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                                                                  For a bit more spice in your wrap, add another teaspoon of chipotle chiles to the avocado spread.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mashed avocado
                                                                  • Yes No 1 1/2 tbsp low-fat mayonnaise
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 tsp chopped canned chipotle chiles in adobo sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • Yes No 1 1/2 cup sliced simply roasted pork
                                                                  • Yes No 1 cup shredded iceberg lettuce
                                                                  • Yes No 1/4 cup salsa
                                                                  • Combine the first 7 ingredients, stirring well.
                                                                  • Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border. Arrange Simply Roasted Pork slices down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.
                                                                  Yields: 4servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    roll
                                                                  Sloppy Joes
                                                                   40 m

                                                                  Soft buns work best with these classic kid-friendly sandwiches. Serve them with pickles or potato chips. The beef mixture can also be served over pasta.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 15 oz tomato sauce
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 4 hamburger bun
                                                                  • In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
                                                                  • Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
                                                                  • Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
                                                                  • Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 oz soft silken tofu
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1 oil packed anchovy fillet
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 14 oz firm tofu
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 2 1 lb romaine heart
                                                                  • In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
                                                                  • Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel-lined plate; season with salt.
                                                                  • In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  Ingredients
                                                                  • Yes No 4 tsp mustard powder
                                                                  • Yes No 4 tsp water
                                                                  • Yes No 1/2 tsp mirin
                                                                  • Yes No 1 1/2 tsp low-sodium soy sauce
                                                                  • Yes No 3/4 tsp sugar, granulated
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1 1/4 lb medium bok choy
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No one 5 oz baby arugula
                                                                  • Preheat the oven to 425°. In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy and 1/2 teaspoon of the sugar.
                                                                  • In an ovenproof skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and cook over high heat until golden, 2 minutes. Flip the chicken and brush with the mustard; transfer to the oven and roast for 8 minutes, or until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes; slice. Wipe out the skillet.
                                                                  • Meanwhile, steam the bok choy for 5 minutes. Drain; pat dry. In the same skillet, heat 1 tablespoon of the oil. Add the bok choy cut side down and cook over high heat, turning once, until browned, 3 minutes. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy.
                                                                  • In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper. Add the arugula and toss; arrange over the chicken and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Polish potato dumplings or kopytka ("little hooves") is made with cooked mashed potatoes, but not leftovers mashed potatoes that have previously been mixed with milk and butter. Potatoes cooked in their jackets and freshly mashed or ground in a foodmill are the way to go. Many people consider these dumplings the Polish equivalent of Italian gnocchi. Kopytka are excellent with buttered breadcrumbs ( polonaise -style ) as a side dish or with the pan juices or gravy from roasted meats or poultry. Compare kopytka with pyzy dumplings. Here is a larger photo of Polish Kopytka.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb russet potatoes cooked in their jackets
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No polonaise topping
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp fresh white breadcrumbs
                                                                  • Place mashed or ground potatoes in a large bowl. Add egg, salt and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen. Put a large saucepan of salted water on to boil. On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with remainder of dough. Drop dumplings into the boiling water (in batches, if necessary, so as not to crowd) and return to the boil. Reduce heat and cook 1 to 5 minutes (remove one with a slotted spoon to test for doneness). Using a slotted spoon, transfer cooked dumplings to a colander and drain. If serving with Polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown. Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Note: If serving these dumplings with pan juices, omit the Polonaise topping step.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 4servings polish kopytka
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle

                                                                  The season's best vegetable s and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup egg substitute
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 6 oz cup shredded reduced fat extrasharp cheddar cheese
                                                                  • Yes No 1 1/2 6 oz cup shredded reduced fat monterey jack cheese
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 16 oz carton fat-free cottage cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup sliced zucchini
                                                                  • Yes No 2 cup diced potato
                                                                  • Yes No 1 cup diced green bell pepper
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 2 tomato
                                                                  • Preheat oven to 400°.
                                                                  • Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
                                                                  • Note: Substitute corn or spinach for some of the vegetables, if you wish.
                                                                  • Wine note: Because of its eggy, custardy character, quiche is excellent with chardonnay. But this version goes in a "greener" direction, incorporating lots of zucchini, bell pepper, and parsley. So serve it with sauvignon blanc, a wine that has a touch of green flavor. Try the Honig Sauvignon Blanc 2005 from Napa Valley, California ($15). --Karen MacNeil
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 6 lb bone in leg of lamb
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup plain 2% reduced fat greek yogurt
                                                                  • Yes No 1/4 cup diced english cucumber
                                                                  • Yes No 1/4 cup diced plum tomato
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Combine first 5 ingredients in a small bowl. Cut 20 (3/4-inch-deep) slits in lamb. Press 1 garlic half into each slit. Rub lamb with lemon mixture. Cover and marinate in refrigerator at least 5 hours.
                                                                  • Preheat oven to 450°.
                                                                  • Sprinkle lamb with 1 teaspoon salt and pepper. Place lamb on a wire rack coated with cooking spray; place rack in a roasting pan. Let stand at room temperature 20 minutes. Bake lamb at 450° for 20 minutes.
                                                                  • Reduce oven temperature to 375° (do not remove lamb).
                                                                  • Bake an additional 55 minutes or until a thermometer inserted in thickest portion registers 130°. Let stand for 15 minutes; cut across the grain into slices.
                                                                  • Combine yogurt and remaining ingredients in a medium bowl. Serve with lamb.
                                                                  Yields: 16servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)
                                                                  • Total Time: 7 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No two 2 1/2 inch lemon zest
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No pinch saffron
                                                                  • Yes No one 3 inch cinnamon stick
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 1/2 lb boneless lamb shoulder
                                                                  • Yes No 4 cup water
                                                                  • Yes No 6 large carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 cup pitted green picholine olives
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
                                                                  • Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
                                                                  • Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Make the rollups through Step 5 up to 24 hours ahead. Cover and store in the refrigerator. Let stand at room temperature 30 minutes before baking.

                                                                  Ingredients
                                                                  • Yes No 14 lasagna noodle
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 1/2 tbsp all purpose flour
                                                                  • Yes No 3 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 16 oz frozen cut spinach
                                                                  • Yes No 1 24 oz curd cottage cheese
                                                                  • Yes No 1 cup grated part-skim mozzarella cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Cook 7 lasagna noodles according to package directions; remove with tongs or a slotted spoon to a large bowl of cold water. Repeat with remaining noodles. Drain noodles, and arrange in a single layer on clean kitchen towels. Cover with plastic wrap.
                                                                  • Cook onion in hot oil in a saucepan over medium heat, stirring occasionally, 8 minutes or until onion is caramel colored. Add garlic, and sauté 1 minute. Reserve 1/4 cup onion mixture. Whisk flour into remaining onion mixture in saucepan, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook over medium heat, whisking constantly, 8 to 10 minutes or until sauce is thickened and bubbly. Remove from heat; stir in 3/4 tsp. salt, 1/4 tsp. pepper, and 1/8 tsp. nutmeg. Spoon 1/2 cup sauce into a lightly greased 13- x 9-inch baking dish.
                                                                  • Drain spinach well, pressing between paper towels.
                                                                  • Preheat oven to 425°. Stir together spinach, cottage cheese, mozzarella cheese, egg, reserved 1/4 cup onion mixture, and remaining 1 tsp. salt and 1/4 tsp. pepper.
                                                                  • Spread about 3 Tbsp. spinach mixture over 1 noodle; roll up firmly, and place, seam side down, in prepared baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rollups, and sprinkle with Parmesan cheese.
                                                                  • Bake at 425° for 20 to 25 minutes or until golden and bubbly. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 1 hour 8 minutes
                                                                  • Total Time: 2 hours 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

                                                                  Ingredients
                                                                  • Yes No 6 navel orange
                                                                  • Yes No 2 tbsp orange blossom water
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No cinnamon, ground
                                                                  • Place orange slices in 6 bowls or serving plates. Sprinkle evenly with orange blossom water, and drizzle with honey. Sprinkle each with a pinch of cinnamon.
                                                                  Yields: 6servings
                                                                  • Prep Time: 7 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 6 large, 1 inch medium beets, greens to
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3/4 lb parsnip
                                                                  • Yes No 2 10 oz brussels sprouts
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Preheat oven to 425°F. Wrap beets in heavy-duty foil and seal edges well. Roast for 1 1/2 hours. When cool enough to handle, remove greens, slip off peel and halve crosswise; cut halves into 8 wedges. Toss with 1 tsp. oil and salt and pepper.
                                                                  • Toss parsnips with salt, pepper and 1 Tbsp. oil on a rimmed baking sheet. Roast in oven, turning once, until fork-tender, 30 minutes.
                                                                  • Toss Brussels sprouts with remaining oil, salt and pepper on another baking sheet. Roast, turning twice, until softened, 15 to 20 minutes.
                                                                  • Arrange on a platter. (Vegetables can be made several hours ahead and kept, covered, at room temperature.) Sprinkle with parsley.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast in oven
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Polenta
                                                                   25 m

                                                                  Soft polenta can require more liquid than the package instructions typically call for.

                                                                  Ingredients
                                                                  • Yes No 4 cup non-fat milk
                                                                  • Yes No 5 cup low-sodium chicken broth
                                                                  • Yes No 1 1/3 cup quick cooking polenta
                                                                  • Yes No coarse salt
                                                                  • In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
                                                                  • Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for the next day or two.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Use real maple syrup for best results.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1 tsp maple flavoring
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Melt butter in a small saucepan over low heat. Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally. Transfer butter mixture to a small bowl, scraping pan to include milk solids. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
                                                                  • Combine chilled butter mixture and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended. Add flour mixture to butter mixture; beat on low speed until blended. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
                                                                  • Preheat oven to 350°.
                                                                  • Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground. Place remaining 1 egg white in another small bowl; stir with a whisk.
                                                                  • Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch round or decorative cutter. Place 24 cookies, evenly spaced, on a baking sheet coated with cooking spray. Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture. Bake at 350° for 12 minutes or until pale brown. Remove cookies from pan; cool completely on wire racks. Repeat procedure with remaining dough, egg white, and walnut mixture.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 48cookies (serving size: 2 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  We were given this recipe by Scott Youkilis of San Francisco’s Maverick restaurant to go with his recipe for Buffalo Chicken Tenders. The slaw itself was so spectacular, however, that we decided to feature it on its own. There’s a lot of slicing and chopping involved, but the results are well worth it. Special equipment: You’ll need a mandoline or a Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade to make the slaw. If you don’t want to spring for the equipment, just use a sharp knife.

                                                                  Ingredients
                                                                  • Yes No 6 medium celery rib
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 1/2 medium green cabbage
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1 cup crumbled blue cheese
                                                                  • Slice each celery stalk in half, then slice celery very thinly on a bias at a slight angle; you should have about 3 cups.
                                                                  • Fit a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade. Cut carrots in half and shred them; you should have about 4 1/2 cups. (If you don’t have a mandoline, you can use a food processor fitted with the shredding attachment or a sharp knife to cut carrots into halves or thirds depending on their length, square off the sides, and then cut them into matchstick-size pieces.)
                                                                  • Cut a v-shaped notch into the cabbage half on either side of the core to remove it, then cut the cabbage in half again lengthwise. Slice cabbage pieces very thinly crosswise. Combine celery, carrots, cabbage, and shallots in a very large nonreactive mixing bowl or pot, and set aside.
                                                                  • In another bowl, combine vinegar, mayonnaise, and blue cheese, and mix well. Season well with salt and freshly ground black pepper. Add dressing to vegetables, and mix until evenly coated. Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 10servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  Mole sauce isn’t easy to make, but it’s worth the effort. This version is redolent of cumin, oregano, and chocolate, which play off the gentle spice of dried guajillo and ancho chiles commonly found in Oaxaca, Mexico. What to buy: The more exotic ingredients such as dried guajillo chiles, Mexican drinking chocolate, and Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket. Game plan: If you’re going to use this sauce to make tamales, keep the pork and sauce separate. When you are ready to fill the tamales, just shred as much pork as you’ll need. This recipe was featured as part of our Tamales for the Holidays project.

                                                                  Ingredients
                                                                  • Yes No 1 6 lb pork shoulder
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 9 dried guajillo chiles, stems
                                                                  • Yes No 4 dried ancho chiles, stems
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 3 tbsp sesame seed
                                                                  • Yes No 1/4 tsp mexican oregano, dried
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 4 1/2 cup pork cooking liquid
                                                                  • Yes No 12 oz roma tomato
                                                                  • Yes No 3 tbsp lard
                                                                  • Yes No 1/3 cup raw pecans
                                                                  • Yes No 1/4 cup raw pumpkin seeds
                                                                  • Yes No 1/2 ripe yellow plantain
                                                                  • Yes No 4 slice sweet yeast roll
                                                                  • Yes No 3/4 oz mexican drinking chocolate
                                                                  • Yes No 4 tsp kosher salt
                                                                    For the pork:
                                                                  • Place all ingredients in an 8-quart pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to low. Cover and simmer until pork is fork tender, about 2 to 2 1/2 hours.
                                                                  • Remove pork to a dish; set aside. Reserve the cooking liquid.
                                                                    For the sauce:
                                                                  • Place guajillo chiles in a large, dry cast iron skillet over medium heat and toast until fragrant, about 10 minutes. Transfer to a large bowl; set aside. Place ancho chiles in the skillet over medium heat and toast until fragrant, about 10 minutes. Transfer to a medium bowl; set aside. Pour enough very hot tap water over each bowl of chiles to cover, and let soak until softened, about 10 to 15 minutes. Drain both bowls and remove any tough stems; set chiles aside.
                                                                  • Meanwhile, place garlic and onion in the dry cast iron skillet over medium heat, turning occasionally until they’re translucent and slightly charred, about 10 minutes. Remove from the pan and when the garlic is cool enough to handle, peel it; set garlic and onion aside.
                                                                  • Place sesame seeds in the skillet over medium-low heat, stirring frequently until they’re evenly toasted. Let cool, then grind to a powder in a coffee or spice grinder (do not overgrind); set aside.
                                                                  • Combine reserved garlic and onion, ground sesame seeds, oregano, thyme, and 3/4 cup of the reserved pork cooking liquid in a blender. Cover and blend on low until smooth, about 1 minute. With the blender running, remove the cover and add reserved ancho chiles one by one, blending after each addition. (Add more pork cooking liquid only if needed to release the blender blade.) Blend until smooth, about 2 minutes. Set aside.
                                                                  • Place tomatoes in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer until tomatoes are soft but not falling apart, about 5 minutes. Drain; set aside.
                                                                  • Heat 1 tablespoon of the oil or lard in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over low heat. When the oil shimmers, add the blended ingredients and scrape the bottom of the pot to prevent sticking. Let the sauce cook while the rest of the ingredients are prepared, scraping and stirring often.
                                                                  • Add reserved guajillo chiles and 3/4 cup pork cooking liquid to the blender (there’s no need to clean the blender first), cover, and blend on low until smooth, about 2 minutes. Pour blended chiles through a fine mesh strainer into the sauce, pushing on the solids to extract as much liquid as possible. Discard the solids and rinse out the strainer and blender.
                                                                  • Place the strainer over a medium bowl. Heat the remaining 2 tablespoons oil or lard in the cast iron skillet over medium heat until shimmering. Add pecans and fry, stirring often, until toasted, about 5 minutes. Transfer to the strainer with a slotted spoon. Add pumpkin seeds and fry, stirring often, until toasted, about 2 to 3 minutes. Transfer to the strainer with a slotted spoon. Add plantain slices and fry until golden brown on each side, about 5 minutes total. Transfer to the strainer with a slotted spoon. Place bread slices in the skillet and fry until lightly toasted on each side, about 3 minutes total. Transfer to the strainer with a slotted spoon.
                                                                  • Add 1 cup pork cooking liquid and the fried ingredients from the strainer to the blender. Cover and blend on low until a textured paste forms, about 30 seconds. With the blender running, remove the cover, add the reserved tomatoes one at a time, and blend until almost smooth. Add the blended ingredients to the sauce and stir to combine.
                                                                  • Add the chocolate, 2 more cups of the pork cooking liquid, and the salt to the sauce. Increase the heat to medium and cook, stirring frequently, until the sauce has slightly thickened and the flavors have melded, about 15 minutes. To use the sauce in Pork Mole Tamales, shred as much pork as you’ll need for each tamale and top with sauce. Otherwise, add the reserved pork to the sauce and cook until the pork is warmed through, about 10 minutes. Serve with tortillas.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6 ½cups (about 8 to 10 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A Sour is not so much a drink as it is a concept. Lemon or lime juice, almost any liquor, and sugar—in proper proportion—form a Sour. Don’t even think about using a packaged mix for this cocktail. A simple but magical blend, the Sour was first made with brandy in the middle of the 19th century. Bartenders have flirted with and still have their occasional flings with numerous other base alcohols, but whiskey was the liquor of choice by the end of the 19th century, with rye on equal footing with bourbon. Bourbon is still favored by many, but blended whiskeys and Scotch have jockeyed for position. Add a dash of grenadine to a Whiskey Sour, and you have the sophisticated Ward Eight. Always prepare Sours fresh. Here is a foolproof rule of thumb for making a perfect Sour every time: Mix 2 ounces of your chosen spirit with 1 teaspoon sugar and 3/4 ounce lemon or lime juice (the “sour” flavor), and shake with cracked ice. Substitute lime juice for lemon in a Scotch Sour. Shake a Sour well for a truly frothy drink, and serve it straight up in a cocktail glass, over the rocks in a hefty Old Fashioned glass, or in a Sour glass. Garnish with any assortment of seasonally fresh fruit.

                                                                  Ingredients
                                                                  • Yes No 2 oz rye
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 tsp caster sugar
                                                                  • Yes No a slice lemon and a maraschino cherry
                                                                  Yields: 1drink
                                                                  Peach Cobblers
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 1/2 thick, 1/2 inch lb peaches, pitted, and again crosswise
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
                                                                  • Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb savoy cabbage
                                                                  • Yes No 5 1 1/2 cup carrot
                                                                  • Yes No 10 oz snow peas
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp grated ginger
                                                                  • In a large bowl, toss together cabbage, carrots and snow peas. In a separate bowl, whisk together mayonnaise, buttermilk, salt, brown sugar, vinegar and ginger until smooth. Pour dressing over slaw and toss to combine. Serve immediately or cover and refrigerate.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 10 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 1/2 10 oz stick unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No powdered sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • MAKE THE CAKE Preheat the oven to 350°. Lightly coat two 12-by-17-inch jelly-roll pans with vegetable oil spray; line them with parchment or wax paper.
                                                                  • In a standing electric mixer fitted with a whisk, beat the egg whites until soft peaks form. At high speed, gradually add the granulated sugar and beat until the whites are glossy and firm, about 1 minute. Transfer the beaten whites to a large bowl; rinse and dry the mixing bowl.
                                                                  • Add the egg yolks, butter, confectioners' sugar, lemon zest, vanilla and salt to the mixing bowl and beat at moderate speed until creamy. Beat in one-fourth of the beaten whites. Transfer the batter to a large bowl. Fold in one-third of the flour, followed by one-third of the remaining whites; repeat with the remaining flour and whites until no streaks of white remain. Divide the batter between the prepared pans and spread evenly with an offset spatula. Bake the cakes for about 12 minutes, or until firm, shifting the pans halfway through baking.
                                                                  • MAKE THE FILLING In a large heatproof bowl set over a saucepan of simmering water, beat the eggs with the sugar until tripled in volume and an instant-read thermometer inserted in the mixture registers 165°, about 6 minutes. Whisk in the vanilla. Remove the bowl from the pan and pour out the water. Add the chocolate and water to the pan and cook over moderate heat, stirring, until the chocolate is melted. Scrape the chocolate into a medium bowl. Whisk in one-fourth of the egg mixture, then gradually whisk in the rest. Let cool.
                                                                  • In a large bowl, using a handheld mixer, beat the butter until fluffy. Beat in the chocolate mixture. Refrigerate until firm.
                                                                  • Liberally sift confectioners' sugar over the cakes. Top each jelly-roll pan with a baking sheet; invert to release the cakes. Remove the parchment and dust the cakes with confectioners' sugar. Cut each cake crosswise into three 5-by-12-inch rectangles. Place 1 cake layer on a platter. Beat the filling until thick and fluffy, about 2 minutes; spread 1/2 cup evenly over the layer. Repeat to make a total of 5 layers, reserving the last cake rectangle and 1/4 cup of filling. Thinly frost the side of the cake with the remaining 1/4 cup of filling. Refrigerate until very firm.
                                                                  • MAKE THE CARAMEL Spray a large sheet of wax paper with vegetable oil spray. Center the remaining cake layer on the sheet. In a medium saucepan, cook the sugar and water over moderately high heat, stirring, until an amber caramel forms, 5 minutes. Carefully pour the caramel over the cake layer and spread it thinly with a small offset spatula. (About one-fourth of the caramel will end up on the paper.) Working quickly, cut the cake in half crosswise with a buttered sharp knife, then cut it in half crosswise again to form 4 rectangles. Cut each rectangle into 3 strips to make 12 equal strips. Trim any excess caramel from the sides. Let the caramel harden completely.
                                                                  • Arrange the caramel cake strips side by side on the top of the cake. Cut into slices between the strips and serve.
                                                                  Cuisine:YesNovienna
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of smoky goodness.

                                                                  Ingredients
                                                                  • Yes No 2 2 to 2 1/2 lb racks saint louis style pork ribs
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 2 tbsp coarse salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 2 tsp hot paprika
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 1 cup small yellow onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 1 cup tomato
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No coarse salt
                                                                  • Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack.
                                                                  • Make the rub: Combine sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl. (If mixture is clumpy, pass through a medium sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
                                                                  • Make the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar, and cook, continuing to stir, until sugar dissolves.
                                                                  • Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. (You should have about 2 cups.) Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
                                                                  • Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack, and fill with about 60 charcoal briquettes (about 4 pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until just covered in ash. Wearing oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill, heat to medium-low.
                                                                  • Grill the ribs: Let ribs stand at room temperature for 30 minutes before cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold towel with tongs, and brush oil on top grill rack. Place both rib racks, bone side down, on top grill rack, directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temperature of 275 degrees to 325 degrees. Cook ribs, without turning, until the meat is tender but not falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.
                                                                  • Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are glistening and deep mahogany, about 15 minutes. Let stand for 10 minutes. Serve with reserved sauce.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    newspaper
                                                                  • Yes No
                                                                    hardwood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A warm, drippy marshmallow sauce may be the underdog topping when compared to chocolate sauce, but it adds a little texture and sweet vanilla pop to an ice cream sundae. When refrigerated, its texture stiffens to make the perfect whoopie pie filling, or stick it between two chocolate chip cookies. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the syrup.

                                                                  Ingredients
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No pinch salt
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until frothy, about 1 minute. Add the cream of tartar and salt, increase the speed to high, and beat until stiff peaks form, about 2 minutes more; set aside.
                                                                  • Place the corn syrup, sugar, water, and 3/4 teaspoon of the vanilla in a small heavy-bottomed saucepan over high heat and stir with a rubber spatula until the sugar dissolves. Bring to a boil, swirling the pan occasionally (do not use the spatula to stir), until the mixture is light amber in color and registers 240°F on a candy thermometer. Immediately remove the saucepan from heat.
                                                                  • With the mixer on low speed, very slowly pour the hot syrup into the egg-white mixture and continue beating until the sauce is smooth, glossy, opaque, and flows like molten lava, about 2 minutes total. Beat in the remaining 3/4 teaspoon vanilla. Transfer the sauce to a container, cover, and refrigerate until cold before using.
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here"s a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp lemon extract
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
                                                                  • Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
                                                                  • Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 30(serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 8 slice multigrain bread
                                                                  • Yes No 3/4 cup shredded manchego cheese
                                                                  • Yes No 3/4 cup shredded smoked cheddar cheese
                                                                  • Yes No 3/4 cup shredded gouda cheese
                                                                  • Preheat the oven to 450°. In a bowl, toss the tomatoes with the 2 tablespoons of oil, the vinegar and thyme sprig and season with salt and pepper. Arrange the tomatoes cut side down on a rimmed baking sheet and roast in the upper third of the oven for 10 minutes, until the skins begin to shrivel. Remove the skins. Turn the tomatoes over and roast for 10 minutes longer, until softened and lightly browned. Sprinkle with the garlic and thyme leaves and season lightly with salt and pepper.
                                                                  • Preheat a panini press or grill pan. Arrange the bread slices in pairs and very lightly brush 1 side of each slice with oil. Turn the bread oiled side down and mound half of the cheeses on 4 of the slices. Top with the tomatoes, the remaining cheese and the remaining bread, oiled side up. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1/4 tsp basil leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 cup garden brown sauce
                                                                  • Yes No 1 12 oz marinara sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup cubed eggplant
                                                                  • Yes No 4 cup linguine
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Heat oil in a medium saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 3 minutes. Add Garden Brown Sauce and marinara. Reduce heat; simmer 15 minutes, stirring occasionally.
                                                                  • Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the cubed eggplant, and sauté 5 minutes or until eggplant is lightly browned. Add the onion mixture; reduce heat, and simmer mixture 10 minutes. Serve over linguine, and sprinkle with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup pasta, 1 1/2 cups sauce, and 2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This easy Croatian nut roll recipe only takes one rise and the filling comes together on the stove. To ensure against leaks, this nut roll can be baked in greased loaf pans.

                                                                  Ingredients
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1/8 tsp baking soda
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 2 1/4 teaspoons rapid rise dry yeast
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 lb walnuts, ground like sawdust
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 4 oz butter
                                                                  • Make filling first. In a medium nonstick saucepan, mix together all filling ingredients. Bring just to a boil, reduce heat and simmer on medium-low, stirring frequently (if using a pan that is not nonstick, watch and stir carefully so the filling doesn't burn), until mixture is thick. Cool completely before spreading on dough, but don't refrigerate because it will become too firm to spread. For the dough: In a large saucepan (or in a microwave-safe bowl), bring sour cream to boil. Remove from heat and stir in, until well blended, 3 tablespoons butter, 5 tablespoons sugar, baking soda and salt. Cool to 120 to 130 degrees on an instant-read thermometer. While sour cream mixture is cooling, in a large bowl, whisk together flour and yeast. Add eggs to cooled sour cream mixture and add to flour-yeast mixture. Mix with hands until a sticky dough forms. Turn out onto a lightly floured surface and knead lightly to form a smooth ball. Cover with an overturned bowl or greased plastic wrap and let stand 5 minutes. The dough will be soft. Divide in half. Working with 1 piece of dough at a time and using as little extra flour as possible, roll to 1/4" thickness. Spread with half of the filling. Flip the sides of the dough in and then roll from the bottom up. Place in a greased loaf pan and let rise for 1 to 1 1/2 hours, covered with greased plastic, until light. Repeat with remaining dough and filling. Heat oven to 350 degrees. Bake 35 minutes. Let cool in pan 10 minutes. Then invert pan onto a wire rack. Cool nut roll on its side.
                                                                  Yields: 2nut rolls
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll

                                                                  Pimientos are large, sweet, heart-shaped peppers that are typically used for canning. Pimento cheese—the simple combination of grated cheddar cheese with mayonnaise and pimientos—is a Southern staple often served on crackers or vegetables. The key to making the best pimento cheese is top-quality sharp cheddar. But Angie Mosier, owner of Blue-Eyed Daisy Bakeshop in Palmetto, Georgia, says her personal secret is using sweet onions like Vidalia or Walla Walla.

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/4 small cup vidalia onion
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1 lb sharp cheddar cheese
                                                                  • Yes No 1/2 cup diced pimiento
                                                                  • In a food processor, blend the mayonnaise, onion and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until combined. Transfer the pimento cheese to a bowl. Refrigerate until firm, at least 1 hour.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3cups
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 3 oz medium beet
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No pinch salt
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 3 oz pickled herring
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 2 tsp wasabi powder
                                                                  • In a medium saucepan, cover the beets with water and bring to a boil. Simmer over moderate heat until tender, about 45 minutes. Peel the beets and cut them into 1-inch-by-1/4-inch strips.
                                                                  • Meanwhile, in a small bowl, toss the cucumber with the salt and sugar and let stand for 10 minutes. Squeeze out the excess moisture.
                                                                  • In a large bowl, toss the beets with the herring, mayonnaise and onion. Spoon 2 rounded teaspoons of the herring salad onto Chinese soup spoons. Garnish with a few cucumber sticks and a dollop of wasabi paste and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 32hors d'oeuvres
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Beaujolais wine is fruity and combines nicely with the cranberry and orange juice in this recipe. This is a fun twist on the usual red sangria that guests are sure to love.

                                                                  Ingredients
                                                                  • Yes No 1 750ml zinfandel
                                                                  • Yes No 4 cup cranberry juice
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 firm apple
                                                                  • Yes No 1/2 cup cranberry
                                                                  • Combine all ingredients and chill at least 4 hours or overnight. Stir well and serve over ice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Carve into a company-worthy beef tenderloin with a dynamic pan sauce that cooks in about 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup port wine
                                                                  • Yes No 1/4 cup beef broth
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet. Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cover and keep warm.
                                                                  • Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 12 3 lb medium tomato
                                                                  • Yes No 1 2/3 lb goat cheese (chèvre)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
                                                                  • In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
                                                                  • Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  These bows are piped, baked, and dusted with confectioners' sugar. Replace the confectioners' sugar with golden luster dust to make the cookies featured on "Martha Stewart's Holiday Open House."

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp coarse salt
                                                                  • Yes No powdered sugar
                                                                  • Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, lemon zest, and lemon juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
                                                                  • Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough. Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar. Cookies can be stored in airtight containers at room temperature up to 3 days.
                                                                  Cuisine:YesNofrench
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve a homemade chicken potpie for dinner tonight. It tastes just like mom's, but cooks in a fraction of the time.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup chopped leek
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 cup potato
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 cup chopped roasted chicken breast
                                                                  • Yes No 1 1/2 cup frozen mixed vegetables
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup low fat baking mix
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1 large egg white
                                                                  • Preheat oven to 425°.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    bisquick
                                                                  • Yes No
                                                                    heart smart
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Bisquick
                                                                  • Yes No
                                                                    Heart Smart
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No coarse salt
                                                                  • Mound flour on a work surface, and make a well in the center. Beat eggs and a pinch of salt in a small bowl, then pour eggs into well. Using a fork, slowly add flour to eggs, incorporating a small amount at a time, switching to hands as dough becomes stiff.
                                                                  • Knead dough on a lightly floured surface until smooth, elastic, and no longer sticky, about 10 minutes. Cover with plastic, and let dough rest on counter for 1 1/2 hours.
                                                                  • Cut dough into 8 pieces. Working with 1 piece at a time and keeping remaining pieces covered, dust dough lightly with flour, and feed through a pasta machine's widest setting (No.1). Fold dough lengthwise into thirds, and rotate 90 degrees. Pass through machine 2 more times.
                                                                  • Turn dial to next-narrower setting. Pass dough through machine twice, gently supporting it with your palms. Continue to roll dough through ever-finer settings, 2 passes each, until sheet is almost translucent (No. 6 on a KitchenAid pasta roller). If dough bubbles or tears, pass it through again, and dust with flour if it sticks. Immediately cut sheet into lasagna noodles: 4-inch squares for individual lasagna or 4-by-13-inch strips for a large pan. Transfer strips to a drying rack for 1 hour. Repeat with remaining dough. (Noodles can be stored, when completely dry and stiff, for up to 1 week.)
                                                                  • Fill a large bowl with cool water. Bring a large pot of salted water to a boil. Cook 2 to 3 noodles at a time for 90 seconds. Using a wire-mesh skimmer, transfer noodles to cool water, and swirl a few times. Place on a parchment-lined baking sheet until ready to use, placing a piece of parchment or plastic between layers. Use immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24squares (4 inch) or 16 strips (4 by 13 inches)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  Marinated in a lively mixture of lemon juice, sriracha hot chilies, and savory fish sauce, these Vietnamese-style shrimp are served on a bed of soft green tea soba noodles and cooling, crunchy vegetables.

                                                                  Ingredients
                                                                  • Yes No chili lime marinade
                                                                  • Yes No 18 large prawn
                                                                  • Yes No 1 7 oz spaghetti
                                                                  • Yes No 1 14 oz hearts of palm
                                                                  • Yes No 1 maui
                                                                  • Yes No 3 heirloom tomato
                                                                  • Yes No garnish, fresh herbs
                                                                  • Pour 1 cup Chili-Lime Marinade into a large zip-top plastic freezer bag; add prawns. Seal bag, turning to coat prawns. Chill 30 minutes.
                                                                  • Pour remaining 1 cup marinade into a large bowl. Prepare noodles according to package directions. Add noodles to marinade in bowl, tossing to coat. Cut hearts of palm in half crosswise, then lengthwise into thin strips; add to noodles. Add onion to noodle mixture, and toss gently.
                                                                  • Preheat grill. Remove prawns from marinade, discarding marinade. Grill prawns, covered with grill lid, over medium heat (350° to 400°) for 2 minutes on each side. Place noodle mixture on each of 6 individual plates, and top each with prawns and tomatoes. Garnish, if desired.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 6appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover

                                                                  This is the easiest and most fun way to serve hot chocolate. El submarino is an Argentinian treat - a mug of hot milk with a thick rectangle of dark chocolate served alongside. The chocolate is the submarine, and should be "sunk" into the hot milk. As you stir, the milk becomes hot chocolate, and if you do it right, a nice treat of melted chocolate sludge waits for you at the bottom of the cup. Kids love to do this! A simple but great idea.

                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 4 oz bars of good quality dark chocolate
                                                                  • Pour the milk into a saucepan. Stir in the sugar and the vanilla. Heat milk until it is just about to boil. Remove from heat and divide milk into 4 mugs. Serve each mug with a piece of the chocolate.
                                                                  • Serves 4.
                                                                  Cuisine:YesNoargentinian
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  At Fifteen Cornwall, they have a top cocktail man called Tristan. He used to be a chef, but now he?s a cocktail-maker and you can tell from his drinks that he has a really good feel for fl avors. He makes a brilliant cocktail using the wonderful liquor that comes out when you stew rhubarb, a bit like the one I?ve made here.

                                                                  Ingredients
                                                                  • Yes No 1 lb 1 pound rhubarb
                                                                  • Yes No 1/3 cup sugar
                                                                  • Yes No 1/2 an orange
                                                                  • Yes No 2 shot 2 shots of vodka
                                                                  • Yes No a shot 1/2 a shot of galliano
                                                                  • Yes No a shot 1/2 a shot of heavy cream
                                                                  • Yes No a shot 1/2 a shot of milk
                                                                  • Yes No a of ice cubes
                                                                  • At Fifteen Cornwall, they have a top cocktail man called Tristan. He used to be a chef, but now he’s a cocktail-maker and you can tell from his drinks that he has a really good feel for fl avors. He makes a brilliant cocktail using the wonderful liquor that comes out when you stew rhubarb, a bit like the one I’ve made here.Place the rhubarb, sugar and orange juice in a small pan and put the lid on. Simmer for a couple of minutes, then remove the lid and simmer for a few minutes more until you get a thick, compote consistency. Pour the rhubarb into a sieve over a bowl and let the liquid drip through. It’s this liquid you want (the rhubarb left in the sieve is lovely served with some custard).Put the vodka, Galliano, cream, milk, ice cubes and 2 shots of the rhubarb liquid into a cocktail shaker and shake it about. Strain into two cocktail glasses. Beautiful.
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    galliano
                                                                    Brands:
                                                                  • Yes No
                                                                    Galliano
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 40 2 lb large mussel
                                                                  • Yes No 1/4 lb very pancetta
                                                                  • Yes No 40 small basil
                                                                  • Preheat the oven to 500° or light a grill. In a large pot, bring the wine to a boil. Add the mussels, cover and cook over high heat until they open, about 4 minutes. Using a slotted spoon, transfer the mussels to a bowl; discard any that do not open. Strain the cooking liquid into a small bowl.
                                                                  • Remove the mussels from their shells. Unroll the pancetta slices and cut them into forty 3-inch-long strips. Arrange the strips on a work surface. Place a basil leaf at the base of each strip, top with a mussel and roll up. Thread the mussels onto skewers.
                                                                  • Brush the skewers with some of the mussel cooking liquid. Roast the mussels in a cast-iron skillet in the upper third of the oven, or grill over high heat, turning once, until lightly charred and crisp, about 2 minutes. Brush the cooked mussels with the cooking liquid a second time and serve right away.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 10
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 lb fingerling potatoes
                                                                  • Yes No 1 8 oz haricots verts
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1/4 cup coarsely chopped parsley
                                                                  • Yes No 4 slice fully cooked bacon slices
                                                                  • Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or until tender. Drain.
                                                                  • Meanwhile, cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop the cooking process; drain.
                                                                  • Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.
                                                                  • Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate

                                                                  The spicy-sweet sauce also goes well with grilled pork and chicken.

                                                                  Ingredients
                                                                  • Yes No guava bbq sauce
                                                                  • Yes No 1 lb boneless fish fillets
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 orange bell pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Prepare Guava BBQ Sauce.
                                                                  • Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Try this Thai-inspired salad with chicken or fish. The sugar in the dressing balances the heat of the red pepper. Salting the cucumber slices draws out some of the moisture, so they're especially crisp in the salad.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb cucumber
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 tbsp chopped dry roasted peanut
                                                                  • Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.
                                                                  • Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for Czech Karlsbad rings or venecky z varenych zloutku is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Karlsbad rings are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Use this dough to make jam-filled cookies or dulkove kolacky. Here is a larger photo of Karlsbad rings. Makes about 3 dozen Karlsbad Ring Cookies

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large hard cooked egg yolks, through a sieve
                                                                  • Yes No 2 raw egg yolks
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup chopped hazelnut
                                                                  • Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add hard-cooked yolks, raw yolks, vanilla and zest, mixing well. Add flour and work into a smooth dough. Roll dough 1/8-inch thick between two pieces of parchment paper. Remove top layer of parchment and cut rolled dough into rings. Remove scrap dough and set aside. Sprinkle rings with fruit or nuts. Lift the parchment by opposite corners and place on a sheet pan. Bake 10-15 minutes or until just beginning to brown around the edges. Reroll any scraps and repeat. Cool cookies completely on a wire rack and store in an airtight container.
                                                                  Cuisine:YesNoczech
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  "This recipe is my own creation. It's colorful and has a variety of textures. It can be assembled in a hurry - I usually cook the rice the night before." -CL Reader

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced avocado
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 cup white rice
                                                                  • Yes No 1 cup chopped plum tomato
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Combine first 6 ingredients in a bowl, and toss gently. Add rice, next 3 ingredients (rice through beans), and cilantro, if desired; toss well. Serve chilled or at room temperature.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  San Francisco-based mixologist Jacqueline Patterson created this drink with seasonal rhubarb syrup and locally produced St. George absinthe verte. The sweetness of the syrup and the licorice flavor of the absinthe balance out the assertiveness of the bourbon, for a cocktail that can become a smack of evil if too many are consumed. What to buy: Bulleit Bourbon is praised for its high rye content and toasty aroma; Old Overholt rye whiskey may be substituted. St. George absinthe verte works beautifully in this cocktail because it’s on the drier side. If you can’t find it, Kübler absinthe is a decent substitute.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz bulleit bourbon
                                                                  • Yes No 1 oz rhubarb syrup
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No dash st, george absinthe verte
                                                                  • Yes No crushed ice
                                                                  • Yes No lemon
                                                                  • Yes No mint
                                                                  • Combine the bourbon, rhubarb syrup, lemon juice, and absinthe in a shaker filled with ice. Shake vigorously and strain into a chilled coupe glass. Garnish with a lemon twist and crushed mint leaf.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 pinch crushed red chili pepper
                                                                  • Yes No 1 1/2 littleneck lb clam
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
                                                                  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
                                                                  • Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 lb oyster mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 4 celery inner rib
                                                                  • Yes No 10 10 oz cup baby arugula
                                                                  • Yes No 6 oz pecorino toscano
                                                                  • Yes No 6 oz prosciutto di parma
                                                                  • In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until tender and lightly browned, about 6 minutes. Transfer the mushrooms to a bowl and let cool.
                                                                  • In a large bowl, whisk the vinegar with the lemon zest and the remaining 1/4 cup of olive oil. Season with salt and pepper. Add the celery matchsticks, arugula and mushrooms and gently toss. Transfer the salad to a large platter or bowl, top with the Pecorino Toscano, prosciutto and celery leaves and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  all weekend to anyone who would listen!

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb green grape
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 cup elderberry flower syrup
                                                                  • Yes No 1/4 cup dark honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Heat the oven to 425°F. Pat one pie crust into a 9-inch pie pan. Place the pie pan into the freezer while you prep the filling.
                                                                  • Pluck the grapes off their stems and place them in a large saucepan or pot. Add the sugar, nutmeg, lemon juice, elderberry flower syrup, and honey. Turn the heat to medium and cook, stirring frequently. When the mixture is quite warm to the touch, whisk in the salt and cornstarch. Cook, whisking frequently, until the mixture is boiling and thickened slightly.
                                                                  • Remove from the heat and use a slotted spoon to remove the grapes from the liquid. Put all the grapes into the frozen pie crust, then pour in enough of the syrup liquid to fill the pie crust. Leave about 1/2 inch space between the top of the crust and the liquid. Top the grape mixture with the pieces of butter. Press the second disc of pie dough on top of the pan, and crimp the edges together. Cut a few small slits in the top, and sprinkle the top crust generously with sugar.
                                                                  • Bake for 30 minutes or until crust is well-browned and filling is bubbly. Let cool completely before serving.
                                                                  Yields: 9-inch 1 pie. recipe adapted from
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb cavatelli
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.
                                                                  • Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No two 15 oz chickpeas in can
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 3/4 tsp cumin seed
                                                                  • Yes No 3/4 tsp fennel seed
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3/4 cup whole milk yogurt
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Pour the chickpeas into a large bowl. In a small skillet, heat the peanut oil until shimmering. Add the mustard seeds, partially cover the skillet and cook over moderately high heat until the mustard seeds stop popping, about 1 minute. Add the cumin and fennel seeds and the crushed red pepper and cook until the mixture is fragrant, about 30 seconds. Pour the hot oil and spices over the chickpeas. Stir in the yogurt, lemon juice, sliced scallions, chopped cilantro and mint and salt. Serve the chickpea salad at room temperature.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe goes with Roasted Poblano Gravy

                                                                  Ingredients
                                                                  • Yes No 1 12 to 18 lb turkey
                                                                  • Yes No guajillo tamarind glaze
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 2 6 oz carrot
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 1 8 oz orange
                                                                  • Yes No 2 6 oz lemon
                                                                  • Yes No 1 3 oz lime
                                                                  • Yes No 4 1 oz dried guajillo chiles
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 6 sprig thyme
                                                                  • Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; discard or reserve for other uses. Rinse turkey inside and out; pat dry. Rub about a third of the guajillo-tamarind glaze inside the cavity. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan; pour remaining glaze into bottom of pan, then pour in 1 cup of water.
                                                                  • Peel onion and carrots; rinse celery, orange, lemons, and lime. Cut carrots and celery into chunks; cut onion, orange, lemons, and lime into quarters. Arrange vegetables, fruit, chiles, garlic, and thyme in roasting pan around and under rack.
                                                                  • Roast according to chart, checking turkey every 30 minutes; if juices in bottom of roasting pan threaten to scorch, add 1/2 cup water at a time to pan. When a thermometer inserted through thickest part of breast to the bone registers 155°, about 15 minutes before chart indicates turkey will be done, remove turkey from oven. Brush all over with juices in pan (if liquid is too thick to coat turkey in a thin, even layer, dilute with 1/2 cup more water). Continue roasting until turkey is well browned and thermometer registers 160°, about 15 minutes longer.
                                                                  • Transfer turkey to a platter. Let rest in a warm place for 30 minutes before carving. Pour juices in bottom of pan through a fine strainer into a 2-cup glass measure; discard solids and reserve juices for poblano gravy.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat

                                                                  Prep and Cook Time: 1 hour. Notes: You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 cup garlic infused olive oil
                                                                  • Yes No 2 tbsp tequila and fresh lime juice
                                                                  • Yes No 1 1/2 tsp hot sauce
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1 tsp ground dried chipotle chile
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No cilantro
                                                                  • Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.
                                                                  • Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.
                                                                  • In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. This recipe is for a classic Moroccan almond ghoriba, or chewy almond macaroon. The instructions call for passing the blanched almonds through a meat grinder to achieve a moist almond paste. If you don't have a grinder, process the almonds as finely as possible with a food processor. Also try Almond Ghoribas with Sliced Almonds.

                                                                  Ingredients
                                                                  • Yes No 500 gram almond
                                                                  • Yes No 250 gram powdered sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 lemon
                                                                  • Yes No vegetable oil
                                                                  • Yes No powdered sugar
                                                                  • Pass the almonds through a meat grinder twice to make an almond paste. Set aside.
                                                                  • Beat the eggs with the powdered sugar for several minutes, or until the mixture turns white. Add the almond paste, butter, vanilla and lemon zest, and mix well by hand to form a stiff dough.
                                                                  • Oil your hands, and shape the dough into one-inch balls. Flatten the balls slightly, and decorate by pressing the tops of the cookie into powdered sugar.
                                                                  • Place the cookies on oiled baking pans, and bake in a 350°F (175°C) for 15 to 20 minutes, or until golden. The cookie should have a slightly crispy crust and a chewy interior.
                                                                  • Coat the hot cookies with additional powdered sugar and transfer to racks to cool. Store the almond ghoriba in airtight containers for up to two weeks, or freeze for up to three months.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze

                                                                  Prepare the jam and custard up to a day ahead, and refrigerate separately. Assemble the desserts before serving. The jam is also good with toast, pancakes, or pound cake.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 cup coarsely chopped strawberry
                                                                  • Yes No 2 tsp gelatin
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 piece vanilla bean pod
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No mint
                                                                  • To prepare jam, combine 1/3 cup water and 3 tablespoons sugar in a small saucepan over medium heat. Cook 3 minutes or until sugar dissolves. Add 1 cup chopped strawberries, and bring to a boil. Reduce heat, and simmer 10 minutes or until mixture is syrupy, mashing strawberries with a fork. Remove from heat, and stir in remaining 1 cup chopped strawberries. Pour into a bowl, and cool completely. Cover and chill.
                                                                  • To prepare crème, sprinkle gelatin over whole milk in a small saucepan; let stand for 10 minutes. Scrape seeds from vanilla bean, and add seeds and bean to milk mixture. Cook the milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk. Increase heat to medium, and add 6 tablespoons sugar, stirring until sugar dissolves. Remove from heat. Stir in buttermilk. Remove and discard vanilla bean. Spoon about 1/2 cup buttermilk mixture into each of 6 small glasses. Cover and chill 6 hours or until set. Top each serving with 3 tablespoons berry jam. Garnish with mint sprigs, if desired.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Cranberry-Pistachio Bark is a unique take on a holiday favorite. This treat is a great gift and has a festive look with the pops of red and green.

                                                                  Ingredients
                                                                  • Yes No butter parchment
                                                                  • Yes No 2 lb white chocolate
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 3 cup unsalted raw pistachios
                                                                  • Yes No 3 cup dried cranberry
                                                                  • Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds white chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.
                                                                  • Stir in 2 cups each shelled unsalted raw pistachios and dried cranberries. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each pistachios and dried cranberries; gently press into white chocolate.
                                                                  • Let stand at cool room temperature (see notes) until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.
                                                                  • Nutritional analysis per ounce.
                                                                  Yields: 3 ¾pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  This powerful cocktail isn't for lightweights or the citrus-shy.

                                                                  Ingredients
                                                                  • Yes No 1 wedge tangerine
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp tangerine juice
                                                                  • Yes No 3 tbsp bourbon
                                                                  • Yes No 1 1/2 tbsp triple sec
                                                                  • Yes No tangerine
                                                                  • Rub the rim of a chilled cocktail glass with a tangerine wedge. Spoon a thin layer of sugar onto a small plate and gently twist the rim in the sugar to coat.
                                                                  • Put remaining ingredients in a cocktail shaker with ice, then shake for 15 seconds. Strain into glass and garnish with a twist.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 1
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Enjoy these sweet corn pikelets as a mid-morning or afternoon snack or serve as an appetizer with a dollop of creme fraiche and smoked salmon or your favorite tomato salsa.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup self-rising flour
                                                                  • Yes No 3 tbsp finely grated parmesan cheese
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 1 sweet corn kernels
                                                                  • Yes No olive oil cooking spray
                                                                  • Sift flour and salt into a bowl. Add Parmesan and mix well. Make a well in the centre.
                                                                  • Whisk together egg and buttermilk lightly with fork. Add to flour mixture and stir until just combined. Stir in corn kernels.
                                                                  • Heat a large non-stick frying pan over medium-low heat and spray frying pan with oil. Drop heaped tablespoonfuls of corn mixture into the pan about 3 or 4 at a time. Cook for 2 minutes each side, or until golden. Transfer to a plate and cover loosely with foil to keep warm.
                                                                  • Serve corn pikelets with a dollop of crème fraiche or sour cream and smoked salmon
                                                                  • Top with tomato and avocado salsa
                                                                  • Enjoy corn pikelets as they are or top with lashings of butter
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.

                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 7 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 8 slice white bread
                                                                  • Yes No 4 tbsp unsalted butter, very soft
                                                                  • Yes No 1 pint strawberry
                                                                  • Whisk together eggs, milk, heavy cream, 3 tablespoons sugar, and rum. Set aside.
                                                                  • Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. In a 9-inch-round baking dish or cake pan, fan overlapping slices in one layer. It is also fine for bread to overlap randomly. Pour egg mixture over bread, and let stand 1 hour.
                                                                  • Heat oven to 400 degrees. Sprinkle pudding with 2 tablespoons sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
                                                                  • Meanwhile, combine strawberries with remaining 2 tablespoons sugar. Let stand while pudding bakes. Serve strawberries with baked pudding.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Category Finalist: Family Dinners. "When I met my husband three years ago, he suggested I try cooking albondigas, a traditional Mexican soup with meatballs and vegetables. His mother taught me how to prepare her authentic version. My children wouldn't eat chunks of vegetables, so I needed to re-create the dish. I pureed a package of stir-fry vegetables, fresh carrots, and canned tomatoes with the broth mixture and added yellow squash to the meatballs. Now I take pleasure in knowing that my children are eating a colorful dish of 'hidden' vegetables." —Emily Almaguer, Fort Worth, Texas

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 16 oz frozen pepper stir fry
                                                                  • Yes No 3/4 cup diced carrot
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 4 oz green chilies in can
                                                                  • Yes No 2 32 oz carton fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 32 oz carton fat-free, reduced sodium beef broth
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 1/2 cup shredded yellow squash
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Heat oil in a large Dutch oven over medium-high heat. Add pepper stir-fry to pan; cook 5 minutes, stirring occasionally. Add carrot; sauté 5 minutes. Stir in tomatoes, chiles, and broths; bring to a boil. Reduce heat, and simmer 15 minutes or until carrot is tender.
                                                                  • Place one-third of broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Return to pan.
                                                                  • Combine chicken, pork, squash, cilantro, 1/4 cup rice, onion, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and egg in a food processor; process 30 seconds or until blended. Bring broth mixture to a boil. Drop meat mixture by rounded tablespoonfuls (about 45 meatballs) into broth mixture. Add remaining 1/2 cup rice to pan; reduce heat, and simmer 45 minutes or until meatballs are done. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in juice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice