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                                                                  This nutty take on hummus can be served with pita chips, crudités, or crackers. Prep and Cook Time: 20 minutes to roast and skin nuts, 10 minutes to prepare hummus.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup hazelnut butter
                                                                  • Yes No 1 14 oz chickpeas in can
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp hazelnut oil
                                                                  • To toast the hazelnuts, bake in a 375° oven until golden under skins (break one to test), 10 to 15 minutes. When cool enough to handle, rub in a kitchen towel to remove as many skins as possible.
                                                                  • In a food processor, whirl hazelnuts until smooth. Add garbanzos, olive oil, garlic, parsley, and lemon juice, and whirl again until smooth. Add water, 1 tablespoon at a time, to thin to desired consistency. Add salt and pepper to taste. Drizzle with hazelnut oil, if desired.
                                                                  • Note: Nutritional analysis is per tablespoon.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 2 cup rolled oat
                                                                  • Yes No 1 1/2 cup brown sugar
                                                                  • Yes No 3/4 cup creamy peanut butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • In a large saucepan, over medium heat, melt 1/2 cup of the butter. Add the oats and cook until golden, about 5 minutes. Spread on a baking sheet to cool. Using an electric mixer on high, beat the remaining butter and the sugar until light and fluffy. Reduce speed to medium and add the peanut butter and vanilla extract. Reduce to low and slowly add the flour. Stir in the oats. Cover and refrigerate for 30 minutes. Heat oven to 375° F. Form 16 to 20 large cookies, using about 1/4 cup of dough for each. Place on parchment- or foil-lined baking sheets, 2 inches apart. Flatten slightly using the tines of a fork. Bake until golden but not quite set, about 20 minutes. Let cool on the sheets for 10 minutes. Transfer to a rack to finish cooling. Sandwich about 1/3 cup of the ice cream between 2 cookies. Serve immediately, or wrap in plastic and freeze.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  I absolutely love crab cakes, but I don’t make them often because lump crab is not cheap. Adding corn helps stretch the crab and makes the cost a little more reasonable. This makes eight good-sized crab cakes, which is plenty for a meal for four or an appetizer for eight. Or you can really impress your friends and make about thirty small crab cakes to serve at a party. I guarantee they will disappear in seconds. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle /Chronicle Books, 2011.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 8 lump oz crabmeat
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Place the red bell peppers/ capsicums directly on the burner of a gas stove or under the broiler of an electric stove. Cook for 10 minutes, turning occasionally with tongs, until almost completely black on all sides. Put in a bowl, cover tightly with plastic wrap/cling film, and let stand for 10 minutes to steam. Scrape the skin from the flesh, cut them in half, and remove the seeds.Cut half of one of the roasted peppers into pieces ¼ in/6 mm wide and put the pieces in a large bowl. Set aside the remaining roasted pepper.
                                                                  • Add the eggs to the bowl and beat well. Halve, seed, and finely chop the jalapeño. Thinly slice the white and light green parts of the green/ spring onions. Add the onions, jalapeño, crab meat, corn, bread crumbs, and lime juice to the bowl and season with salt and pepper. Stir until combined. Form the crab mixture into eight patties, cover, and refrigerate for at least 15 minutes, or up to 8 hours.
                                                                  • Put the remaining roasted pepper, the mayonnaise, sour cream, and cayenne in a blender and puree until smooth. Season with salt and refrigerate until ready to use.
                                                                  • Heat the canola oil in a large frying pan and add the crab cakes if your pan is large enough to accommodate them all without crowding (if it isn’t, cook four at a time in two batches). Cook for 5 minutes on each side, or until golden brown. Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup unsweetened pomegranate juice
                                                                  • Yes No 1 tbsp molasses
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 pint blackberry
                                                                  • In a medium saucepan, simmer the first 6 ingredients (through crushed red pepper) until reduced by half and just syrupy (15-20 minutes). Reserve 2 tablespoons of sauce for brushing on chicken; cool the remaining sauce slightly, then gently toss with blackberries.
                                                                  • Preheat grill to medium-high. Place chicken on grill, and cook 5 minutes per side. Brush chicken with the reserved sauce; grill just until chicken is glazed. Serve with blackberries.
                                                                  Yields: 4servings (serving size: 1 chicken breast plus berries)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  Caramelized Onion Marmalade makes a delicious topping for bruschetta or pizza; it's also a nice complement to grilled flank steak, chicken, or pork.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 10 cup thinly sliced sweet onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add sugar to pan; cook 1 minute or until sugar dissolves. Add onion and garlic to pan. Cover and cook 30 minutes or until onions are very tender, stirring occasionally. Uncover and add vinegar to onion mixture. Cook, uncovered, 10 minutes or until golden brown, stirring frequently. Stir in salt and pepper.
                                                                  Yields: 12servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 7 cup low-sodium chicken broth
                                                                  • Yes No 3/4 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No coarse salt
                                                                  • Yes No dill weed
                                                                  • In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite-size pieces.
                                                                  • Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No two a little, 1 1/2 lb rutabagas, and a scant 1/8 inch thick
                                                                  • Yes No salt and pepper
                                                                  • In a very large skillet, melt the butter. Add the rutabagas, season with salt and pepper and cook over moderately high heat, tossing, until tender and browned in spots, 10 minutes. Season with pepper, toss and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup pecan halves
                                                                  • Yes No 2 tbsp rolled oat
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp packed golden brown sugar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 4 2 lb granny smith apple
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup calvados
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 3 large egg
                                                                  • MAKE THE STREUSEL TOPPING Preheat the oven to 325°. On a parchment paper—lined baking sheet, toast the pecans for about 12 minutes, until lightly browned and fragrant. Let cool. In a medium skillet, cook the oats over moderate heat, tossing frequently, until fragrant and lightly toasted, about 4 minutes. Let cool.
                                                                  • In a food processor, pulse the flour with the toasted pecans until the nuts are finely ground. Transfer to a medium bowl and stir in the oats, light brown sugar, granulated sugar, salt, black pepper and cinnamon. Using a fork, stir in the butter until large clumps form. Spread the streusel on the parchment-lined baking sheet in a single layer and bake for about 25 minutes, until golden brown. Let cool.
                                                                  • MAKE THE CAKE Increase the oven temperature to 350°. Generously butter and flour a 10-inch Bundt pan. In a large bowl, combine 1/4 cup of the sugar with the cornstarch, nutmeg, cinnamon and allspice. Add the apples and toss until the apples are thoroughly coated.
                                                                  • In a large skillet, melt 3 tablespoons of the butter. Add the spiced apples and cook over moderately high heat, stirring occasionally, until they're almost tender, about 6 minutes. Scrape the apples onto a baking sheet and refrigerate until they are cool, about 15 minutes.
                                                                  • In a medium bowl, whisk the flour with the baking soda and salt. In a measuring cup, mix the buttermilk with the Calvados and vanilla. In the bowl of a stand mixer fitted with the paddle, beat the remaining 2 sticks of butter and 2 cups of sugar with the orange zest at medium-high speed until fluffy, about 2 minutes. Add the eggs one at a time, beating well between additions. At low speed, in 3 alternating additions, beat in the dry ingredients and buttermilk mixture; scrape down the side of the bowl as necessary.
                                                                  • Spoon the cooled apples into the bottom of the Bundt pan, spreading them out. Scrape the cake batter over the apples and smooth the surface with a spatula. Bake the cake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 5 minutes.
                                                                  • Set a cooling rack on a baking sheet. Invert the cake onto the rack and scrape any apples stuck to the pan back onto the cake. While the apples are hot, pack the streusel topping over the top of the cake. Let stand until cool, about 1 hour. Slice the cake with a serrated knife and serve.
                                                                  Yields: 110-inch bundt cake
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 3 lb seedless watermelon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp cardamom pods
                                                                  • In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.
                                                                  • In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.
                                                                  • Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.
                                                                  • Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb large eggplants, pricked all over
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 jalapeño pepper, seeds
                                                                  • Yes No 1 lb baking potato
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 1 lb medium tomato
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Heat the broiler. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.
                                                                  • In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.
                                                                  • Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more. Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Add fresh fruits and vegetables to spicy chicken tacos for an inspired Mexican meal.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup jicama
                                                                  • Yes No 1/2 cup sliced mango
                                                                  • Yes No 1/4 cup presliced red onion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp chopped cilantro
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp ground chipotle chile pepper
                                                                  • Yes No 1 cup presliced red bell pepper
                                                                  • Yes No 1 cup presliced red onion
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1 cup salad greens
                                                                  • To prepare salad, combine first 8 ingredients.
                                                                  • To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
                                                                  • Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
                                                                  • Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix

                                                                  This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 3/4 cup chopped red bell pepper
                                                                  • Yes No 3/4 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No tangy tamarind sauce
                                                                  • Yes No pickapeppa sauce
                                                                  • Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  If your budget allows, try a premium jarred tuna, like Ortiz, which is rich, firm, and meaty. And purchase precooked, peeled eggs from your supermarket.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 6 cup loosely packed baby arugula
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/2 cup very red onion
                                                                  • Yes No 1/4 cup chopped kalamata olive
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 5 oz canned light tuna in olive oil
                                                                  • Yes No 2 oz plain pita chips
                                                                  • Combine first 5 ingredients, stirring with a whisk. Drizzle dressing over arugula; toss gently to coat. Divide arugula evenly among 4 bowls; top evenly with tomatoes and next 5 ingredients (through tuna). Serve with pita chips.
                                                                  Yields: 4servings (serving size: about 2 cups salad and 1/2 ounce pita chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  "In late fall there are almost as many persimmons in Napa Valley as grapes," says Maria Helm Sinskey. Among the creative ways she uses them: these wedges of sweet persimmon layered with goat cheese.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup salted roasted almonds
                                                                  • Yes No 1 1/2 tsp chopped flat leaf parsley
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 4 fuyu persimmons
                                                                  • Yes No balsamic vinegar
                                                                  • In a small bowl, mix 3 tablespoons of the almonds and the parsley with the goat cheese. Divide the mixture into 6 equal pieces and roll each into a ball. Using a 2-inch round biscuit cutter, stamp out 12 rounds from the persimmon slices.
                                                                  • Sandwich each goat cheese ball between 2 persimmon slices, pressing to flatten slightly. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight. Cut each round into quarters and transfer to a plate. Drizzle lightly with balsamic vinegar and serve.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months.

                                                                  Ingredients
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup mole poblano
                                                                  • Heat a grill pan over medium-high heat.
                                                                  • Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.
                                                                  • Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 skewer and 1/3 cup mole poblano)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp chipotle chile powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 15 oz organic black beans
                                                                  • Yes No 1 15 oz organic kidney beans
                                                                  • Yes No 3 tbsp refrigerated fresh salsa
                                                                  • Yes No 6 10 inch reduced fat flour tortillas
                                                                  • Yes No 1 4 oz cup preshredded reduced fat 4 cheese mexican cheese
                                                                  • Yes No 1 1/2 cup chopped plum tomato
                                                                  • Yes No 1 1/2 cup shredded romaine lettuce
                                                                  • Yes No 6 tbsp thinly sliced scallion
                                                                  • Yes No 6 tbsp light sour cream
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
                                                                  • Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 burrito)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use shredded rotisserie chicken in place of the shrimp, if you'd prefer. For quick suppers, keep a bag of cooked, peeled, and deveined shrimp in the freezer. Set the shrimp in a colander and rinse with cool water to thaw quickly.

                                                                  Ingredients
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 6 cup romaine lettuce
                                                                  • Yes No 1 1/2 cup cherry tomato
                                                                  • Yes No 1 cup sliced red onion
                                                                  • Yes No 1 cup cucumber
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 8 pitted kalamata olive
                                                                  • Yes No 4 pepperoncini peppers
                                                                  • Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.
                                                                  • Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Samosas have long been present throughout Eastern Africa due to the Indian trading routes. This sautéed version of the typically deep-fried Indian snack is best served with the marmalade to temper the curry paste's heat. Plums from South America, which may be easier to find during winter, will work fine in this recipe.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 cup coarsely chopped plum
                                                                  • Yes No 2 tbsp chopped shallot
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 2 1 lb medium tomato
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp harissa
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 piece vanilla bean pod
                                                                  • Yes No 1/2 tsp chopped basil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup thinly sliced yellow onion
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 2 1/2 tsp red curry paste
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup light coconut milk
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 7 tsp peanut oil
                                                                  • To prepare marmalade, place pine nuts in a saucepan over medium heat; cook 2 minutes or until fragrant and golden, stirring often. Add plum, shallots, olive oil, butter, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often. Stir in sugar, harissa, thyme, and vanilla bean. Simmer 20 minutes or until thick. Remove from heat; cover and let stand 30 minutes. Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.
                                                                  • To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
                                                                  • To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
                                                                  • Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.
                                                                  • Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel-lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve with Plum and Tomato Marmalade.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings (serving size: 1 samosa and about 2 tablespoons marmalade)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 12 oz shiitake mushrooms, and sautéed in butter
                                                                  • Yes No 6 large egg
                                                                  • Yes No 8 oz goat cheese (chèvre)
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Preheat the oven to 375° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
                                                                  • In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms.
                                                                  • In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
                                                                  • Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 1 tbsp tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 4 cup diced turkey meat
                                                                  • Yes No 1 cup turkey gravy
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 tsp diced sage
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup mashed potato
                                                                  • Yes No 1 cup mashed sweet potato
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 large egg
                                                                  • Melt 2 tablespoons of the butter in a large skillet. Add the onion, celery and carrot and cook over low heat until softened, about 12 minutes. Add the turkey and cook, stirring, until heated through. Add the gravy and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a 9-by-12-inch baking dish and let cool.
                                                                  • Preheat the oven to 400°. In a bowl, blend the mashed white and sweet potatoes with the chives. Season the mashed potatoes with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter. Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Onion-Fennel Gratin
                                                                   1 h 45 m

                                                                  Look for small, young, tender organic fennel bulbs.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 to medium small fennel bulb
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 medium onion
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup grated pecorino romano cheese
                                                                  • Yes No 1/4 cup fresh bread crumbs
                                                                  • Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Put the fennel bulbs in a large saucepan of water and add 1 teaspoon of salt. Bring the water to a simmer over moderate heat and cook the fennel for 1 minute. Drain the fennel and let cool completely; pat dry with paper towels. Cut the fennel lengthwise through the core into 1/4-inch-thick slices.
                                                                  • In a large skillet, heat the olive oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden and softened, about 10 minutes. Season with salt and pepper.
                                                                  • Spread one-third of the onions in the baking dish and arrange half of the fennel slices on top. Season with salt and pepper and sprinkle with 1/2 cup of the Pecorino. Top with half of the onions, the remaining fennel and then the remaining onions. Sprinkle the remaining 1/2 cup of Pecorino and the breadcrumbs on top and dot with the butter. Cover with foil and bake for 1 hour, or until the fennel is tender.
                                                                  • Preheat the broiler. Uncover the fennel and broil for 2 minutes, rotating the dish, until evenly browned. Let the fennel stand for 5 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This nonalcoholic pink drink is a great treat for children during festive occasions. Sanding sugar is a large-grain decorative sugar; granulated sugar may be substituted.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp colored sanding sugar
                                                                  • Yes No 1 lime
                                                                  • Yes No 6 tsp grenadine
                                                                  • Yes No 1 1/2 cup pink grapefruit juice
                                                                  • Place sanding sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass.
                                                                  • Place grapefruit juice and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup. Garnish with reserved lime rounds, and serve immediately.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  A simple salt "massage" cleans the shrimp and makes them crisper.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 lb shrimp
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 slice ginger
                                                                  • Yes No 3 tbsp minced garlic
                                                                  • Yes No 3 tbsp chinese rice cooking wine
                                                                  • Yes No 4 scallion
                                                                  • In a bowl, sprinkle 1 1/2 teaspoons salt over shrimp and mix gently with your hands, about 1 minute. Pour shrimp into a colander and rinse well with cool water.
                                                                  • Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds.
                                                                  • Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A couple of years ago I watched Chef Cristoforo, of Impruneta's Albergo Ristorante Bellavista, make peposo, the peppery beef stew the tile makers of Impruneta used to cook in their kilns, and that Brunelleschi, the architect who built the octagonal dome of Florence's Cathedral, fell in love with. Chef Cristoforo's peposo regularly wins Impruneta's peposo cookoff, and it is very good. However, his recipe is modern, with tomatoes Brunelleschi would not have encountered, as he lived before 1492.

                                                                  Ingredients
                                                                  • Yes No 7 1/4 lb beef shank
                                                                  • Yes No 6 15 gram tsp black pepper
                                                                  • Yes No 1 oz garlic
                                                                  • Yes No 1 1/2 coarse tbsp kosher salt
                                                                  • Yes No 2 chianti
                                                                  • Yes No 6 bay leaf
                                                                  • Yes No tuscan bread
                                                                  • 1/8 pounds (500 g) firm pears, quartered and cored
                                                                  • tablespoon lemon juice
                                                                  • tablespoons dry white wine
                                                                  Cuisine:YesNotuscan
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 4 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  This drink is adapted from a recipe given to us by Grey Goose global brand ambassador Dimi Lezinska. We found that we could easily juice the pomegranate by cutting it into hunks small enough to fit into the cup of a handheld, levered citrus juicer.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp fresh ground pink peppercorns
                                                                  • Yes No 1/4 pink grapefruit
                                                                  • Yes No 1 3/4 oz pomegranate juice
                                                                  • Yes No 2 oz orange flavored vodka
                                                                  • Yes No 1/2 oz sweet vermouth
                                                                  • Yes No 2 niçoiseolives
                                                                  • Place the balsamic vinegar in a non-reactive pan over low heat and reduce by about one-third so that it thickens and coats the back of a spoon. Cool the reduced balsamic, but do not let it harden. Meanwhile, add the pepper to a mixing glass. Juice the grapefruit into the glass. Add 1 tsp. of the reduced balsamic, the pomegranate juice, vodka, and sweet vermouth, and stir well to mix.
                                                                  • Fill a shaker halfway with ice. Pour the cocktail mixture into the shaker and shake until the cocktail is well-chilled. Pour into a small, stemmed glass, and garnish with olives on a cocktail skewer to serve.
                                                                  • MAKES 1 COCKTAIL
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Treat your family to a steakhouse supper that's kinder to your wallet, complete with familiar sides: tomato salad and creamed spinach.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 beefsteak tomato
                                                                  • Yes No 1 sweet onion
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 10 oz frozen chopped spinach
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 4 flat, 4 to 6 oz iron steaks
                                                                  • In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
                                                                  • In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
                                                                  • Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
                                                                  • Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.
                                                                  Cuisine:YesNovidalia
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Bites of toasted baguette with melty sheep’s-milk cheese, briny tapenade, and peppery arugula, these mini sandwiches are easy to assemble yet elegant enough to serve at your next cocktail party. Game plan: If you plan on serving these at a party, there’s lots you can do in advance to make things easier. Mix up (or buy) the tapenade, shred the cheese, and wash the arugula leaves (then store them in the refrigerator wrapped in damp paper towels placed in a resealable plastic bag) up to 3 days in advance, then assemble and broil the sandwich at the last minute. This recipe was featured as part of our Bring Happy Hour Home story.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup mixed olive tapenade
                                                                  • Yes No 1 sweet baguette
                                                                  • Yes No 4 oz aged manchego cheese
                                                                  • Yes No 1 oz arugula
                                                                  • Heat the broiler to high and arrange a rack in the middle.
                                                                  • Evenly spread tapenade on cut sides of baguette halves. Evenly sprinkle cheese over tapenade.
                                                                  • Place baguette halves on a baking sheet cut sides up, and broil until the cheese is melted and bubbly and the edges of the bread are toasted, about 2 minutes. Top with arugula, close sandwich, and cut into 24 pieces.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 24hors d'oeuvres
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread

                                                                  This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb boston butt pork roast
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2/3 cup chopped roasted anaheim chiles
                                                                  • Yes No 1 tbsp new mexico chile powder
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 29 oz white hominy
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 14 1/4 oz low-sodium beef broth
                                                                  • Yes No 3/4 cup crushed tortilla chip
                                                                  • Yes No 6 tbsp thinly sliced radish
                                                                  • Yes No 6 tbsp diced onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 lime
                                                                  • Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
                                                                  • Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 1/3 cups soup, 2 tablespoons crushed chips, 1 tablespoon radishes, 1 tablespoon finely chopped onion, 2 teaspoons cilantro, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung—wife of Dana Estates owner Hi Sang Lee—a soy-ginger glaze works well with the winery's Cabernet Sauvignon.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 tbsp sesame oil
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No one 14 oz firm tofu
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 scallion
                                                                  • Yes No cooked rice
                                                                  • In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
                                                                  • Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
                                                                  • In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 2main-course or 4 first-course servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This rich moist cornbread is almost a meal in itself, but goes well with many winter dishes like chili or stew. If you have a cast iron skillet, use it to cook the bacon and sauté the onions, then mix the cornbread batter and pour it right back into the same skillet to bake. Cast iron skillets give cornbread a flavorful, crispy crust. I like to use half polenta and half yellow cornmeal for this recipe. The polenta is more coarsely ground, and gives the bread a more texture. A piece of this bread toasted with butter makes a great breakfast.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/4 orange bell pepper
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 tbsp aji chile pepper paste
                                                                  • Yes No 3 tbsp diced roasted green chile peppers
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup grated farmer's cheese
                                                                  • Yes No 1 1/2 cup yellow cornmeal
                                                                  • Yes No 3/4 cup flour
                                                                  • In a 9-inch skillet on medium heat, sauté the bacon until crispy. Remove to paper towels to drain. Crumble bacon and set aside. Discard excess bacon fat, keeping about 1 tablespoon of bacon fat in the skillet. Add 1 tablespoon of butter and the cumin (and aji paste if desired), and sauté the onion, bell pepper, and green chile peppers (if using) until soft and fragrant. Scrape sautéed vegetables into a large bowl and let cool slightly. Do not wash out skillet if planning to use it to bake the cornbread. (you can also bake the corn bread in a 9-inch cake pan or square baking pan). Preheat the oven to 400 degrees. Add the flour, cornmeal, baking soda, salt, and baking powder to the bowl with the sauté onions and pepper. Stir in the eggs, buttermilk, crumbled bacon, and cheese until well mixed. Place the remaining 2 tablespoons of butter into the skillet (or baking pan) and place into the oven to melt the butter, for about 5 minutes. Remove the skillet from the oven and pour the batter into the hot skillet. Return to the oven and bake cornbread for about 25 minutes, or until edges are crispy and golden brown, and center is puffed and feels firm to the touch. Let cook slighly before cutting into wedges. Serve hot.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No lime zest
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb honeydew melon
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large lb sea scallop
                                                                  • Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.
                                                                  • Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for sweet dough is used to make a mouthwatering Neapolitan Easter Pie.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the orange zest. Add the eggs, one at a time, beating until fully incorporated after each addition.
                                                                  • Reduce speed to low, and beat in the dry ingredients. Turn the dough out onto a work surface. Divide dough, making sure one piece is slightly larger than the other. Place each piece of dough on a sheet of plastic wrap. Flatten, to form two discs. Wrap, and refrigerate at least 1 hour before using.
                                                                  Yields: 112-inch lattice-topped pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup fat free greek style yogurt
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup grated turnip
                                                                  • Yes No 1 1/4 5 oz cup shredded gruyère cheese
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1 30 oz frozen shredded hash brown potatoes
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 large egg
                                                                  • Yes No chives
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Mud pie—not to be confused with Mississippi mud pie, which is a chocolate pie—needs only a chocolate cookie crust, coffee ice cream, and fudge sauce, according to its creator, Joanna Droeger. Here we’ve stayed true to the original with an intense espresso gelato and chocolate ganache, but added a little sweetened whipped cream on top. This easy-to-make pie can be assembled in advance for parties. Note: Unless you want your kids jumping off the walls, we recommend not serving this caffeinated treat to the little ones. Game plan: Make sure you have enough room in your freezer before you begin. You’ll need a flat area at least 10 by 10 inches to accommodate the pie comfortably. To slice the frozen pie, warm a sharp knife in hot water for about 30 seconds, then use a kitchen or paper towel to dry the knife. Slice the pie while the knife is still warm, pushing the knife down into the pie and slowly removing it. Clean the knife off and repeat warming, drying, slicing, and cleaning with each cut. If the pie is still too frozen to easily slice, let it sit for another 5 minutes. This recipe was featured as part of our Make Your Own Ice Cream Treats project.

                                                                  Ingredients
                                                                  • Yes No 30 chocolate cookie wafers
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 qt coffee ice cream
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                    For the crust:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Place cookies in the bowl of a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you should have about 1 1/2 cups). Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into fine crumbs until uniform. Transfer to a medium bowl, add melted butter, and mix until evenly combined.
                                                                  • Pour crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before filling.
                                                                    For the ganache:
                                                                  • Place chocolate in a medium heatproof bowl; set aside.
                                                                  • Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
                                                                  • Add butter and stir until smooth. Let cool slightly before using.
                                                                    To assemble:
                                                                  • Place gelato in the refrigerator until slightly softened, about 30 minutes. Place cookie crust in the freezer until chilled, about 30 minutes.
                                                                  • Remove softened gelato from the container and transfer to a large bowl. Stir with a rubber spatula or wooden spoon until it is spreadable but not liquidy. Working quickly, spread the softened gelato into the crust in an even layer (leaving any melted gelato in the bowl). If the gelato in the pie looks like it’s melting, place the pie in the freezer until solid before proceeding.
                                                                  • Pour the warm ganache over the gelato and tilt the pie plate to evenly coat. Immediately transfer the pie to a flat surface in the freezer until completely frozen, at least 3 hours.
                                                                    To serve:
                                                                  • Let the pie sit at room temperature until the ganache just begins to soften, about 15 minutes. Meanwhile, combine cream, sugar, and vanilla in a large bowl and whisk until soft peaks have formed (they should droop over like soft-serve ice cream), about 3 minutes; serve atop pie slices. If not serving immediately, tightly wrap the frozen pie in plastic wrap and store in the freezer for up to 1 week.
                                                                  Cuisine:YesNomississippi
                                                                  Yields: 1(9-inch) pie (8 to 10 servings)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nabisco
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Nabisco
                                                                  Ingredients
                                                                  • Yes No 1 lb cipollini onions
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 cup red wine vinegar
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No kosher salt
                                                                  • Yes No 16 baby carrot
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 6 scallions, dark green parts only
                                                                  • Yes No 1 cup frozen baby peas
                                                                  • Yes No black pepper
                                                                  • In a large saucepan of boiling salted water, cook the cipollini for 5 minutes. Drain well and peel the onions, then transfer them to a clean 1-quart heatproof jar.
                                                                  • Put the fennel seeds, peppercorns, coriander seeds and bay leaf in a tea ball or tie them in a cheesecloth bundle. In a saucepan, cover the ball or spice bundle with the vinegar, water, sugar and 1/4 cup of kosher salt and bring to a boil, stirring to dissolve the sugar and salt. Pour the brine and the spice bundle over the onions and let stand at room temperature for at least 4 hours or refrigerate overnight.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the carrots until tender, about 10 minutes. Drain and pat dry.
                                                                  • In a large, deep skillet, melt the butter in the oil. Add the scallion greens and cook over moderately high heat until softened and lightly browned, about 1 minute. Add the carrots and peas and cook until heated through, about 3 minutes. Drain and thinly slice half of the pickled onions and add them to the vegetables. Cook until just heated through, season with salt and pepper and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The Good News: This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.

                                                                  Ingredients
                                                                  • Yes No 4 small red beets
                                                                  • Yes No 4 small golden beets
                                                                  • Yes No 4 small white turnips
                                                                  • Yes No 8 small radish
                                                                  • Yes No 2 celery ribs, and on a mandoline
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 3 tbsp white balsamic vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 1/2 thick inch baguette
                                                                  • Yes No fleur de sel
                                                                  • Arrange the sliced vegetables in separate piles on 2 large rimmed baking sheets. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Drizzle the dressing over the vegetables and toss each pile separately. Let stand for at least 15 minutes or up to 1 hour.
                                                                  • Meanwhile, bring a medium saucepan of water to a boil. Carefully lower the eggs into the saucepan and reduce the heat to moderate. Simmer the eggs for 6 minutes. Pour off the hot water and gently shake the eggs in the pan to crack the shells. Fill the pan with cold water and let stand for 1 minute. Carefully peel the eggs. Reheat the peeled eggs for 2 minutes in 2 inches of simmering water. Drain and pat dry then halve the eggs.
                                                                  • Arrange the vegetables on plates and top with the toasts and the soft-boiled eggs. Sprinkle the eggs and salads with fleur de sel and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing.

                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 4 oz chanterelle mushroom
                                                                  • Yes No 4 oz oyster mushroom
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 6 cup watercress
                                                                  • Yes No black pepper
                                                                  • Bring a medium saucepan of water to a boil. Using a slotted spoon, gently submerge eggs into water. Simmer 5 minutes, then carefully immerse in cool water.
                                                                  • Heat 1 tbsp. butter with the oil in a 12-in. frying pan over medium-high heat. Add mushrooms and sauté until browned, about 8 minutes, then season with salt.
                                                                  • Whisk together crème fraîche, mustard, and lemon juice and zest in a small bowl. Gradually whisk in remaining 2 tbsp. butter to make hollandaise sauce.
                                                                  • Divide watercress among plates. Top with warm mushrooms, then drizzle with hollandaise. Crack an end of each egg and peel a quarter of shell. Using a spoon, carefully loosen eggs from their shells and scoop onto salads. Add a few turns of pepper on top.
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice

                                                                  Instead of using Arborio rice to make risotto, use high-fiber pearl barley instead. The Thai flavor comes from cilantro, lemongrass, ginger, and red curry paste, and the protein comes from the lean chicken in this satisfying one-dish meal.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/2 cup pearl barley
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 1/2 tsp rice vinegar
                                                                  • Yes No 1 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp red curry paste
                                                                  • Yes No 1 tbsp chopped lemongrass
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 3 cup shredded cooked chicken breast
                                                                  • Yes No 1 1/4 cup red bell pepper
                                                                  • Yes No 1 cup sugar snap peas
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 4 tsp chopped peanut
                                                                  • Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; sauté 1 minute. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).
                                                                  • Combine juice and next 5 ingredients (juice through curry paste); set aside.
                                                                  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; sauté 1 minute. Add chicken, bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use this recipe for blackberry puree to make a Cranberry Sparkler, a festive holiday drink.

                                                                  Ingredients
                                                                  • Yes No 1 pint blackberry
                                                                  • Place blackberries in the bowl of a food processor; process until pureed. Strain through a fine mesh sieve set over a medium bowl; discard solids. Keep refrigerated in an airtight container until ready to use, up to 2 days.
                                                                  Yields: ½cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1/4 cup minced red bell pepper
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 2 tbsp minced celery
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/2 tsp sweet paprika
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 lb center cut beef tenderloin
                                                                  • Yes No 1 baguette
                                                                  • Light a grill. Bring a small saucepan of water to a boil. Add the corn kernels and cook them for 2 minutes. Drain and cool the corn under running water. Shake off the excess water and pat the kernels dry. Transfer the corn to a bowl and add the bell pepper, onion and celery.
                                                                  • In the same saucepan, heat the cider vinegar with the sugar and a generous pinch of salt and pepper just until the sugar dissolves. Pour the vinegar over the vegetables and refrigerate the corn relish until chilled.
                                                                  • Meanwhile, in a small bowl, stir the canola oil with the garlic, paprika, dry mustard and cayenne and season generously with salt and pepper. Using a very sharp knife, quarter the tenderloin lengthwise, forming 4 long "dogs." Rub the tenderloin dogs with half of the seasoned oil. Brush the cut sides of the baguette with the remaining seasoned oil.
                                                                  • Grill the dogs over high heat, turning them occasionally, until they are lightly charred outside, about 10 minutes for medium-rare meat. Grill the baguette, oiled-side down, until lightly toasted. Serve the beef tenderloin dogs on the toasted baguette, topped generously with the corn relish.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Epazote is a pungent wild herb frequently used in Mexican cooking and sold in Latin markets. If you can't find it, substitute two teaspoons chopped fresh cilantro.

                                                                  Ingredients
                                                                  • Yes No 6 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 3/4 cup onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 2 dried pasilla chiles
                                                                  • Yes No 6 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp dried epazote leaves
                                                                  • Yes No 3/4 3 oz cup queso fresco cheese
                                                                  • Yes No 1/3 cup cubed avocado
                                                                  • Yes No 1 large lime
                                                                  • Preheat oven to 400°.
                                                                  • Cut tortillas into 1/4-inch-wide strips. Place strips on a baking sheet. Bake at 400° for 8 minutes or until golden. Set strips aside.
                                                                  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 7 minutes or until golden. Place onion mixture and tomato in a blender or food processor; process until smooth.
                                                                  • Recoat pan with cooking spray. Add chiles, and sauté 60 seconds or until fragrant. Remove chiles; cool completely. Remove and discard stems; chop chiles.
                                                                  • Place pan over medium-high heat. Add tomato mixture, and cook 15 minutes or until mixture is very thick (consistency will resemble tomato paste), stirring frequently. Add broth and epazote; bring to a boil. Partially cover, reduce heat to medium-low, and cook 30 minutes. Strain mixture through a fine-mesh sieve over a bowl. Discard solids.
                                                                  • Ladle soup into bowls. Divide the cheese, tortilla strips, and avocado evenly among bowls. Sprinkle each serving with crumbled toasted chile. Serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: about 3/4 cup soup, 2 tablespoons cheese, about 1 tablespoon avocado, 1/3 cup tortilla strips, about 1 teaspoon chile, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Oysters peak with freshness this time of year. The Japanese breadcrumbs give them extra crunch and a golden color. Note: This dish is also delicious without the oysters, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 dozen 1/2 pint small oyster
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 cup panko bread crumb
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 3.2 oz shiitake mushrooms
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 3 cup coarsely shredded turkey
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 2 oz large croissant
                                                                  • Yes No garnishes, tarragon sprigs, lemon
                                                                  • Pat oysters dry with paper towels; dredge in flour, shaking off excess. Dip each oyster in egg; coat with breadcrumbs.
                                                                  • Melt 2 tablespoons butter in a large nonstick skillet over medium heat; add oysters. Cook 2 minutes on each side or until golden; drain on paper towels, and keep warm. (Do not wipe out skillet.)
                                                                  • Melt remaining 2 tablespoons butter in same skillet over medium-high heat; add shallots and mushrooms. Cook 4 to 5 minutes or until tender. Add sherry, scraping any brown bits from bottom of skillet; simmer 1 minute. Add cream; simmer 2 minutes. Add turkey and next 3 ingredients. Simmer 2 to 3 minutes or until turkey is heated through and sauce thickens. Spoon mixture over toasted croissant halves, and top with oysters. Garnish, if desired.
                                                                  • *For testing purposes, we used Panko breadcrumbs.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 5servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Parmesan cheese adds a nutty, salty flavor. Garnish the dish with a thyme sprig, if you like.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 3 1/2 oz boil in brown rice
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 8 1 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp whipping cream
                                                                  • Yes No 1/3 1 1/2 oz cup shredded parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
                                                                  • Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.
                                                                  Yields: 4servings (serving size: 2 chicken thighs and 1 cup rice)
                                                                  • Prep Time: 37 minutes
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour

                                                                  Agua fresca means “fresh water” in Spanish, and that’s exactly what this drinks is: a refreshing water-based beverage. Made up of little more than fresh fruit, citrus juice, and water, aguas frescas are the perfect way to cool down when it’s hot outside. What to buy: Look for the ripest melons available in the produce section—the riper the melons, the less sugar you’ll have to add to the recipe. A ripe melon should be fragrant, heavy for its size, and should yield slightly to pressure at the stem end. This recipe was featured as part of our Nonalcoholic Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 3 lb, 4 cup ripe cantaloupe
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No crushed ice
                                                                  • Place the cantaloupe, 1 1/2 cups of the water, the lime juice, and measured sugar in a blender and blend on high speed until smooth, about 20 seconds.
                                                                  • Strain through a fine-mesh strainer set over a large pitcher or bowl, using a ladle or wooden spoon to press down on the solids (you should have about 2 cups of liquid). Discard the solids.
                                                                  • Add the remaining 1 1/2 cups water and stir to combine. Taste and add additional sugar as needed. Refrigerate until cold, at least 1 hour. Serve over ice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5cups
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Serve a quick version of cherries jubilee by making a simply cherry sauce from cherry jelly, sweet cherries, and cherry brandy.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp red currant
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 12 oz frozen, dark, sweet cherries
                                                                  • Yes No 2 tbsp cherry brandy
                                                                  • Yes No 1 1/2 pint chocolate chip ice cream
                                                                  • Yes No 4 ice cream cones
                                                                  • Melt jelly and butter in a medium skillet over medium heat until it begins to bubble. Add cherries and cook, stirring 2 to 3 minutes, until cherries are heated through and release their juices. Pour in brandy (if using), and simmer 1 minute longer. Place scoops of ice cream in cones. Pour hot cherries into serving bowls and invert cones on top of warm cherries. Serve immediately.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp dark brown sugar
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 1/2 tsp apple cider vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 6 1 1/2 inch thick tenderloin steaks
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 tsp thyme
                                                                  • Yes No 1/4 tsp rosemary
                                                                  • Yes No 1/4 tsp oregano
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Preheat the oven to 275°. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
                                                                  • Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top. Fold the foil to enclose the garlic and transfer to a baking sheet. Roast for 45 minutes, until the garlic is very soft.
                                                                  • When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs. Using a fork, mash the garlic with the herbs and butter. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.
                                                                  • Build a very hot fire on one side of a charcoal grill or light a gas grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Great as a snack or use to garnish a salad.

                                                                  Ingredients
                                                                  • Yes No 1 cup pumpkin seed
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No salt
                                                                  • Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick! Heat a skillet over medium low heat; add pumpkin seeds and cook, turning frequently, until nicely browned and crunchy. The seeds will probably start to pop. If using butter, you might have to lower the heat a bit more. This takes about 30 to 45 minutes, sometimes longer if the heat is quite low. To roast the seeds in the oven, heat oven to 300°. Cook, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy. More Pumpkin Recipes Frosted Pumpkin Bars Pumpkin Squares Pumpkin Muffins Pumpkin Custard Pumpkin Cookies Pumpkin Bread with Cream Cheese Filling Pumpkin Layer Cake Pumpkin Coconut Bread Polka Dot Pumpkin Pie Pumpkin Cheesecake Pie Pumpkin Pie I Pumpkin Pie Recipe II Pumpkin Pie with Pecans Impossible Pumpkin Pie Pumpkin Pie Spice Mix Pumpkin Spice Bread Pumpkin Bread with Pecans Pumpkin Bread with Cranberries Pumpkin Bread with Walnuts Pumpkin Nut Bread Cranberry Bread Cranberry Pumpkin Muffins Pumpkin Recipes Pumpkin Pies Cookie Recipes Brownies and Bars Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 lb pancetta
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 plum tomato in can
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 28 oz canned cannellini bean
                                                                  • Yes No 2 tbsp coarsely chopped sage
                                                                  • Yes No 1 lb penne pasta
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Heat 1 tablespoon oil in a large heavy saucepan over medium heat. Add pancetta; cook, stirring often, until golden brown, about 10 minutes. Add onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until onions are golden, 7 to 10 minutes.
                                                                  • Seed tomatoes, and cut into 1/2-inch pieces. Add reserved tomato juice and carrots to the pan. Cook until carrots are tender, about 10 minutes. Reduce heat to medium low; add tomatoes, beans, and chopped sage. Simmer until heated through, about 5 minutes.
                                                                  • Bring a pot of water to a boil; add remaining 1 1/2 teaspoons salt and pasta; cook until al dente. Meanwhile, heat remaining 3 tablespoons oil in a small skillet over medium heat. Fry sage leaves until they begin to curl. Blot on paper towels. Drain pasta, and transfer to a serving bowl.
                                                                  • Add sauce; toss to combine. Top with fried sage and Parmesan.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Coconut rice is popular throughout Southeast Asia. Sambal means "sauce" in Malay, and this spicy tomato condiment is great with rich, sweet rice. If you can find pandan (screwpine) leaves (also known as pandanus or daun pandan), use two of them tied together in place of the bay leaves; they lend distinctive woody and floral undertones to the rice. Garnish with lime wedges and cilantro sprigs.

                                                                  Ingredients
                                                                  • Yes No 3 cup light coconut milk
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 red thai chiles
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 cup shallot
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 14.5 oz plum tomato in can
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 teaspoon salt.
                                                                  • To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; sauté 3 minutes or until lightly browned. Add chiles and sugar to pan; sauté 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 teaspoon salt. Serve sambal over rice.
                                                                  Cuisine:YesNosoutheast asian
                                                                  Yields: 6servings (serving size: 1 cup rice and about 1/4 cup sambal)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  On a cold night, there's nothing quite like a plate of hot, tender meatballs in tomato sauce. They're pure comfort food. Here's our go-to recipe for tender, flavorful meatballs with garlic, rosemary, and onion — broiled until brown and crunchy on the outside, then simmered in a tangy tomato sauce.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 2 onion
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp smoked paprika
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 3 egg
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 plum tomato in can
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Mix together the beef, pork, and lamb. In a small food processor or chopper, blend the onions, garlic, salt, pepper, paprika and rosemary until it's a fine paste. Knead thoroughly into the meat, then stir in the eggs and flour. At this point the meat mixture can be refrigerated for up to 24 hours.
                                                                  • Scoop the meat with a tablespoon or melon baller, and roll the meat into 1-inch balls. Place on two large baking sheets. (You'll have about 60 meatballs.)
                                                                  • Heat oven to broil. Cook the meatballs on baking sheets for 20 minutes or until brown on top and just slightly pink in the middle. Turn once while broiling.
                                                                  • Meanwhile, heat a large deep skillet or Dutch oven over medium high heat. Add the olive oil and minced garlic. Cook the garlic until golden and fragrant — about 5 minutes. Stir in the tomatoes, crushing them with a spoon or your hands as you add them.
                                                                  • Add the bay leaf and balsamic vinegar and bring the sauce to a simmer. Cook until slightly reduced and then taste and add sugar, salt, and pepper to taste.
                                                                  • Add the cooked meatballs and simmer on low until ready to serve.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  These crave-worthy cookies have a kiss of cherry and make a sweet valentine when sealed with a personalized cherry-hearts tag. Try swapping the cherries for dried cranberries, which are just as tart and a cinch to find.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 stick unsalted butter
                                                                  • Yes No 2 cup packed golden brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 12 oz semisweet chocolate
                                                                  • Yes No 8 oz dried cherry
                                                                  • Preheat oven to 375 degrees. Whisk
                                                                  • together flour, baking soda, and salt. Beat butter
                                                                  • and sugars until pale and fluffy.
                                                                  • Add eggs, 1 at a time, beating
                                                                  • well after each addition. Beat in
                                                                  • vanilla, then flour mixture.
                                                                  • Beat in chocolate and cherries.
                                                                  • Refrigerate dough for 1 hour.
                                                                  • Roll dough into 1 3/4-inch balls
                                                                  • (about 3 tablespoons each),
                                                                  • and arrange on parchment-lined
                                                                  • baking sheets, spacing about
                                                                  • inches apart. Bake until edges
                                                                  • are golden, 12 to 14 minutes. Let
                                                                  • cool on sheets set on wire racks
                                                                  • for 10 minutes. Transfer cookies
                                                                  • to racks; let cool completely.
                                                                  Yields: 40
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll

                                                                  Time: 20 minutes. Crunchy bacon brings out the smokiness of a good Hass avocado, and the sharp vinaigrette helps cut its richness.

                                                                  Ingredients
                                                                  • Yes No 1/3 lb bacon
                                                                  • Yes No 2 firm ripe avocados, each pitted
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Cook bacon in a large frying pan over medium-low heat until crisp. Drain on paper towels; let cool. Remove pan from heat and discard all but 2 tbsp. bacon fat. Divide avocado wedges among 4 plates.
                                                                  • Heat reserved bacon fat over medium heat. Add garlic, 1/4 cup water, the lemon juice, and sugar and simmer 1 minute, stirring. Season with salt and pepper. Stir in parsley and crumble in bacon. Immediately pour over avocado wedges and serve.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Our hands-free oven method helps prevent the sugary fruit butter from scorching.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb peach
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 250°.
                                                                  • Combine the first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor or blender, and process for 1 minute or until smooth. Transfer peach mixture to a 13 x 9-inch glass or ceramic baking dish. Bake at 250° for 2 hours and 15 minutes or until thickened.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Sprinkle remaining 1/2 teaspoon salt and pepper evenly over chicken. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with sauce.
                                                                  Yields: 6servings (serving size: 1 breast half and 1/4 cup sauce)
                                                                  • Total Time: 3 hours 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Meatballs take on a Moroccan twist when simmered on a bed of sweet onions lightly flavored with a unique combination of spices. In Morocco, the word kefta refers to ground meat--usually turkey, beef, or lamb. Serve with rice or couscous.

                                                                  Ingredients
                                                                  • Yes No 4 cup vidalia onion
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp ras el hanout
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1/2 cup diced parsley
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp ras el hanout
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/4 lb ground turkey breast
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally.
                                                                  • Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings (serving size: 5 meatballs, 1/2 cup onion mixture, and 1 tablespoon almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  This make-ahead recipe is perfect for entertaining. Guests can sip the zesty tomato soup from small cups or glasses.

                                                                  Ingredients
                                                                  • Yes No 3 red bell pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 28 oz san marzano
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 3 cup fat skimmed chicken broth
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No salt and pepper