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                                                                  Gilroy, California is the self-proclaimed "Garlic Capitol of the World." Their annual festival features garlic being used in virtually everyway imaginable. So it's no surprise that it ended up in an ice cream recipe. What does garlic ice cream taste like? There's only two ways to find out Makes 1 quart

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 8 egg yolk
                                                                  • Put milk, garlic, vanilla pod and seeds in a saucepan. Bring to a boil over medium heat and remove immediately. In mixing bowl, whisk the cream, sugar and egg yolks until combined. Whisking constantly, slowly strain the hot milk mixture into the egg and sugar mixture. Return the mixture to the pan and stir continuously over low heat until it thickens slightly, and coats the back of a spoon, about 10-12 minutes. Do not boil! Pour in a bowl and chill over an ice bath. Pour into ice cream machine and churn until done. Freeze until ready to serve.
                                                                  Cuisine:YesNocalifornia
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 4 tsp powdered unflavored gelatin
                                                                  • Yes No 3 cup apple cider
                                                                  • In a large saucepan, combine the milk with the cream, 3/4 cup of the sugar, the vanilla beans and seeds and cinnamon sticks and bring to a simmer. Remove from the heat, cover and let stand for 30 minutes. Strain the mixture through a fine sieve and return it to the saucepan.
                                                                  • In a small bowl, sprinkle 3 teaspoons of the gelatin over 1/4 cup of cold water and let stand until softened, about 2 minutes. Scrape the gelatin into the saucepan and whisk until dissolved. Transfer the mixture to a pitcher and pour about 1/2 cup into each of 12 small glasses. Refrigerate until chilled, at least 4 hours.
                                                                  • In a clean saucepan, boil the cider with the remaining 3 tablespoons of sugar until reduced to 1 1/2 cups, about 15 minutes. Sprinkle the remaining 1 teaspoon of gelatin over 1 tablespoon of water and let stand until softened, about 2 minutes. Whisk the gelatin into the cider mixture until dissolved. Transfer the mixture to a pitcher and let cool completely (but don't let the gelatin set), about 30 minutes. Gently pour 2 tablespoons of the cider into each panna cotta over an inverted spoon and refrigerate until set, at least 2 hours. Serve with the Spiced Ginger Cookies.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Balsamic vinegar is good for more than just dressing salads. Reduced over high heat, it becomes a fast sauce for meat and veggies. Roasting grape tomatoes pumps up their flavor and makes their texture silky. Polenta becomes creamy-smooth thanks to butter and Parmesan.

                                                                  Ingredients
                                                                  • Yes No 2 pint grape tomato
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 1 1/2 lb beef skirt steak
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.
                                                                  • Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).
                                                                  • Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
                                                                  • Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
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                                                                    Supplies:
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                                                                    foil

                                                                  This is a chicken casserole reminiscent of the classic dish (just like the one Mom used to make), with a few added luxuries, like artichoke hearts and Emmentaler cheese. What to buy: While we love the fresh ones, using frozen artichoke hearts makes this dish much easier to prepare—just mix them into the dish straight from the freezer. This recipe was featured as part of our Modern Potluck story.

                                                                  Ingredients
                                                                  • Yes No 2 qt low-sodium chicken broth
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 medium fennel
                                                                  • Yes No 2 large yellow onion
                                                                  • Yes No 1 7 lb chicken
                                                                  • Yes No 1 3/4 stick butter
                                                                  • Yes No 2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/4 1/2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 2 1/2 oz cup grated emmentaler cheese
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 9 oz, 3 cup artichoke heart
                                                                  • Yes No 1/2 cup plain dry bread crumb
                                                                  • Place chicken broth, salt, fennel, onions, and chicken in a large pot and bring to a boil over high heat. When it boils, reduce heat to low, cover, and simmer until chicken is tender and completely cooked, about 1 hour. Remove chicken from liquid and place on a cooling rack set on a baking sheet to cool. Reserve the cooking liquid for another use.
                                                                  • Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add 1/4 of the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown, about 10 minutes. Remove from pan, season well with salt and freshly ground black pepper, and set aside. Cook remaining mushrooms in 3 more batches, using 1 tablespoon of butter per batch.
                                                                  • When the chicken is cool enough to handle, remove skin and cut meat into 1-inch cubes. Discard skin and bones, and reserve meat.
                                                                  • Heat oven to 375°F and arrange rack in middle. Combine half-and-half and milk in a medium saucepan and bring to a simmer over medium-low heat. Once mixture simmers, reduce heat to low to keep warm.
                                                                  • Melt 10 tablespoons of butter over medium heat in a large Dutch oven or heavy-bottomed pot that is wider than it is tall. When it foams, add leek and garlic, and cook until softened, about 2 minutes. Season with salt.
                                                                  • Sift flour over the leek mixture and stir to combine. Cook, stirring constantly, until flour is well incorporated and has lost its raw flavor, about 3 minutes. Remove from heat; slowly add warm half-and-half and milk, stirring constantly until smooth. Return to stove over medium heat and cook sauce until it simmers and begins to thicken, about 3 minutes. Remove from heat and add the hot sauce, Parmiggiano-Reggiano, Emmentaler, and chopped thyme; stir until cheese melts.
                                                                  • Stir in the reserved chicken and mushrooms mixture and the frozen artichoke hearts; taste mixture and adjust seasoning if necessary.
                                                                  • Butter a 13-by-9-inch baking dish. Spread the chicken-and-artichoke mixture in an even layer then evenly sprinkle breadcrumbs over top. Bake, uncovered, until the edges are bubbling, breadcrumbs are browned, and casserole is heated through, about 30 minutes. Allow casserole to sit for 5 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11servings
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Brands:
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                                                                    Tabasco
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                                                                    brand
                                                                  Ingredients
                                                                  • Yes No two 8 to 9 lb to 9 pound fresh capons
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 thyme
                                                                  • Yes No 4 rosemary
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 4 head garlic
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Preheat the oven to 475°. Season the capon cavities with salt and pepper and stuff each with 2 sprigs each of thyme and rosemary and 4 tablespoons of butter. Tie the legs of each capon together with kitchen string. Season the outside of the capons with salt and pepper; fold the wing tips under. Place each capon in a separate roasting pan (the 2 pans should fit on the same oven shelf).
                                                                  • Add 1 cup of stock to each pan and roast the capons for 20 minutes. Baste the capons and arrange 2 halved heads of garlic in each pan, cut side down. Lower the oven temperature to 350° and roast the capons for another 20 minutes. If making Glazed Caramelized Carrots, remove 1/4 cup of pan drippings from each pan, using a bulb baster, and reserve. Continue to roast the capons for about 1 hour longer, basting 2 more times, until an instant-read thermometer inserted into the inner thigh registers 170°.
                                                                  • Lift the capons from the roasting pan, tilting them to allow the cavity juices to run into the pan. Transfer the capons to a carving board and cover loosely with foil. Set the garlic halves aside. Strain the pan juices into a large glass measuring cup. Skim 1 1/2 tablespoons of fat from the surface; transfer the fat to a small bowl. Skim off and discard the remaining fat. Whisk the flour into the reserved fat to make a paste. Set each roasting pan over moderate heat and when sizzling, pour 1 cup of the remaining stock into each pan. Simmer the stock, scraping up any browned bits from the bottom and sides of the pans, about 4 minutes. Add the stock to the pan juices.
                                                                  • Transfer the juices to a medium saucepan. Squeeze the softened garlic cloves into the pan juices and bring to a simmer over moderate heat. With an immersion blender, puree the garlic until the sauce is slightly thickened. Whisk about 1/2 cup of the gravy into the flour paste until smooth, then whisk it back into the saucepan and bring to a boil. Simmer over low heat, whisking occasionally, until no floury taste remains, about 5 minutes. Season the gravy with salt and pepper.
                                                                  • Carve the capons and serve, passing the gravy at the table.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  This carrot cake is extremely rich and moist, thanks to the coconut and pineapple in the batter. I used a wonderful carrot cake recipe from Diana Rattray, About.com's guide to Southern food, and added some dulce de leche to the batter. The cream cheese icing has a subtle coconut flavor that is delicious. To serve carrot cake as individual "petit fours" - bake the cake in a 9x13 pan, and cut it into squares before icing. Top each little cake with a marzipan carrot, if you're feeling crafty.

                                                                  Ingredients
                                                                  • Yes No diana rattray's carrot cake batter
                                                                  • Yes No 1/4 cup dulce de leche
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/4 cup cream of coconut
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 2 tsp coconut flavoring
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No homemade marzipan
                                                                  • Preheat oven to 350 Prepare carrot cake batter according to recipe. Stir dulce de leche into the batter. Line a 9 x 13 inch pan with wax paper. Pour batter into the pan. Bake cake until a wooden toothpick inserted in the middle comes out clean, about 30-40 minutes. Cool cake completely, then chill cake if possible for easier slicing. Prepare Frosting: In a standing mixer, ream butter and cream cheese together until fluffy. Add cream of coconut and mix well. Add coconut flavoring, salt and vanilla. Sift powdered sugar and add gradually to butter/cream cheese mixture, until frosting is has desired consistency. If frosting is too stiff, add a little more cream of coconut. If it is too thin, add a little more powdered sugar. Cut carrot cake into 20 small rectangles. Place the rectangles on a mesh cooling rack. Soften the frosting by placing it in the microwave very briefly, about 15 seconds, until it is almost pourable. Spoon icing over the cake squares, letting it drip down the sides. Once icing is set, place cakes inside of paper liners for cupcakes. Prepare 20 marzipan carrots and top each cake with one. Keep cakes refrigerated until ready to serve.
                                                                  Cuisine:YesNosouthern
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Time: 1 1/4 hours. This sweet potato dish strikes a perfect balance between sweet, tart, and savory.

                                                                  Ingredients
                                                                  • Yes No 3 lb orange flesh sweet potatoes (often labeled
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 fuji apples
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 425°. In a large bowl, toss sweet potatoes, oil, apples, syrup, lemon zest and juice, chopped thyme, 1 1/2 tsp. kosher salt, and pepper until coated.
                                                                  • Spread mixture in a single layer in 2 large, oiled, rimmed baking pans. Roast until sweet potatoes are browned and tender when pierced, 40 minutes, turning chunks every 15 minutes. Transfer to a platter, add more salt to taste, and garnish with thyme sprigs.
                                                                  • Make ahead: Up to 1 day; chill. Reheat, drizzled with a little olive oil, in a 425° oven in 2 baking pans, until hot, 20 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 11
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 12 oz lean ham
                                                                  • Yes No 1/4 cup sweet relish
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 12 thin slice white sandwich bread
                                                                  • Place eggs in a pan; cover with cold water. Bring to a boil. Remove from heat, cover and let stand for 12 minutes. Rinse with cold water until eggs are cool, peel eggs and chop. Place in a large bowl.
                                                                  • Add ham, relish, celery and parsley to bowl with eggs. Gently stir in lemon juice and mayonnaise until blended. Spread 6 slices of bread with about 1/3 cup each of ham mixture. Top with remaining bread slices and press to adhere.
                                                                  • Cut sandwiches diagonally into triangles, then cut each in half.
                                                                  • Note: Nutritional analysis is per piece.
                                                                  Yields: 24pieces
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1/2 lb yukon gold potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/2 lb plum tomato
                                                                  • Yes No 2 1/2 lb small zucchini
                                                                  • Yes No 3 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
                                                                  • Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 5 oz skinless center cut cod fillets
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No white pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No wondra flour
                                                                  • Yes No 20 littleneck clam
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cilantro
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp smoked sweet paprika
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No crusty bread
                                                                  • Set the cod on a plate and cover all over with the salt. Let stand for exactly 10 minutes. Rinse off the salt and pat the cod dry.
                                                                  • Meanwhile, bring a medium saucepan of water to a boil. Add the corn and cook for 2 minutes; drain and pat dry. Cut the kernels off the cobs. In a small skillet, toss the corn with the butter and lemon juice and season with white pepper. Cook until heated through, about 1 minute.
                                                                  • In a large, deep nonstick skillet, heat the olive oil. Dust the cod with Wondra flour and season with white pepper. Add the fish to the pan, skinned side down and cook over high heat until golden, about 4 minutes. Flip the cod and cook over moderate heat for 1 minute. Add the clams, garlic, cilantro and thyme and season with pepper. Add the wine, cover and cook over moderate heat until the clams open and the fish is cooked through, about 6 minutes. Discard the herb sprigs and any clams that do not open.
                                                                  • Rewarm the corn and spoon it into 4 shallow bowls. Top with the cod and sprinkle with the smoked paprika. Spoon the clams and broth all around and garnish with the parsley. Serve with crusty bread.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    wondra
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Wondra
                                                                  • Yes No
                                                                    Minute

                                                                  Sweet caramelized onions and salty Parmesan cheese flavor these bite-sized appetizers. Bake the day before the party; cover and refrigerate in the baking dish. Shortly before guests arrive, reheat at 200° for 15 to 20 minutes. Serve warm or at room temperature, garnished with sour cream and chives.

                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup egg substitute
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No 48 piece chives
                                                                  • Preheat oven to 350°.
                                                                  • Melt butter in a nonstick skillet over medium heat. Add onion to pan; cook 15 minutes or until golden brown, stirring occasionally. Spread mixture in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Combine egg substitute, 2 tablespoons cheese, salt, pepper, and eggs. Pour egg mixture evenly over onion; sprinkle with remaining 2 tablespoons cheese. Bake at 350° for 20 minutes or until set. Cool slightly; cut into 24 pieces. Top each with 1/2 teaspoon sour cream and 2 chive pieces.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 2 pieces)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle

                                                                  Most chefs have a tightly edited pantry, but Erin Eastland of Cube, a market-café in Los Angeles, is lucky: She gets to cook with the hundreds of Italian ingredients sold at the store. She and her staff have tastings to check out the goods and invent recipes to showcase them. This luxurious panna cotta is the result of one of those sessions. The key ingredient: Italian rose syrup, which provides a lovely, delicate floral flavor.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup whole milk yogurt
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1/4 cup rose syrup
                                                                  • Yes No vegetable oil
                                                                  • Yes No organic, unsprayed rose petals
                                                                  • In a small saucepan, combine the milk, cream and vanilla bean and seeds and bring to a boil. Cover and remove from the heat. Let stand for 5 minutes. Discard the vanilla bean.
                                                                  • Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
                                                                  • Whisk the gelatin into the hot milk, then whisk in the sugar, yogurt, crème fraîche and the 1/4 cup of rose syrup.
                                                                  • Brush four 1/2-cup ramekins very lightly with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 5 hours.
                                                                  • Run a small knife around each panna cotta, then dip the ramekin bottoms in hot water and pat dry. Invert the ramekins onto small plates. Holding both the ramekin and the plate, give each plate a firm tap on a counter to release the panna cotta. Remove the ramekin. Drizzle the panna cotta with rose syrup, top with rose petals and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 1 pint mango sorbet
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No one 15 oz cream of coconut
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 tsp pure coconut extract
                                                                  • Yes No fresh mango and fresh coconut
                                                                  • Butter a large rimmed baking sheet. In a small saucepan, combine the sugar with 1/4 cup of the water and bring to a simmer, stirring until the sugar dissolves. Cover and simmer the syrup over moderate heat for 1 minute. Uncover and simmer over moderately high heat, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat and stir in the sesame seeds with a skewer or chopstick. Immediately pour the caramel onto the baking sheet and tilt carefully to spread the caramel in a thin layer. Using 2 forks, pull and stretch the caramel into as thin a layer as possible. Let cool completely, about 20 minutes.
                                                                  • Using a spatula, pry the sesame praline from the sheet and break it into shards. Transfer half of the shards to a food processor and pulse to a fine powder. Reserve the remaining shards for garnish.
                                                                  • Line a 9-by-4 1/2-inch loaf pan with plastic wrap. Spoon the sorbet into the loaf pan and smooth the surface. Freeze until firm, about 30 minutes.
                                                                  • In a medium microwave-safe bowl, sprinkle the gelatin over the remaining 3 tablespoons of water and let soften for 2 minutes. Microwave on high power for 10 seconds, just until melted. Whisk in the cream of coconut.
                                                                  • In a large bowl, using an electric mixer, beat the heavy cream with the coconut extract at high speed until firm. Add the cream of coconut mixture and beat at low speed just until combined.
                                                                  • Carefully lift the sorbet rectangle out of the loaf pan and return to the freezer. Line the loaf pan with a double sheet of plastic wrap, leaving at least 2 inches of overhang on all sides. Pour one-third of the coconut mousse into the loaf pan and sprinkle with half of the sesame praline powder. Unwrap the sorbet rectangle. Ease it into the loaf pan and sprinkle with the remaining praline powder. Using a rubber spatula, gently spread the remaining coconut mousse on top. Fold the overhanging plastic wrap over the top of the terrine and freeze until it is firm, at least 6 hours or overnight.
                                                                  • Carefully unmold and unwrap the terrine. Using a hot knife, cut the terrine into slices. Garnish the slices with the praline shards, diced mango and fresh coconut and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To get the most flavor from the marinade, press the sides of the bag when you turn it during the marinating process.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz oil packed sun dried tomato halves
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1/2 tsp lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/4 tsp curry paste
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1 tablespoon reserved oil in a food processor. Coarsely chop 1 cup tomatoes; add to food processor. Place remaining oil and sun-dried tomatoes in sun-dried tomato jar; reserve for another use. Add cilantro, rind, juice, and curry to food processor; process until smooth. Combine tomato mixture and shrimp in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove shrimp from bag; discard marinade.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
                                                                  Yields: 4servings (serving size: about 6 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  When it comes to healing foods, mushrooms receive high marks. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins. 187 calories; 9 g protein; 8 g fat; 23 g carb; 4 g fiber

                                                                  Ingredients
                                                                  • Yes No 1 oz dried porcini mushroom
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 leek
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb assorted mushrooms
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1/2 cup marsala wine
                                                                  • Yes No 4 cup vegetable broth
                                                                  • Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
                                                                  • In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
                                                                  • Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.
                                                                  Yields: 7cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  You'll find potato starch on the baking aisle at most of your local supermarkets and health-food stores. Also known as potato flour, it helps ensure the cake will have a fine crumb and moist texture.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 2 oz potato starch
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 10 tbsp butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 cup half and half
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No dash salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, line bottoms of 2 (9-inch) cake pans with parchment paper; coat pans lightly with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.
                                                                  • Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine milk and half-and-half. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla. Divide batter evenly between prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 25 minutes on wire rack; remove from pans. Cool completely on wire racks.
                                                                  • To prepare frosting, combine 1 cup sugar and 1/4 water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 250°. Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Beat 1/4 cup butter until light and fluffy; stir in 1/2 teaspoon vanilla. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.
                                                                  • Place 1 cake layer on a plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
                                                                  • Buttery Yellow Cupcakes with Chocolate Meringue Frosting: Lightly coat 24 muffin cups with cooking spray. Divide batter evenly among prepared muffins cups; bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
                                                                  • Cut frosting recipe in half, using 3 egg whites and omitting butter and vanilla. Fold 1/4 cup unsweetened cocoa into cooled meringue mixture, and top each cupcake with about 2 tablespoons frosting. Sprinkle 1 tablespoon unsweetened cocoa evenly over cupcakes, if desired. Yield: 24 servings (serving size: 1 cupcake).
                                                                  • CALORIES 177 (31% from fat); FAT 6.1g (sat 3.6g, mono 1.7g, poly 0.3g); PROTEIN 2.6g; CARB 27.8g; FIBER 0.5g; CHOL 41mg; IRON 0.7mg; SODIUM 148mg; CALC 40mg
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 lb kielbasa
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 2 shallot
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 15.5 oz black beans in can
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1/4 cup yogurt
                                                                  • In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Cook: 22 min. You can make this a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving. This recipe goes with Caramelized Onion-Cranberry-Cream Cheese Bites

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup thinly sliced sweet onion
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1/2 cup frozen cranberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp.
                                                                  • Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.
                                                                  • Calories 56; Fat 2.9g (sat 1.6g, mono 0.6g, poly 0.1g); Protein 1.3g; Carb 6.2g; Fiber 0.8g; Chol 7mg; Iron 0.2mg; Sodium 137mg; Calc 12mg
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1cup (serving size: 1 tbsp.)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread

                                                                  This method is bare-bones. For a hint more flavor, add parsley, bay leaf, lemon juice, or black peppercorns to the water before steaming. To see this recipe with illustrated steps, check out The Basics: How to Make Steamed Artichokes.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 medium artichoke
                                                                  • Yes No dipping sauce
                                                                  • Fill a medium saucepan with an inch of water and season with a few pinches of salt. Insert a steamer basket; if the water comes up through the holes of the basket, pour a little out. Cover and bring to a boil over high heat, then reduce heat to low until simmering.
                                                                  • Meanwhile, trim the artichokes. Pull off any damaged or brown leaves and discard. Using a serrated knife, cut the stems, leaving about half an inch, then cut off the pointy top third. (The artichokes should fit, stem end up, in the steamer basket with the lid on.)
                                                                  • Place the artichokes stem end up in the steamer basket. Cover and steam for 20 minutes. Check for doneness by pulling off an outer leaf from each and poking the base of the stems with a sharp knife—if the leaves come off easily and the knife slips easily into the base, the artichokes are ready. Steam for another 10 to 15 minutes as needed if they’re not ready. Serve with the dipping sauce of your choice. For instructions on how to eat an artichoke, see our illustrated guide.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 1/2 tsp thyme
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 1/4 cup dry white wine
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 2 lb king crab legs
                                                                  • Yes No 24 littleneck clam
                                                                  • Yes No 1 lb firm, skinless white fish fillets
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/4 large lb shrimp
                                                                  • Yes No 1/2 cup coarsely chopped flat leaf parsley
                                                                  • Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
                                                                  • Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
                                                                  • Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
                                                                  • Remove pot from heat. Stir in parsley. Season with salt and pepper.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover

                                                                  are other possibilities.

                                                                  Ingredients
                                                                  • Yes No 1 cup short grain brown rice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/3 cup large shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 lb winter squash
                                                                  • Yes No 2 1/4 cup unsalted vegetable stock
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup roasted unsalted cashews
                                                                  • Yes No salt and pepper
                                                                  • Rinse and drain rice.
                                                                  • Heat oil in a medium saucepan over medium-low heat. Add shallot and garlic and cook, stirring frequently, until shallot is soft.
                                                                  • Add cumin, coriander, and rice and cook, stirring, for another minute.
                                                                  • Add squash and vegetable stock and stir to combine. Bring to a boil. Cover and reduce heat to low. Simmer for 40-50 minutes, or until rice is tender and water has been absorbed.
                                                                  • Remove from heat, stir in cashews, and season to taste.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.

                                                                  Ingredients
                                                                  • Yes No 1 32 oz carton low-fat yogurt
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 8 cup sliced onion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • To prepare filling, place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid. Place cream cheese in a bowl; beat with a mixer at medium speed until smooth. Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.
                                                                  • Preheat oven to 350º.
                                                                  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined. Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until moist (do not form a ball). Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool on a wire rack.
                                                                  • To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat. Add the onion; cook 15 minutes, stirring occasionally. Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 25 minutes or until browned and tender, stirring occasionally. Stir in thyme.
                                                                  • Spread the yogurt mixture into prepared crust. Bake at 350º for 35 minutes or until almost set. Cool on a wire rack. (Cheesecake will continue to set as it cools.) Serve at room temperature. Cut cheesecake into wedges, and serve with onions.
                                                                  Yields: 10servings (serving size: 1 cheesecake wedge and about 2 tablespoons onions)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Raw ingredients, such as cucumber, carrots, lettuce, mung bean sprouts, and fresh mint leaves, make this refreshing dish ideal for summer. You can substitute pork tenderloin, beef sirloin, or chicken for the shrimp. Simply cut the meat into cubes, marinate for 2 hours, then skewer and grill until done. The sauce, called nuoc cham, is present at every meal in Vietnam and drizzled over grilled meats, plain rice, or noodles. Homemade herbal oil and fried herbs are widely used in Asia. In Vietnam, shallot oil and fried shallots are the most popular and are used to garnish meat, seafood, rice, and noodle dishes.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup thai fish sauce
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp diced lemongrass
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 32 1 1/2 lb large shrimp
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 3/4 cup shredded carrot
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup thai fish sauce
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 red thai chiles
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3/4 cup thinly sliced shallot
                                                                  • Yes No 8 oz rice vermicelli
                                                                  • Yes No 3 1/2 cup shredded boston lettuce
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 1 3/4 cup shredded carrot
                                                                  • Yes No 1 1 1/2 cup medium cucumber
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No 1/2 cup unsalted dry roasted peanuts
                                                                  • To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
                                                                  • To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
                                                                  • To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
                                                                  • To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
                                                                  • To cook shrimp, prepare the grill to medium-high heat.
                                                                  • Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  "I lightened this fruit dip recipe, and it received rave reviews. It looks lovely and tastes great." Serve with fresh fruit such as strawberries, pineapple, or apple. -CL Reader

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup frozen reduced calorie whipped topping
                                                                  • Combine 2 tablespoons sugar, egg, and lemon juice in a small bowl; stir well with a whisk. Combine remaining 2 tablespoons sugar, water, and cornstarch in a small saucepan; bring to a boil. Cook 30 seconds or until thickened, stirring constantly. Remove from heat. Slowly pour beaten egg mixture into water mixture, stirring constantly. Cook over medium heat 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Cool completely. Fold in whipped topping.
                                                                  Yields: 14servings (serving size: about 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour

                                                                  When you roast the chicken parts first, you end up with a rich broth with extra layers of flavor and a beautiful brown color. Reducing it makes it even richer. Do try to find chicken feet for this; they really add body and depth to the final result. Game plan: Be sure to make the broth at least two to three days before the big dinner. This may look like a lot of work, but you can make the broth well in advance and freeze it. And it’s really not active work; you’ll just need to be around for the long simmering, checking in now and then to skim it. The final dish is no work at all. Simply pour boiling, seasoned broth over the sliced scallops, which will be perfectly cooked by the time you bring the bowls to the table. This recipe was featured as part of our 2006 Neo-Classic Holiday Dinner menu.

                                                                  Ingredients
                                                                  • Yes No 6 medium carrot
                                                                  • Yes No 4 large yellow onion
                                                                  • Yes No 8 lb meaty chicken parts
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1 stems from 1 italian parsley
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 20 cup water
                                                                  • Yes No 16 packed dry pack” sea scallops
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No coarse salt and freshly ground white pepper
                                                                  • Yes No 1 chives
                                                                    For the stock:
                                                                  • Heat the oven to 425°F.
                                                                  • Place carrots and onions in a large, heavy roasting pan. Set chicken parts on top in a single layer. Slide the pan into the oven and roast for 30 minutes, or until chicken is browned. Turn chicken parts over with a big fork or tongs so that they brown evenly, and roast for another 30 to 40 minutes. Remove from oven and let cool slightly.
                                                                  • Place celery, parsley stems, ginger, and peppercorns into a large stockpot. Add chicken and roasted vegetables, but do not wash the roasting pan.
                                                                  • Place the roasting pan on the stove over medium-high heat. Add tomato paste and cook, stirring frequently, for about 2 minutes or until paste turns brick red. (Be very careful not to burn the tomato paste.) Stir 2 cups of the water into the pan and bring to a boil, scraping the bottom with a wooden spoon or spatula to loosen any browned bits. Pour into the stockpot. You’ll still have some good stuff in the roasting pan, so deglaze again with another 2 cups of the water and pour into the stockpot.
                                                                  • Pour the remaining 16 cups (4 quarts) water into the stockpot, or enough to barely cover the chicken. Bring to a simmer over medium-high heat, then turn the heat down to low, partially cover the pot, and simmer gently for 3 hours. Keep an eye on the pot to make sure it isn’t boiling—you just want steady bubbles in the center of the pot. Occasionally skim any of the gunk that rises to the surface with a slotted spoon or a ladle.
                                                                  • Strain broth through a fine mesh sieve into a clean pot or heatproof container. Then strain it again through a colander lined with a double layer of rinsed cheesecloth into a clean stockpot. Leave broth on the counter for 1 hour to cool a little more, then refrigerate it overnight.
                                                                  • The next day, scrape off the fat and the murky layer of broth at the top and discard it. (You’ll know you’ve removed it all when you get to the clear gelled broth.) Bring broth to a boil over high heat, reduce the heat so that you have a steady simmer, and reduce broth by 1/4, skimming as necessary.
                                                                  • Cool stock and refrigerate for up to 3 days, or freeze.
                                                                    To serve:
                                                                  • Blot scallops dry with paper towels and place them in a single layer on a small baking sheet or plate; freeze for 20 minutes, so that they’re easier to cut. Slice each scallop into 4 thin rounds and refrigerate.
                                                                  • When you are ready for dinner, bring broth to a boil and add salt. Divide sliced scallops among 8 soup bowls, fanning them across the bottom, and season them with salt and white pepper. Ladle 1 cup of broth into each bowl, stir, and garnish generously with chives.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (about 2 quarts stock)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  To adorn her intensely chocolate cookies, Maria Helm Sinskey uses a fork to make fur for reindeer and candy pearls or red hots for eyes; or, more simply, she'll just dust them with confectioners' sugar.

                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
                                                                  • Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
                                                                  • Preheat the oven to 350°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer the cookies to parchment paper-lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely. Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 30cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The mustard dressing served over this salad is made with pure maple syrup for a spicy-sweet flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 12 oz small jicama root
                                                                  • Yes No 1 8 oz small chicory, leaves
                                                                  • Heat oven to 350 degrees. Spread pecan halves on a baking pan. Toast until fragrant, about 10 minutes. Transfer nuts to a bowl to cool.
                                                                  • Place mustard, maple syrup, lemon juice, and olive oil in the bowl of a food processor. Season with salt and pepper. Process until combined, about 1 minute. Set vinaigrette aside.
                                                                  • Using a mandoline, slice jicama root. Cut into 1-by-2 1/2-inch strips. Place pecans, jicama, and chicory in a large bowl. Pour vinaigrette over salad, and toss to combine. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 1 1/2 cup medium leeks, white and light green parts only
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 3 tbsp diced chives
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup homemade chicken stock
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 six oz salmon fillet
                                                                  • Yes No arugula
                                                                  • Yes No lemon
                                                                  • Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
                                                                  • Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
                                                                  • Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.

                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 1/2 lb baby artichoke
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 2 tbsp coarse salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small bunch thyme
                                                                  • Yes No pinch black pepper
                                                                  • Fill a large bowl with cold water; juice 2 lemons into water. Set aside. Trim spiky tops, tough stems, and outer leaves from artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving artichoke half intact. Transfer cut artichokes to acidulated water immediately.
                                                                  • Drain artichokes. Fill a large saucepan with water. Add artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
                                                                  • Remove from heat, and drain. Reserve artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and pinch of pepper.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  This salad contains sweet, spicy, nutty, and salty notes. Walnut oil adds the depth; you can substitute extravirgin olive oil--albeit with milder results.

                                                                  Ingredients
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 1 cup honeycrisp apple
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 2 tsp whole grain dijon mustard
                                                                  • Yes No 1 1/2 tsp walnut oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Combine salad greens and apple in a large bowl.
                                                                  • Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.
                                                                  Yields: 4servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1/4 cup ancho chile powder
                                                                  • Yes No 1/4 cup cumin, ground
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 5 lb racks baby back ribs
                                                                  • Yes No 4 jalapeño chili pepper
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1 lb fresh pineapple rings
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 large hass avocado
                                                                  • In a small bowl, combine the ancho powder with 1/4 cup of the cumin, 2 tablespoons of salt and 1/2 teaspoon of pepper. Set the ribs on a rimmed baking sheet and rub all over with the spice mix. Cover with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
                                                                  • Preheat the oven to 350°. Add 1/4 inch of water to the baking sheet and bake the ribs for 45 minutes, until barely tender. Cover with foil and bake until tender, about 30 minutes longer. Pour off the pan juices.
                                                                  • Meanwhile, in a blender, puree three-fourths of the jalapeños with the garlic and 1/2 cup of the lime juice. Blend in the honey and the remaining 1 tablespoon of cumin. Transfer the glaze to a saucepan and simmer over low heat until glossy and thickened, 15 minutes.
                                                                  • Raise the oven temperature to 450°. Brush the ribs with half of the glaze. Roast until well glazed, turning once, about 20 minutes. Brush with the remaining glaze.
                                                                  • Light a grill or preheat the broiler. Grill the pineapple rings over high heat, turning once, until lightly charred, about 5 minutes. Finely dice the pineapple and transfer to a bowl. Add the brown sugar, onion, cilantro, avocado and remaining jalapeño and 2 tablespoons of lime juice. Season with salt and pepper.
                                                                  • Grill or broil the ribs over high heat, turning once, until caramelized, about 5 minutes. Cut between the bones and serve with the salsa.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This classic, crowd-pleasing party snack is the perfect way to start a casual evening.

                                                                  Ingredients
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/3 cup light mayonnaise
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp white wine vinegar
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No coarse salt
                                                                  • Yes No paprika
                                                                  • Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
                                                                  • Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
                                                                  • Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
                                                                  • Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 tbsp diced fennel
                                                                  • Yes No 1 tbsp chopped chervil
                                                                  • Yes No 1 tbsp finely shredded basil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 16 jumbo, 1 lb sea scallop
                                                                  • In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool. Pound until coarsely ground.
                                                                  • Warm the 1/4 cup of oil in the same saucepan. Add the spices along with the lemon juice and let stand for 1 minute. Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper.
                                                                  • Light a grill or preheat a grill pan. Brush the scallops with oil and season with salt and pepper. Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes. Transfer the scallops to plates and spoon the warm tomato dressing on top. Garnish with basil leaves and serve.
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 oz sugar snap peas
                                                                  • Yes No 4 oz green tea buckwheat noodles
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 3/4 lb skinless, boneless chicken cutlets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp oyster sauce
                                                                  • Yes No 8 canned water chestnuts
                                                                  • Yes No 2 scallion
                                                                  • Bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook until bright green, about 1 minute. With a slotted spoon, transfer the sugar snaps to a large plate to cool. Add the buckwheat noodles to the saucepan and boil until al dente, about 5 minutes. Drain the noodles in a colander; rinse with cold water and drain again.
                                                                  • In a large saucepan, heat 1 tablespoon of the sesame oil. Add the chicken strips, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken is lightly browned and white throughout, about 3 minutes. Transfer to the large plate.
                                                                  • Add the remaining 1 teaspoon of sesame oil and the shiitakes to the saucepan and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, about 5 minutes. Add the chicken broth, soy sauce and oyster sauce and bring to a boil. Add the noodles, chicken, sugar snaps, water chestnuts and scallions and bring to a simmer over moderate heat. Season the soup with salt and pepper and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 slice brioche
                                                                  • Yes No dijon mustard
                                                                  • Yes No 8 thin slice gruyère cheese
                                                                  • Yes No 1/2 lb smoked salmon
                                                                  • Yes No 1 lemon
                                                                  • Yes No salt and pepper
                                                                  • Heat a panini press. Spread 4 of the brioche slices with mustard and top each one with 1 slice of Gruyère; divide all of the smoked salmon and the lemon zest between the 4 slices. Season lightly with salt and pepper and cover with the remaining slices of Gruyère. Close the sandwiches and grill for 2 to 3 minutes, until toasted and the cheese is melted. Cut the sandwiches in half and serve.
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  To save time, use cubed peeled sweet potato from the produce department of your supermarket.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup diced pancetta
                                                                  • Yes No 2 cup chopped sweet onion
                                                                  • Yes No 4 cup cubed sweet potato
                                                                  • Yes No 1 12 oz low fat evaporated milk
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No pancetta rosemary croutons
                                                                  • Cook pancetta in a large Dutch oven over medium-low heat 4 minutes until golden brown and crisp. Add onion; cook 5 minutes, stirring occasionally. Add sweet potato and next 4 ingredients. Cover and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Place 3 cups soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour blended soup into a large bowl. Repeat procedure with remaining soup. Stir soup to blend. Ladle soup evenly into 6 bowls; sprinkle with Pancetta-Rosemary Croutons.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  This is our all-purpose “go-to” vegan frosting. It’s great for piping into lush, swirling mountains of frostiness, and just as good for spreading onto a cupcake like rolling hills of heaven. This recipe makes a lot, so you can halve it if you are going to be spreading the frosting rather than piping it. It’s especially delicious adorned with some chocolate sandwich cookies and put atop our tender Basic (Vegan) Chocolate Cupcake.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup nonhydrogenated shortening
                                                                  • Yes No 1/2 cup nonhydrogenated margarine
                                                                  • Yes No 3 1/2 cup powdered sugar
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 cup soy creamer
                                                                  • Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
                                                                  • Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
                                                                  Yields: 4cups
                                                                  • Active Time: 8 minutes
                                                                  • Total Time: 8 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No pork, the best quality you afford
                                                                  • Yes No 1 tsp 1 teaspoon dried sage
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 onions
                                                                  • Yes No 3 cloves of garlic
                                                                  • Yes No peppers
                                                                  • Yes No 6 green chillies
                                                                  • Yes No chunk, large, small 4 ripe red tomatoes, chunks
                                                                  • Yes No 1 romaine lettuce, leaves
                                                                  • Yes No small a of fresh mint
                                                                  • Yes No 4 spring onions
                                                                  • Yes No 1 of flour tortillas
                                                                  • Yes No 1 lime
                                                                  • Yes No sour cream
                                                                  • This green chili is so delicious, simple to make and a total pleasure to eat. In England, we’re sort of brainwashed into thinking of chili as just being chili con carne, but this is completely different and I absolutely love it. I think it’s cleaner, braver and fresher than your average chilli. You can make your own flatbreads or use tortillas, or you can even serve with chapattis or naans instead.Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it’s supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don’t add too much water.Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.When you’re ready to serve your chilli, warm your tortillas in the oven at 180°C/350°F/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli. More than likely it will need another good pinch of salt and pepper. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint.Push a warm tortilla or flatbread into each of your little bowls and spoon some delicious green chili on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away with some cold beers.Find out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Make the garlic butter ahead and refrigerate it for up to 3 days.

                                                                  Ingredients
                                                                  • Yes No 2 whole head garlic
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 2 tsp diced rosemary
                                                                  • Yes No 2 1/2 lb red potato
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 350°.
                                                                  • To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 45 minutes; cool 10 minutes.
                                                                  • Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.
                                                                  • To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
                                                                  • Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.
                                                                  Yields: 8servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This is a quick fix pud that you can knock together in just 45 seconds. It?s a nice little recipe to have up your sleeve if you need to rustle something up with no notice. It?s also a fantastic way of bringing back to life any leftover puds you?ve got sitting in the fridge.

                                                                  Ingredients
                                                                  • Yes No pie
                                                                  • Yes No 1 scoop 1 scoop of good quality vanilla ice cream
                                                                  • Yes No 1 shot 1 shot of good quality espresso
                                                                  • Yes No 2 amaretti biscuits
                                                                  • This is a quick fix pud that you can knock together in just 45 seconds. It’s a nice little recipe to have up your sleeve if you need to rustle something up with no notice. It’s also a fantastic way of bringing back to life any leftover puds you’ve got sitting in the fridge.You can use cups, glasses or little bowls to make this pud. Spoon or crumble your leftover pudding into the bottom of each, then top with the scoop of ice cream and pour over the shot of espresso. If you’re doing this for kids, you could use decaffeinated coffee. Bash and crunch up your amaretti biscuits, then scatter one or two over the top of each pud and tuck in!
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    pour

                                                                  Using almond butter is a great shortcut for making this delicious spicy dish. Or try hazelnut butter for an earthier pesto.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb fettuccine
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup sage
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup almond butter
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No big pinch crushed red chili pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • In a pot of salted boiling water, cook the pasta until al dente; drain, reserving 3/4 cup of the cooking water. Meanwhile, in a small skillet, heat 1/2 cup of the olive oil until shimmering. Fry the sage leaves over moderate heat, turning occasionally, until crisp. Drain the sage on paper towels, then chop half of the leaves.
                                                                  • Combine the chopped sage, garlic, almond butter, remaining 1/4 cup of oil, scallion, zest, red pepper and all but 2 tablespoons of the cheese. Toss the pasta with the pesto; add the pasta water as necessary to make a creamy sauce. Season with salt and pepper. Top with the remaining cheese and whole sage leaves and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 5 oz frozen chopped spinach
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 thick cut slice bacon strips
                                                                  • Yes No 4 1 1/2 lb thin chicken cutlets
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a bowl, combine the spinach, scallion and Parmesan; season with salt and pepper. In a large nonstick skillet, cook the bacon over moderately high heat until crisp, 4 minutes. Transfer the bacon to the bowl.
                                                                  • Season the cutlets with salt and pepper. Spread the spinach on the cutlets, fold in half and press to close. Heat the skillet with the bacon fat until sizzling. Add the chicken and cook over high heat, turning once, until cooked through, 6 minutes; transfer to a platter and keep warm. Add the vinegar to the skillet; cook for 30 seconds. Off the heat, swirl in the butter until melted. Spoon the sauce over the chicken; serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup salsa
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 1 1/3 cup grated cheddar cheese
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1 1/2 tsp hot sauce
                                                                  • Yes No salt
                                                                  • Yes No 2 cup diced iceberg lettuce
                                                                  • Yes No 1 cup chopped tomato
                                                                  • In a bowl, stir together salsa and mayonnaise. Cover and refrigerate dip.
                                                                  • Preheat oven to 350°F. Arrange tortillas on 2 baking sheets; sprinkle evenly with cheese. Bake for 5 minutes, until cheese has melted.
                                                                  • Meanwhile, warm oil in a large skillet over medium-high heat. Add chicken, hot sauce and salt and cook, stirring, until just cooked through, 4 minutes.
                                                                  • Place tortillas on a counter. Top with lettuce, chicken and tomatoes. Roll up, cut in half and serve with dip.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 48 oz cranberry juice cocktail
                                                                  • Yes No 2 6 oz lemonade concentrate
                                                                  • Yes No 2 750 milliliter brut champagne
                                                                  • Combine the first 3 ingredients in a punch bowl, and stir well. Add chilled champagne, and stir gently. Serve immediately.
                                                                  Yields: 6quarts (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 10 1/2 cup malt balls
                                                                  • Yes No 2 1/2 cup heath bar
                                                                  • Yes No 2 1/2 cup payday bars
                                                                  • Yes No 10 oz white chocolate
                                                                  • Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet. Using a melon baller, scoop the ice cream to form 1-inch balls and place on sheet. Return sheet to freezer. Repeat this process with second sheet. Freeze the balls for 30 minutes. Arrange the chopped malt balls, Heath bars, and PayDays on small plates. Working with 1 baking sheet at a time, roll the ice cream balls in the toppings, using your hands to gently press in the toppings. Freeze for 30 minutes. For the white chocolate truffles, melt the chocolate in a bowl in a microwave or in the top of a double boiler. Dip the chilled balls, one at a time, into the melted chocolate. Remove with a fork, letting the excess chocolate drip back into the bowl. Freeze for 30 minutes.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 30truffles
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    heath
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Heath

                                                                  For such a simple food, the making of this millas recipe has been a meticulous process for many centuries. Cornmeal must be sprinkled across the surface of boiling water and stirred continuously while it cooked. The process isn't hard, but one mustn't stop stirring the mixture. Even a short break can result in unevenly cooked lumps in the fine cornmeal paste. Serve the fried millas as a savory, salted side dish or dusted with sugar for a rustic dessert.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup cornmeal
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No sugar, granulated
                                                                  • Salt the water and bring it to a boil. Add the cornmeal a 1/4 cup at a time, sprinkling it over the surface of the water while stirring. Continue to simmer and stir the cornmeal mixture for 15 minutes.
                                                                  • Pour the cornmeal onto a cheesecloth-lined 10-inch by 15-inch by 1-inch baking sheets. Cover the sheet loosely with plastic wrap and refrigerate it until the cornmeal is firm.
                                                                  • Cut the millas into thin strips, about 1-inch by 4-inches. Melt the butter over medium heat in a large skillet. Fry the millas in the hot butter for 2 to 3 minutes on each side, until they are golden brown. Serve the browned millas immediately, plain as a side dish, or sugared for a dessert.
                                                                  • This millas recipe makes approximately 40 slices or 12 servings.
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup shredded extra sharp white cheddar cheese
                                                                  • Yes No 2 1/2 cup shredded extra sharp orange cheddar cheese
                                                                  • Yes No one 7 oz jarred pimiento
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 40 slice baguette
                                                                  • Yes No 4 strip bacon
                                                                  • In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
                                                                  • Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3cups or 40 crostini
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  With flavors more Mediterranean than Mexican, this luscious recipe gives a crowd-pleasing twist to a Latin favorite.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 1 1/2 lb tuna steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 4 cup baby spinach
                                                                  • Yes No 4 large flour tortilla
                                                                  • Combine sour cream and goat cheese in a bowl, stirring until blended. Set aside.
                                                                  • Sprinkle tuna steaks with salt and pepper. Heat oil in a grill pan or skillet over medium-high heat. Add tuna, and cook 2 minutes per side or until desired degree of doneness. Remove from skillet, and set aside.
                                                                  • Add tomatoes to skillet, and remove from heat. Cook tomatoes with residual heat for 1 minute, stirring constantly. Add spinach; stir 1 minute or until slightly wilted. Remove from skillet.
                                                                  • Warm tortillas according to package directions. Slice tuna across the grain into 1/4-inch strips. Place strips on half of each tortilla. Top with spinach and tomatoes, and drizzle with goat cheese mixture. Fold tortilla, and serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you can't find halibut, substitute cod or other flaky white fish. Serve with bread.

                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 3 cup diced red potato
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 8 oz clam juice
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 oz skinless halibut fillets
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Cool bacon, and crumble. Set bacon aside. Add potato and onion to drippings in pan; sauté 3 minutes or until onion is tender. Add flour to pan; cook 1 minute, stirring constantly. Stir in clam juice; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until potatoes are tender. Stir in milk; bring to a simmer over medium-high heat, stirring constantly (do not boil). Stir in thyme, salt, pepper, and fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in parsley. Sprinkle with bacon.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Not only is it Extremely Easy Fudge, but it only has 4 ingredients too.

                                                                  Ingredients
                                                                  • Yes No one 12 oz, 2 cup semi sweet chocolate chips
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Yes No 1 1/4 cup chopped tree nut
                                                                  • Yes No 1 tbsp easpoon vanilla extract
                                                                  • Grease a foil-lined 8 inch square pan. Conventional method: In a double boiler, melt chips and milk. Stir until smooth. Add nuts and vanilla. Microwave method: Melt chips with milk on 50 percent power, 3 to 5 minutes. Stirring once while cooking. Stir in nuts and vanilla. Pour into pan and chill until set. *As much as pecans are my favorite nut, walnuts always seem to do better in fudge.
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This classic Beef Stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal. Garnish with fresh dill, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb, 1 inch thick top round steak
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp dill, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 8 oz, 2 cup mushrooms
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1 8 oz low fat sour cream
                                                                  • Yes No 2 medium cup egg noodle
                                                                  • Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 4servings (serving size: about 1 cup stroganoff and 1/2 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Chicken larb lettuce wraps make a fun and delicious appetizer. Stir-fried ground chicken is infused lime juice, cilantro, mint, garlic and chili and then served in crisp lettuce wraps.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 500 gram ground chicken
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3 small red shallots
                                                                  • Yes No 2 small red chili pepper
                                                                  • Yes No 1 stick lemongrass, white part
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/4 cup fish sauce
                                                                  • Yes No 1/3 cup mint
                                                                  • Yes No 1/3 cup coriander seed, ground
                                                                  • Yes No 1 iceberg lettuce, leaves
                                                                  • Yes No 1 lime
                                                                  • Heat wok over a medium heat. Add oil. Next, add ground chicken and stir-fry until cooked through and lightly golden.
                                                                  • Add garlic, shallots, red chillies and lemongrass and cook until softened and fragrant.
                                                                  • Transfer chicken mixture to a large bowl. Add lime juice and fish sauce and stir well to combine. Add mint and coriander and lightly toss. Taste and adjust seasoning if necessary.
                                                                  • Spoon chicken mixture in lettuce cups.
                                                                  • Serve with lettuce and lime wedges.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Creamy comfort food at its best, with some kick from the chiles to keep you on your toes. Prep and Cook Time: 1 hour.

                                                                  Ingredients
                                                                  • Yes No 3 new mexico green chiles
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1 cup quick cooking grits
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 cup grated cheddar cheese
                                                                  • Yes No 2 large egg
                                                                  • Broil chiles, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chiles.
                                                                  • Preheat oven to 350°. In a 3- or 4-quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, and chiles.
                                                                  • In a small bowl, whisk 1/2 cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2-quart casserole. Bake until just set, 25 to 30 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  An easy cocktail for a warm-weather brunch or hot summer night.

                                                                  Ingredients
                                                                  • Yes No 4 oz chardonnay
                                                                  • Yes No 2 oz club soda
                                                                  • Yes No lemon peel
                                                                  • Pour the Chardonnay and club soda over ice in a chilled wineglass, and stir. Garnish with lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  Time: 20 minutes. This one-pan dinner is a fast way to satisfy a hungry family on a chilly day. Feel free to substitute any type of sausage you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb turkey kielbasa
                                                                  • Yes No 1 tsp chopped garlic
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 15 oz black eyed peas
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat oil in a large frying pan over medium-high heat and add sausage. Cook, stirring occasionally, until browned. Stir in garlic and cook until fragrant, about 2 minutes. Transfer sausage to a plate, then add remaining ingredients to pan and simmer about 10 minutes. Return sausage to pan and serve over cooked rice if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Hard to believe that our sorbet helps prevent age-related memory loss and cell damage. That's thanks to the antioxidant-rich blueberries. And with about 4 grams of fiber per cup (and jsut 83 calories), they help you reach your goal of 25 grams per day. Prep: 7 minutes; Freeze: 30 minutes

                                                                  Ingredients
                                                                  • Yes No 3 cup frozen blueberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Place all ingredients in a blender or food processor; process until smooth. Place berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before
                                                                  • serving.
                                                                  Yields: 5servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  With a savory flavor that borders on sweet, basil has a natural affinity for peaches. The two ingredients meet in a simple crumble topped with an almond mixture.

                                                                  Ingredients
                                                                  • Yes No 4 peach
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp basil
                                                                  • Yes No 1/2 tsp grated lemon zest
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 2 oz almond
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1 1/2 oz unsalted butter
                                                                  • Yes No heavy whipping cream
                                                                  • Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
                                                                  • Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
                                                                  • Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe for Parisian Apple Tartlet is reprinted with permission from Dorie Greenspan's cookbook - Baking From My Home to Yours, Houghton Mifflin 2006.

                                                                  Ingredients
                                                                  • Yes No 1 1/8 thick, 4 inch inch puff pastry
                                                                  • Yes No 1/2 fuji
                                                                  • Yes No golden brown sugar
                                                                  • Yes No 1 tsp butter
                                                                  • Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and put the pastry circle on the sheet. Cut the apple half into 4 chunks and center the chunks on the pastry circle. Sprinkle the apple with 1 or 2 teaspoons brown sugar-depending on how much sweetness you want-and do with the bits of butter. Bake the tartlet for about 25 minutes (the time will vary depending on how your apple bakes), until the pastry is deeply browned and puffed up around the apple and the apple can be easily pierced with the tip of a knife. Transfer the baking sheet to a rack and let the tartlet cool-it's great just a little warm and equally good at room temperature.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes