint
                                                                  • Fill a cocktail shaker with ice. Add the white rum, gin, brandy, orange and lemon juices and orgeat and shake well. Strain into an ice-filled highball glass and carefully pour the Amontillado sherry on top. Garnish with the mint sprig.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour

                                                                  Pickled herring seems to be an acquired taste, because this beloved Scandinavian dish hasn’t quite gone mainstream in the States. It’s a distant cousin of ceviche and an excellent way to enjoy preserved fish. Sneak some onto your next smorgasbord accompanied by rye toasts, hard-boiled eggs, sliced red onion, freshly chopped dill, and a little Horseradish-Cream Sauce. What to buy: Salted herring can be found online. If you buy whole salted herring, be sure to remove the skin before pickling. This recipe was featured as part of our Summer Solstice menu.

                                                                  Ingredients
                                                                  • Yes No 1 lb skinless salted herring fillets
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup distilled white vinegar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 15 whole whole allspice berry
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 2 tsp yellow mustard seed
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 big sprig dill weed
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 medium red onion
                                                                  • Place herring in a 4- to 6-quart container and cover with water. Refrigerate overnight, changing the water once.
                                                                  • Combine 1 1/2 cups water, vinegar, sugar, allspice berries, peppercorns, mustard seeds, coriander seeds, and bay leaf in a medium, nonreactive saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat and let come to room temperature. Stir in lemon juice.
                                                                  • Drain herring fillets, rinse, and pat dry. Slice crosswise into 1-1/2-inch pieces. Arrange fish in a nonreactive dish or container with a tightfitting lid. Arrange dill, carrots, and onion on top of fish, and pour cooled brine into the dish. Cover and refrigerate for at least 24 hours and up to 4 days. To serve, remove herring from the brine and eat plain, with the pickled carrots and onion, or with rye crackers and toast.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    serve

                                                                  Just three minutes is enough to brown the topping and perfectly cook the delicate oysters.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 2 oz slice baguette
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 24 oyster
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Preheat broiler to high.
                                                                  • Melt butter in a skillet over medium heat. Add oil and garlic; cook 1 minute, stirring occasionally. Remove from heat, and stir in the lemon juice.
                                                                  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, butter mixture, salt, and pepper; mix well.
                                                                  • Arrange the oysters on a broiler pan coated with cooking spray; top oysters with breadcrumb mixture. Broil 5 inches from heat for 3 minutes or until breadcrumbs are golden. Sprinkle with parsley.
                                                                  Yields: 6servings (serving size: 4 oysters)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Season fresh shrimp with a homemade jerk seasoning mix and grill over medium-high heat for three minutes on each side. Serve with a sweet fruit salsa made from chopped pineapple, chopped cucumber, sliced red onion, chopped cilantro, and cider vinegar.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp thyme, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine first 7 ingredients. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until done, turning once.
                                                                  • Fruit salsa: Combine 2 cups chopped fresh pineapple, 1/2 cup chopped cucumber, 1/2 cup vertically sliced red onion, 2 tablespoons chopped fresh cilantro, and 2 teaspoons cider vinegar.
                                                                  Yields: 4servings (serving size: 2 skewers)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 3 3/4 lb large carrot
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 5 oz fresh cow's milk ricotta
                                                                  • Yes No 6 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1 large egg yolk
                                                                  • Preheat the oven to 400°. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.
                                                                  • In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.
                                                                  • In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, Parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 40ravioli
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A thin, golden brown "cake" of sliced potatoes cooked in a heavy skillet, potatoes Anna typically calls for butter. We used our own olive oil instead. Prep and Cook Time: about 1 hour. Notes: You can make this ahead and keep it warm in a 200° oven for up to 2 hours.

                                                                  Ingredients
                                                                  • Yes No 3 lb yukon gold potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 2 tsp minced rosemary
                                                                  • Preheat oven to 375°. Peel potatoes and cut into 1/8-in. slices. Heat 2 tsp. oil in a 10-in. ovenproof nonstick frying pan over medium-high heat. Arrange about one-fifth of the potatoes in a circular pattern in the pan. Potatoes should sizzle when you put them down; if they don't, wait for the pan to get hot enough. Mix salt and rosemary in a bowl. Sprinkle potatoes with about one-fifth of the rosemary salt. When potatoes begin to brown around the edges, reduce heat to low. Repeat layering 4 times, sprinkling with a little of the rosemary salt each time (brush final layer with remaining 1 tsp. oil before sprinkling with last of salt).
                                                                  • With a heatproof spatula, gently pull back potatoes to see if the bottom layer is starting to brown. If it is, transfer pan to oven and bake until potatoes are tender when pierced with a fork, 45 minutes. If it isn't, increase heat to medium-high and cook until bottom layer is browning before transferring to oven. If potatoes start to look dry or curl up, cover with foil.
                                                                  • Run spatula between potatoes and pan sides and invert potatoes onto a plate or flat platter. Serve hot or warm, cut into 8 wedges with a serrated knife.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  CATEGORY WINNER Starters and Drinks. "Years ago, friends from Argentina invited me for dinner and served an unusual and tasty tostada. I have adapted that recipe into this flatbread." -Erin Mylroie, St. George, UT

                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 1/8 tsp sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup black bean spread
                                                                  • Yes No 1/2 2 oz cup finely grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Preheat broiler.
                                                                  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.
                                                                  • Reduce oven temperature to 450°.
                                                                  • Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.
                                                                  • Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
                                                                  • Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.
                                                                  • Note: Nutritional analysis includes Black Bean Spread.
                                                                  Cuisine:YesNoargentinian
                                                                  Yields: 16servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Chef David Myers of Sona in Los Angeles puts brown butter to ingenious use in this showcase for California's succulent Blue Foot chicken. First he drizzles the supermoist bird with brown butter, then sautés root vegetables in the remaining brown butter until they are glazed.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No two 2 1/2 to 3 lb to 3 pound blue foot chickens
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 12 thyme
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1/2 lb baby carrot
                                                                  • Yes No 1/2 lb parsnip
                                                                  • Yes No 1/4 small lb radish
                                                                  • Preheat the oven to 375°. In a small skillet, cook the butter over moderately low heat until golden brown, about 7 minutes. Pour the brown butter into a bowl.
                                                                  • Season the chickens with salt and pepper. In a large, flameproof roasting pan, heat the grapeseed oil. Add the chickens and cook over moderately high heat, turning occasionally, until lightly browned all over, about 7 minutes. Turn the chickens breast side up and scatter the garlic and thyme all around. Drizzle 2 tablespoons of the brown butter over the breasts. Roast the chickens for about 1 hour and 10 minutes, or until an instant-read thermometer inserted into an inner thigh registers 165°. Let the chickens rest for 10 minutes. Pour the pan drippings into a bowl and skim off the fat. Discard the garlic and thyme.
                                                                  • Meanwhile, in a small saucepan, combine the orange juice and vinegar and boil over moderately high heat until reduced to 2 tablespoons, about 7 minutes.
                                                                  • In a large, deep skillet, heat the remaining 6 tablespoons of brown butter. Add the carrots, parsnips and radishes and cook over moderately high heat, stirring until tender, about 12 minutes. Add the orange glaze and the chicken drippings and cook, stirring, until the vegetables are glazed, 1 minute; season with salt and pepper.
                                                                  • Carve the chickens. Transfer to plates and serve with the vegetables.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Han Feng fills brown parchment packages with cod fillets, sage, seaweed seasoning and citrus tea and then bakes them in the oven. The fish steams inside the paper, which seals in all the flavor and juices. And Han Feng loves preparing this dish for dinner parties because the little packets are like surprise gifts for her guests.

                                                                  Ingredients
                                                                  • Yes No 1 tsp chinese citrus tea
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No eight 6 oz skinless cod fillets
                                                                  • Yes No 32 sage
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350°. In a cup, cover the tea with the boiling water and let steep for 5 minutes. Strain the tea and let cool to room temperature.
                                                                  • Cut out eight 14-inch squares of brown parchment paper. Lay a parchment square on a work surface and set a cod fillet in the center. Make 4 deep, evenly spaced slashes in the cod. In each slash, place a sage leaf and 1/4 teaspoon of the furikake. Pour 1 tablespoon of tea over the cod and season with salt and pepper. Gather the paper up and around the fish and twist, then tie with kitchen string. Set the packet on a large rimmed baking sheet. Repeat with the remaining fish, sage leaves, furikake, tea and seasonings.
                                                                  • Bake the packets in the center of the oven for about 30 minutes, until simmering gently. Transfer the packets to plates and serve, letting guests untie and carefully open them at the table.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string

                                                                  This is dead easy to make and tastes like Christmas in a glass. It?s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you?ve got your own favorite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavors have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.

                                                                  Ingredients
                                                                  • Yes No 2 clementines
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 lime
                                                                  • Yes No caster sugar
                                                                  • Yes No
                                                                  • Yes No 1 cinnamon
                                                                  • Yes No 3 fresh bay leaves
                                                                  • Yes No nutmeg
                                                                  • Yes No vanilla
                                                                  • Yes No 2 star anise
                                                                  • Yes No 2 bottles of chianti
                                                                  • This is dead easy to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favorite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavors have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in. Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavor base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol. When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No 2 cup sliced rhubarb
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 3 cup sliced strawberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 400 °.
                                                                  • Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
                                                                  • Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart.
                                                                  • Place tart on a baking sheet. Bake at 400° for 30 minutes or until filling is set. Cool on a wire rack.
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  . Both dishes were rather extraordinary: the poha was an unexpected, full-flavor, mildly spicy, fluffy rice full of different elements. It is both hearty and light at the same time, and amazingly satisfying. You would only encounter this dish if you have the good fortune to eat in an Indian home: it is not typically available at restaurants. There are a few specialty ingredients that require a trip to the Indian grocer, but believe me; it’s worth the trip!

                                                                  Ingredients
                                                                  • Yes No 2 thick cup poha
                                                                  • Yes No a pinch asafoetida
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1 green chili pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 potato
                                                                  • Yes No 1/2 cup peanut
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 4 curry leaf
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No lemon
                                                                  • Yes No soak the poha for 5 mins in a colander, heat oil in a pan
                                                                  Cuisine:YesNoindian

                                                                  Prep: 20 min., Bake: 45 min., Cool: 30 min.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup dark chocolate morsels
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/2 cup reduced fat whipped topping
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Preheat oven to 300°. Coat bottom and sides of an 8-inch springform pan with cooking spray.
                                                                  • Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) for 1 minute or until melted and smooth, stirring at 30-second intervals.
                                                                  • Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute. Add milk and, if desired, bourbon; beat 1 minute. (Mixture will look curdled.) Add melted chocolate, beating just until blended. Gradually add cocoa and flour, beating at low speed just until blended.
                                                                  • Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
                                                                  • Bake at 300° for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of springform pan.
                                                                  • Spoon whipped topping into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa.
                                                                  • Note: For testing purposes only, we used Hershey's Special Dark Chocolate Chips.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    special dark
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    special dark
                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced bacon
                                                                  • Yes No 1 1/2 lb ground pork
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tsp diced thyme
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No four slice thick red onion slices
                                                                  • Yes No olive oil
                                                                  • Yes No 4 ciabatta rolls
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 6 oz camembert cheese
                                                                  • Yes No 2 oz gorgonzola cheese
                                                                  • Yes No 4 slice arugula and 4 tomato slices
                                                                  • In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes. Transfer the bacon to paper towels to drain and let cool. In a large bowl, mix the bacon with the ground pork, garlic, thyme, salt and pepper. Shape into four 1-inch-thick patties.
                                                                  • Light a grill. Drizzle the onion slices with olive oil and grill over moderately high heat until lightly charred, about 2 minutes per side. Transfer to a platter. Brush the cut sides of the buns with the melted butter and grill, cut sides down, until toasted, about 1 minute. Turn and grill for 30 seconds longer. Transfer the buns to the platter.
                                                                  • Grill the burgers until charred outside and cooked through, about 5 minutes per side. Arrange 2 Camembert slices and a Gorgonzola slice on each burger and cook until the cheese is melted, 1 minute.
                                                                  • On the bottom halves of the buns, layer the arugula, tomato, burgers and grilled onion. Close the burgers and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 4 tsp orange juice
                                                                  • Yes No 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 2 tsp drained caper
                                                                  • Yes No 2 dilled gherkins
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No black pepper
                                                                  • Yes No 4 2 lb, 1 inch thick halibut steak
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • In a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley, and 1/8 teaspoon pepper.
                                                                  • Light the grill or heat the broiler. Coat the halibut with the oil and season with the salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, about 4 minutes longer. Serve the fish with the orange rémoulade.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  If you like super-chocolatey, fudgy brownies, then these are for you. Prep and Cook Time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
                                                                  • Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.
                                                                  • Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes.
                                                                  • Note: Nutritional analysis is per 2-inch brownie.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 4 4 oz, 1/2 inch thick boneless center cut loin pork chops
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup marsala wine
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
                                                                  • Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
                                                                  • Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
                                                                  Yields: 4servings (serving size: 1 pork chop and 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Maria Hines, chef of Tilth restaurant in Seattle, serves this refreshing, hot and cool salmon dish with a side of couscous seasoned with fresh herbs, lemon zest, and grilled cucumber slices.

                                                                  Ingredients
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 lb english cucumber
                                                                  • Yes No 2 tsp chopped chives
                                                                  • Yes No 2 tsp chopped flat leaf parsley
                                                                  • Yes No 1 1/2 tsp minced shallot
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp lemon juice
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 5 to 6 oz, 1/2 to 1 inch sockeye salmon fillets
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dill weed
                                                                  • Make sauce: Combine yogurt, dill, oil, lemon juice, salt, and pepper in a bowl. Cover and chill until used.
                                                                  • Heat grill to medium-high (about 450°).
                                                                  • Make salad: Cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline. Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt, and pepper; set dressing aside.
                                                                  • Prepare salmon: Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil.
                                                                  • Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil. If you want crisp skin, continue to cook skin on foil until crisp, 2 to 3 more minutes. Remove foil from grill, then gently peel off skin, using your fingers or a wide spatula (skin may break into pieces).
                                                                  • Set crisp skin, if using, on plates and set the salmon on top. Discard any liquid from cucumber mixture in bowl, then quickly toss mixture with dressing and mound on fish. Garnish with fresh dill sprigs. Serve immediately with yogurt sauce (salmon skin will soften as it stands).
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Fill a medium bowl with iced water; set aside. Fill a large wide saucepan with about 4 inches of water; bring to a boil. Reduce heat to medium, so water is barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water, letting egg slide into the water. Using a spoon, cover yolk with some of the egg white; repeat with remaining 3 eggs. When eggs begin to become opaque, carefully transfer eggs using a slotted spoon to iced water to stop cooking. Trim edges with a small knife or scissors to create a uniform shape.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  Perfect for Meatless Mondays, this eggplant parmesan recipe is not only delicious, but healthy. It comes in at just under 300 calories and 8.5 grams of fat per serving.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp basil leaves, dried
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 4 8 oz no salt added tomato sauce
                                                                  • Yes No 1 28 oz no salt added tomatoes, and chopped
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1 lb eggplant
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 1/4 cup italian style bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 12 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No oregano
                                                                  • Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
                                                                  • Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
                                                                  • Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
                                                                  • Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
                                                                  • Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A crunchy cabbage slaw is one of my favorite salads throughout the winter and early spring, and a restaurant here in town makes what is perhaps my favorite slaw: a deceptively simple mix of cabbage, peanuts, and rice vinegar with oil. It's all in how you cut the cabbage: their mix is light and feathery, delicate and yet satisfying at the same time. This is my attempt to imitate it, and it's also a basic element in one of my favorite meals for a crowd. I'll give you the other half of that meal a little later today.

                                                                  Ingredients
                                                                  • Yes No 1 medium green cabbage
                                                                  • Yes No 1 1/2 cup unsalted roasted peanuts
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup light oil, like canola
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
                                                                  • Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
                                                                  • Toss with the cabbage. Garnish with a few more peanuts and serve.
                                                                  Yields: 1big bowl of slaw, serves at least 8
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve

                                                                  You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars.

                                                                  Ingredients
                                                                  • Yes No 1 11 oz refrigerated pizza crust dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup part-skim ricotta cheese
                                                                  • Yes No 1/2 2 oz cup pecorino romano cheese
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 5 oz baby arugula
                                                                  • Yes No 4 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 450°.
                                                                  • Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.
                                                                  • Combine the ricotta and 1/4 cup Romano. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven, and bake for 5 minutes.
                                                                  • While pizza bakes, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
                                                                  • Combine arugula, remaining 1/4 cup Romano cheese, and the next 4 ingredients (through salt) in a large bowl; toss well. Top pizza with arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6(serving size: 1 piece)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Peach Jam
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb peach
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
                                                                  • Add the lemon juice to the peaches and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
                                                                  • Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 31/2-pint jars
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  A succulent appetizer or hors d’oeuvre with a bit of heat from the cilantro-lime sauce. This recipe was featured in our Killer Apps menu.

                                                                  Ingredients
                                                                  • Yes No 24 1 lb medium shrimp
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 tbsp white sesame seed
                                                                  • Yes No 24 small metal skewers
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp powdered cayenne pepper
                                                                  • Yes No 1 tsp light sesame oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Preheat oven to 400°F. Toss shrimp with vegetable oil, salt, and pepper. Dip one side of each shrimp in toasted sesame seeds. Skewer with a toothpick. When oven is heated, place skewered shrimp (sesame seeds on top) on a foil-lined baking sheet and bake 5 to 7 minutes, until shrimp are firm to the touch.
                                                                  • For the dipping sauce, put remaining ingredients into a bowl and mix until blended. Season to taste with salt and pepper. Serve with the warm shrimp.
                                                                  Yields: 24shrimp
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    foil

                                                                  Use rye in drinks as you would bourbon. Waxing rhapsodic on the contribution of American spirits to the world, Bernard DeVoto, in The Hour, declared: “We have improved man’s lot and enriched civilization with rye, bourbon, and the Martini cocktail.” The Doors had a hit single with the Brecht-Weill “Alabama Song”: “If we don’t find the next whiskey bar, I tell you we must die.” We know the whiskey was rye, because the line was inspired by the historian Arnold Toynbee, who said, “If I don’t get rye whiskey, I surely will die.” George Washington turned one of his failing farms into a bustling rye whiskey business. Straight or blended, in the 19th century rye was the essential drink and building block of most cocktails, but most people have never tasted it, nor do they even know what it really is, often mistaking Canadian Club for rye. Scotch began replacing rye in the 1930s, and after the repeal of Prohibition, rye all but vanished. Until fairly recently, only a few distilleries still produced it, but this is changing.

                                                                  Ingredients
                                                                  • Yes No 2 oz rye
                                                                  • Yes No 2 dash Cointreau
                                                                  • Yes No 2 dash bitters
                                                                  • Yes No lemon and orange peel
                                                                  • Shake the rye, Cointreau, and bitters with ice; then strain over ice into a chilled cocktail glass.
                                                                  • Garnish with lemon and orange peel.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Unwrapping a soggy sandwich at a picnic is an avoidable tragedy. Just a light smear of fig jam across a crusty baguette keeps this French-inspired grab-n-go sandwich from crossing into sodden territory. Tuck in some ham and Camembert cheese, wrap it up, and stick it in your basket. No more sad sandwiches. Game plan: If you have a day-old baguette, bring it back to life by placing it directly on the middle rack of a 350°F oven. Bake until it’s warmed through and the exterior is crisp, about 4 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 24 inch sweet baguette
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp fig jam
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 3 oz camembert cheese
                                                                  • Yes No 1 cup loosely packed baby arugula
                                                                  • Slice the baguette in half lengthwise, cutting about three-quarters of the way through. Evenly coat the cut sides with the olive oil and season with salt and pepper. Spread the fig jam over the olive oil on both sides.
                                                                  • Layer the ham, Camembert, and arugula on the bottom half of the baguette. Fold over the top half of the baguette and press gently to close. If serving immediately, cut the sandwich crosswise into the desired number of pieces.
                                                                  • If not serving immediately, cut the sandwich in half crosswise and place the two pieces side by side on a large piece of parchment or waxed paper. Fold to secure, and tape if necessary. Refrigerate until ready to eat.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 3servings
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Za’atar is an Arabic word used to describe both a specific herb and a tangy blend of herbs and spices that varies according to region but includes the resinous herb za’atar, tart brick-red ground sumac, and toasted sesame seeds. Use za’atar to season grilled lamb or mix with plain yogurt and drizzle with olive oil for a vegetable dip.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dried za'atar leaves
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1 tbsp sumac
                                                                  • Combine dried crushed za’atar leaves (or crushed thyme, summer savory, oregano, marjoram, or a mixture), toasted sesame seeds, and ground sumac. Grind to a chunky paste and season with salt to taste. Store at room temperature. Za’atar’s flavor will begin to fade after 2 months.
                                                                  Cuisine:YesNoarabic
                                                                  Yields: 1/3cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  This recipe is a variation of the traditional Moroccan Baked Fish Tagine. In this version, a large, whole fish is stuffed with a shrimp, olive and rice vermicelli filling and then baked with vegetables. A Moroccan marinade called chermoula adds zesty, saucy flavor. For the nicest presentation, bake and serve the fish from the same dish. Moroccan bread is traditionally offered for scooping up the fish, vegetables and sauce.

                                                                  Ingredients
                                                                  • Yes No 1 2 kg, 4 1/2 lb large fish
                                                                  • Yes No 1 large bunch cilantro
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 tbsp cumin seed
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 oz rice vermicelli
                                                                  • Yes No 1/2 cup pitted green olive
                                                                  • Yes No 1 medium, 250 gram lb shrimp
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 small tomato
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 large potato
                                                                  • Yes No 4 tomato
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No olive oil
                                                                  • Make the Chermoula. Mix all of the Chermoula ingredients, adding a little more lemon juice or vegetable oil if necessary to thin the marinade. Taste and adjust the seasoning so that the chermoula is as salty, lemony, and spicy as you like.
                                                                  • Wash and dry the fish. Widen the cavity as much as possible to make ample room for the stuffing. Spread some chermoula inside the cavity and set the fish aside.
                                                                  • Cook the Shrimp. Melt 1 tablespoon butter in a large non-stick skillet. Add shrimp and 1/2 teaspoon each of salt and pepper. Sauté over medium-high for one or two minutes, until the shrimp turns white but the center is still slightly clear. Drain the shrimp, reserving the liquids, and set aside.
                                                                  • Make the Rice Vermicelli and Tomato Sauce. Soak the rice vermicelli in a bowl of water for 15 minutes. Drain. While the vermicelli is soaking, make the tomato sauce. In a small pot or pan, mix the grated tomatoes, garlic, salt, pepper and vegetable oil. Simmer over medium-low heat, uncovered, for 15 to 20 minutes, stirring occasionally.
                                                                  • Add the parsley, the hot sauce, the soy sauce, the reserved liquids from the shrimp, 1 or 2 tablespoons of water, and the drained rice vermicelli. Cook uncovered, stirring occasionally, until the vermicelli is tender and the liquids are absorbed, about 10 to 15 minutes. Remove from the heat, and set aside.
                                                                  • Combine the Filling and Stuff the Fish. Coarsely chop the rice vermicelli into strands 2" to 3" long. Mix the chopped vermicelli with the shrimp and olives. Gently pack as much of the filling as possible inside the cavity of the fish. Sew the cavity closed.
                                                                  • Note: Excess stuffing can be reheated and arranged around the fish at serving time.
                                                                  • Bake the Fish. Preheat an oven to 375° F (190° C). Lightly oil a baking dish with olive oil. Distribute the carrots over the bottom of the dish, crossing them to create a bed for the fish. Place the fish in the center of the dish and spread the fish with chermoula.
                                                                  • Arrange the potato slices around the fish, and top both the potatoes and fish with tomato slices. Thin the remaining chermoula with 1/4 cup of water and several tablespoons of olive oil, and spoon the mixture over the vegetables. Top the fish and potatoes with the green pepper and lemon slices.
                                                                  • Bake uncovered, basting occasionally, for 1 hour and 30 minutes, or until the fish and vegetables are tender and the liquids are reduced. Carefully remove the thread used to sew the fish closed.
                                                                  • Serve the fish directly from the baking dish, or carefully transfer the fish to a platter with the vegetables and sauce. Arrange any leftover stuffing around the fish, and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 2 medium plum tomato
                                                                  • Yes No 1 1/2 lb string bean
                                                                  • Yes No 1 big sprig basil
                                                                  • Combine olive oil, garlic, salt, and pepper flakes in a medium saucepan. Add tomatoes and green beans. Place over medium-low heat, and cook, covered, stirring occasionally, for 15 minutes. Add basil, and cook, covered, for 5 minutes more. Serve hot or at room temperature.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 lb tilapia fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 16 soft corn tortillas
                                                                  • In a small bowl, combine olive oil, lime juice, soy sauce, chili powder, cumin and garlic. Season fish on all sides with salt and pepper and place in a dish large enough to hold in a single layer. Pour marinade over fish, cover and refrigerate for 15 to 20 minutes.
                                                                  • Preheat gas grill to medium, or preheat broiler to high and set rack 6 inches from source of heat. Remove fish from marinade and grill or broil until flaky, 2 to 3 minutes per side. Remove to a plate and let rest for 5 minutes, then cut into chunks. Season with salt, pepper and additional lime juice, if desired.
                                                                  • Warm tortillas as package label directs. Serve tilapia with tortillas.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16tacos (serving size: 1 taco)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve